Blind Assessment

Floral and spice-tinged aromatics lead into flavors of starfruit, hibiscus, panela, sweet basil and cocoa nib. The acidity is juicy and refined, the body silky and cohesive. Long, resonant finish with layered fruit and gentle spice.

Notes

This exceptional coffee was selected as the No. 41 coffee on Coffee Review’s list of the Top 50 Coffees of 2025. Produced by Johan and Diego Vergara ‎of Finca Las Flores, entirely of the Bourbon Aji variety of Arabica, and processed by the thermal shock method, which begins with a standard washed process (fruit skin and pulp removed from the beans), but introduces a rapid temperature shift during the fermentation and rinsing stages. Klatch Coffee is an award-winning small-batch roasting company in the Los Angeles area whose resident barista and trainer, Heather Perry, won both the 2003 and 2007 United States Barista Championships brewing a Klatch Coffee espresso blend. Visit www.klatchroasting.com or call 877-455-2824 for more information.

Bottom Line

A precisely processed Bourbon Aji —high-toned, intricate and deeply sweet, showcasing the clarity thermal-shock fermentation can achieve.

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