Name: Organic Honduras COMSA Fair Trade
Brand: Klatch Coffee
Price: 16.95 USD
Availability: InStock

Not your father's Sumatra. This new generation Sumatra has 

 of cacao, cedar and bell pepper with a hint of lavender floral notes.
A cup that is very clean and balanced while still providing the body one expects from Indonesia.

COFFEE REVIEW - SUMATRA MUTU BATAK 94 POINTS #9 Coffee - 2018

Ken Davids of Coffee Review in his 94 POINTS - March 2018 assessment describes our Sumatra Mutu Batak as:

Deeply, refreshingly pungent and earthy. Grapefruit zest, dark chocolate, candied ginger, graham cracker, moist fresh-fallen leaves in aroma and cup. Structured around complexly layered tart, sweet and savory tastes; plush, syrupy mouthfeel. Sweet, deeply flavor-saturated finish.

...A fine Sumatra, simultaneously expressing the pungent, full, resonantly earthy genius of the type, while lifting it with 

Ken Davids of Coffee Review in his 94 POINTS - July 2016 assessment describes our Sumatra Mutu Batak as: "Complex, sweetly rich. Pungent grapefruit, sweet violet, almond brittle, pipe tobacco, fragrant sandalwood in aroma and cup. Juicy acidity; lightly syrupy, buoyant mouthfeel. The crisply rich, long finish retains a pretty combination of violet and tobacco tones."

...This exceptional coffee was selected as the #29 coffee on Coffee Review’s list of the Top 30 Coffees of 2016...

https://www.coffeereview.com/review/sumatra-mutu-batak/

The Sumatra Lintong Mutu Batak comes from 

 surrounding the town of Lintongnihuta in the Provinsi Sumatera Utara (Northern Sumatra Province). This specific area is located on the southern shores of Lake Toba, which is the largest volcanic lake in the world. The soil around the southern part of the lake is volcanic which leads to exceptional terrain for growing coffee. The town of Lintong Nihuta sits on a plateau that ranges from 1000 meters with a few farms to around 1300 meters.

The producers of this coffee are small farmers who have been recognized by our staff to produce exceptional raw material. These selected farmers run small two to four-hectare plantations with each hectare consists of approximately 1,000 coffee trees. The farmer grows, harvests, and de-pulps the coffee on the farm. After de-pulping he stores the coffee overnight, allowing it to ferment and washes the following day. After washing the farmer will briefly dry the coffee to remove the moisture from the exterior of the parchment and delivers the coffee to the production facility.

, or giling basah, is the traditional method used in Indonesia. And although both the name and the method are very similar to wet processing, the cup characteristics are incredibly different. 



After the coffee is dried to 12 to 13% moisture content in the greenhouses, the coffee will be delivered to the warehouse in Medan. It is inspected and graded again upon arrival to ensure no errors were made during processing. The coffee is then warehoused for 2 months. Then it goes through the final grading, hand sorted, bagged and ready for export.

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Sumatra Mutu Batak

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310 g bag / Whole Bean / One-Time Purchase

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Rwanda Kamina Washed has a flavor sweet profile, with notes of nectarine, honey and herbal tea.

Coffee is hand-picked by local farmers and brought to the station daily for inspection. Once accepted, depulped, and sorted, Kamina’s processing team dry-ferments the coffee, and then washes it thoroughly in a long sorting channel flushed with running water, which doubles as a final density sorting technique. Finally, the washed and density-sorted parchment is soaked in a final tank, also with fresh groundwater, and then moved to raised beds where it will spend 2-3 weeks in drying rotation, all overseen by Kamina’s staff. Kamina’s coffee has won numerous awards in Rwanda’s Cup of Excellence competition; with its natural endowments, experience, rigorous processing standards, and exuberantly sweet coffee, this is really no surprise.

The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils. Coffees from this region are often jammier and heavier than in the rest of the country. Kamina Coffee Washing Station is in central Nyamasheke at 1800 meters, about as high as processing occurs anywhere in Rwanda. And many of its contributing farmers are higher still. The station has a great capacity, even for Nyamasheke which is known for larger processing sites (Kamina’s depulper is a honking multi-disc McKinnon model, used mostly in Kenya, which has a capacity of 3 tonnes per hour and also sorts freshly-pulped parchment by density in its built-in flotation channels).

Kamina is one of Rwanda’s oldest washing stations, originally founded in 2003. 2 decades may seem like nothing compared to other regions, but centralized infrastructure for fully washing coffees is that new to Rwanda. Most of Rwanda’s washing stations in the western province came to be during the late 2000’s, thanks to one of East Africa’s most successful coffee interventions, the Partnership for Enhancing Agriculture in Rwanda Through Linkages (PEARL). Decades before, coffee was originally forced upon remote communities by the Belgians as a colony-funding cash crop. The Belgians distributed varieties cultivated by the French on Île de Bourbon (now Reunion Island, near Madagascar) but had so little invested in coffee’s success that they immediately allowed it to decline through lack of investment in both infrastructure and the farmers who grew it.

