|Roaster Location:||Los Angeles, California|
|Coffee Origin:||Huila Department, Colombia|
|Est. Price:||$23.95/310 grams|
|Review Date:||March 2023|
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.
Produced by Rodrigo Sanchez of Finca Monteblanco from trees of the Caturra and Bourbon varieties of Arabica, and processed by a carbonic maceration method involving two fermentation phases in closed tanks injected with CO2. The first fermentation involves the whole coffee fruit, after which the skins and pulp are removed and the beans are fermented a second time with their skins and juice, after which they are washed and dried. 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.
A light-footed and balanced anaerobic cup, floral without perfumy excess, cleanly fruit-toned and silky in texture.
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This review originally appeared in the March, 2023 tasting report: Fresh Fruit or "Juicy Fruit"? Tasting 90 Anaerobic-Processed Coffees