Do you know what's in your cup?
There is nothing added to our coffee.

We do not use added flavors.
What you get in a bag of Klatch Coffee,
is top quality 100% arabica coffee.

That's it.

Most flavor added to coffee is synthetic, which nobody wants to consume. Additionally, you can't tell the quality of beans, as the additives will mask the bean. Many companies see it as an opportunity to utilize older/less fresh beans.

Ok, so then what are the "FLAVOR NOTES" you reference?

Much like wine tasting, cupping is a method used to evaluate coffee’s flavors and aromas.  It enables the taster to get to know the complexity of flavors of coffee varieties and their origins. 80% of taste is smell and the "flavor notes" we discuss are related to smell,  body, acidity, mouth feel and lingering after taste.

When tasting, these are determined so you can get an idea of how the coffee feels in your mouth and what tastebuds are stimulated by the cup. You can taste a coffee we refer to as "citrusy" (mandarin, orange, lemon-lime) this is typical of acidity. Acidity is felt on the sides and tip of your tongue, and sometimes the back of your jawbone, the way you do when you taste citrus fruits. High acidity feels bright, tangy and crisp with a clean finish.

We refer to others as "spicy, floral, nutty" those notes will have a different experience. Think about comparing it to something you eat. The flavor notes will show you what the coffee will taste like in the sense of savory, tangy, tart, smooth, salty, sweet etc.

Where chocolate is smooth and soft, coating your tongue. Caramel is sweet. Floral characteristics are lighter and more comparable to a tea.

Where the beans come from and how they are roasted have a huge impact on their "flavor".
Check out more on that:

Here is an example, a staple in our Blends Collection, Onyx.

We've crafted the blend to feature sweet notes of mandarin orange, apricot, and a cedar finish. A perfectly balanced coffee!

So we know that the mandarin orange refers mostly to the acidity, but mandarin tends to be a bit sweeter. An apricot has more of a round flavor, with some earthy tones and sweetness. The cedar finish tells you how the coffee will feel in your mouth after you have swallowed it. A dryer earthy feel.


If you really want to add a hint flavor to your beans, some natural alternatives would be vanilla beans, cinnamon sticks, or cocoa beans.
Mix them with freshly roasted beans. Keep them in a sealed container for at least 24 hours after degassing. The longer you let it sit the stronger the flavor will be.