As a result, the sector suffered near total obscurity in the coffee world from Rwanda’s independence in 1962 until the period of rebuilding following the country’s devastating civil war and astonishingly tragic genocide in 1994. PEARL was a sweeping infrastructure and education investment targeting large regions of Rwanda whose coffee was for the most part processed poorly at home and exported with little traceability. The program, designed and led by the University of Michigan, Texas A&M and a host of Rwandan organizations, vastly increased processing hygiene by building washing stations. It also organized remote and under-resourced smallholders into cooperative businesses capable of specialty partnerships. Perhaps most significantly for the long term, it took the legacy bourbon genetics buried in abandon and polished them anew to the amazement of coffee drinkers everywhere. So, Kamina’s construction was a very early processing model for the Nyamasheke district, and the greater country as a whole. Now of course, Rwanda, one of the most rapidly modernizing countries on the African continent, has built steadily on top of those first coffees made possible by PEARL and leader stations like Kamina. We as buyers now have an awe-inspiring reference for how snappy, mouth-watering, and kaleidoscopic the bourbon lineage can be.

Available Grinds

Sweet profile, with notes of nectarine, honey and herbal tea.

Rwanda Kamina Washed 

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.

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

Kenya is Mike's favorite coffee , he takes home 3 lbs every week to enjoy. This is Mike's new favorite our Kenya Karinga AA is a classic Kenyan coffee with a juicy mouthfeel and bright, earthy fruit flavors of watermelon, orange, and caramel. Bring vibrance to your summer mornings with our new Kenya.


Karinga factory was founded in 1983. Resting on 5 acres of land, Karinga is located in Ndarugu, Kiambu county, Kenya (north of Nairobi) and serves the Kimaruri, Kariungu, Gachuha, and Mugalwa Villages. Our farming partner is Gitwe Farmers’ Cooperative Society Ltd, which has a cooperative membership of 650 farmers. The most unique aspect of this factory is that it’s located within tea growing zones.

Our Karinga is grown at the high altitude of 1,840 m in rich, volcanic soil. The area receives excellent rainfall with temperatures ranging between 55-75 degrees fahrenheit. Utilizing a wet (also known as washed) processing method, water is pumped from River Rwabura to the reservoir tanks for pulping and recirculation. After pulping, the coffee is stored overnight, washed, soaked, and laid out on the drying beds, where it is then sorted and stored.

Available Grind

Monday Roast

Kenya Karinga AA

310 g bag / Whole Bean / 4/3/23

2 lb bag / Whole Bean / 4/3/23

5 lb bag / Whole Bean / 4/3/23

"A fruit BOMB!" says Mike Perry. Initial cupping notes of mixed berries (strawberry, blackberry, boysenberry), tropical pineapple, stone fruits (plum, cherry) and more.

The Elida Natural is back! Producer Wilford Lamastus created these lots especially for Klatch Coffee, giving the whole Klatch team and all coffee lovers something to be excited about. The Lamastus Family Estate won Best of Panama 2022, winning three top geishas and the Panamá Cup - Best Coffee Producer of the year. With this multi award-winning coffee grower, setting world records for Auction-Winning Coffees we present you a crowd pleaser our Elida Catuai Natural.

COFFEE REVIEW - PANAMA ELIDA NATURAL CATUAI 95 POINTS & #24 TOP 30 OF 2019 - 2019

 TOP #30 of 2019- Nov 2019 assessment describes our Panama Elida Natural Catuai as: "Richly and cleanly fruit-toned, chocolaty. Dried fig, chocolate fudge, molasses, oak, narcissus-like flowers in aroma and cup. Deeply sweet-tart in structure with high-toned, crisp acidity; full, creamy mouthfeel. The resonant flavor-saturated finish centers around fig and chocolate suggestions."

This exceptional coffee was selected as the No. 24 coffee on Coffee Review’s list of the Top 30 Coffees of 2019. Produced by the Lamastus family of Elida Estate entirely of the Catuai variety of Arabica and processed by the natural method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees.An explosively sweet, fruit-forward natural-processed coffee produced by the same farm that gave us the latest price-record-breaking, most sought-after Geisha in the world. Consider this coffee a worthy and affordable cousin.

https://www.coffeereview.com/review/panama-elida-natural-catuai/




This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees.


Lamastus Family Estate - established in 1918 El Burro Estate, Luito Geisha Estates, and Elida Estate on a ultra-high-elevation goes from 1700 m to 2060 m. More than half of the estate is located within the Volcán Barú National Park VBNP, a protected ecological reserve and sanctuary for exotic plants, birds and mammals. Conservation Practices of planting several species of native trees that feed the birds in the coffee plantation as shade. All of these unique growing conditions show in a distinguished cup. The farm has a total of 65ha of which 40ha are planted with Catuai, Geisha and a bit of Typica; the rest is private forest reserve or is inside the VBNP. Our Panama Elida Catuai is a dry-processed or “natural” coffee, meaning that the coffee beans were dried inside the fruit.


There are several climate conditions that set this coffee apart: the coffee farm is located at a very high elevation, 1,850 masl, which is one of the highest farms in Panama. Grown in rich, volcanic soil, this Catuai varietal enjoys a cool climate and a significant amount of fog and mist during the dry season.




There are several local conditions that set this coffee apart from others. The farm is located at a very high elevation (1,700 to 2,500 meters) one of the highest coffee farms in Panama. It is grown in rich, volcanic soil with a cool climate and a significant amount of fog and mist during the dry season. The coffee trees are surrounded by virgin-native cloudy rain forest, and because of the cool temperatures at night, it takes 2 to 3 years longer than the average coffee tree before these trees begin to produce. The low temperatures also contribute to an extended ripening time by 1 month, creating a more developed coffee bean.

Initial cupping notes of mixed berries (strawberry, blackberry, boysenberry), tropical pineapple, stone fruits (plum, cherry) and more.

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