$11.25 / lb

$7.78 / 10oz

$24.75 / Kilo

$56.25 / 5lb

Our flagship blend does double duty for both brewed coffee and espresso applications. Pronounced fruit, chocolate, and caramel notes from three separate origins make for a coffee that's incredibly intricate, yet roasted to be beautifully balanced. You can dig in and analyze it, or just turn your brain off and enjoy it. In milk based drinks The Answer melts into pure caramel and butterscotch, with hints of fruit peeking around the corner. We've been working on this one for a while and are incredibly proud of what we've created together. 

Origin // Colombia, Brazil, Ethiopia

Region // Huila, Mogiana, Yirgacheffe

Farm // Various

Variety //  Caturra, Yellow Bourbon, Heirloom

Elevation // 1,100-1,900 masl

Process // Natural, Washed

Flavor Notes // Caramel, Berries, Chocolate

Espresso Preparation // 19.1 - 19.7 grams in, 31 - 34 grams out, 26 - 32 seconds

$13.50 / lb

$9.19 / 10oz

$29.70/ Kilo

$67.50 / 5lb

The Best Friends Blend is an espresso power house. Bright, lively, and crisp, this coffee packs in the tropical fruitiness, and juicy sweetness making it an absolutely incredible taste experience. It’s the kind of coffee you’d want to serve your best friend. 

The Best Friends Blend is our way to expand the support the Best Friends Club has brought the producers who are a part of it. The BFC has always been a way for us to help uplift and foster the passion and creativity of our producers, and this blend was created as a way to grow that support past just single origin offerings. For every pound of Best Friends Club coffee sold, we are able to put money back into the lives of our producers; with the Best Friends Blend we can exponentially increase that investment in their lives, businesses, and growth. 

$11.50 / lb

$7.94 / 10oz

$25.30 / Kilo

$57.50 / 5lb

If you like dark roasted, full bodied coffee we haven't forgot about you. Night Shift is perfect for those who want "strong coffee" or want to put copious cream and sugar in their coffee (trust us: it's delicious this way). Remember that comfortable, cozy feeling you had sipping on diner coffee back in the day? Night Shift is the upgraded version of that, so drink it and make memories. 

Origin // Brazil

Region // Minas Gerais

Farm // Various

Variety // Bourbon

Elevation // 1100 - 1400 masl

Process // Various

Flavor Notes // Dark Chocolate, Full Body, Developed Sweetness

$11.50 / lb

$7.93 / 10oz

$25.30 / Kilo

$57.50 / 5lb

If you enjoy partying with our Night Shift offering, but you want to take that party even closer to second crack, the After Party is for you. Firing up the roaster and pushing full speed ahead for deeper, darker chocolate undertones and a smoky-sweet finish, we get to a happy place that reminds us of s’mores by the campfire. The specific lots of coffee that we bring in for this menu slot may change throughout the year as the seasons change, but we love offering a coffee with this flavor profile, so you can expect to see something fresh and delicious from South America on our menu for most of the year.

Origin // Brazil

Region // Various

Farm // Various

Variety // Yellow Bourbon

Elevation // 1150 -1350 masl

Process // Pulped Natural

Flavor Notes // Dark Chocolate, Full Body, S'mores

$12.00 / lb

$8.25 / 10oz

$26.40 / Kilo

$60.00 / 5lb

Decaf never tasted so good. 100% water processed with no chemicals, this single origin decaf works great for brewed coffee and espresso duties. Balanced low-toned flavors with just a sprinkle of fruitiness to tie the whole experience together. Aside from being delicious by itself, Friend Zone takes cream and sugar like a champ, which accentuates it's molasses-y characteristics. 

Origin // Colombia

Region // Various

Farm // Various

Variety // 

Caturra, Typica, Castillo, Colombia

Elevation // 1300 - 1650 masl

Process // Washed

Flavor Notes // 

Lemon Bar, Chocolate, Black Tea, Sweet Nougat

Espresso Preparation // 

18.4 - 18.9 grams in, 33 - 36 grams out, 24 - 28 seconds

$12.25 / lb

$8.41 / 10oz

$26.95 / Kilo

$61.25 / 5lb

Straight peanut butter and jelly…continued. The specific lots of coffee and farms that we bring in for this menu slot may change throughout the year as the seasons change, but we love offering (and drinking!) a coffee with this flavor profile, so you can expect to see something fresh and delicious from this region of Brazil on our menu for most of the year.

Fazenda Rainha is located in Brazil’s Vale da Grama, an ancient volcanic valley that spans the borderlands of Mogiana and Minas Gerais. We love coffees grown in old volcanic areas, as the (relative) newness of the soil is full of nutrients. The rolling hillsides of the farm produce trees lush with green leaves and plump, juicy, Yellow Bourbon cherries. A repeat finalist in the Brazil Cup of Excellence, Fazenda Rainha took home first place in 2011. Their commitment to excellence is apparent in every cup.

