Name: Classics Coffee Trio Gift Set
Brand: Klatch Coffee
Price: 30 USD
Availability: InStock

A perfect example of a unique bourbon varietal. This fair trade organic blend offers sweet, smooth and robust flavors of sweet yellow bell pepper, herbal sage, and cacao nibs. The fragrance is closely associated with Sumatra and garden vegetable.

Sumatra, the second-largest island in the Republic of Indonesia where Mandheling coffees are grown on the lofty, volcanic slopes of Mount Leuser, near the port of Padang in west-central Sumatra. Regional coffee distinctions in the northern provinces of Sumatra are interestingly all based on human ethnicity, rather than geography itself. This name honors the Mandailing people, an ethnic group in the Batak area. “Mandheling” is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the most common coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island.

Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra and the local city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs due to its isolated heirloom set of typica and catimor-based cultivars, it’s uniquely fertile microclimates, land husbandry, and tradition of wet-hulled processing. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee and fruit trees and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with compost, and almost every square meter of the region seems to exude life.

Wet-Hull: Giling Basah is the traditional Sumatran method of processing coffee. It involves hulling parchment at roughly 50 percent moisture content, versus the 10 to 12 percent moisture that's common elsewhere. This unusual practice results in a trademark flavor profile—a light acidity, lingering richness, and earthy, spicy and chocolate notes.

This Mandheling blend coffee is grown by small holders in shade, Organic Certified, Grade 1 Sumatra coffees as Double-Picked (DP) or Triple-Picked (TP), referring to the number of times the coffee is hand-sorted for defects.

Utamagro set up a cooperative in Aceh called Koperasi Utamagro Tani Gayo. KSU Adil Wiladah Mabrur and Koperasi Gayo Mandiri are closely associated co-ops. Buana Mandiri Co-Op currently have around 1,300 members, whose farms, in the Bener Meriah region, with its own mill in Bener Meriah. And Koperasi Petani Kopi Arabika (KPKA) Cooperative represents smallholder in Kabupaten Bener Meriah, a regency in Aceh district surrounding lake Takengon. And Kokowagayo, a women-owned and women-managed coffee cooperative on the Aceh province. Kokowagayo has 567 farmer members from seven villages in the Bener Meriah districts.

Size

Available Grind

This fair trade organic blend offers sweet, smooth and robust flavors of sweet yellow bell pepper, herbal sage, and cacao nibs. 

Organic Sumatra 
Mandheling Gr1 Fair Trade

310 g bag / Whole Bean

310 g bag / Extra Coarse (Cold Brew)

310 g bag / Coarse (French Press / Percolator)

310 g bag / Medium Coarse (Chemex / Cone Filter)

310 g bag / Medium (Pour Over / Auto Drip)

310 g bag / Fine (Espresso)

2 lb bag / Whole Bean

2 lb bag / Extra Coarse (Cold Brew)

2 lb bag / Coarse (French Press / Percolator)

2 lb bag / Medium Coarse (Chemex / Cone Filter)

2 lb bag / Medium (Pour Over / Auto Drip)

2 lb bag / Fine (Espresso)

5 lb bag / Whole Bean

5 lb bag / Extra Coarse (Cold Brew)

5 lb bag / Coarse (French Press / Percolator)

5 lb bag / Medium Coarse (Chemex / Cone Filter)

5 lb bag / Medium (Pour Over / Auto Drip)

5 lb bag / Fine (Espresso)

This coffee is only ROASTED on Monday.

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. Monday roasts are only roasted on Mondays. If your order contains other coffees, your entire order will be held to ship together once Monday roast has been roasted.



Our Kenya Mukurwe AA is a classic Kenyan coffee with a juicy mouthfeel and bright, earthy fruit flavors of lemon, nectarine and starfruit. Bring vibrance to your mornings with our new Kenya.


Coffees from Kenya are very distinct - and by and large Mike Perry's favorite. Known to be winey, savory, and vibrant, we love to showcase these coffees for what they are, truly unique. We specifically look for cup profiles that have clean, juicy, tropical acidity with high intensity of citric acidity, and full-bodied, coating sweetness. These coffees are sought after by many roasters, and we always find ourselves rushing to secure the best lot we can.

The factory lies at an altitude of about 2,200m above sea level in a region with volcanic loam. The area experiences Moderate bimodal rainfall of about 1200mm p.a. with temperatures ranging between 13-25 degrees Celsius. The long rains fall between March-May while the short rains come between October and December.

Kenya Mukurwe AA is sourced from family owned farms organized around the Mukurwe Factory (wet mill) in Kiambu County, Kenya. The Mukurwe Factory is managed by the New Gatanga Farmers Co-operative Society. The Mukurwe factory processes coffee from members who generally cultivate around 250 coffee trees on half-acre plots. Smallholders selectively handpick only ripe cherry and deliver to the Mukurwe Factory.



