|Roaster Location:||San Dimas, California|
|Coffee Origin:||Boquete growing region, western Panama|
|Review Date:||September 2009|
Big, fruity sweetness and underlying bouillon-like savory notes carry from aroma through finish in this nicely balanced natural or dried-in-the-fruit coffee. Impressively syrupy body, rich acidity, crisp chocolate and a dry cherryish, slightly salty fruit complicate cup and finish.
Produced by the award-winning Elida Estate, is a dry- or "natural-" processed coffee, meaning the beans were dried inside the fruit rather than after the fruit is removed, as is the case with the wet-processed or "washed" coffees more typical of Panama and Central America. Coffee Klatch 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 Coffee Klatch espresso blend. Visit www.klatchroasting.com or call 877-455-2824 for more information.
Who Should Drink It
Those who appreciate contradiction in beverages, in this case, sweetly brandyish fruit with a slight salty edge.
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This review originally appeared in the September, 2009 tasting report: Half Way to Napa? Panamas 2009