Batian is a cultivar first developed at Kenya’s Coffee Research Foundation – bred by back-crossing SL28 with Sudan Rume to improve yield and disease resistance while keeping a clean, sweet cup profile. Today it’s planted across East Africa, including Tanzania, where it thrives in high-altitude volcanic soils.

This lot begins with a controlled pre-fermentation that develops complexity before pulping. The coffee then undergoes a measured dry fermentation, where the development is closely monitored to maintain clarity and sweetness.

After washing, the coffee is dried slowly on raised beds. It starts in cooler, shaded conditions before gradually moving into more sun – a progression that protects the coffee’s structure while bringing out its inherent qualities.