Coffee Description
A true classic Washed Ethiopian. “Wow! Awesome! Yummy!” were the words that filled our cupping notes sheet. The best washed Ethiopian I (Mike) have had in years. A sweet floral lemongrass herb-like dry fragrance followed by an intense “Wow!” break. The cup featured a roller coaster of flavors from lemon, orange, and bergamot to blackberry, nectarine and apricot with magnolia, sugarcane and lychee as well. So delicious. So complex. So balanced. A cup to sit and enjoy.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Light/Medium
Variety
Process
Washed
Elevation
2250 masl
Region
Guji zone
About 340 Farms around Anasora Mill of Ethiopia
Anasora coffee is a young coffee plantation that produces specialty coffee in the mountains of Anasora, and It is home to the famous Ethiopian Guji exceptional coffee producing area. At Guji, they pride themself in achieving the highest standards of sustainable and excellent coffee production. The area starts production under a forest belt, which is protected by the government and social protector. The farmers surrounding the Anasora have a plan for outgrowing schemes with the objective of eco-friendly production and socially responsible by assisting them to ensure quality production and good financial status.
The whole Anasora area is a young coffee production area from Ethiopia with the highest altitude and super beautiful quality sourcing area. Kerchanshe has a strong base in Anasora and working with farmers to improve quality and to ensure their finances has to be improved.
Guji zone, Ethiopia
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Densely sweet and approachable, this Ethiopian would be a great introduction to fruity coffee. I taste raspberry jam, black tea and peach rings. "
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.”
