Name: One Tough Mother Gift Bundle
Brand: Klatch Coffee
Price: 35 USD
Availability: InStock

Bourbon | Catimor | Catuaí | Mundo Novo, Pacamara | Pache 

Organic Guatemala, a delightful newcomer boasting a harmonious blend of medium body and acidity. Experience a well-rounded cup with flavor nuances of apricot, lime and milk chocolate. Indulge in undertones of sweet caramel. Enjoy this exceptional coffee experience.


Osvaldo Perez is a third-generation coffee producer, managing what is now a 280 hectare estate. As the family has expanded their holdings over the years, they likewise increased the varieties grown to include Typica, Catimor, Catuai, Pacamara, and more, while also establishing their own wet mill. Alongside this growth, they have also remained stewards of the land, preserving 35 hectares of tropical rainforest and maintaining a Rainforest Alliance certification.

Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee-producing regions. Anacafé, the coffee producers association in Guatemala, identifies seven growing regions: Fraijanes, the plateau south of Guatemala City; Coban, a rainforest region in the center of the country; Huehuetenango, highlands near the border with Mexico; Atitlan, primarily the volcanic mountains on the Pacific side of Lake Atitlan; San Marcos, between Huehuetenango and the Pacific Ocean; Oriente, the driest of the growing regions located near the eastern border with Honduras; and the most famous of all, Antigua, nestled among the volcanoes an hour’s drive southwest of Guatemala City.





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.

Size

Grind

Organic Guatemala 
Huehuetenango 
Flor De Cafe

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 El Salvador Las Mercedes Icatu Honey is grown on the La Avila lot and offers a sweet herbal honeysuckle, golden raisin finishing with sugarcane. With a lingering sweet aftertaste and bright, juicy mouthfeel, this Honey Processed coffee is a memorable cup that will get your day going.



The world of coffee is interconnected. Our Klatch founder and CFO, Mike, makes annual visits to our farms and enjoys sharing the history of coffee, a journey that begins long before it makes its way to our roasters.





After collection, the coffee is put in the wash ditches and the mill is adjusted to leave some of the pulp on the coffee. The coffee is then put on the patios without being washed for a few days and then moved to raised beds until the humidity level is between 11.5% and 12% We at Klatch Coffee were drawn to Las Mercedes because of its great coffee, but we found what we fell in love with was the people, the process, and our shared passion for persistently striving to make coffee the best it can be. Icatu is a varietal of coffee that was developed in Brazil in the early 1970s. It is a hybrid of Mundo Novo and Caturra, two popular coffee varieties that are known for their quality and flavor.



Finca Las Mercedes is a beautiful coffee farm with owners dedicated to care for their community, their workers, and the environment with the same care that they invest into their coffee. The Ortiz family provides healthcare, food, and clothing to those in the community that are in need. Las Mercedes is committed to ecological care, making efforts to preserve natural wildlife, to maintain compliance with our certifications in the way that the mill’s by-products are disposed of, and to avoid contamination. In the last few years, the Ortiz family has prioritized preservation by planting native trees. We are proud to offer this limited Direct Trade that is also Rainforest Alliance Certified. As part of our Direct Trade relationship, 25 cents of every pound is invested back into the Las Mercedes community, funding community sports programs and the Los Ortiz medical clinic.


Available Grind

El Salvador
Las Mercedes 
Honey

310 g bag / Extra Coarse Grind (Cold Brew)

2 lb bag / Extra Coarse Grind (Cold Brew)

5 lb bag / Extra Coarse Grind (Cold Brew)

*Monday ROAST. 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. Please note: Your entire order will be shipped together - as often this causes a delay if you order in advance. If you would not like your order shipped together, please order separately. If your order contains two special roast dates the order will be separated.

Rodrigo Sánchez is one of our award-winning producer partners in Colombia, known to have won the Colombia Roasters United Award. Growing amazing coffee at his Monteblanco farm, the producer took his best beans and elevated them to new flavor heights this year using the Carbonic Maceration Process. This unique process allows us to achieve a brighter cup that's more aromatic, floral, and sweet, accentuating certain flavors and acidity with the union of the two varietals that we selected. Enjoy this one-of-a-kind coffee, which boasts flavor notes of lavender, tropical kiwi, and candied white peach.



COFFEE REVIEW - Colombia Monteblanco Rodrigo Sánchez Carbonic Maceration 94 POINTS - 2023

Ken Davids of Coffee Review in his 94 POINTS - March 2023 assessment describes our Colombia Monteblanco Rodrigo Sánchez Carbonic Maceration as:

Subtly suave, brightly juicy anaerobic. Rose, strawberry, cocoa, pink lemonade, yogurt in aroma and cup. A juicy floral acidity dominates in structure, deepened by a hint of savory depth. Lightly silky, lively mouthfeel. Strawberry and cocoa give way to flowers in a drying finish.

…A light-footed and balanced anaerobic cup, floral without perfumy excess, cleanly fruit-toned and silky in texture.

 fermentation begins with the CO2 being injected into the bins, this displaces the oxygen (O2) existing in the bin leading to a maceration environment. With a starting point at a minimum degree of maturation of 90% and an average Brix degree of 20-24. When picking the coffee cherries quality control is used to filter the best coffee cherries. After the coffee reaches the processing area, it is rafted (floats) in order to eliminate by density those dry beans, brocades, leaves, voids that may affect the homogeneity of fermentation in addition to improving the physical quality of the coffee (yield factor).


