$11.95 / lb

$8.25 / 10oz

$26.29 / Kilo

$59.75 / 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

$14.65 / lb

$9.94 / 10oz

$32.23 / Kilo

$73.25 / 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. 

$12.25 / lb

$8.44 / 10oz

$26.95 / Kilo

$61.25 / 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 // Ethiopia

Region // Guji

Farm // Various

Variety // Ethiopia Heirloom

Elevation // 1800-2200 masl

Process // Natural

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

Espresso Recipe // 17.5 - 18 grams in, 27 -32 grams out, 26 - 32 seconds

$12.25 / lb

$8.44 / 10oz

$26.95 / Kilo

$61.25 / 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 // Ethiopia

Region // Guji

Farm // Various

Variety // Ethiopia Heirloom

Elevation // 1800-2200 masl

Process // Natural

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

$12.80 / lb

$8.78 / 10oz

$28.16 / Kilo

$64.00 / 5lb

Cooked fruit, rich chocolate, and complex sugars give the Friend Zone decaf an absolutely delicious profile. Opening in the first sip with sweet strawberry jam, rolling into the nutty earthiness of cocoa nib, before settling into the developed sweetness and syrupy mouthfeel of molasses. The Friend Zone is a coffee perfect for anyone, whether you’re looking for a caffeine break or not. 

Decaf never tasted so good. 100% water processed with no chemicals, this single origin Ethiopia 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 // Ethiopia

Region // Guji

Farm // Various

Variety //  Various

Elevation // 2000 masl

Process // Natural

Flavor Notes //  Strawberry Jam, Cocao Nib, Molasses

Espresso Preparation // 

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

$14.15 / lb

$9.62 / 10oz

$31.13 / Kilo

$70.75 / 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, Strawberry Ice Cream

Colombia El Tejo – Bright, Chocolate, Dynamic- $14.00/lb

$9.62 / 10oz retail bag (MSRP - $19.46)

$31.13 / kilo bag

$70.75 / 5lb bag

Colombia

Connect

El Tejo is our seasonal offering from Colombia that you can expect to find on the menu year-round. Named after the national sport of Colombia, the lots in this coffee will change season to season, but you can always expect to find a balance of fruit and chocolate in the cup. This is the perfect entry point to single-origin coffees, offering a perfect blend of dynamic but approachable flavors. 

Experience

El Tejo’s specific flavors will rotate seasonally as we go through new lots of coffee. Still, you will always be able to find the qualities that make Colombian coffee some of the most enjoyed around the world. Bright fruit, creamy chocolate, and a variety of nuanced flavors, all wrapped up in a medium body, make it a balanced drinking experience that coffee drinkers across the world will enjoy. 

Origin // Colombia

Region // Various

Producer // Various

Variety // Various  

Elevation // 1,400 - 1,600 m.a.s.l.

Process // Washed

Flavor Notes // Bright, Chocolate, Dynamic

Region: Colombia

The coffee in El Tejo will primarily come from the largest producing regions of Colombia, including Huila, Nariño, and Cauca, and are composed of multiple producers' combined production. Colombia has some of the most intense terrain in the coffee-growing world, with producers spread far and wide throughout the country. This lends itself to a ton of flavor variation, region to 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 12 - 24 hour fermentation process is used next to remove the remaining coffee fruit. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10 days.

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$14.50 / 6-pack

Did you know that instant coffee tastes great when you start with great coffee??

We've developed this instant version of The Answer in collaboration with SWIFT Coffee so that you can take the Cat & Cloud quality coffee you love on whatever adventures life throws at you.  

Grab a 6 pack today and be ready for whatever is tomorrow!

MSRP: $18.50

Colombia, El Mirado – Piña Colada, Strawberry Kiwi, Purple Haze- $38.50/lb

$20.03/8oz ($39.25 MSRP) 

$84.70/Kilo

$192.50/5lb

Huila, Colombia

Connect

This coffee comes to us from El Mirador, a 32-hectare farm located in the town of Pitalito in Huila, Colombia. Elkin Guzman, owner of El Mirador, has been surrounded by coffee since he was born; his family has celebrated over 70 years in coffee, with over a decade of dedicated research in post-harvest processing techniques. His team utilizes multiple processing techniques depending on the individual lots of coffee, making their final decision based on which method is best suited to bring each lot to its fullest potential. This lot from El Mirador utilizes a special washed processing method that they refer to as Pink Champagne co-ferment. The variety is a hybrid crossing of Caturra and Ethiopia landraces - effectively named Catiope - a favorite of Elkin’s for its production and cup quality. This combination of unique variety and innovative processing makes for an incredible cup of coffee that we cannot wait for you to try. 

