Join a Klatch Coffee Club for convenient, automated delivery of handpicked brews! Our club offerings are perfect for sipping as June days grow longer and sunnier, inviting slow mornings, warm afternoons, and the simple pleasures of the season. Explore our irresistible June Club selections below, and let the fresh flavors of the season fill your cup!
What is a Klatch Coffee Club Subscription?
Our club subscriptions are rotating subscriptions based on coffee type. Each month, our team chooses a different coffee to highlight for our club subscriptions, and you’ll receive that new coffee each month, depending on whether you selected the blend subscription, the espresso subscription, or the single origin subscription. As a bonus for allowing us to pick your coffee for you, all club subscription orders come with free shipping within the continental U.S.! Orders can be spaced out for every week, every two weeks, every three weeks, or every month, but orders falling within the same month will still feature the same coffee of the month.
June Barista’s Choice Espresso: Centennial
Created in celebration of the Route 66 Centennial and to honor the opening of our first Klatch Coffee location in 1993 inside the historic adobe Thomas Vineyard building on historic Route 66, Centennial is more than just an espresso. 2026 is the nationwide 100-year celebration of Route 66, and we wanted to honor the moment with a tribute to the open road and the timeless spirit of American travel.
Klatch Coffee's original location at the corner of Vineyard and Foothill in the Thomas Winery Plaza is the location of the original Route 66 Museum. The historic adobe Thomas Vineyard building was established in 1839 by Tiburcio Tapia, and the vineyard is California’s oldest winery. In 1859, its third owner, John Rains, planted 125,000 grapevines, transforming the land into thriving vineyards. Though the property endured floods, closures, and change—including a devastating flood in 1969—it remains preserved today as California Historic Landmark No. 490, carrying nearly two centuries of California history forward.
The coffee itself is a 50/50 blend of an Ethiopian natural and an Ethiopian washed, pulling forward wine-like fruitiness and brightness. Inspired by the golden age of Route 66, this espresso recalls the joy of cruising beneath neon lights. Flavors are reminiscent of a slice of cherry pie, bright raspberries, and a classic chocolate shake. Each sip is rich, comforting, and nostalgic, inviting you to slow down, savor the moment, and relive memories both old and new.
Try it as espresso:
- In: 21g of beans
- Out: 38g of espresso
- Extraction Time: 23 seconds
- Temperature (if your espresso machine allows adjustments): 201°F
June Brewer’s Choice Single Origin: Brazil Klatch Diamond Reserve
Klatch Coffee’s founder and roastmaster, Mike Perry, sourced this coffee from one of his annual sourcing trips, hand-selecting the components from two farms located in the Cerro Mineiro region. This natural process coffee starts with a semi-sweet chocolate and bright orange aroma before bringing out flavors of sweet chocolate, toffee candy, and cherry, offering a balanced body and long finish. Mike cups coffee from over 120 different farms to find the perfect beans from Brazil for this Klatch staple, and this year, he doubled the pleasure by blending beans from two farms.
At the Santo Antônio-Santa Rita farm, farmer Adalberto Zanon dos Santos and Fazenda Riacho das Varas and farmer Ricardo Hirofumi Yoshimatsu both produce Yellow Catuai beans. These farms are located in the Matas de Minas coffee region in the southeastern part of the Minas Gerais state, just over the border from Espirito Santo, with Alto Caparaó as its most recognized of the 63 municipalities that compose the region. With a distinct topography featuring rugged mountain terrains, a mild Brazilian Atlantic Forest climate, and large variations in elevation (between 600 and 1450 meters above sea level), Matas de Minas makes a perfect region for growing specialty coffees.
Farmer Edenilson Jose Fornaro and Ernesto Fornaro are located In Paiolinho, Chapadão de Ferro lugar Santa Rita. This farm is located in the Cerrado Mineiro region, northwest of Minas Gerais State. Their natural process Red Catuai lot was developed by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties.
Try it as a pour over:
- 1:14.5 ratio of coffee to water
- 24.5g coffee ground medium coarsely
- 360g water at 204°F
- 3:30 total brew time
- a more detailed brewer such as an April Brewer or a Kalita Brewer
Recipe:
- Start with a 60g pour to bloom your coffee.
- Wait 30 seconds before your next pour.
- Continue to pour in 60g increments every 20 seconds or so - don’t overfill your filter, but don’t let the grounds completely dry before your next pour, either!
- Once you’ve poured all 360g of water, wait for the grounds to dry and the water to finish dripping into your carafe.
- Enjoy!
June Roaster’s Choice Blend: Out Of Office
Set sail for a summer adventure! Our Out Of Office summertime blend is back, and this year, this tropical vacation comes in the form of a two-component blend. Each cup will transport you to the sandy beaches and ocean breeze you’ve been dreaming of, so try yours now to find your summer escape.
This year, Out Of Office is made with just two coffees—our El Salvador Cerro Las Ranas and our Organic Honduras Manos De Mujer Fair Trade.
The El Salvador Cerro Las Ranas is a honey processed coffee from the Apaneca, Ahuachapán region of El Salvador. This coffee comes from producer Jose Antonio Salaverria, of the JASAL farm, and is grown in volcanic loam soil at an altitude of 1450 - 1780 masl. With its honey process, the red coffee cherries are picked, sorted, and taken straight to the clay patios and elevated tables to be dried with the cherry mucilage still intact. "Cerro Las Ranas" translates to "hill of frogs," which was named in homage to the farm's location by a lagoon that is home to thousands of frogs. JASAL is a family owned farm where Mr. Salaverria and his sons take part in all aspects of the process.
The second component is the Organic Honduras Manos De Mujer Fair Trade, which is a washed coffee that comes from our producer partner in Honduras, COMSA! “Manos De Mujer” translates to “hands of women,” as this farm is a rare one of its kind, owned and operated by all women. Using their CDF, COMSA is working with the UN to establish the Target Gender Equity Initiative. This program aims to support and enforce gender equity policies, run a Women’s Committee, and provide leadership and management training for both women and men. The overall goal is to increase women’s representation and leadership within the organization, especially at higher management levels.
Out Of Office brings out tropical fruits and florals galore. It's wine-like and punchy, while still remaining light and bright. Out Of Office is a tropical exploration within a cup. As if taking you through the origins of each of these fruits—from the Caribbean, to Sicily, to the Himalayas—it’s more than just a coffee. It’s a breath of fresh air to get you through the long summer workdays.
Try is as a cold brew:
- Follow a 1:5 ratio of coffee to water.
- Grind your coffee as coarsely as possible.
- Steep in cold water for 12-24 hours, depending on how concentrated you like it. The longer you steep, the stronger the coffee will be.
- If possible, use a toddy filter for your grinds.
- If not, strain them out once your cold brew is done brewing with a cheese cloth, or even a Chemex or pourover filter.
- Enjoy!