Name: Organic Sumatra Aceh Gr1
Brand: Klatch Coffee
Price: 17.95 USD
Availability: InStock

Our El Salvador Las Mercedes Icatu Honey is grown on the La Avila lot, and offers sweet herbal honeysuckle and golden raisin flavor notes with a sugarcane finish. With a lingering sweet aftertaste and a bright, juicy mouthfeel, this Honey Processed coffee is a memorable cup that will get your day going.

The world of coffee is interconnected. Our Klatch founder and CFO, Mike, makes annual visits to our farms and enjoys sharing the history of coffee, a journey that begins long before it makes its way to our roasters.

After collection, the coffee is put in the wash ditches, and the mill is adjusted to leave some of the pulp on the coffee. The coffee is then put on the patios without being washed for a few days, and then moved to raised beds until the humidity level is between 11.5% and 12%. Icatu is a varietal of coffee that was developed in Brazil in the early 1970s. It is a hybrid of Mundo Novo and Caturra, two popular coffee varieties that are known for their quality and flavor.

Size

Available Grind

El Salvador
Las Mercedes 
Honey

310 g bag / Whole Bean

310 g bag / Extra Coarse Grind (Cold Brew)

310 g bag / Coarse (French Press / Percolator)

310 g bag / Medium Coarse (Chemex / Cone Filter)

310 g bag / Medium (Pour Over / Auto Drip)

310 g bag / Fine (Espresso)

2 lb bag / Whole Bean

2 lb bag / Extra Coarse Grind (Cold Brew)

2 lb bag / Coarse (French Press / Percolator)

2 lb bag / Medium Coarse (Chemex / Cone Filter)

2 lb bag / Medium (Pour Over / Auto Drip)

2 lb bag / Fine (Espresso)

5 lb bag / Whole Bean

5 lb bag / Extra Coarse Grind (Cold Brew)

5 lb bag / Coarse (French Press / Percolator)

5 lb bag / Medium Coarse (Chemex / Cone Filter)

5 lb bag / Medium (Pour Over / Auto Drip)

5 lb bag / Fine (Espresso)

Rodrigo Sánchez is one of our award-winning producer partners in Colombia, known to have won the Colombia Roasters United Award. Growing amazing coffee at his Monteblanco farm, the producer took his best beans and elevated them to new flavor heights this year using the Carbonic Maceration Process. This unique process allows us to achieve a brighter cup that's more aromatic, floral, and sweet, accentuating certain flavors and acidity with the union of the two varietals that we selected. Enjoy this one-of-a-kind coffee, which boasts flavor notes of lavender, tropical kiwi, and candied white peach.



COFFEE REVIEW - Colombia Monteblanco Rodrigo Sánchez Carbonic Maceration 94 POINTS - 2023

Ken Davids of Coffee Review in his 94 POINTS - March 2023 assessment describes our Colombia Monteblanco Rodrigo Sánchez Carbonic Maceration as:

Subtly suave, brightly juicy anaerobic. Rose, strawberry, cocoa, pink lemonade, yogurt in aroma and cup. A juicy floral acidity dominates in structure, deepened by a hint of savory depth. Lightly silky, lively mouthfeel. Strawberry and cocoa give way to flowers in a drying finish.

…A light-footed and balanced anaerobic cup, floral without perfumy excess, cleanly fruit-toned and silky in texture.

Carbonic Maceration Process fermentation begins with the CO2 being injected into the bins, this displaces the oxygen (O2) existing in the bin leading to a maceration environment. With a starting point at a minimum degree of maturation of 90% and an average Brix degree of 20-24. When picking the coffee cherries quality control is used to filter the best coffee cherries. After the coffee reaches the processing area, it is rafted (floats) in order to eliminate by density those dry beans, brocades, leaves, voids that may affect the homogeneity of fermentation in addition to improving the physical quality of the coffee (yield factor).