Experience

Tropical, fruity, and complex, the wonderfully funky Colombia El Mirado is an awesome new addition to our menu. Opening the first sip with a punch of the iconic cocktail combination of Piña Colada. The harmonious blend of sweetness and tang is lifted further by another classic duo - the juicy, berry fusion of Strawberry Kiwi. This absolute unit of tropicality rolls into a fragrant, ethereal Purple Haze finish that lingers in your senses long after your cup is empty. This coffee is truly unlike anything we’ve had on our menu before.

Origin //  Colombia    

Region // Huila

Producer // Elkin Guzman

Variety // Catiope  

Elevation // 1,615 M.A.S.L

Process // Washed Co-Ferment 

Flavor Notes // Piña Colada, Strawberry Kiwi, Purple Haze

Region: Huila

Located in the mountainous southwest of Colombia, the Huila Department is known for the quantity and quality of coffee it produces. Colombia has some of the most intense terrain in the coffee-growing world, but its high elevation and microclimates make the region ideal for growing amazing coffee. Huila’s proximity to the equator allows that quality to be produced year-round, leading to a high cup quality. Huila’s coffee farms are predominantly smallholder-owned, and over the past ten years, have made concerted efforts to produce specialty coffee that reveals the full character of the region’s terroir and have even won several awards in The Cup of Excellence Competition. Typically presenting a complex acidity, heightened florality, and an underlying caramel sweetness.

Processing Method: Washed Co-Ferment 

The Pink Champagne Washed process begins by specifically selecting the cherries that have reached above 20 degrees Brix (1 degree of Brix per 1 gram of sugar dissolved). The coffee is then sorted further by floating the cherries in water to remove defects, before hand sorting to remove defects and overripe cherries. Once they have ensured they have the best quality coffee cherries, the fruit is depulped and macerated with a culture that has been fermented with spices and fruits. The pulped coffee is then fermented again in air-tight plastic tanks for 140 hours.  They continuously measure the Brix and pH and after this final fermentation, the coffee is dried for 25 - 30 days before being milled and prepared for export. 

Grapes, Black Cherry, Wild Flower Honey - $21.60/ lb

$14.28 / 10oz ($29.00 MSRP)

$47.52/ kilo 

$ 108.00/ 5lb

Santa Barbara, Honduras

Connect

We started working with Nelin Guzman of Santa Barbara, Honduras, in 2018, and in 2020, he became part of our Best Friends Club’s direct relationship program. The BFC aims to support producers through the highs and lows of the coffee market, with Cat & Cloud promising to be present, consistent, and transparent through every step of the process. Every year we visit, we rejoice to see Nelin beam with excitement as he tells us about his farm, home improvements, and family happenings. This year was extra special because one of Nelin’s natural processed lots made it to a national competition called “Cup of Excellence,” setting a new high for the quality of his coffee. Nelin Guzman is the epitome of the Best Friends Club, and moments like these strengthen our drive to push the program forward and remind us that we have the power to create something bigger than ourselves.

Experience

Nelin’s coffee created a buzz around the cupping table with all the complex flavors we found. The first sip reminds us of being in a vineyard and eating grapes straight from the vine – sweet, tart, and bright. The second sip turns that sweetness into a deep burgundy color, reminding us of black cherries. Lastly, these notes are paired beautifully with a lingering finish that sits on your tongue like wildflower honey. This amazing tasting experience is great for those new to specialty coffee and seasoned professionals who want a bright and fruity cup. 

Origin // Honduras

Region // Santa Barbara

Producer // Nelin Guzman

Variety // Parainema   

Elevation //  1,425 m.a.s.l. 

