Home-Barista.com

Klatch Coffee is a long-time sponsor and supporter of the HB community. So it comes as no surprise that Mike thought of us for getting feedback on their new "experimental blend" that's in development. The first version will be roasted on Monday. Any HB member can get 10% off with coupon code HB10. First orders must be placed by this Sunday.

In addition, Klatch will sponsor one member for each version. Since time is short, Team HB will pick the first lucky winner. But for V2 and beyond, the winner will be selected by community vote as was done for the Home Barista MVP Celebration!

Feedback on tweaking the espresso blend for the next go-around are welcome on this thread. I'll also post more details about nominating the V2 winner this weekend. Thanks Mike and Klatch Coffee!

Mike Perry wrote:Join the process with our 'Experimental Blend'. Another year, another Golden Bean Espresso!

Heather and little Peary kicked off the first of 4 straight Golden Beans, the largest global roasters competition, and now this year, Holly has our newest Klatch baby and all of you, our Klatch Family, get to help create the blend. Every two weeks we tweak and experiment to create the winning Golden Bean. Our first blend by Roastmaster Mike, features a 40/60 blend of Panama Elida Natural and our newest Ethiopia Natural Anaerobic Oro Yeast. Both roasted about 30 seconds past the end of 1st crack with extended development time for extra sweetness. This fruit packed bomb is sure to please but send us your comments so we know how to improve it every two weeks. Maybe lighter, darker, less fruit, more acid, etc. You tell us and we will tweak to perfection, feel free to email us at info@klatchroasting.com and please provide us your roast date on the bag..

HB wrote:In addition, Klatch will sponsor one member for each version. Since time is short, Team HB will pick the first lucky winner. But for V2 and beyond, the winner will be selected by community vote...

The Golden Bean MVP for the first round is Jeff! The other moderators and I have noticed how helpful he's been in the forums and wanted to recognize his contributions. In my mind, that's what makes an MVP (most valued participant ). The coffee should ship out on Monday. We look forward to hearing what you think.

For the next round's Golden Bean MVP, the community decides. If you look below the avatar of a member on the right , you should see a "Select for MVP" link. Click that to add them to your list of five candidates. The top five will draw for the next round. Please note: Due to shipping costs and customs delays, Golden Bean coffee is limited to US members.

Remember to vote and vote often.

Mine arrived this morning; and I've enjoyed a few shots. I've been roasting and drinking the Elida Natural as an SO for a while now, so it was fun to taste it blended with an Ethiopian.

Actually more like a revelation. The shots tasted like a dream Yemen coffee should taste -- flowers, chocolate, berries, with a wild, leathery primal coffee character in the background, but with none of the usual funk, and with lots of natural sweetness instead.

The grind throws up a lot of fines, so you will be tempted to grind coarse to get normal shot timing. Don't. If you have a DB or lever, let the shot take its sweet time; if you have an HX, down dose. The fabulous leathery notes need a fine grind and high extraction levels. If you grind coarse, you'll still get a tasty shot, but much more conventional tasting.

I haven't gotten this style of taste since Harars and Yemens became hard to source. So it may be that the anaerobic yeast fermentation adds this note in a controlled way.

I should qualify my comments to say that I like surprises and this was a bit of a surprise.

I pulled a couple shots this morning (17 grams in, 34 grams out, 201°F, around 35 seconds). The ground fragrance is a delightful floral bouquet. This blend is for those who love interesting, fruity coffees (not for those who prefer notes of chocolate/nuts). I don't drink a lot of white wines, but it reminded me of a light, sweet Riesling. They recommended 201°F, but I'm thinking of trying it a degree or two higher, to see if that tamps down the acidity without losing the sweet, citrusy notes. I hope its florals don't fade too quickly.

Just got 2# yesterday at 2-days post roast. Will probably start pulling some in a day or two.