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93

Klatch Coffee

Original Christmas (SO Yirgacheffe)

Klatch Coffee logo
Roaster Location: Los Angeles, California
Coffee Origin: Yirgacheffe growing region, southern Ethiopia.
Roast Level: Medium
Agtron: 46/64
Est. Price: $14.95/12 ounces
Review Date: December 2012
Aroma: 9
Acidity: 9
Body: 8
Flavor: 9
Aftertaste: 8

Blind Assessment: Lush honey and blueberry balanced by crisper notes of roasted cocoa nib and fresh-cut cedar. A hint of flowers. Sweetly bright acidity; lightly syrupy mouthfeel. Round, gently flavor-saturated finish.

Notes: Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a "natural" or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, encouraging a more idiosyncratic profile more pungent than bright though still extravagant in its aromatics. Like virtually all Ethiopia coffees, this striking and unusual 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: Not a holiday blend, but a felicitous choice of single-origin coffee that expresses an appropriately winter holiday sensory theme of fruit, chocolate and pleasingly pungent aromatic wood.

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This review originally appeared in the December, 2012 tasting report: Holiday Coffees: Solid to Spectacular

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About the Author: Kenneth Davids

Kenneth Davids is editor, chief writer and co-founder of Coffee Review. His latest book, 21st Century Coffee: A Guide is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging. He has been involved with coffee since the early 1970s and has published three earlier books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions..

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