Klatch Coffee

Klatch Coffee was established in 1993 in Rancho Cucamonga, California, by Mike Perry, a former chemical engineer who transitioned into the coffee industry with a focus on applying scientific precision to the roasting process. As a family-owned and operated business, the company has grown from a local roaster into a globally recognized brand, maintaining its headquarters in Southern California while distributing its products internationally. The company’s operational philosophy centers on what it describes as a 'peak of flavor' roasting method, which emphasizes meticulous control over the roasting environment to highlight the inherent characteristics of the coffee bean.

The company gained significant international prominence in 2007 when its signature espresso blend was awarded 'Best Espresso' at the World Barista Championship in Tokyo, Japan. This achievement was closely tied to the success of Heather Perry, a two-time United States Barista Champion and a central figure in the company’s development. This victory served as a catalyst for the brand’s reputation, establishing it as a serious contender in the specialty coffee market and highlighting its focus on high-end espresso development.

In 2009, the company’s commitment to quality was further validated when it was named 'Micro Roaster of the Year' by Roast Magazine. This award recognized the company’s dedication to artisanal roasting practices and its ability to source and process exceptional estate coffees. The company operates a substantial roasting facility, utilizing Diedrich production roasters to manage a high volume of output while maintaining the consistency required for both its retail cafe locations and its extensive wholesale partnerships.

Klatch Coffee’s sourcing strategy is built upon a foundation of direct trade and long-term relationships with coffee growers. By working directly with producers, the company aims to ensure transparency and quality control from the farm level through to the final roast. This approach is intended to support sustainable practices at the origin while providing the roaster with access to high-scoring, specialty-grade lots that are often featured in their single-origin offerings and competition-grade blends.

Beyond its roasting operations, the company maintains a retail presence through a chain of cafes in Southern California. These locations serve as both a direct-to-consumer retail channel and a platform for the company’s barista training programs. The brand has diversified its business model to include e-commerce, subscription services, and wholesale distribution, supplying coffee to various industries and businesses globally.

Today, Klatch Coffee continues to operate as a family-run entity, balancing its history of competition success with modern retail and wholesale demands. Its longevity in the specialty coffee industry is often attributed to the founder’s background in engineering, which continues to influence the company’s technical approach to quality control, equipment utilization, and the ongoing refinement of its roasting profiles.