|Roaster Location:||Los Angeles, California|
|Coffee Origin:||Yirgacheffe growing region, southern Ethiopia.|
|Est. Price:||$14.95/12 ounces|
|Review Date:||September 2013|
Richly pungent and spicy. Roasted cacao nib, plum, spicy rose, sandalwood, a hint of lemon in aroma and cup. Sweetly tart, resonantly complex acidity; lightly syrupy mouthfeel. The finish is tart and richly juicy, slightly drying in the long.
Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. A “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavor profile that is lower-toned and more pungent than the more familiar wet-processed floral- and citrus-toned Yirgacheffe profile. Like virtually all Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. 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.
Who Should Drink It
Those who value a wide range of exotic nuance, from particularly fragrant aromatic wood to crisp cacao notes to a deeply spicy floral character.
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