Coffee Description
Get ready to treat your taste buds! Our latest Ethiopia Guji Hambela Carbonic Maceration is a flavor explosion, featuring bold hits of blood orange, juicy pomegranate, and a splash of watermelon candy sweetness. This coffee goes through a special process: sealed up in an oxygen-free environment, it develops incredible flavors thanks to some friendly microbial magic. The result? A bright, fruity natural with layers of complex floral and citrusy goodness. Guji coffee brings a whole new level of flavor—think vibrant fruitiness, zesty acidity, and a mouthfeel that’s, well, just wow!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Ethiopia Heirloom/Landraces
Process
Carbonic Maceration
Region
Guji zone
About Deri Kidame Station of Ethiopia
Deri Kidame Washing Station is composed of 181 drying beds and dozens fermentation tanks for both Anaerobic and Carbonic Maceration processes. While mostly naturals are produced due to the heavy demand for this process and the suitability of the cherries, we are planning to do more fermentations. Kenzu Ahmed is the Station Manager for Deri Kidame Station. The station owned by Tracon Trading is named after the district “Deri Kidame” located in the Wamena district of Hambela. Kenzu has been working in the Hambela area for 3 years now and has been sourcing his coffees very carefully. He only chooses farmers and red cherry suppliers who bring high quality cherry from experience.
Guji zone, Ethiopia
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.”
