|Roaster Location:||Los Angeles, California|
|Coffee Origin:||Sidama and Yirgacheffe regions, Ethiopia.|
|Est. Price:||$14.95/12 ounces|
|Review Date:||December 2013|
Blind Assessment: Big, sweet and fruity with a savory, spicy edge. Guava- and pineapple-like fruit, brandy, dark chocolate, a hint of flowers and bay leaf or eucalyptus in aroma and cup. Round, vibrant acidity; heavy, syrupy mouthfeel. Chocolate, brandy and bay leaf in particular carry into a rich though drying finish.
Notes: A blend of two distinguished dried-in-the-fruit Ethiopia coffees, a Gedeo Worka from the Worka cooperative in Yirgacheffe and an Amaro Gayo from Asnakech Thomas’s famous mill in the Sidamo/Sidama region. Both are dry-processed or "natural" coffees, 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. Like virtually all Ethiopia coffees, these striking and unusual coffees were 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: Holidays for sure here: fruit, spice, brandy, big body.
This review originally appeared in the December, 2013 tasting report: Holiday Blends and Gift Coffees