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94

Klatch Coffee

Colombia Monteblanco Rodrigo Sanchez Carbonic Maceration

Klatch Coffee logo
Roaster Location: Los Angeles, California
Coffee Origin: Huila Department, Colombia
Roast Level: Light
Agtron: 56/86
Est. Price: $23.95/310 grams
Review Date: March 2023
Aroma: 9
Acidity/Structure: 9
Body: 9
Flavor: 9
Aftertaste: 8

Blind Assessment

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.

Notes

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.

Bottom Line

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

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