Origin // Brazil                                                           

Region // Vale da Grama

Farm // Fazenda Rainha                                                    

Variety // Yellow Bourbon

Elevation // 1150 - 1350 masl   

Process // Pulped Natural

Flavor Notes // Straight Peanut Butter & Jelly

$13.25 / lb

$9.03 / 10oz

$29.15 / Kilo

$66.25 / 5lb

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Seasonally sourced from 10 – 30 smallholding producers in the Cauca region of Colombia, the Valle del Cauca represents the spectrum of flavors that can be found in the region. The coffee produced at higher elevations develops complex acidity and delicate florals, while coffee from lower elevations presents rich chocolate, toffee, and a velvety body. Creating the regional blend brings together a balance that represents the full spectrum of what the producers and varied terrain have to offer. 

Experience

Round, sweet, serving up a bit of juice, the Valle del Cauca is the perfect all-purpose single origin coffee for espresso or drip that will speak to most people. It has an upfront citrus acidity reminiscent of limeade, before rolling into cocoa nib and toffee. It is delicious on its own, but also pairs well with a bit of cream. However you take your coffee, you’ll find a way to enjoy this one. 

Origin // Colombia

Region // Cauca

Producer // Various smallholder farmers

Variety // Castillo, Colombia, Caturra

Elevation // 1,200 – 2,100 m.a.s.l.

Process // Washed

Flavor Notes // Limeade, Cocoa Nib, Toffee

Region: Cauca

Located in the southwestern mountains of Colombia, the Cauca region’s high altitude produces coffees that with heightened sweetness and acidity. The Valle del Cauca is a regional lot, with coffee from up to 30 producers spanning the elevation range of the region. This lot is balanced out with coffee presenting a softer chocolate and toffee profile that is produced in the lower elevation parts of the region. 

Processing Method: Washed

Washed Coffees in Colombia are first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed and a fermentation process is used next to remove the remaining coffee fruit. Carmen ferments her coffee for 14 hours. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10 days.

$13.25 / lb

$9.03 / 10oz

$29.15 / Kilo

$66.25 / 5lb

We love that naturals are so polarizing in the coffee community. If you are familiar with our brand at all, you know we value them as approachable and exciting for coffee drinkers across the experience spectrum. It’s for this reason that you’ll likely see a naturally processed coffee on our coffee menu year-round. 

That said, we taste tables and tables of naturally processed coffees before approving one for our menu. This lot, from the Guji region in southern Ethiopia, is lighter in body, particularly juicy, and rounds out with a clean finish. It shines in both espresso and pour-over form and is a delight in the cup! 

Origin // Ethiopia                                                      

Region // Guji

Farm // Various                                                         

Variety // Heirloom

Elevation // 1800-2200 masl                                     

Process // Natural

Flavor Notes // Blueberry, Chocolate Chips, Port Sweetness

$12 / 5-pack

Are you out and about, seeking your next adventure? Steeped packs are here for you!

Steeped packs are an single serving of coffee, ready for you whenever you need that coffee jump. The packs are nitrogen flushed so it last longer than your adventure. Each package is fully compostable, giving you a guilt-free experience. 

Grab a 5 pack today and be ready for whatever is tomorrow!

$19.75/lb

$13.09/10oz

$43.45/Kilo

$98.75/5lb

Kirinyaga, Kenya 

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This particular coffee comes to us from the Mitondo Coffee Factory located in Kirinyaga County. Mitondo was established in 1966, on 14 acres of land and has grown to 1000 active farmers, serving the surrounding villages. Coffee production has a rich history in Kenya, dating back to the 1800s, and the coffee landscape here seems to be ever-changing. It is often speculated that coffee grew wild within the region's dense and impenetrable forests before it was commercially grown. After its discovery, colonists quickly capitalized on coffee, leading to a vast boom in coffee production throughout the country. Coffee production and research in Kenya is even credited with the discovery of SL28 a coffee variety named after the agricultural research center Scott Agricultural Laboratories or “Scott Labs.” 

Experience

Deep sweetness, tart citrus, and cooked sugars all combine to create the delicate balance of the Mitondo. Juicy Bing Cherry melts onto the tongue, while the brightness of grapefruit readies you for the next sip. This coffee is absolutely packed with delicate, nuanced brightness, all held together by the buttery, rich tartness of Rhubarb Pie. The Mitondo is an incredible coffee for a light coffee lover looking for a true treat for the senses. 

