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Klatch Pearl Reserve coffee packaging with a black box and colorful bag on a light gray background.

PEARL RESERVE

A pearl, by definition, is a thing of great rarity and worth. Our Pearl Reserve is just that, offering carefully selected and roasted coffee with sophistication and flavor like no other.

PEARL RESERVE

A pearl, by definition, is a thing of great rarity and worth. Our Pearl Reserve is just that, offering carefully selected and roasted coffee with sophistication and flavor like no other.

Grey pearl box stacked on another beside a plant on a wooden stool, with a Chemex of coffee, cinnamon sticks, and spearmint leaves nearby.

Featured this Fall

Colombia Edwin Noreña Sidra Carbonic Maceration Washed

At Finca Campo Hermoso in Quindío, Colombia (1750–1900m), fourth-generation farmer Edwin Noreña pushes boundaries with his sequential carbonic maceration.

With over 20 years in coffee and a decade of experimentation, Edwin has transformed his family’s 30-year-old farm into a hub of innovation for unique, world-class coffees.

Find Your Pearl

  • Thermo-shock processed coffee box

    Colombia Acevedo Huila Bourbon Ají Thermo-Shock

    The magic lies in the thermo-shock process—a cutting-edge process that stabilizes the coffee’s structure, locking in its vibrant flavors for a clean, consistent, and incredibly fresh cup. By minimizing microbial activity, it also extends shelf life and enhances clarity.

  • Kenya Berg Wu Box

    Kenya Berg Wu Championship Selection Meru AB

    Kenya Berg Wu Championship Selection Meru AB bursts with blackberry, pink grapefruit, and cranberry, layered with black currant, lemon zest, and white blossoms, finishing in soft peach. Grown at 1,600–1,800 masl on the fertile eastern slopes of Mount Kenya in Meru County, this lot thrives in rich volcanic soil and cool, high-altitude conditions. As espresso, it shines with bold dark chocolate, tangy currant, and bright cranberry, capturing Kenya’s vibrant terroir in every sip.

  • Klatch Coffee Pearl Reserve Colombia Huila Pink Bourbon Tabi Pineapple Co-Fermentation in black box with white background.

    Colombia Huila Pink Bourbon Tabi Pineapple Co-Fermentation

    Colombia Huila Pink Bourbon Tabi Pineapple Co-Fermentation bursts with pineapple, apricot, and strawberry, layered with peach, plum, and cranberry. A natural co-fermentation with pineapple and panela adds tropical acidity, rich sweetness, and bod, enhancing the coffee’s character. The result is a vibrant, innovative cup that blends post-harvest creativity with deep Colombian tradition.

  • Hawaii Rusty's Ka'u box

    Hawaii Rusty's Ka'u

    Hawaiian Kaʻū coffee offers inviting aromas of honey and chocolate, leading to a palate of brown sugar, molasses, lime, and a hint of nutmeg. Its rich, syrupy body carries through to a long, sweet finish, reminiscent of a fine Kona, but with even more sweetness. Grown on the slopes of Mauna Loa in the Kaʻū District, this exceptional coffee reflects decades of dedication, innovation, and award-winning craftsmanship at Rusty’s Hawaiian.

  • Klatch Coffee Pearl Reserve Colombia Edwin Norena Sidra Carbonic Maceration Washed coffee box on a white background

    Colombia Edwin Noreña Sidra Carbonic Maceration Washed

    Colombia Edwin Noreña Sidra Carbonic Maceration Washed from Campo Hermoso bursts with lavender, spice, spearmint, florals, and a bright citrus finish over a creamy, medium body. Crafted with Edwin’s innovative carbonic maceration process, this cup delivers clarity, vibrancy, and complexity. Grown at 1750–1900m in Quindío, it also showcases the passion and expertise of a fourth-generation coffee pioneer.

Three Klatch Pearl Reserve boxes arranged in different positions with a colorful bag, set on a white background with scattered pearls.

Sourced from the world’s most celebrated producers

Pearl Reserve presents rare, limited-yield varietals like Geisha, each hand-harvested in micro-lots and roasted with award-winning precision. Every bean reflects meticulous cultivation, where intensive labor, generations of expertise, and an unwavering commitment to quality converge.

The collection includes coffees shaped by unique processes such as co-fermentation, an anaerobic method that incorporates fruit and sugar to create unparalleled depth and complexity, and thermo-shock, which uses extreme water temperatures to lock in vibrant flavors and enhance clarity by stabilizing the coffee’s structure and reducing microbial activity.

These innovations, paired with the rarity of the harvests, produce extraordinary profiles that embody a perfect harmony of craftsmanship and innovation, making every cup a once-in-a-lifetime treasure.

The Hands Behind the Pearl Reserve

  • Wilford Jr. producer sitting at a desk with 'LAMASTUS' branding in the foreground

    The Lamastus Family

    Wilford Lamastus Sr. and Jr., award-winning producers, operate the century-old Elida Estate, known for its ultra-high elevation, conservation efforts, and exceptional coffees grown within Volcán Barú National Park.

  • Group photo of 12 family members with the word “ALTIERI” branded in the foreground.

    The Altieri family

    The Altieri family crafts award-winning coffee at their Mima Estate in Boquete, Panama, where generations of passion, high-altitude microclimates, and meticulous care create exceptional, prize-winning flavors.

  • Edwin holding a cupping spoon with 'Edwin Noreña' branding in the foreground, in front of a blue and yellow gate.

    Edwin Noreña

    Edwin Noreña, fourth-generation farmer and global coffee leader, crafts award-winning coffees at Finca Campo Hermoso, renowned for its innovative fermentations and international acclaim. Beyond the farm, he serves as a consultant and head judge for the Colombian Cup of Excellence, shaping the future of specialty coffee.