Natural Decaf Process Colombian scored 89 points by Ken Davids from coffeereview.com. This month Ken sampled over 50 decaf blends and 30 of North American's finest specialty roasters. Klatch came in on top with a 89 points for a decaffeinated coffee. Ken noted this promising dessert coffee "delicately rich and fruit-toned.

Ethiopian Sidamo Ardi scored 93 points by coffee review. Ken Davids described this coffee as a "sweet fruit ferment influences a deep, brandied chocolate and cherry character in both aroma and cup. Round, lush acidity; full, syrupy mouthfeel. The brandied chocolate/cherry notes carry straight into an expansive short finish; a hint of salty astringency develops in the long, though still softened by a ringingly sweet fruit."

Our fairly new Sumatra Bodhi Peaberry just scored 91 points by Coffee Review. Ken noted this delightful Sumatra with "aromatic hints of berry-like fruit mix with aromatic wood and a deep, molasses-like sweetness. Rich acidity, continuing sweetness and cedary wood in the cup, rounding toward a ripe peach. The flavor mutes but hangs on in the sweet finish."

Ringing in the year with another 90 plus point review from coffee guru Ken Davids from Coffee Review. Our Mocha Java scored 91 points! Davids classified the ancient Mocha-Java blend as "intense aroma: brandyish fermented fruit, sweet-toned flowers and aromatic wood. In the cup richly balanced; delicate fruit and floral top notes with deeper hints of earth, brandy-toned chocolate and aromatic wood."

Kenya Githiru has recently been scored a 95 by Coffee Review! Described as a "gentle sweet, complete version of the great Kenya profile" with flavors of ripe, red fruit and citric acidity. A syrupy, round body with unforgettable sweetness. Limited supply so order today.

Earlier this month, Coffee Review scored our Kenya Githiru at an impressive 95 points. This week, we are back with two high-scoring coffees including Costa Rica Cerro Paldo , scored at 93, and El Salvador Las Mercedes . Las Mercedes, which was scored at 92 points, was described as having an "aroma of sweet tangerine, caramel and muted flavors. The tangerine-like citrus carries into the cup as well, complicated by soft suggestions of black currant and stone fruit." Perfect for "those who enjoy floral delicacy in a light-roasted coffee."

Congratulations to our own Heather Perry for making the Cover of Barista Magazine. Check out the story in the August/September 2009 issue of Barista Mag.

Roast Magazine has just given the highest honor in the coffee industry to Klatch Roasting!

“Coffee Klatch embodies the soul and heart of a true micro-roaster. Roast magazine chose Coffee Klatch as our 2009 Micro Roaster of the Year because of their commitment to purchasing sustainable coffee, educating employees and customers as well as giving back to the coffee community. And they have some of the best roasted coffee in the country.”
- Roast Magazine's Connie Blumhardt