Origin //  Kenya

Region // Kirinyaga

Producer // Mitondo Coffee Factory

Variety //   Batian, Ruiru 11, SL28, SL34

Elevation // 1400-1600m

Process //  Washed

Flavor Notes // Bing Cherry, Grapefruit, Rhubarb Pie

Deep Dive

Although the Kenyan Co-op system does offer its challenges in getting coffee directly from individual producers, there are benefits to the Co-op system that ensure the coffee quality is top notch, including access to agronomists for growing information, and an incredibly dialed-in washing process that makes the coffee shine. It also offers producers the ability to sell coffee cherry, no matter the size of their farm and the amount of coffee grown. 

Region: Kirinyaga

The Kirinyaga region of Kenya is located directly south of Mount Kenya. Born out of the East Africa Rift Valley, this series of volcanos create soil with incredible minerality and fertility. This nutrient rich soul is a huge factor in the dynamic flavors found in Kenyan coffees. The terroir here is responsible for some of the brightest, most tropical and complex coffees in the world. 

Processing Method: Washed

Washed Coffees in Kenya are first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed and a fermentation process is used next to remove the mucilage. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10 – 14 days. 

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$20.75/lb

$13.72 / 10oz retail (MSRP $27.75)

$45.65 / Kilo

$103.75 / 5lb

Sidama, Ethiopia 

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This delicious washed coffee comes to us from Sidama, Ethiopia, via our partnership with Unravel Merchants. Unravel is not your typical green coffee exporter, as they take their relationships to the next level. Working directly with small holding producers, and the washing stations where coffee is processed, Unravel shares their ample experience in both cultivation and processing to ensure the coffee is reaching its best potential. This process also gives producers and coops additional tools to succeed and provide for their communities. 

We are stoked to share two offerings from Sidama and Unravel this year, one a washed process and one a natural process. Sharing these coffees alongside each other offers a unique opportunity to taste the intrinsic flavors of the coffee, and what the different processing methods bring out of them. 

Experience

Fresh berries, and tea like florals create a delicate, complex profile for the washed version of the Betibiroti. Bursting in the first sip with ripe blueberry, surrounded by an uplifting floral bouquet, this coffee has a delicious summertime sweetness before finishing with the soft earthiness of mango black tea. The washed side of the Betibiroti duo is a stunningly complex coffee perfect for anyone looking for a lighter coffee to carry them through the summer.

Origin // Ethiopia     

Region // Sidama

Producer // Various Small Holding Producers

Variety //  Various

Elevation // 1950 - 2500 MASL

Process // Washed

Flavor Notes // Blueberry. Floral. Mango Black Tea.

Deep Dive

The name Betibiroti is one of the most unique things we love about this coffee. When Unravel works in Ethiopia with their local partner Ashenafi Argow, they like to develop custom names for these joint projects. The names they create use a combination of local languages and words to represent the taste, culture, feeling, and environment the coffee comes from. The name Betibiroti stems from the Sidamigna words from Home, Balance, and Respect pulling letters from each word, essentially creating a new word. The name now represents the home where the partner Ashenafi was born, the incredibly balanced profiles of Sidaman coffees, and the humbling respect the farmers and workers in Sidama have for one another. 

Region: Sidamo

Sidama is a large coffee-growing region in the south of Ethiopia that encompasses several well-known coffee-growing zones including Guji and Yirgacheffe. This region spreads across lush highlands south of Lake Awasa in the Rift Valey where coffee ripens slowly in cooler temperatures allowing them to develop sweeter and more acidic flavors. The high elevations, and consistent annual rainfall creates ideal conditions for coffee growing.

Processing Method: Washed

This washed coffee is first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed and a 15 - 20 hour fermentation process is used next to remove that remaining fruit layer. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10-20 days. You can expect washed process coffees to be clean and bright, with a sparkling quality to them.

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$17.75 / lb

$11.84 / 10oz retail ($25.00 MSRP)

$39.05 / kilo

$88.75 / 5lb

Santa Barbara, Honduras

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Pedro Garcia is a producer near and dear to our hearts here at Cat & Cloud. Pedro has been a member of the Best Friend’s Club for the past 5 years, producing smaller lots of coffee we have used in our blend, The Truth. This year represents the first year Pedro produced a lot that we are able to release as an independent single origin, and  couldn’t be more excited to share his coffee with his name displayed front and center.

If you talk to anyone on our team who has been to Honduras and met Pedro, they will tell you about the emotional experience it is. Over the past 4 years Pedro’s family and his farm were heavily impacted by the 2020 Hurricane Eta that hit Santa Barbara Mountain. Through tons of adversity and challenge, Pedro has always maintained an inspiring amount of positivity, and worked tirelessly to make sure his coffee plants got the care and attention they needed, making multiple trips per day up the steep terrain to his farm. It is a testament to the care that Pedro puts into all parts of his life, and we are honored to call him our partner, and share the fruits of his labor with you. 

