Join a Klatch Coffee Club for convenient, automated delivery of handpicked brews! Our club offerings are perfect for sipping as July days grow longer and sunnier, inviting slow mornings, warm afternoons, and the simple pleasures of the season. Explore our irresistible July Club selections below, and let the fresh flavors of the season fill your cup!
What is a Klatch Coffee Club Subscription?
Our club subscriptions are rotating subscriptions based on coffee type. Each month, our team chooses a different coffee to highlight for our club subscriptions, and you’ll receive that new coffee each month, depending on whether you selected the blend subscription, the espresso subscription, or the single origin subscription. As a bonus for allowing us to pick your coffee for you, all club subscription orders come with free shipping within the continental U.S.! Orders can be spaced out for every week, every two weeks, every three weeks, or every month, but orders falling within the same month will still feature the same coffee of the month.
July Barista’s Choice Espresso: WBC World’s Best Espresso
Coffee tells a story, and few coffees tell the story of Klatch Coffee better than our WBC World’s Best Espresso. Created for the 2007 World Barista Championship in Tokyo, this signature blend earned the competition’s first-ever Best Espresso award, establishing Klatch Coffee on the international stage. Nearly two decades later, it remains one of our most celebrated coffees and a customer favorite, representing our commitment to sourcing exceptional coffees, thoughtful roasting, and relentless attention to detail.
The blend itself is carefully crafted from three distinct origins: a washed Brazil Yellow Bourbon, a Sumatra Lake Tawar, and a natural processed Ethiopian coffee. Each component contributes something unique, from the Brazilian coffee’s smooth sweetness and chocolate foundation to the Sumatran coffee’s rich body and subtle spice, while the Ethiopian coffee adds vibrant fruit and berry notes that bring the blend to life. Together, they create a balanced espresso with notes of sweet dark chocolate, orange citrus, and ripe berries.
What truly sets the WBC World’s Best Espresso apart is how it’s made. Rather than roasting every component together, Klatch uses a post-roast blending method, roasting each coffee separately to its ideal profile before combining them. This allows every origin to express its best qualities while creating a more complex and balanced final cup. The same meticulous process that helped earn international recognition in 2007 continues today.
Although it was originally designed for competition, the WBC World’s Best Espresso has proven to be remarkably versatile. It shines as a traditional espresso but also produces exceptional pour overs, iced coffees, and cold brews, with each brewing method highlighting different aspects of the blend. More than an award-winning coffee, WBC World’s Best Espresso represents the pursuit of excellence that defines Klatch Coffee—a blend that continues to honor its history while delivering an unforgettable cup for coffee lovers around the world.
Try it as espresso:
- In: 21g of beans
- Out: 38g of espresso
- Extraction Time: 23 seconds
- Temperature (if your espresso machine allows adjustments): 201°F
July Brewer’s Choice Single Origin: Kenya Wang’era AA
Coffee is subjective, and everyone has their favorite. Whether it's influenced by the processing method, the varietal, the origin, or the roast level, each coffee has a unique flavor that makes it stand out. For Mike Perry, Klatch Coffee's Founder, Roastmaster, and Green Sourcer, coffees from Kenya are always his go-to. Anytime he plans a vacation, the first thing on his packing list is enough Kenyan coffee to last. On his most recent origin trip to Kenya, he selected the Kenya Wang'era AA, a smooth new coffee with flavors of cola, blackberry, and green apple. It's refreshing and light, and makes for great sipping all day long. Ideal for the summer and for the vacations you won't forget.
This new select is from the Wang'era Coffee Farm, a seven acre family estate located in the Mukurweini, Nyeri County of Kenya. Founded in 1963, the farm remains family-owned, and operates at 1,650 meters above sea level—a prime location for premium coffee. Their coffees are planted exclusively with the SL28 varietal, known for vibrant acidity, intense fruit, and a complex, juicy body. The farm features rich volcanic soil, a cool highland climate, and sustainable farming practices. Their coffee cherries are carefully handpicked when fully ripe, washed, then slowly dried on raised beds, truly exemplifying the complex character Nyeri coffees are known for.
Try it as a pour over:
- 1:14.5 ratio of coffee to water
- 24.5g coffee ground medium coarsely
- 360g water at 204°F
- 3:30 total brew time
- a more detailed brewer such as an April Brewer or a Kalita Brewer
Recipe:
- Start with a 60g pour to bloom your coffee.
- Wait 30 seconds before your next pour.
- Continue to pour in 60g increments every 20 seconds or so - don’t overfill your filter, but don’t let the grounds completely dry before your next pour, either!
- Once you’ve poured all 360g of water, wait for the grounds to dry and the water to finish dripping into your carafe.
- Enjoy!
July Roaster’s Choice Blend: Lion’s Pride
Featured in our standalone locations only is Lion’s Pride, a 50/50 blend of Ethiopian and Kenyan beans. African coffees are quite distinct in flavor, with Ethiopian beans often pulling out brighter, berry-forward flavor notes. Kenyan beans, while still fruity, are often on the darker, citrusy side of the spectrum. If Ethiopian beans can be represented with blueberries and florals, Kenyan beans are black currants and aromatic citrus. By combining these two types of coffees, we created a blend that's complex, vibrant, and brings out the best qualities of African beans. The Kenya provides the solid foundation for the coffee, with a wine-like quality and a bolder, syrupy body. Rounding it out and preventing the coffee from feeling too heavy is the Ethiopia, provided florals, fruit, a tea-like mouthfeel and texture, and a bright aromatic sweetness.
Though lions are strong on their own, they’re even stronger when they’re with their pride, each falling into their set roles and helping elevate one another’s strengths. Similarly, Ethiopian and Kenyan coffees both taste remarkable by themselves, but blended together in this 50/50 blend, they’re elevated to a whole new level. Don’t believe us? The Lion’s Pride is actually our CEO, Heather Perry’s, favorite coffee in our collection! Who would have a better developed palate here than a 2x U.S. Barista Champion—the first woman to ever win that title, and the first person to ever win that title twice?!
Lion’s Pride tastes great as a pour over, iced or hot, and as a cold brew.
Try is as a cold brew:
- Follow a 1:5 ratio of coffee to water.
- Grind your coffee as coarsely as possible.
- Steep in cold water for 12-24 hours, depending on how concentrated you like it. The longer you steep, the stronger the coffee will be.
- If possible, use a toddy filter for your grinds.
- If not, strain them out once your cold brew is done brewing with a cheese cloth, or even a Chemex or pourover filter.
- Enjoy!
