Coffee Description
Mike is excited to introduce our new crop of Obata varietal from the La Bastilla Buena Vista lot. This coffee features a medium juicy body, with flavor notes of chocolate, and nutty sweet nougat and sweet orange blossom throughout the cup.
The largest part of our crop is fully washed, the traditional processing method for fine milds, and dried at 45 degrees C. The washed parchment is classified with clean water in the "Colombian channel" prior to drying. La Bastilla Estate pride themselves to be one of the few (if not the only) specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin. This means that they plant, produce, harvest, process, classify, and market/export all of their green coffee beans directly from the farm to their final destinations all around the world. Therefore, the La Bastilla Estate guarantees the quality and traceability of their products and their production of special, certified Rainforest Alliance coffee. La Bastilla Estate is currently working on a coffee plantation renovation programme to expand in the next five years.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Obata
Process
Washed
Region
Jinotega
About La Bastilla Estate - Buena Vista of Nicaragua
La Bastilla has developed an interesting matrix of micro-lot processing during the past 2 years, which have found good acceptance in the specialty coffee community worldwide. We harvest and process separately and from fully mature cherries coffee from 19 different sections of the farm, each from different live zones (i.e. altitude, sun exposure, soil conditions, tree coverage) expressing different cup profiles.
La Bastilla is certified by Rainforest Alliance since 2003. The process of renewing part of their old plantations and replanting hybrid and good cupping varieties was started in 2017, and you will see the results in this year's crop.
Jinotega, Nicaragua
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.”
