Name: Kenya Karatu AA
Brand: Klatch Coffee
Price: 25.95 USD
Availability: InStock

Our flavor notes are chocolate, with sweet praline and a red apple finish. This coffee is smooth and balanced with a good creamy sweetness.

Our new Organic Mexico Chiapas Triunfo Verde Fairtrade coffee is grown in the El Triunfo Biosphere Reserve, the most diverse evergreen cloud forest in Mexico, and one of the most diverse forest reserves in the world. El Triunfo is a rare and precious refuge to thousands of plant and animal species; biological corridors are created in order to facilitate bird and animal migration.

Triunfo Verde has all of the microclimate conditions to produce excellent coffee: an altitude of 1200-1750 masl, shade-grown heirloom coffee varieties such as Bourbon and Typica, and passionate coffee growers who collaborate to produce high-quality microlots.

Mexico has recently become a big player in the high-end specialty-coffee world. The cup quality of Triunfo Verde has been solid year after year. The co-op is made up of 346 members and is managed by Hugo Lares, with Calixto Guillén managing quality control supervision. Triunfo Verde co-op commercializes their coffee through a third party, allowing them to focus on what they do best: producing good, strong coffee.

Size

Grind

Chocolate, with sweet praline and a red apple finish, smooth and balanced with a good creamy sweetness..

Organic Mexico Chiapas Triunfo Verde Fairtrade

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)

We are excited to release this wonderful and complex coffee featuring all of the best from Guatemala in one cup: flavor notes of sweet caramel, apricot, and baking spice in the finish.

Mike's initial Cupping Notes: Our new Guatemala is the result of my first trip to origin post Covid restrictions. I met and cupped with Christian, one of the main producers and millers in Guatemala. We cupped many, many coffees and had two favorites. We experimented and created a wonderful blend highlighting the body and notes of honey, fig, and caramel from Chimaltenango with the floral orange citrus and cherry fruit notes from Rio Azul in Huehuetenango. With Guatemala Huehuetenango Rio Azul SHB EP’s focus on high altitude and clean processing, this SHB EP regional blend has all of the attributes we love about a coffee from Huehuetenango—vivid acidity and prominent fruit and floral notes.

Microclimate: Huehuetenango is well-known for its high altitudes and consistent weather patterns, which are perfect for producing the sparkling acidity and distinctive fruit flavors of the region . The microclimate is unique: the region lies at an intersection of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumatanes Mountains. This meeting of hot and cold air keeps frost in check and enables coffee cultivation at the high altitude of 1900-2000 masl.



Washed Process: Due to its remoteness in one of Guatemala’s three non-volcanic regions, most producers in Huehuetenango process their own coffee. Luckily, an abundance of streams and rivers in the region make fully washed coffees easier to process. Farmers selectively hand pick coffee cherries and pulp it on their farms, typically using small hand-powered or electric drum pulpers. After fermenting, parchment is agitated to remove remaining mucilage, and washed with clean water. All water used during pulping and washing is filtered so that organic solids do not contaminate local waterways. Typically, farmers lay parchment to dry on raised beds that are stacked on top of each other to maximize space.



About SHB: Strictly Hard Bean (SHB) specifies that altitude at which coffee is grown. A coffee must be grown at at least 1,200 masl to be considered SHB. Higher altitude and lower temperatures mean that the coffee cherry matures more slowly, creating a denser bean. EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance.

About Guatemalan Coffee: Guatemala boasts a variety of growing regions and conditions that produce spectacular coffees. Today, the country is revered as a producer of some of the most flavorful and nuanced cups worldwide. We are proud to work with several exceptional in-country partners to bring these coffees to market. The quality of coffee produced in Guatemala is increasing, overall, due to the diversity of the industry’s producers.

Cooperatives in Guatemala: Cooperatives are becoming more appealing to many smallholder farmers because they often offer farmers financing and other support for improving their farming and processing, and are often able to offer higher prices for the coffee cherry than middlemen. Many cooperatives have initiated quality improvement training for farmer members and are becoming more adept at helping members market their coffee as specialty.

History of Guatemalan Coffee

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Guatemala in one cup: flavor notes of sweet caramel, apricot, and baking spice in the finish.

Guatemala Huehuetenango Rio Azul SHB EP 

Our newest Tanzania features a bang of bright notes with persimmons, pez candies and cherry tomatoes which we love from our African varitals. If we did not say it, you might think it was a Kenya.



The Shilanga Agricultural Marketing Cooperative and Society (AMCOS) was founded on August 6, 1993, though back then it only received home-processed parchment from its members. In 2013, however, the group purchased a Penagos pulper and began producing washed coffees that have continued to increase in quality. A total of 193 farmers from the villages of Shilanga, Shomola, Welu, Igale and Ichesa contributed to this lot. During the harvest, they delivered cherries throughout the afternoon, and the AMCOS would pulp from early evening through midnight. After pulping, the beans were sorted using washing channels and then fermented without water for 24 to 36 hours. After this, they were washed in the washing channels—with water from the Ruanda River—soaked for 8 hours and then dried on raised beds for between 7 and 14 days. In 2019, the AMCOS received a Penagos ecopulper which reduces wastewater and enhances quality. Looking ahead, it is working toward building new drying tables.


Available Grinds

Persimmons, pez candies and cherry tomatoes

Tanzania Shilanga

Mike is excited to introduce our Nicaragua La Bastilla Estate Buena Vista Obata, this medium juicy body, malty chocolate, sweet nutty nougat, red sweet apple throughout the cup will become one of your favorites Klatch has to offer.

A cross between Timor Hybrid and Villa Sarchi, the Obata varietal was originally developed in Brazil and in 2014 was introduced into Costa Rica by the local coffee institute, ICAFE. It is known for being a highly productive arabica with a high tolerance to rust.

La Bastilla Estate pride there-selves to be one of the few (if not the only) specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin; meaning we plant, produce, harvest, process, classify and market/export all of our green coffee beans directly from the farm to their final destination all around the world. Therefore, we guarantee the quality and traceability of our products. The production of special, certified Rainforest Alliance coffee.

La Bastilla Estate are currently working on a coffee plantation renovation program, to expand the next five years. They are thrilled that both of our plantations have consistently been certified by Rainforest Alliance since 2003. The process of renewing part of our old plantations, replanting hybrid and good cupping varieties was started in 2017 and you will see the results in this years crop.

La Bastilla has developed an interesting matrix of micro-lot processing during the past 2 years, which have found good acceptance in the specialty coffee community worldwide. We harvest and process separately and from fully mature cherries coffee from 19 different sections of the farm, each from different live zones (i.e. altitude, sun exposure, soil conditions, tree coverage) expressing different cup profiles.

Mike's Favorite

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