Experience

Vibrant tropical fruit, juicy cherry, rounded out by nutty toffee, Pedro’s Coffee is a beautiful expression of coffee grown on the Santa Barbara mountain. Ripe pineapple hits you first, which evolves into the sweet pop of rainier cherry as it cools. Grounding this coffee on the finish is toffee and nuts, reminiscent of almond roca. This coffee has everything we love about coffee from Honduras, and is a true representation of the hard work Pedro puts into producing it. 

Origin // Honduras     

Region // Santa Barbara 

Producer // Pedro Garcia

Variety // Bourbon & Parinema    

Elevation // 1,500 - 2,500 m.a.s.l.

Process // Washed  

Flavor Notes // Pineapple. Rainier Cherry. Almond Roca

Deep Dive

With our Best Friend’s Club producers, we are committed to ensuring all of a producer’s coffee finds a home each year. We also provide additional financial support by directly sending funds for every bag of coffee we sell. More importantly, it is about working with producers through highs and lows, allowing us to support each other, and grow together. 

Region: Santa Barbara

The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras. Nelin’s farm resides on the eastern slopes of Santa Barbara Mountain, where on the western slopes you’ll find other members of our Best Friend’s Club Program including Damian Chavez, Wilson Morales, and Pedro Moreno. Nelin’s eastern facing farm is high in the jungle, and has beautiful views of Lake Yojoba. We love coffee from this region of Honduras for its juicy stone fruit, bright citrus, and round caramel flavor profile. 

Processing Method: Washed

Pedro processed this coffee with his typical washed process method that has produced fantastic coffees over the past few years. The coffee is first depulped, before being fermented in water for 16-24 hours. From there the coffee is washed in a 2-3 hour agitated washing process. Once the mucilage is fully washed from the seeds, the coffee is laid out to dry on cement patios. 

Pedro Garcia is a producer near and dear to our hearts here at Cat & Cloud. Pedro has been a member of the Best Friend’s Club for the past 5 years, producing smaller lots of coffee we have used in our blend, The Truth. This year represents the first year Pedro produced a lot that we are able to release as an independent single origin. It is a testament to the care that Pedro puts into all parts of his life, and we are honored to call him our partner, and share the fruits of his labor with you. 

Want a printable version? Download the full Cat Facts!

$20.00/lb

$13.25 / 10oz (MSRP $26.75)

$44.00 / Kilo

$100.00 / 5lb

Nariño, Colombia 

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This coffee comes to us from our friend, Carmen Canchala, a third-generation coffee and sugar cane grower from the Andean municipality of Ancuya. This is the fourth year in a row we are featuring coffee from her (previously labeled as Carmen Solarte) farm Finca La Hoya. Last year we had the opportunity to visit her meticulously cared-for home, and steep mountainside of coffee and were blown away by how absolutely spotless she kept her home and garden. Carmen and her family go to great lengths to ensure that their coffee is grown and milled in the best possible environment; growing without the use of pesticides and even going so far as to ensure that no animals or vehicles are allowed near the farm to minimize pollutants. 

Once the coffee is transported the 2000km down the mountain to her home to be dry-milled, every family member is involved in providing around-the-clock care. Camen is always happy to share her secrets to pure-tasting coffee, and it’s her diligence that has consistently produced some of the cleanest cups of coffee we’ve had the privilege to offer.  We absolutely love this commitment to the quality of her crop, and the sharing of knowledge so that everyone has the ability to pursue better. 

Experience 

Juicy berries, bright citrus, and syrupy sweetness. The Carmen Canchala is a stunningly clean cup of coffee, bursting in the first sip with sweet blackberries, before lifting with the brightness of Kumquats. This complex array of fruits is layered in a sweet floral honey glaze, creating the perfect late-spring fruit salad. Carmen’s coffee is perfect for anyone familiar with the complexity of light coffees, or anyone looking for a vibrant single origin.

Origin // Colombia 

Region // Nariño

Producer // Carmen Canchala

Variety // Castillo

Elevation // 1,800 MASL

Process // Washed

Flavor Notes // Blackberry. Kumquat. Honey. 

Deep Dive

We are incredibly excited to share this coffee for the fourth year in a row from producer Carmen Cancahala via innovative Colombian exporter Azahar Coffee. Azahar’s vision is to decouple producers’ coffee price from the volatile commodity market, and to instead tie it to the quality and sustainability of their producers’ farms. The work Azahar is doing in Colombia gives producers the tools to price their coffee based on quality, and what they need to operate a sustainable farm. Getting connected with producers of Carmen’s caliber, and through a company with aligned values like Azahar gets us juiced!

