This coffee was produced exclusively from trees of Kenya’s premier varieties of Arabica, the great, Bourbon-related SL 28 and SL 34. Despite grower discontent and urban encroachment on prime coffee lands, Kenya continues to produce some of the world's most elegant and distinctive coffees. This particular Kenya is produced by members of the Mugaga Cooperative Society at an elevation of
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Ethiopian Duromina
This coffee took first place in the 2012 ‘Taste of Harvest’ competition for Ethiopia green coffees as determined by twelve professional cuppers from ten different countries. Processed by the classic wet or “washed” method: fruit is removed before drying using traditional ferment-and-wash methods and the beans are sun-dried. Klatch Coffee is an award-winning small-batch
Holiday Coffees: Solid to Spectacular
This month’s collection of thirteen holiday coffees splits neatly into two categories: special proprietary holiday blends – suavely comfortable and balanced in profile – and an assortment of distinctive single-origin coffees, very high-rated and quite spectacular in sensory profile (and in some cases rather spectacular in price as well). In all cases these are seasonal coffees that are here for
Original Christmas (SO Yirgacheffe)
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
Nicaragua Marlene Lagos Honey
This coffee was processed using the honey method, which means that the outer skin is removed as it is in the wet process, but all or some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. It is a Rainforest Alliance certified coffee, meaning it was produced following sustainable ecological and socio-economic criteria developed by
Honey and Pulped Natural Coffees
“Honey” is a relatively new term describing coffee that has been dried with all or some of the sticky fruit pulp or “honey” (miel in Spanish) still adhering to the bean. Those familiar with coffee processing methods will, of course, recognize this practice as a kind of compromise between two more familiar processing methods: the dry or “natural” method, in which the beans are dried while entirely
El Salvador El Rubi Honey
This coffee was entirely produced from trees of the heirloom Bourbon variety of Arabica and was processed using the honey method, which means that the outer skin is removed as it is in the wet process, but all or some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. This coffee is Rainforest Alliance certified, meaning it was
Panama Kotowa Duncan 2012 Microlot
Certified organically grown. A conventional washed or wet-processed coffee, meaning both skin and fruit flesh were removed from the beans before drying, a practice which generally intensifies acidity and clarity of flavor. 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
Not Your Same Old Panama Coffees
It’s a tribute to how much the specialty coffee world has changed over the last ten years that the style of coffee traditionally associated with Panama – clean, soft, balanced, gently fruit- and floral-toned – hardly showed up among the coffees nominated by roasters for this month’s article. True, Panama coffees of any kind very nearly didn’t show up, given the harvest was late and our article was
Esmeralda Leon, Panama Geisha Auction Lot
This is an auction lot of Esmeralda Gesha from Hacienda La Esmeralda, the producer that first introduced the celebrated Gesha variety of Arabica to the world. Léon is a 2012 batch of Esmeralda Gesha; in this case a batch is defined as coffee that has been harvested together on the same date. With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha
Panama Don Pachi Natural Geisha
Produced from trees of the rare Ethiopia-derived botanical variety Geisha (more properly spelled Gesha). With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world's most unique coffees. This is a dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the
Panama Elida Natural
This is a dry-processed or "natural" coffee, 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. The Lamastus family’s Elida Estate averages the highest growing elevations in Panama: 5,500 to 8,200 feet (1,700 to 2,500 meters). Clatch coffee is an award-winning small-batch roasting company in the Los
Tanzania Peaberry Kilimanjaro
This sample consists entirely of peaberries, a kind of bean that results when the coffee fruit develops only a single, oval bean rather than the usual pair of flat-sided beans. Peaberries produce a somewhat different (often better) cup than normal beans from the same crop, from which they may or may not be separated during grading. For reasons that are not entirely clear, Tanzania is particularly
Rwanda, Burundi and Tanzania
Rwanda and Burundi, two small, mountainous, landlocked countries in Central Africa, have emerged over the last few years as significant producers of high-end specialty coffees. Both started their climb to prominence already in possession of the most fundamental ingredients for success: High growing elevations and extensive plantings of distinctive-tasting heirloom Bourbon-related varieties of
Rwanda Fair Trade Cafe Feminino
This coffee is Fair Trade certified, meaning it was purchased from small-holding farmers at a "fair" or economically sustainable price. It is also offered under the umbrella of the Café Feminino program, which "provides extra income that goes directly to ... women producers." The grant-funded Café Feminino Foundation (www.cafefemininofoundation.org) "supports efforts to improve the view
Kenya Giakanja
Produced mainly from trees of the admired, Bourbon-derived SL28 and SL34 varieties of Arabica. Giakanja mill is affiliated with the Giakanja Farmers Cooperative. Formerly Coffee Klatch, Klatch Coffee is an award-winning small-batch roasting company based in the Los Angeles area whose resident barista and trainer, Heather Perry, is a former United States Barista Champion. Visit
Kenya Gichatha-Ini
Produced mainly from trees of the admired, Bourbon-derived SL 28 and SL 34 varieties. Grown by the Gikanda Co-op and processed at the distinguished, award-winning Gichatha-Ini Factory. Fair Trade certified, meaning it was purchased from small-holding farmers at a "fair" or economically sustainable price. Formerly Coffee Klatch, Klatch Coffee is an award-winning small-batch roasting company based
FTO Ethiopian Gedeo Worka Natural
This is a dry-processed or "natural" coffee, 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. It is also certified organically grown and Fair Trade certified, meaning it was purchased from small-holding farmers at a "fair" or economically sustainable price. Formerly Coffee Klatch, Klatch Coffee is an
Costa Rica Helsar ed Zercero Organic
Produced from trees of the Caturra and Catuai varieties on award-winning Finca Santa Lucia by farmer Ricardo Perez Barrantes. Most likely a touch of fruit pulp was allowed to dry on the beans, accounting for a delicately clean fruit and wine-like cup character. Formerly Coffee Klatch, Klatch Coffee is an award-winning small-batch roasting company based in the Los Angeles area whose resident
Guatemala Genuine Antigua Covadonga
From the valley surrounding the colonial town of Guatemala Antigua, Guatemala's most celebrated coffee region. Produced from trees of the Bourbon and Caturra varieties. Formerly Coffee Klatch, Klatch Coffee is an award-winning small-batch roasting company based in the Los Angeles area whose resident barista and trainer, Heather Perry, is a former United States Barista Champion. Visit