Name: Organic Decaf Mexico Huatusco Fair Trade Select Water Process
Brand: Klatch Coffee
Price: 19.95 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)

Cooperativa Agrícola Integral El Renacimiento R.L. 

Bourbon | Catuai | Catimor | Caturra | Sarchimor 

Introducing our Organic Guatemala, a delightful newcomer boasting a harmonious blend of medium body and acidity. Experience a well-rounded cup with flavor nuances of granola, cacao, and a satisfying stone fruit finish reminiscent of apricot. Indulge in subtle hints of chocolate chip cookie, velvety hot chocolate, nougat, and a touch of citrus, leaning towards bergamot with a delicate herbal or lemongrass undertone. As the temperature drops, anticipate notes of rich chocolate, spices, brown sugar, a hint of walnut, and a refreshing citrus profile with lemon-lime dominance and hints of orange. Enjoy this exceptional coffee experience.


Good supply chains deliver tasty coffee. This is certainly the case with coffees arriving courtesy of the Federación Comercializadora de Café Especial de Guatemala (FECCEG), an umbrella organization that helps smaller cooperatives gain access to the international market. This particular lot comes from Cooperativa Agrícola Integral El Renacimiento R.L., which operates in the Quiché Mayan communities located in the municipality of Nahualá within the department of Sololá, which encircles Lake Atitlan. This collaborative effort ensures that the coffee goes through a meticulous process to deliver a wonderful final product.


Cooperativa Renacimiento was founded in 1987 and has 70 members (33 women) with farms that average 1.5 acres in size. The cooperative has focused attention on training producers on the best organic practices to manage their farms and diversification projects like beekeeping. In addition to making their own organic fertilizer and harvesting honey, producers use their own micro-mills to process harvested cherries, which includes hand sorting, depulping, fermenting, washing and drying the coffee to 11 percent moisture. At this stage, FECCEG steps in to support the cooperative with transportation, warehousing and cupping analysis, and later provides the preparation for export.Cooperativa Renacimiento, established in 1987, comprises 70 members, including 33 women. The cooperative operates in the Quiché Mayan communities located in the municipality of Nahualá, within the department of Sololá, which surrounds Lake Atitlan. The average farm size for the members is 1.5 acres. One of the key focuses of Cooperativa Renacimiento is to train its producers in the best organic practices for managing their farms.


Additionally, the cooperative engages in diversification projects such as beekeeping. This emphasis on organic practices and diversification contributes to sustainable and environmentally friendly coffee production. The coffee processing at Cooperativa Renacimiento involves several steps. After the cherries are harvested, the producers use their own micro-mills for processing. This includes hand sorting, depulping, fermenting, washing, and drying the coffee until it reaches 11 percent moisture content. This careful processing helps maintain the quality and flavor of the coffee beans.


Following the processing stage, FECCEG steps in to provide support to the cooperative. This support includes transportation, warehousing, and cupping analysis. Cupping analysis is a crucial step in evaluating the quality and characteristics of the coffee beans. Finally, FECCEG assists with the preparation of the coffee for export, ensuring that it meets the necessary standards and requirements for international markets. Overall, the collaboration between Cooperativa Renacimiento and FECCEG, along with the dedication to organic practices and quality control, helps deliver a delicious coffee product from the Quiché Mayan communities in Guatemala.





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.

flavor nuances of granola, cacao, and a satisfying stone fruit finish reminiscent of apricot.

Organic Guatemala Atitlan 
Renacimiento Fair Trade SHB EP


 Our El Salvador Honey blend exudes flavor notes of honeysuckle, golden raisin, and clove, with undertones of sweet granola and warm baking spices. This year’s Las Mercedes Honey blend smells just like grandma’s kitchen.


The honey process starts with removing the skin from the coffee fruit immediately after picking, but the beans are dried with at least some of the fruit pulp or “honey” still adhering to them. As a result, the pulp adds sweetness and a little bit of fruit taste to the bean. Before depulping, the coffee fruit goes through an intense screening process to eliminate twigs, leaves, and other foreign material. At the wet mill, coffee cherries are received into ceramic tiled ditches, washed with fresh, collected rainwater, and immediately fed into a pulper, which each has rotating disks or cylinders and is fitted with adjustable knives. Pulpers are designed to separate the bean from the flesh of the fruit while leaving each bean intact in its parchment envelope. Coffee beans are then dried on clay patios to ensure even drying.


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)

This coffee is only ROASTED on Monday.

day, 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.

What makes our Colombia Carbonic Maceration El Mirador Elkin Guzman standout? The varietal blend and process. Have you heard of the Catiope varietal? WOW what a unique coffee! Eklin Guzman planted the Catiope seeds about 6 years ago after a visit to one of the Cenicafe experimental stations located in the municipality of TIMBIO-CAUCA. There he observed a research plot where Catiope was being evaluated. It showed an impressive tree structure and yield of coffee cherries that were beneficial to production. This new varietal is a hybrid, crossing the Caturra varietal with Ethiopian Lines, hence its name, Catiope. Blended with Orange Bourbon, the Carbonic Maceration Process allows us to achieve a brighter, more aromatic, floral, sweet coffee, as well as accentuate certain flavors and acidity thanks to the union of the 2 varietals that we select for this process. Cupping notes of green grape, dried hibiscus and pluot stone fruit.


Carbonic Maceration Process fermentation begins with the CO2 being injected into the bins, this displaces the oxygen (O2) existing in the bin leading to a maceration environment. The coffee selected from this process passes through sieves to be selected by hand, removing pintone and/or overripe beans, being very selective with the highest quality fruit to start the process. These conditions are applied as quality filters for all processes. After selection, the coffee is deposited in plastic bins to ferment in cherry for a period of 96 to 144 hours, with CO2 injection. During this period, the coffee bean undergoes changes in the color of its mucilage that is transferred to the parchment, intense and dark pink tones, this helps to improve the sweetness of the coffee and the body of the final drink. This intensifies then 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 (must) which is rich in sugars and microorganisms, potentiating fermentation, these are hermetically covered to start the fermentation which, thanks to the microorganisms, begin to metabolize the sugar chains of the mucilage, developing better attributes in fragrance and acidity. CO2 is generated that displaces the oxygen (O2) existing in the bin leading to a maceration environment, this time can be between 72 to 96 hours, it is It would have a total of between 168 and 240 hours of fermentation between cherry and mucilage and then be washed and dried for a period of 18 to 25 days.





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.

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