After selection, the coffee is deposited in plastic bins to ferment in cherry for a period of 70 hours, with CO2 injection. During this period the coffee bean undergoes changes in the color of its mucilage that is transferred to the parchment, they are pink tones intense and dark, this helps to improve the sweetness of the coffee and the body of the final drink. This process intensifys the fruity notes of the coffee, the changes in this first stage are more enzymatic. The coffee is pulped and deposited again in the bins with its own juice rich in sugars, the source of fruit juice and microorganisms are incorporated, potentiating the fermentation. These are hermetically covered to start the fermentation that, thanks to the microorganisms, begin to metabolize the sugar chains of the mucilage, developing better fragrance attributes and acidity. CO2 is injected that displaces the oxygen (O2) existing in the bin leading to a maceration environment, this time can be between 70 to 94 hours, there would be a total of between 140 and 188 hours of fermentation between cherries and mucilage and then washed and dried for a period of 18 to 22 days.


Monteblanco farm is located in the Municipality of Acevedo, San Adolfo Jurisdiction in the village of La Tocora, at an altitude of 1730 m above sea level. In its surroundings we can find the Cueva de los Guácharos national natural park, which is one of the 59 protected areas of the Colombian National Natural Parks system, also highlighting that the Monteblanco farm is located on the Suaza river valley, a quality that provides a connection innate with nature and all that it provides.


Monteblanco is a family farm managed by Rodrigo Sánchez Valencia in the tradition of coffee growing that he started together with his grandfather. The 14 hectares of Monteblanco have made it possible for the various varieties to acquire all the facilities for growth and productivity, thanks to its environmental offer it allows cultivating varieties such as Geisha, Bourbon Rosado, Pacamara, Caturra Purpura, Caturra Rojo among others; this has achieved ideal conditions for both physical and sensory adaptation, developing unique profiles that have achieved worldwide recognition with wide acceptance by the most exclusive palates of the different coffee markets.


It should be noted that this hard work has been done collectively together with our Aromas del Sur team, from processes such as germination, production and export we have reached hundreds of places, being one of the finest Colombian coffees. Within there infrastructure they have a wet mill and drying facilities in the upper part of the farm. In its surroundings, the coffee plantations are planted. Monteblanco is within an average temperature between 16 and 22 degrees, it also has a luminosity of 1700 hours a year that allows the light to be usable for crops; we also find a parabolic drying temperature and drying under shade, on the canopies or African beds. It has a washing extension, a wet mill where the coffee is pulped and fermented, we also have a cooler that guarantees a stable temperature between 10 and 14 degrees for cold fermentation; For dry coffees, it is fermented in cans or in exclusive tanks for the fermentation of natural processes on the farm.





As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Generations of Colombians tell the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.





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.

Monday Roast

Colombia Roasters United Award; growing amazing coffee at his Monteblanco farm. This year he took his best beans and elevated to new flavor heights using the Carbonic Maceration Process.

Colombia Monteblanco 
Rodrigo Sánchez 
Carbonic Maceration

310 g bag / Whole Bean / Monday May 6th

A perfect example of a unique bourbon varietal. This fair trade organic blend offers sweet, smooth and robust flavors of sweet citrus, herbal, and cedar. 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 hulling is a process devised in Sumatra and adopted throughout the region as a solution to rainy, humid conditions that make drying green coffee a challenge. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed much earlier stage than in a standard washed process, while the green seed is still soft and pliable; great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached.

Coffee grows in the northern highlands, in an areas known as Tapanuli, Aceh and Gayo; and further south at Lintong, near lake Toba (one of the deepest in the world). Mandheling is not a region but a people of northern Sumatra, but much coffee from that area is named after them. Most coffee in Sumatra is grown between 2,500 and 5,500 feet and nearly all coffee is grown by smallholders coffee farmer. Nine out of 10 coffee farmers in Sumatra grow coffee on less than one hectare of land. Virtually all Sumatran coffee is wet hulled, a process known as “giling basah”. Plant Species include Bergandal and Sidikalang varieties of Typica, Hibrido de Timor (aka "Tim Tim"), a Bourbon cultivar known as Linie S, S-288 and S-795 found in Lintong, Rambung, Abyssinia, "USDA,” Caturra cultivars and Catimor lines.

sweet, smooth and robust flavors of citrus, herbal, and cedar. 

Organic Sumatra 
Aceh Gr1

Introducing our latest gift bundle, perfect for celebrating moms! Our Pearl Reserve blend pays tribute to their grace and resilience, honoring their moments as "One Tough Mother." From banishing bedtime monsters to supporting you through tough times, this bundle celebrates hard-working moms everywhere. Experience a symphony of lychee, oolong black tea, apricot, mango, and floral notes. Join us in honoring the remarkable women who enrich our lives. Order the perfect Mother's Day gift bundle now, available for limited time!

Included in this gift bundle, you will receive a double-walled coffee glass, a limited Pearl Reserve coffee (because all moms deserve their diamonds and pearls), and a fun temporary tattoo to show the world what a real baddie your mom truly is.

Free Double-Walled Glass!

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