Every Coffee Bean Has A Journey
Have you ever wondered, as you stumble, sleepy-eyed into the kitchen to brew a cup of coffee, the journey of each bean, as you measure it into your grinder? Maybe that’s a second or third cup of coffee kind of question.
Here at Klatch, we take great care at every step of the journey. Our founder, Mike, is our green buyer, searching for and sourcing only the best. But the science that we get excited about here in Southern California is the art of the roast.
The Art Of The Roast, The Peak Of Flavor
Each bean has what we call a “peak of flavor”. This is the flavor that is “locked” in the bean through different environmental factors such as the geographic location, soil, altitude, and weather as the beans grow. The way that the coffee is processed, such as washed process, natural process, or honey process—essentially how much of the coffee cherry is left on the bean—and how it is dried—in the sun, in the shade, etc—factors into the flavor as well. The roaster’s job is to consider the factors that our farming partners take into account each growing season, and, in a mad scientist sort of way—Mike is also a chemical engineer—roast each individual coffee varietal to its unique peak flavor profile. This process is what we call our signature “Peak of Flavor” roasting style, and it’s earned us both awards and loyal coffee drinkers across the globe.
Coffee Is Never Finished
And still, for us, coffee is never finished. We don’t hang our hats on our accolades. We commit to the craft every morning—fueled by multiple cups of coffee, usually. It takes many tries to get a roast just right, and that’s the joy and challenge of it. It’s a journey, and we wouldn’t have it any other way.