Region: Nariño Department

Located on the hillsides and among the valleys of the Colombian Andes Mountains are thousands of smallholder farms. The altitude, dramatic sloping mountainsides, and the attached cloud banks create an atmosphere ideal for coffee in the Nariño Department. Coffees from Nariño are known for a high acidity, and concentrated sweetness. 

Processing Method: Washed

Washed Coffees in Colombia are first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed and a fermentation process is used next to remove the remaining coffee fruit. Carmen ferments her coffee for 14 hours. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10 days

Want a printable version? Download the full Cat Facts!

$17.50 / lb

$11.69 / 100z retail bag ($23.75 MSRP)

$38.50 / kilo

$87.50/  5lb 

Huehuetenango, Guatemala

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The Guatemala Byron Benavente comes to us from Huehuetenango, and is named after the relationship manager for the group of smallholder producers that cultivated this tasty lot of coffee. Byron has deep roots in Huehue and has continued a family legacy, taking after his father who also worked with smallholding producers. The coffee Byron connected us with comes from Txol Witz, a group of smallholding producers in the mountainous Huehuetenango region. Named from the Mam language, one of the 22 native languages in Guatemala, meaning “Between Hills,” this producer group began with just 7 producers in 2013 and has since grown to 46 smallholding producers. 

Although the producers are the ones responsible for growing this exceptional coffee, we wanted to recognize Byron as this connection wouldn’t have been possible without him. Byron works hard to remain in constant communication with exporters and helps to arrange training programs to provide the producers with technical assistance and the best farming and milling practices. It is amazing to see someone willing to go that extra step and do the work to improve not only their own business but the livelihood of others too. It’s the kind of thing we are always on the lookout for in our industry and we’re excited to have the opportunity to share it! 

Experience

The perfect blend of sweet, bright, and creamy, the Byron Benavente is a great coffee for anyone that enjoys a balanced single origin. It opens with juicy clementine, which evolves into the classic flavors of a crisp and creamy caramel apple. As the coffee cools, the creaminess evolves into the creamy nuance of hazelnuts. 

Origin // Guatemala

Region // Huehuetenango 

Producer // Various Small-Holding Producers, Byron Benavente

Variety // Bourbon, Caturra    

Elevation // 1,980 m.a.s.l.

Process // Washed 

Flavor Notes // Clementine. Caramel Apple. Hazelnut.

Deep Dive

There is a long chain of hands that contribute to the production of this coffee before it finally lands with us. One of those touch points is the well known Bella Vista, and its industrious leader Luis Pedro Zelaya Zamora. Luis Pedro started Bella Vista as a way to uplift and support his community in Antigua through coffee production and education. In addition to operating their own farm, their team is constantly looking for more opportunities to provide jobs to families in the surrounding community, and are well known for not only their processing, milling and exporting expertise but for the training and support they provide producers. Over the past few years Luis Pedro has expanded Bella Vista’s operations from Antigua to also support producers in Huehuetenango, and this coffee is a direct result of that. We are excited to expand our direct relationship with Luis Pedro in this way!

Region: Huehuetenango 

The high elevations, steep mountains, and unique air currents of the remote Huehuetenango region create the perfect cool yet dry microclimate for coffee to thrive. There is a pronounced difference between the flavor profiles of Guatemalan coffees from Antigua and Huehuetenango. While the coffees we buy from Antigua are renowned for their orange acidity and chocolate undertones, we buy Huehues for their tropical brightness, light body, and flavor complexity. 

Processing Method: Washed

In the washed process, the coffee cherries are first de-pulped to remove the fruit from the seed. Next, the seeds are fermented for 36 to 48 hours (based on altitude and weather conditions) to remove the remaining layer of mucilage. After the mucilage is removed, the coffee seeds are washed manually and covered with black plastic then laid out to dry on patios. Over the next 4 to 6 days the drying seeds are routinely moved around and shifted to ensure they dry evenly. This results in a bright and floral coffee with layers of clear flavors. 

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Holiday Blend – Hot Cocoa, Chestnut, Sugar Plums - $12.75/lb

$8.72/10oz

$28.05/Kilo

$63.75/5lbi

Brazil, Costa Rica, Ethiopia

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Winds in the east, mist comin' in, like something is brewin… about to begin… It’s time for the Holiday Blend! With the days getting shorter and colder we know that everyone needs a little extra comfort through the holiday season. This year's Holiday Blend was developed with three incredible coffees to capture that warm, cozy feeling we all crave on those misty winter mornings. This blend is your favorite sweater, always cozy and goes with everything; whether you’re making a meticulous pour-over, an espresso in a cafe, or bringing it to your grandparents' house to brew on their Mr.Coffee. The Holiday Blend offers a little bit of everything you’ll need through the holidays; the Brazil brings in a rich developed sweetness and the lighter profiles of the Ethiopia and Costa Rica brighten the blend with a delicate balance of citrus and fruity sweetness.

