Following is a transcription of a video:
Caroline: These dual cups of coffee demeanour identical, though this one is $3, and this one is $75. $75 for one crater of coffee. Hm. Wow. Interesting. Klatch Coffee carries a Elida Geisha Green Tip Natural. This coffee is sole for $803 per pound. That’s about $75 for an 8-ounce cup.
Mike: The some-more costly coffees are obviously, it’s supply and demand. Generally, they’re tiny supply and a lot of people wanting to have some of a best coffees. So normally, around a world, any nation will have an auction for a best coffees.
Caroline: The coffee got a top bid during a Best of Panama coffee auction in 2018. Before we can ambience it for ourselves, we visited Klatch’s roastery in Southern California to learn about their roasting process. The group samples new coffees each day.
Mike: We’ll try a hundred coffees to find one that we wish to buy. So we’re looking for something that’s unequivocally good, that highlights a flavors that we wish from that origin, from that region. For Brazil, we wish kind of a good chocolatyness. From a Colombia, we competence wish some-more of a citrus, a sweetness. Sometimes for some coffees from Ethiopia, we wish these fruit records that are entrance through. They’re usually wonderful, and berries, and strawberries, and mill fruit, and pink entrance by in coffee. You can ambience it. It’s usually amazing.
Caroline: Was there ever a time that there was, like, a coffee on a table, and everybody was kind of like, “This is it. This is, like, a diversion changer.”
Mike: Oh, yeah. It happened in Panama when we was a decider on a Elida, on a one that went for $800.
Caroline: Oh, wow.Mike: And everybody’s like, “Oh, my gosh, extraordinary coffee.” It starts with sourcing beans, though once they arrive, we have these green, unroasted coffee beans. And that’s a seed or a bean during a core of a coffee cherry. And we move those in, we import ’em out, and we fry ’em. So during a roasting process, we supplement ’em to a roaster. We manipulate both a heat, a flame, and a atmosphere flow. So it’s kind of a multiple of conduction and convection to manipulate a fry to where it’s usually right, and when it’s usually right, we dump it into a cooling tray where a opening of atmosphere sucks on it, cools it down quickly. From there it goes adult a destoner, and it removes if there’s any unfamiliar objects in there, that there shouldn’t be, though usually to make certain everything’s good. Then, of course, we package it, and we import it, so it happens both by palm or with a machines that indeed import it for us. Seal it up, and we boat it all over.
Caroline: And now, a fun part. So Joe and we are during Klatch Coffee, and we have dual opposite forms of coffee with us. We both have a unchanging crater of coffee, and we have a world’s many costly coffee.
Joe: we feel like with this one I’m already kind of like smelling and removing a small bit of a aroma, and it smells, like, citrusy, though it also smells kind of sweet. We schooled how to smell coffee earlier.
Caroline: We are coffee experts now.
Joe: Definitely some-more of, like, a coffee that we would have each day. Flavor’s not too strong. It tastes like unchanging coffee, a small earthier.
Caroline: Some flavors we can design from a Elida Geisha operation from berry, citrus, mango, papaya, and peach.
Joe: Oh, wow. Yeah, that’s excellent. That is like leaps and end forward of what we usually had before here or usually any crater of coffee I’ve had, we know.
Caroline: Wow. Interesting. It is a small some-more citrusy than this cup. Wow.
Joe: we would adore to have this more. It’s usually a small out of my cost operation by about $71. But it’s excellent, we adore it. we would adore for some-more people to try it. My mother drinks coffee. we know she would adore this too.
Caroline: For day-to-day, we substantially would still have, like, my unchanging coffees usually because, like, we can’t buy this coffee all a time. But we consider this would be such an overwhelming present to give to someone who’s, like, a coffee fanatic. we consider people unequivocally get this for that experience. Not many to, like, we know, chug it down each day.
Mike: Not all that we lift is usually a highest, many costly coffee. What we unequivocally try to do as a customer is to find value for my customers. You know, we wish to find a good coffee since not everybody can means to have, we know, top-shelf each singular day. But they all merit something good, and that’s what we try to find. But it’s good to provide yourself once in awhile to a a rare, exotic, and smashing treat. ‘Cause even a best, highest, many costly coffee in a world, we know, postulated per cup, we competence be offered for $75. But it’s a once-in-a-lifetime kind of treat, and that’s what we try to bring.