Process // Honey

Flavor Notes // Grapes, Black Cherry, Wild Flower Honey

Deep Dive
The Cup of Excellence is a nationwide competition held every year in coffee-producing countries like Honduras. This year, over 300 coffee producers from all over Honduras submitted their coffees for evaluation. Then, 20 International judges calibrate together and assess every sample. Once the top 30 lots are announced,  they are entered into an online platform. Anyone worldwide can try their luck at buying some of the best coffees from Honduras, but nothing is guaranteed. Nelin Guzman is placed within those 30 slots with his Natural lo,t selling his coffee for well over $15 per pound.

 

Region - Santa Barbara

The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras. Finca Los Zorzales is high in the jungle and has beautiful views of Lake Yojoba. We love coffee in this region because of the microclimate and native vegetation, aiding the soil with nutrients and shade. The land's biodiversity gives the coffee notes of wild flower honey because of the Meliponini bee that lives in the area. Tie this to a terrain that is rocky hillside that only advanced hikers can walk through, and drinking a mug feels like a scrumptious treat.

Processing Method - Honey

This is Nelin’s second year producing a honey process, and his knowledge and experience have skyrocketed since last year. With his consistent student mindset and community support, he R&D’ed his process to give us this year's Honey Parainema. He began by bagging fresh-harvested cherries in porous bags and allowing them to ferment and dry for 6 days in the shade. This allows all the cherries to reach a similar internal and external temperature, concentrating the sugar and giving us the sweet lingering finish always found in his coffee. The cherries are then partially depulped with a manual depulper, only using enough water to help the cherries pass through without damage. This allows the cherries to keep some mucilage on the seeds, which aids in the depth of the overall flavor profile. The coffee is then moved to raised beds for drying, creating a uniform batch that is beautifully reflected in the consistency in every batch we brew. 

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Bergamot, Plum, Maple Syrup - $20.20/lb

$13.41/10oz ($MSRP)

$44.44/Kilo

$101/5lb

Agaro, Ethiopia

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This coffee comes to us from the Yukro washing station in the Jimma district of Ethiopia. Sourced from 579 smallholding farms in the Agaro region of Western Ethiopia, this community's main source of income is coffee. In fact, coffee farming is at the center of their lifestyle and many of their ancestral customs. Because this region is so remote, most children here typically don’t begin their formal education until the age of 9, resulting in the majority of young people in the area dedicating themselves to agriculture on their parents' or neighbors' farms. This devotion to the craft and Western Ethiopia’s unique growing season, which can last over 6 months after the first arrival of cherries, creates a rich and well-developed flavor. 

Experience

Bright citrus, juicy stone fruit, and complex sugars come together to create the Ethiopia Yukro. The warm, Fruit Loop-y aroma of Bergamont hits your senses first as you dive in for a sip, before opening your palate with the balanced sweetness of ripe plum. The Yukro develops a syrupy finish as it cools, wrapping that fruity vibrance in an earthy, caramel blanket of Maple Syrup. This coffee is an awesome pick for anyone who loves washed coffees from Ethiopia and looks for a lot of sweetness in their cup. 

Origin // Ethiopia

Region // Agaro

Producer // Yukro

Variety //  Ethiopia Landraces

Elevation // 1800 - 2200 MASL

Process // Washed

Flavor Notes // Bergamot, Plum, Maple Syrup

Deep Dive

The Agaro region is near and dear to our hearts. Charles, the co-founder of Cat & Cloud worked for TechnoServ, a non profit organization in South Sudan and the surrounding areas. There, they would help build and rebuild the coffee infrastructure to aid people after the war. Through Charles’s time working for TechnoServ, he saw firsthand the impact local washing stations made. We chose to source a coffee from the Agaro region to pay homage to the washing stations still working in Agaro and because the Jimma region has some of the best coffees in the world. 

Region: Agaro

Wanja Kersa, the community in the Jimma district where the Yukro washing station is located, is known for high rainfall distributed across the whole growing season. Up at a soaring altitude range of 1800 - 2200 masl, these micro farms are abundant with highly fertile sandy loam soil perfect for water retention and drainage. This, coupled with the intercrop planting of false banana trees and maize for shade, creates a nearly self-sufficient growing environment to produce spectacular quality coffee.