Experience

Hot Cocoa, chestnuts roasting, dancing with the Sugar Plum fairy… this version of the Holiday Blend is like nostalgia in a cup. If you are looking for something to help bring a little bit of magic back into the holiday season, this is your coffee. This tantalizing blend was designed to capture those classic comforts of the season making it an easy win on Christmas morning or after dinner at your holiday gatherings. The Holiday Blend is designed to be a dark full-bodied roast, with a delicious combination of the creamy soothing warmth of hot cocoa, and the rich nuttiness of chestnuts. All these velvety flavors are lifted by the bright sweetness of sugar plum dancing across your palate. Whether on its own or dressed up with cream and sugar, the Holiday Blend is the perfect companion for the winter season.

Origin //  Brazil, Costa Rica, Ethiopia 

Region // São Paulo & Sidama & Central Valley

Producer // Various

Variety //  Various

Elevation // 1150-1600 M.A.S.L

Process // Pulped Natural & Washed & Natural

Flavor Notes // Hot Cocoa, Chestnut, Sugar Plum

Region

The Brazilian component of this blend comes to us from Fazenda Rainha located in the Vale da Grama region. This southern region of Brazil is primarily known for its natural and pulped natural processed Bourbon coffees. Vale de Grama was early to the specialty coffee scene, having founded the Brazil Specialty Coffee Association in 1991. Coffees from this area are known for their peanut butter and jelly profile that balances sweet and creamy flavors.

The Central Valley of Costa Rica is known to be the heart of the country’s coffee industry. High elevations, frequent rain, and volcanic soil make it an ideal location to grow a wide variety of coffees.

The Guji Zone resides in the southern part of Ethiopia. The dense vegetation and microclimates there create an environment where the coffee plant thrives. Many coffee farmers have coffee plants intermingled throughout their property, as it grows so well on its own without the structured agricultural fields you see in other coffee-producing countries.

Processing Methods

This blend contains three unique processing methods, making it an exciting concoction of flavors. Two natural processes, one standard, one Pulped Natural, and a washed process make up equal parts of this year's Holiday Blend. The Natural process begins by picking the ripest cherries before laying them out to dry, before being processed. The Pulped Natural process is the hybrid of a honey and natural process. In this variation, only the skin of the coffee is removed from the cherry, leaving most of the mucilage intact, and are then laid out on raised beds to dry. The washed process is a classic; cherries are first de-pulped to remove the fruit, then fermented to remove the remaining mucilage before the seeds are washed and laid out to dry. Each of these processes brings its own unique body and texture to the coffee making the Holiday Blend an exciting drinking experience. 

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Costa Rica Steven Vargas Natural – Mango, Pomegranate, Sweet Cream - $22.75/lb

$14.97 / 10oz (MSRP - $30.50)

$50.05 / Kilo

$13.75 / 5lb

Central Valley, Costa Rica

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Steven Vargas is a 4th generation coffee producer from the West Valley of Costa Rica. Steven comes from a family of coffee producing pioneers, and in 2010 he joined their ranks, going all in on the family specialty coffee operation Since then the family has focused on keeping production practices simple, with high attention to detail to attain the highest quality possible. Their coffee processing was further advanced in 2011 when Steven and his father started their own Micromill. Named after Steven’s grandfather, the Don Sabino Micromill allowed the family streamline the consistency of their natural processes, honing in on the ideal drying times and practices using raised beds for optimum air flow. You can taste the meticulous nature that this coffee is processed with, as well as the familial experience and knowledge that resulted in it. We are excited to share this shining example of how clean and dynamic natural processed coffees can be. 

Experience

Tropical, juicy, with a velvety body, this coffee from Steven Vargas is a beautiful expression of the depth of flavor natural processed coffees can offer. Opening with ripe mango before evolving into juicy pomegranate as it cools. The bright fruity flavors are wrapped up in the luscious mouthfeel of sweet cream. This is a great offering for anyone who appreciates a fruit-forward natural processed coffee, or complex single origins. 

Origin // Costa Rica

Region // Central Valley

Producer // Steven Vargas

Variety // Caturra, Caturai, Bourbon, Villa Sarchi    

Elevation // 1,600 m.a.s.l.

Process // Natural 

Flavor Notes // Mango, Pomegranate, Sweet Cream

Region: Central Valley

Steven Vargas’s and the Don Sabino Micromill resides in the Central Valley of Costa Rica. The Central Valley has a distinct weather pattern of wet and dry seasons, making it the ideal place for producers to grow coffee with both quality and consistency. The climate coupled with a number of private quality forward micromills, such as the Don Sabino Micromill, result in some of the best Naturally processed coffees in the world. 

