Name: Kenya Karinga AA
Brand: Klatch Coffee
Price: 22.95 USD
Availability: InStock

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.

Size

Grind

This medium juicy body, malty chocolate, sweet nutty nougat, red sweet apple.

Nicaragua Buena Vista Obata

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)

Our Ethiopia Uraga Wate Gogogu medium-light roast has cupping flavor profiles of citrus and floral attributes, with notes of mandarin orange, jasmine and sweet mulberry.



Located in the beautiful mountainous landscapes of the highlands of Guji, Uraga is considered one of the highest-elevation coffee growing areas of Ethiopia with altitude of 2,310 meters. Uraga is located just east of the the Gedeb Woreda (district) of Yirgacheffe, over the Blue Mountain ridge. The coffee farmers in Gogogu have an average 3-5 hectares of coffee, and are considered "garden" farmers which means most of their farms are located around their house, and generally are smaller than what would be considered an "estate" farm. This lot is comprised of deliveries from approximately 425 farmers who deliver to the Gogugu Washing Station, located in the Wate Gogugu Village of the Uraga woreda (district). The wet mill is owned and operated by SNAP Speciality Coffees.



Ripe red cherry is selectively picked in the morning and pulped in the afternoon. It is fully washed with approximately 24-48 hours of ferment time, which yields clarity of flavor and bright acidity. The coffee is then soaked for four hours before drying on raised beds. Negusse Debela has not been in the coffee industry for his whole career. He is known in Ethiopia as a computer guy, running a successful computer part import company. While coffee does not seem like a natural leap, he was inspired during trip to Minnesota where he tasted a pour-over at a café that gave him an epiphany.


At that moment, Negusse realized the potential of coffee in his home country, and upon returning, he got right to work. He began by touring coffee processing sites throughout southern Ethiopia to understand the farming and processing better. From that initial tour, he was determined to set his company SNAP on a course to be one of the highest quality exporters in Ethiopia.


He has since bought land for SNAP to process its own coffee, and SNAP has also started managing processing sites in Nensebo, Yirgacheffe, and Guji. In early 2019, SNAP finished the final touches on their own export dry mill, giving them full control of their product and quality.

Available Grinds

Citrus and floral attributes, with notes of mandarin orange, jasmine and sweet mulberry.

Ethiopia Uraga Wate Gogogu

2 lb bag / Extra Coarse

Our Organic Guatemala Guaya'b Fair Trade SMBC is a new arrival with a good body and a balanced cup of dark chocolate, stone fruit and a sweet nutty finish of nougat.

Guatemala has an abundance of water, volcanic soil, and very distinct microclimates compared to its neighbors. Coffee Producers regions: Fraijanes, Coban, Huehuetenango, highlands near Mexico, volcanic mountains of Lake Atitlan; San Marcos, Oriente, regions near the eastern border of Honduras and Antigua.


This certified Bird Friendly and Fairtrade Organic coffee comes from Asociación Civil Guaya'b, an association in the Huehuetenango region of Guatemala. Of its 330 members, 316 members are of indigenous descent.


Formally established in 1998, Guaya'b began selling to the Fair Trade market in 2000.




"Since we began selling at the Fair Trade price we have seen a big improvement in our quality of life," says Antonio Carmelo Camposeco, president of Guaya'b. "Cooperative members can now afford to buy clothes and medicine for their families, and they benefit from the new programs the cooperative has implemented with revenue from Fair Trade sales."

The extra income from Fair Trade prices has also enabled Guaya'b farmers to reinvest in their community. As a result, the region’s economy is more stable, and the rate of migration has decreased. Some of the projects conducted with Fair Trade premiums include:

 Guaya'b cooperative members voted to finance medical insurance for members and their families, using their Fair Trade premiums.

 Guaya'b cooperative members are provided with low-interest loans that have allowed them to avoid unscrupulous local lenders.

 Guaya'b members have invested their premium funds into growing peanuts, fruit and peppers for sale in local markets.

Guaya'b coffee is also certified bird-friendly by the Smithsonian Migratory Bird Center (SMBC). For more information about bird-friendly coffee, visit the SMBC website

Guatemala has an abundance of water, volcanic soil, and very distinct microclimates compared to its neighbors. Coffee Producers regions: Fraijanes, Coban, Huehuetenango, highlands near Mexico, volcanic mountains of Lake Atitlan; San Marcos, Oriente, regions near the eastern border of Honduras and Antigua.

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.

Organic Guatemala Guaya'b Fair Trade SMBC

Guess who's back? But even better... Our beloved, Ethiopia Natural with a new twist! Anaerobic Natural processed Ethiopia that give has intense sweet blueberry notes for its aroma. The cup highlight clean crisp flavor of cherry, blueberry and bubble gum.

Worka Sakaro is a municipality located in northeast Gedeb close to the Guji border. It is a remote but impressively industrious area for coffee production. Of the 1300 hectares that comprise the area, over half of them are planted with coffee. Up to a few years ago when coffee exports were allowed only limited channels, the vast majority of coffee grown in this area was either processed and exported by the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), consolidated under the wide-reaching Worka Cooperative, or sold anonymously through the Ethiopia Commodity Exchange (ECX). Today, however, in addition to the Worka Cooperative splitting into multiple smaller coops, there are increasing numbers of single farm owners and independent companies who are processing and exporting direct. It is an exciting time to be buying in Gedeb, where we expect to see new layers of coffee continuously unfold as its local industry accelerates.


The Worka Sakaro washing station is owned and operated by Tracon Coffee, an independent exporter who manages 6 stations total in Gedeo. 852 individual smallholders contribute to Worka Sakaro, each averaging 1.6 hectares of coffee, and most of them also producing enset—a fruit-less relative of the banana tree whose pulp is scraped and packed into cakes, fermented underground, and then toasted as kocho, a staple starch in the area.


At Worka Sakaro, natural processed coffees are typically sorted by hand on arrival to the processing site and then taken directly to raised beds to fully dry, a process that takes about 21 days. This particular lot however received a unique twist on the traditional natural: fresh cherry is first vacuum sealed in stainless steel canisters for 4-5 days, creating an environment deprived of oxygen and increasingly pressurized by the carbon dioxide emitted in the fermentation of the fresh fruit. Once the vacuum fermentation is complete, the cherry, now pale yellow from loss of pigment, is transferred directly to raised beds to sun-dry for 15-18 days until the moisture is reduced to the level of a typical complete natural. Oxygen-deprived, or “anaerobic” fermentation environments like the above have gained traction among processing wonks in coffee for the unique flavors and tanginess they can add, as well as creating exaggerated characteristics in the cup compared to what we’re used to. In this case, Tracon has created a distinctly intense and tropical fruit-dominant natural profile with soft acids and a structure that is both creamy and juicy. It is a unique digression from the mainstream for sure, and an objectively successful result.

*Monday ROAST

SOILS AND CLIMATE

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