Processing Method: Washed

Processing in Agaro is beyond meticulous. Washed coffees begin by being mechanically stripped of most of their fruit and mucilage from the seeds before being soaked overnight in fiberglass tanks, allowing any remaining sugars to be fully removed. Once the bean has been perfectly cleaned, they hit the drying beds where they rest for 6 to 8 days, being frequently turned and rotated for an even dry. 

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Limeade, Nectarine, Brownies
$21.10/lb
Retail 10oz Price $13.97 - ($29.50MSRP)
Kilo -  $46.42
5lb - $47.41

Connect

Angel Antonio’s coffee is a washed Parainema from Honduras. Their farm is located in the Las Quebradas section of the beautiful Santa Barbara Mountain in northwestern Honduras, where their coffee is processed at the famous San Vicente Mill, co-owned by Benjamin Paz. Angel uses fully organic practices to grow his coffee, but has not gone through the certification process due to its high cost. The hard work and attention to detail he puts into his coffee are 100% reflected in the quality of the results. A few years back, Angel Antonio made the tough decision to leave his family of six to work in the United States. During his time in the U.S., Angel saved enough money to buy a new plot of land and plant Pink Bourbon. It will take about 2–3 years to harvest any sellable coffee, and even longer to produce enough volume to launch a product.
His decision to expand his business was encouraged by Cat & Cloud’s commitment to buy all of his coffee. Choosing to grow coffee is a long-term investment that takes years before any benefits are realized. We are stoked to continue working with Angel and his family.

Experience

The Angel Antonio is packed with a symphony of ripe fruit, bright flavors, and delicate sweetness. Bursting in the first sip like a refreshing limeade before settling into the complex tang of Nectarine. The finish mellows to a sweet balance of chocolate and butter, creating the fresh-baked decadence of a brownie. This coffee is a perfect cup for anyone who loves lighter, juicier coffees. 

Origin //    Honduras  

Region //  Santa Barbara

Producer // Angel Antonio Rivera

Variety //    Parainema

Elevation // 1,400-1,500 masl

Process //  Washed

Flavor Notes // Limeade, Nectarine, Brownie

Deep Dive

Angel Antonio’s production has grown since we first met him. He is part of a program called the Best Friends Club. With our Best Friends Club producers, we are committed to ensuring that all of a producer’s coffee finds a home each year. We also provide additional financial support by directly sending funds for every pound of Best Friends Club coffee we sell. For Angel, Best Friends Club funds have covered farming expenses like fertilizer and cleaning costs, and have even helped support his relocation after the hurricanes in Honduras. At its core, the Best Friends Club is about working with producers through their highs and lows, allowing us to support each other and grow together—just like you would with a best friend. 

Region: Santa Barbara

The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras. We work with producers in four main sections of the mountain: El Cedral, El Cielito, Las Quebradas, and Las Flores. Each section has its own micro-climate, terroir characteristics, and magic to it. Topping off the highest part of the mountainous region is the protected Santa Barbara Mountain National Park, home to a myriad of species of birds and wildlife integral to the mountain ecosystem. We love coffee from this region of Honduras for its juicy stone fruit, bright citrus, and round chocolaty flavor profile. 

Processing Method: Washed

Washed Coffees in Honduras are first depulped 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 cement patios.

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Mango, Cranberry, Milk Tea-

$20.30/lb

$13.47 / 10oz bag (MSRP - $27.50)

$44.66 / kilo bag

$101.50 / 5lb bag

Connect

Returning to our menu for the 3rd year in a row, we are so excited to share another beautiful lot of coffee from La Familia Vasquez in the Antigua region of Guatemala. Headed by father Juan Vásquez, he and his four sons work together to run their highly productive and well-managed farm. Coffee cultivation has always been a family affair for Vasquez, having inherited the farm from his parents. Juan dedicated his life to farming. The family has been delivering their cherries to the Bella Vista Mill for generations, benefiting from the mill’s programs that offer them year-round access to a licensed agronomist who can offer insight into the best practices for the coffee plant. Juan Vasquez has come to be known as a hardworking, honest man, with only one vision for the future: to be happy. We are excited for the opportunity to share another incredible, intentionally crafted coffee and support his journey to happiness.

