Klatch Coffee

Klatch Coffee treats roasting as controlled experimentation. Founded in Rancho Cucamonga in 1993 and still run by the Perry family, the Southern California company builds its “Peak of Flavor” method around repeated cuppings, documented adjustments to temperature, flame, and airflow, and profiles designed to emphasize each coffee’s natural sweetness. (klatchcoffee.com) Its direct-trade model buys from growers without a traditional middleman, links pricing to cup quality, and favors long-term producer relationships. (klatchcoffee.com) Single origins typically land in the light-to-medium range, while the wider menu spans blends, espresso, and darker roasts without abandoning a flavor-first approach. (klatchcoffee.com) Coffees are roasted to order, reinforcing the precision seen in the roast lab. (klatchcoffee.com) The identity is unusually coherent: family stewardship, chemical-engineering discipline, sourcing relationships, and café roots converge on the cup. Rather than frame craft as mystique, Klatch makes its process visible—experiment, taste, revise, duplicate. (klatchcoffee.com)