Processing Method: Natural 

Natural Processed coffees at the Don Sabino Micromill are dried in their full cherry form on raised beds for 20 - 40 days depending on weather conditions. To ensure even drying, the cherries are rotated throughout the day while under direct sunlight, and covered with plastic at night to protect them from too much additional moisture. Once the cherries reach their desired humidity, they are sorted by size, and then the dried fruit shelling is hulled off to prepare the coffee for export. Natural processed coffees are loved for their fruit-forward flavors that are easily recognizable and approachable. 

Want a printable version? Download the full Cat Facts!

Ethiopia, Wuri – Plum, Jasmine, White Chocolate - $20.75/lb

$13.72/10oz

$45.65/Kilo

$103.75/5lb

Yirgacheffe, Ethiopia 

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This new coffee comes to us from Gedeb, a community that lies in the southern part of the Yirgacheffe region. Although the Gedeb area is lesser known than its neighbor, Worka, it is quickly developing a reputation for the delicious coffee it produces. More than half of the 1,276 hectares of land that make up the “Worka-Sakaro” village where this coffee comes from, is utilized for coffee production, including several private washing stations. Historically it has been a challenge to trace the specific origin of smaller private washing stations in Ethiopia, that is slowly beginning to change. In 2017 the Ethiopian government relaxed some export regulations to allow private washing stations to export their coffees directly to buyers allowing for more traceability. We’re thrilled to be able to offer a coffee from Ethiopia that can be fully traced back to its washing station and farmers!

Experience

Sweet stone fruit, delicate florals, and a velvety finish. The Ethiopia Wuri lights up in the first sip with juicy Plum, before settling into a beautiful Jasmine finish. These complex flavors are balanced by creamy white chocolate, wrapping the brightness of plum, and florality of jasmine in a perfect blanket soothing sweetness. The Ethiopia Wuri is a perfect coffee for anyone familiar with lighter coffees looking for an exciting new coffee. 

Origin //   Ethiopia

Region //  Yirgacheffe

Producer // Private Washing Station

Variety //  Heirloom Typica 

Elevation // 2,076 M.A.S.L

Process // Traditional Washed

Flavor Notes //  Plum, Jasmine, White Chocolate

Region: Yirgacheffe

The name “Wuri” comes from the Gedio word for “high-altitude,” which the coffee certainly earned, coming from altitudes as high as 2,100 M.A.S.L. The Worka-Sakaro area, a subregion of Yirgacheffe, is home to over 300 small-holding producers many of whom grow their coffee on the nearby Rudu mountain. This area, once a thick untouched forest, is home to lush green hills and the protective canopy of large shade trees making it the perfect environment for coffee trees.  

Processing Method: Washed

This washed coffee is first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed and a 15 - 20 hour fermentation process is used next to remove that remaining fruit layer. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 12-15 days. You can expect washed process coffees to be clean and bright, with a sparkling quality to them.

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Peru, La Colina – Clementine, Mulling Spices, Milk Chocolate - $12.50/lb 

$8.56/10oz

$27.50/Kilo

$62.50/5lb

Cajamarca, Peru 

Connect

The Peru, La Colina comes to us from the Cenfrocafe co-operative in the Cajamarca department of North Peru. This co-op made up of 2400 smallholding producers, has built its operations around cupping and precise lot separation and preparation. Cenfrocafe had some of the first Q-certified cuppers in Peru and has continued to maintain that art over the years; now their farmers are paid premiums based on each level of quality they achieve. Their commitment to quality and development is something that we love to see. Cenfrocafe uses every possible resource to its advantage, from the incredible microclimates of Cajamarca to the even utilizing micronutrient-rich Guano de Isla (bird guano mined from a coastal island) as a tree fertilizer. We love the coffees we’ve received from Cenfrocafe Co-operative and this lot is no different. The Peru La Colina remains one of the most approachable and versatile single origins on our menu, making it an instant favorite for anyone looking for an exciting new coffee to try. We are excited to offer this coffee for the 3rd year in a row!

Experience

Opening with sweet citrus, creamy chocolate, and delicious spice, just in time for the fall season, this coffee has all the makings of a cozy weather favorite. Bright clementine bursts in the first sip of this coffee, before smoothing out into the rich sweetness of milk chocolate. This perfect combination of citrus and chocolate wraps themselves in a warm blanket of Mulling Spices. This is the perfect coffee for anyone looking for a comfort cup on those chilly fall mornings, or wanting to dip their toes into the world of single-origin coffees. 

