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Welcome, Coffee Enthusiasts to the second Mistobox unveiling. Not even moments after they got the next coffee in, Kent already had his knife dug into the well-sealed box. Once opened, they both stared at the bag with uncertainty. This unease that settled within them started way back with the up rise of Folgers coffee during the ‘first wave’ of coffee. Before there was much variety of coffee during the first wave, Colombian was all that filled the cups of most coffee drinkers for the longest because of Folgers small coffee variety at the time. At the time, artisan coffee wasn’t quite a thing yet. It wasn’t that the quality was bad, we just hadn’t experienced what craftsman coffee is today. Was this going to be a coffee that Kent and Kinser would enjoy or would the memories of old set in and remind them of a ‘basic cup’ that left much to be desired?

Their goal

Before they answer that question, let’s get an overview of things to come. First, they will dive into the roaster’s background a bit as well as the region of the coffee. After that, the fun begins with testing of this week’s coffee on three different brew methods. The Hario V60, Chemex, and French Press. The whole goal is to discover which method yields the best well-balanced cup. The Flavor Wheel will be the guide for judging each cup. And Finally, to fully have the best coffee experience, Kent and Kinser will reveal their suggested snack pairing with the overall well-balanced coffee.

Klatch Coffee

Klatch Coffee Colombia SupremoThis week’s coffee was roasted by Klatch Coffee and they have been serving up award-winning coffee for the past 25 years in the Los Angeles area. Started by a family with lots of love for great coffee, they began with one retail store and grew it into a global wholesaler and retailer that has their coffee now featured daily on three continents. Klatch Coffee believes that the art of, casual gathering for coffee and conversation, starts with nurturing their relationships with farmers that plant the seeds.

 “By definition, Klatch is a “casual gathering for coffee and conversation.” But to us it’s much more…It’s a philosophy, a culture, a merger of all elements in coffee working in concert to make up the art thst is KLATCH COFFEE.”

Green buyer and roast-master Mike Perry meticulously travels the world to make sure that they have the first look at the greatest results of each harvest. Their commitment to honest business practices means they build trust and loyalty with the farmers they work with. All of this is accomplished through Direct Trade model and a simple handshake. “That’s the way we do business.”

The beans make their way to Southern California after they have been sourced and the quest for the best will not stop once there. Using his Chemical Engineering degree, Mike forms a balance in science and artistry during the roast to get what they call, “Peak of Flavor.” Every coffee divergent is roasted to its distinctive peak flavor profile.

This Week’s Coffee Overview

Photo by: West Andes Imports

Part of Kinser and Kent’s coffee subscription box, they are given a curator. The curator, Samantha, gives a quick overview of the Colombia Supremo.

“This is a fully washed coffee that was grown by the various smallholder producers in the Nariño region of Colombia between 1,500 – 1,800 meters above sea level. The cup is comforting and familiar, with notes of a rich chocolate and roasted nuts and a full, round body.”

Samantha briefly touched over the process method and elevation. They both have a huge impact on the coffee. Driftaway Coffee gives an excellent overview of how elevation impacts the way coffee tastes. And to dig a little deeper into how the processing methods affect the coffee’s taste, has an excellent little guide that dives a little deeper into each processing method.

Their Results and Recommendation

After an overview of the coffee region and where it was roasted, let’s dive into their results from each brew method and Kinser and Kent’s thoughts on each:

Brewing Time!

 1. Hario V60-medium to fine grind

  •  During the bloom process, Kinser and Kent both gathered a pungent spice aroma. Although it might not sound appealing, it strangely was. Once they took their first sip spreading the coffee across the tongue, they noticed the body (heaviness) felt light on their tongue. Followed by a bitter dark chocolate sweetness which was quite pleasant but contradicted by the long tingling ashy aftertaste on the sides of their tongue.

2. Chemex-medium grind

  • Next up, the Chemex! One of Kent’s favorite brew methods because it gives a cleaner cup of coffee. Instead of a pungent spice aroma that the Hario gave, the Chemex drew more of the dark chocolate and brown spice aroma out. And it gave a lighter weight to the tongue than the Hario. This is all due to the thicker filter that the Chemex requires. The natural sweetness of the Colombia on the Chemex brought more of a nutty than ashy taste but followed by a sharp sour/toasted aftertaste that lingered on top of the tongue.

3. French Press-medium-coarse grind

  • Up until last week, the French Press wasn’t a brew method either Kinser or Kent cared for much. Now it is one of their favorites. Will it continue to impress them? Starting off in a bad direction, they described the aroma as being Smokey and burnt. Doesn’t sound like it would be pleasing, but the weight was delightful on the tongue. A medium heaviness. It was the sweetness that really surprised them both. It was ashy with a hint of hazelnut and followed by a small hint of bitterness but in a way that makes one want more.


In the end, the stand-offish stigma that brushed across Kinser and Kent in the beginning from the many years of Folgers Colombian Coffee every morning started to take on a whole new outlook. The main goal of testing the coffee on several brew methods is to find which gives the most superior cup and holds up best to the Mistobox curator’s note description. Both Kinser and Kent agreed once again that the French Press gave them the best experience. And not just that, it made Colombian one of Kinser’s favorite coffees. One would think a smokey burnt ashy quality coffee would be undesirable, but Klatch somehow was able to make it work just right and the French Press brought out the hidden dark chocolate and nuttiness along with the other qualities that the other brew methods seemed to hold back.

The Pairing

Fixing to inhale a Carrot Cake Whoppie Pie and a Canadian Butter Bart!Aw yes! The pairing! We paired Klatch’s Colombia Supremo with two desserts. The first was a Carrot Cake Whoopie Pie. They really balanced out each other well but the next pairing gave the Colombia Supremo an extra boost. The Canadian Butter Tart‘s strong buttery sweetness complemented the coffee on another level. It is the coffee experience that books should be writing about it!  Kinser and Kent would love to hear your thoughts and coffee experiences as well. Let’s discuss by leaving a comment. Talk soon, Fellow Coffee Enthusiasts.