Coffee Description
This coffee is ONLY roasted on EVERY OTHER MONDAY.
What makes our Colombia Carbonic Maceration El Mirador Elkin Guzman standout? The varietal blend and process. This new varietal is a hybrid, crossing the Caturra varietal with Ethiopian Lines, hence its name, Catiope. Blended with Orange Bourbon, the Carbonic Maceration Process allows us to achieve a brighter, more aromatic, floral, sweet coffee, as well as accentuate certain flavors and acidity thanks to the union of the 2 varietals that we select for this process. Cupping notes of green grape, dried hibiscus and pluot stone fruit.
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. The coffee selected from this process passes through sieves to be selected by hand, removing pintone and/or overripe beans, being very selective with the highest quality fruit to start the process. These conditions are applied as quality filters for all processes. After selection, the coffee is deposited in plastic bins to ferment in cherry for a period of 96 to 144 hours, with CO2 injection.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Orange Bourbon
Process
Carbonic Maceration
Region
Huila
About Elkin Guzman of Colombia
Elkin Guzman planted the Catiope seeds about 6 years ago after a visit to one of the Cenicafe experimental stations located in the municipality of TIMBIO-CAUCA. There he observed a research plot where Catiope was being evaluated. It showed an impressive tree structure and yield of coffee cherries that were beneficial to production.
Huila, Colombia
Klatch
Klatch \ˈklach, ˈkläch\ --People getting together to share life, especially over coffee.
And that’s what Klatch Coffee has been about since owner Mike Perry decided to follow his passion for quality coffee. While in college, he asked himself, "Why not bring together the charm and comfort of a traditional coffeehouse and serve world class specialty coffees?" And so he did. In 1993, he and his wife, Cindy, opened their first location in Rancho Cucamonga, CA, called it Coffee Klatch (later changed to the present name, Klatch Coffee), and began searching the world for the cream of the coffee crops, and small-batch roasting that top 1% of specialty beans to coax the best flavors and aromas from them.
Now, with five locations (plus their roastery) in Southern California as well as a shop in LAX United Terminal, Mike and his family and their dedicated team have built on that foundation of being a place where people love to linger over truly special coffee. Meanwhile, they’re making history one award at a time. A few of these include:
Prestigious Golden Bean Awards
Only espresso ever awarded "Best Espresso in the World" at the World Barista Championships (2007)
U.S Brewers’ Cup Champion
Good Food awards winner
Mike says, “Our commitment to honest business practices means we build trust and loyalty with the farmers we work with. All of this is accomplished through a Direct Trade model and a simple handshake.”
