The Cradle of the Sun - Guatemala

In the cup

🍋 Lemon
🍯 Nougat
🍫 Chocolate

A bright cup where citrus brings freshness and vibrancy, quickly enveloped by a sweetness reminiscent of nougat and milk chocolate. The overall impression is one of great elegance, with a silky texture and a long, clean, and gourmand finish.

For us, it's simply one of our favorite coffees of the summer.

Origin & Producer

For four generations, the Batres family has been cultivating coffee in the mountains of Jutiapa, Guatemala. At Finca Batres I, David continues this heritage with an approach where every detail is considered to preserve the quality of the fruit.

Surrounded by Guachipelin, white pines, and Inga Fissiolyx, the farm benefits from an ideal environment for slow cherry maturation and the development of great aromatic complexity.

A remarkably precise washed process

Cherries are harvested only at perfect ripeness, according to their color, texture, and flexibility.

After an initial flotation sorting, they undergo a 72-hour whole-cherry fermentation in closed tanks. The coffee is then pulped without adding water, followed by a second 12-hour parchment fermentation, allowing microorganisms to naturally break down the mucilage.

After washing, only the densest beans are kept before a slow drying on raised beds. For about ten days, the coffee is turned every forty minutes, and temperatures are rigorously controlled to preserve the full aromatic purity of the batch.

This precision results in a cup of exceptional clarity.

Why choose La Cuna Del Sol?

A true team favorite

Every season brings its share of discoveries. This one naturally stood out among our favorites.

A roast that rewards patience

After about fifteen days of rest, the coffee reveals its full depth, sweetness, and balance.

Four years of collaboration

David Batres remains one of our most consistent partners, delivering coffees of remarkable quality year after year.

Technical Sheet

Producer: David Batres (4th generation)
Farm: Finca Batres I
Region: Lagunaseca, Quesada, Jutiapa, Guatemala
Altitude: 1,660 m
Variety: Yellow & Red Catuai
Process: Washed
Fermentation: 72 h in cherry • 12 h in parchment
Drying: 10 days on raised beds
Tasting notes: Lemon · Nougat · Chocolate