After selection, the coffee is deposited in plastic bins to ferment in cherry for a period of 70 hours, with CO2 injection. During this period the coffee bean undergoes changes in the color of its mucilage that is transferred to the parchment, they are pink tones intense and dark, this helps to improve the sweetness of the coffee and the body of the final drink. This process intensifies the fruity notes of the coffee, the changes in this first stage are more enzymatic. The coffee is pulped and deposited again in the bins with its own juice rich in sugars, the source of fruit juice and microorganisms are incorporated, potentiating the fermentation. These are hermetically covered to start the fermentation that, thanks to the microorganisms, begin to metabolize the sugar chains of the mucilage, developing better fragrance attributes and acidity. CO2 is injected that displaces the oxygen (O2) existing in the bin leading to a maceration environment, this time can be between 70 to 94 hours, there would be a total of between 140 and 188 hours of fermentation between cherries and mucilage and then washed and dried for a period of 18 to 22 days.

It should be noted that this hard work has been done collectively together with our Aromas del Sur team, from processes such as germination, production and export we have reached hundreds of places, being one of the finest Colombian coffees. Within there infrastructure they have a wet mill and drying facilities in the upper part of the farm. In its surroundings, the coffee plantations are planted. Monteblanco is within an average temperature between 16 and 22 degrees, it also has a luminosity of 1700 hours a year that allows the light to be usable for crops; we also find a parabolic drying temperature and drying under shade, on the canopies or African beds. It has a washing extension, a wet mill where the coffee is pulped and fermented, we also have a cooler that guarantees a stable temperature between 10 and 14 degrees for cold fermentation; For dry coffees, it is fermented in cans or in exclusive tanks for the fermentation of natural processes on the farm.

Grind

Colombia Roasters United Award; growing amazing coffee at his Monteblanco farm. This year he took his best beans and elevated to new flavor heights using the Carbonic Maceration Process.

Colombia Monteblanco 
Rodrigo Sánchez 
Carbonic Maceration

Our Kenya Gachatha AA is a classic Kenyan coffee with a juicy mouthfeel and bright, earthy fruit flavors of sweet watermelon, orange citrus, and creamy sweet caramel. Bring vibrance to your mornings with our new Kenya!

Coffees from Kenya are very distinct - and by and large Mike Perry's favorite. Known to be winey, savory, and vibrant, we love to showcase these coffees for what they are: truly unique. We specifically look for cup profiles that have clean, juicy, tropical acidity with high intensity of citric acidity, and full-bodied, coating sweetness. These coffees are sought after by many roasters, and we always find ourselves rushing to secure the best lot we can.

Roast Date

Kenya 
Gachatha AA

310 g bag / Whole Bean / Monday July 15th

2 lb bag / Whole Bean / Monday July 15th

5 lb bag / Whole Bean / Monday July 15th

Beginning with dark chocolate notes, this coffee also features sweet nutty praline with a full body, and a tangerine finish with a hint of stone fruit nectarine.

Tolima is the third largest coffee producing region of Colombia, and accounts for 12% of the country's annual production. Located in west-central Colombia, this region is fully inscribed by the Andean mountains and the Magdalena river basin, making it rather remote and challenging to access. Until recently, much of the coffee growing area had been considered dangerous because of the Colombian FARC's presence. Today, Tolima has seen a drastic decline in FARC presence, allowing for increased accessibility to these nutty, tangy, fruity, and creamy-bodied coffees. We have had boots on the ground, with a cupping spoon in hand as Mike travels and cups coffees. We fall in love over and over again with the regional variations, the varieties, the landscape, and the producers themselves. From our work sourcing strong, versatile workhorse coffees for our Excelso Gran Galope signature offerings, to our celebration of the taste of place with Regional Selects from Cauca, Huila, Nariño, and Tolima, to the discovery and development of microlots from all over the country with our export partners and the producers with whom they work closely—we simply can’t get enough.

Organic Sumatra Aceh Gr1

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