Origin //    Peru

Region //  Cajamarca

Producer //  Cenfrocafe Co-Operative

Variety //  Typica, Caturra

Elevation //  1200 - 1,800 M.A.S.L

Process //  Washed

Flavor Notes // Clementine, Mulling Spices, Milk Chocolate

Deep Dive

The Cenfrocafe Co-operative has a commitment to innovation and quality that we love to see from our producering partners.  Some of their practices, although a bit strange have made all the difference in their success. The fertilizer we mentioned above is made from bird guano mined on an island off the coast of Peru that works as a strong organic fertilizer. This fertilizer adds micronutrients to the soil and promotes tree health, to such a degree that in 2013 when rust was ravaging parts of Peru this area was able to resist due to the incredible health of their trees! Even more impressive perhaps is the long term stability of their coffees. The Cenfrocafe Co-operative maintains carefully meticulous drying practices, utilizing parabolic driers to combat the wet conditions during their picking season. They are so diligent in their drying practices that their coffees lack aldehydes (created due to incomplete or inconsistent drying) and often taste nearly the same even 11 months after harvesting. 

Region: Cajamarca

This coffee comes to us from the Cajamarca department of North Peru. This location is completely enclosed in the Andean mountain range, and was the native home of the Incas. The smallholding producers that operate within their heights benefit from the unique microclimates and biodiversity of the region resulting in deep, sweet, heavy-bodied flavor profiles.

Processing Method: Washed

Washed Coffees in Peru are first de-pulped to remove the fruit from the seed. Mucilage remains on the seed and a fermentation process is used next to remove the mucilage. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on cement patios.

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Honduras Damian Chavez Parainema Honey Anaerobic – Papaya, Green Apple, Carob – $18.50 / lb

$41.25/Kilo

$93.75/5lb

$12.47/10oz

Santa Barbara, Honduras

Connect

In 2018 when we visited Damian and his family in Honduras for the first time, we left feeling inspired, empowered, and hungry for more connection. We not only had the opportunity to drink coffee with them, but learn first-hand the intentionality, care, and impact that growing coffee meant to them. Through our relationship with Damian and producers alike, we created the Best Friends Club.

Damian Chavez is one of the first members of our direct relationship program. As a member of the Best Friends Club, Damian has received support for upgrades to his washing station to make the labor less strenuous, materials for drying beds to help him dry all his coffee with peace of mind amid the volatile weather changes in Santa Barbara, and assistance with his family’s medical expenses.

Experience

Juicy tropical fruits, delicate sweetness, and rich nuttiness make the Damian Chavez an absolutely shining cup. With every sip you are met with the creaminess and acidity of ripe papaya, before cooling into the brightness of green apple and rolling into a sweet Carob finish. Carob is an edible pod processed similarly to cocoa, but naturally sweeter and less bitter. This coffee is a great offering for anyone interested in a wonderfully sweet and fruity cup of coffee. 

Origin // Honduras

Region // El Cedral, Santa Barbara

Producer // Damian Chavez

Variety // Parainema

Elevation // 1,500 – 2,000 M.A.S.L.

Process // Honey Anaerobic

Flavor Notes // Papaya, Green Apple, Carob

Deep Dive

With our Best Friend’s Club producers, we are committed to ensuring all of a producer’s coffee finds a home each year, it is about working with producers through highs and lows, allowing us to support each other and grow together. It is a link in a bigger story that beautifully illustrates the symbiotic relationship between coffee farmers and buyers, and what happens when the two support each other with intention, not just dollars.

We can thank Benjamin Paz for realizing the potential of the Santa Barbara region for producing delicious coffee. He’s been helping identify farms to invest resources into, and with support from coffee buyers has been organizing farmers, teaching them successful farming practices for a high-quality product, offering economic advice, and help connect them with the operational equipment they need.

Region: Santa Barbara

The Santa Barbara Mountain named after the region is the second highest peak in Honduras and the tip of the mountain is a national park. Damian’s farm is located at the seam of the National park and the steep hillside allows some coverage from harsh weather and the cooler climate allows for the cherries to take their time in developing their sugars. The Santa Barbra Mountain contains substantial limestone formations that contribute heavily to the mineralization in the soil and over the years Damian has taken it upon himself to do soil analysis on his farm to mitigate the high cost of fertilizer and curate a blend for his plants that will give his coffee the best chances of success.    

Processing method: Honey Anaerobic
This is Damian’s first time processing his lot as a Honey process. The Cherries were harvested and immediately anaerobically fermented in sacks for 96 hours. The cherries were then partially de-pulped, leaving some fruit material on the seed, and put back in sacks for an additional 48 hours of anaerobic fermentation. After, the cherries were then laid out on raised drying beds 

Damnian built himself. The coffee was dried for about 20 days in cloudy conditions. Damian is proud to showcase this lot because he applied what he has learned over the years and hopes we all enjoy!

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