Honduras Caballero Batian Espresso

Expect a sweet and smooth coffee with notes of milk chocolate, florals & tart red fruits from this Kenyan cultivar grown in Honduras.

250g pack whole bean ship within 24 hours
100% specialty arabica coffee beans only
Tim Wendelboe's coffee beans are at their peak 2 to 3 weeks after roasting

Tim's Note: 

Batian is actually a Kenyan hybrid cultivar but this particular coffee was grown in Honduras by our friends Marysabel Caballero and Moises Herrera. Some years ago they planted a small amount of these trees and we are fortunate to be able to buy the majority of their production of this cultivar.

This is the sixt year we are able to offer this coffee and I am happy to say that we were able to buy a bigger quantity than previous years. In fact Moises and Marysabel are so happy with the Batian, both with yield and quality, that they have decided to plant more of it.

This year the Batian tastes slightly more pronounced than it has in previous years showing notes of violets & florals with tart berry notes and a sweet milk chocolate like finish.

Cultivar:

Batian is a cultivar that was created at the Coffee Research Station / Coffee Research Institute in Ruiru, Kenya. It was released in Kenya in 2010 as an alternative to the traditional SL28 and SL34 cultivars that are often attached by leaf rust  and coffee berry disease. Although Batian was created to be a rust resistant cultivar, in later years it has shown to only be tolerant to coffee leaf rust.

The cultivars used in the original crosses were: SL28, SL34, Rume Sudan, N39, K7 SL4 and the Timor Hybrid.

Among coffee buyers there are many opinions wether Batian can match the  flavours of the traditional Kenyan SL cultivars.  In our opinion a high quality Batian coffee can for sure be as good as many SL28 and SL34 coffees but it has a slight different flavour profile.

Process:

Picking and sorting

• Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags.

  Depupling, fermenting & washing

• The coffee cherries are de-pulped in the afternoon and the mucilage is partially removed from the parchment coffee with the use of a mechanical mucilage remover. Then the parchment coffee is fermented over night before the remaining mucilage is washed off with clean water in a washing channel which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing the excess water is removed from the parchment coffee with the help of a centrifuge. Then the coffee is ready for drying.

  Drying

• The coffees we buy from Marysabel and Moises are all dried slowly on raised beds covered with shade nets. These beds are set up by their house in Marcala where the climate is drier than at the wet mill which is located higher up in the mountains. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and packed in vacuum packs and shipped to Norway.

Brewing Recipe :