Upon arrival cherries are hand picked again and floated in order to accept only dense, ripe cherry. Cherries are pulped and dry fermented for 18 hours. After fermentation the coffee washed and moved to raised drying beds. During drying the parchment is frequently turned to ensure even drying, also the parchment is covered during the hottest time of the day to help protect ensure slow even drying. Likewise, the parchment is also covered at night to shelter the parchment from moisture. Total drying time takes approximately 7 to 21 days. Cherry sorting is carried out to ensure only the very best cherries are used and inferior quality cherries removed. The pulping, fermenting and washing process is closely supervised, before the parchment is moved to the drying tables for slow sun drying on the famous African beds.

Here is it regularly turned and protected from the harsh midday sun. When the coffee has been properly dried and conditioned the cooperative society will move it to the dry mill for secondary processing where the coffee is grades AA.

Roast Date

Kenya 
Mukurwe AA

310 g bag / Whole Bean / Monday Dec. 11th

2 lb bag / Whole Bean / Monday Dec. 11th

5 lb bag / Whole Bean / Monday Dec. 11th

Our Organic Colombia Santander Kachalú Excelso awakens with an aroma of citrus, with a medium sweetness. Flavor notes of lime, graham cracker and a dark chocolate finish.

The Kachalú Grower Association is comprised of 120 coffee growers and their families who are dedicated to the production of organic coffee and are also certified by Rain Forest Alliance. Located in the northern department of Santander which is blessed with lush natural forest, abundant water resources and mineral rich soil. The average farm size is about 25 acres and each farm runs its own micro wet mill and drying facilities, assuring top quality control from cherry to parchment. Colombian coffees are very well balanced and are produced throughout the year making them a good choice as a stand-alone varietal to a base component in the majority of blends and roast profiles.


Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. Volcanic soil contains high levels of potassium and nitrogen, which are fading or absent in other soils. “Boron”, which arrived from outer space long ago, is also present. Boron plays a key role in a diverse range of plant functions: it is essential to the structure of plant cell walls and in the creation of enzymes, and in flowering and fruit formation, meaning that Boron contributes to coffee seed yield.


In addition to nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitating good drainage so that the water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Additionally, volcanic soils are usually found on an incline, which also helps with drainage. All of these “microclimate” factors come together to bring you the complex, nuanced flavors in your cup of coffee.

Grind

Organic Colombia Santander Kachalú Excelso

Discover the Organic Ethiopia Nensebo Riripa Gr1, a washed medium-light roast that will be your go-to choice. Experience the delightful flavors of citrus grapefruit, sweet tropical pineapple, and a sugarcane finish in every cup.


The coffee sourced from smallholders in Riripa village in West Arsi, Sidamo is known for its high elevation cultivation, ranging from 1,900 to 2,200 meters above sea level. The coffee cherries are delivered by the farmers to a local washing station that is owned and operated by SNAP Trading & Industry PLC.

Sidamo coffees are renowned for their diverse flavor profiles, which can be attributed to the region's varied microclimates and soil types. Each town within Sidamo may exhibit striking differences in taste. However, despite these variations, there is a consistent underlying complexity found in all Sidamo coffees, which is often attributed to the diverse range of local landrace coffee varieties. Many would say that the strength of Sidamo coffees lie in the regions’ diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidamo coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique varieties seldom or never found outside their plot. When all these different varieties are blended at the local cooperative, the resulting blend expresses the complexity of the plant genetics in the area. Farming methods in Sidamo remain largely traditional. Sidamo farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also traditional and organic by default. Farmers in Sidamo typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.



Farmers selectively handpick ripe, red cherry and deliver it to SNAP’s washing station. At intake, cherry is carefully inspected and only dense, ripe cherry is selected. Cherry is pulped on a disk pulper and fermented. Parchment is washed in clean water and laid to dry on raised drying beds. Workers rake parchment frequently to ensure even drying. It takes approximately 7 to 10 days for parchment to dry. Once dry, parchment is bagged and stored in a warehouse at the washing station. Dry parchment is stored for about 1 month before being transported to the dry mill where it is hulled and prepared for export. While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.





Most producers in Ethiopia are smallholders, and the majority continues to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems. This coffee is fully washed at a central washing station. Farmers deliver their ripe cherries to the washing station where they are carefully sorted and floated to select only the highest quality for processing. The cherries are pulped and then fermented in water for 36-48 hours depending on ambient conditions. The coffee is then thoroughly washed in clean water grading channels, after which it is dried in the sun on raised African beds for 12-15 days, or until the optimum moisture content has been reached. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Refisa washing station is located in Nensebo woreda, Sidamo, in the Oromia region of Ethiopia. The region has a distinguished reputation for producing some of the most sought-after and characterful coffees in the world. The combination of high altitude, plentiful sunshine, unique - indigenous heirloom - varieties and an abundance of local knowledge all contribute to a cup profile characterised by clean, citric acidity, sweet chocolate notes, and floral notes.


GRIND

Washed Process medium-light roast - citrus grapefruit, sweet tropical pineapple, and a sugarcane.

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