Experience

This lot from Familia Vasquez is bright and juicy, with a creamy body and more complexity than we typically find in coffee from Antigua. It opens up with a refreshing pop of fresh mango, and evolves into the pointed acidity and red-toned notes of dried cranberry. The fruit notes are elevated by a complex blend of black tea and creaminess that is reminiscent of Milk Tea, and reflects the medium of this lovely coffee.

Origin // Guatemala

Region // Antigua

Producer // Familia Vásquez

Variety // Bourbon  

Elevation // 1,500- 1,985 M.A.S.L.  

Process // Washed

Flavor Notes // Mango, Cranberry, Milk Tea

Deep Dive

There is a long chain of hands that contributes to the production of this coffee before it finally lands with us. One of those touch points is the well-known Bella Vista dry mill, 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 is well known for not only their processing, milling, and exporting expertise but for the training and support they provide producers. 

Region: Antigua

Antigua sits in the shadow of three volcanoes, including the very active Fuego Volcano. When Chris, Jared, and Charles visited together a few years ago, Fuego was spewing plumes of ash and the lava was flowing — it’s that same volcanic ash that contributes to the incredible minerality of the soil, and in turn, the beautiful citrus fruit and dark chocolate profiles often found in these coffees.

Processing Method: Washed

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

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Blackberry Jam, Blood Orange, Nutella - $18.55/lb

$12.37/10oz ($MSRP)

$40.81/Kilo

$92.75/5lb

Connect

This coffee comes to us from Silvio Sanchez, owner of the Santa Teresa de Mogoton farm in Nueva Segovia, Nicaragua. Silvio Sanchez came to coffee farming through studying agronomy. Inspired by his mother's love of coffee, the two of them saved their money, took out a loan, and purchased the piece of land that would soon become Santa Teresa de Mogoton. The farm is relatively remote, accessible by a single road and beyond the reach of cell phone service. Dense pine forests and interplanted pine trees for shading the coffee create a quiet, almost fantastical atmosphere, but don’t let it fool you - the farm is expertly organized, and the neat rows of young trees have already given several successful harvests, a testament to Silvio’s training as an agronomist. We are thrilled to be able to help uplift his work and share his expertly cared-for coffee. 

Experience

Ripe berries, tart citrus, and creamy nuttiness create the absolutely exceptional profile of the Silvio Sanchez. The first sip saturates your palate with the syrupy sweetness of Blackberry Jam, before layering in the complex brightness of Blood Orange. As these juicy fruit flavors cool, the body of the coffee becomes buttery and smooth, layering in the rich chocolate-hazelnut taste of Nutella. The Silvio Sanchez is an excellent coffee for anyone familiar with natural process coffees, looking for a bold, unique cup.

Origin //  Nicaragua   

Region // Nueva Segovia

Producer // Silvio Sanchez

Variety //    Catuai

Elevation // 1500 M.A.S.L

Process // Natural

Flavor Notes // Blackberry Jam, Blood Orange, Nutella

Deep Dive
Silvio Sanchez’s natural coffee is the first Nicaragua offering on our menu. While having a conversation with friends we learned about his dedication to his craft, and his pursuit of quality. Our journey has just begun and we are stoked to diversify our pallets and gain further knowledge in the complex world of flavors.

Region: Nueva Segovia

Located along the northern border with Nicaragua sits the Department of Nueva Segovia, an industrious agricultural region. Beloved for its beautiful views, the many farms in this region often practice agroforestry - intercropping fruit, hardwood, and shade trees among coffee plots, creating something of a second forest. The many years of shade-grown coffee have helped develop a rich soil perfect for nurturing hearty, plump cherry-producing trees. This mix of shade and soil ultimately results in a complex and delicious cup.

Processing Method: Washed

The natural process begins when the perfectly ripened cherries are picked, weighed, and checked for quality at the farm. These hand-selected cherries are then transported an hour and a half down the mountain to Ocotal to be laid out in full sun on African drying beds. The coffee is constantly turned and sorted to ensure uniform drying times

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Milk Chocolate, Fruit Jam, Peanut butter

$14.15/lb

$9.62/10oz ($19.65MSRP)

$31.13/Kilo

$70.75/5lb

Connect
The Cavaquinho is a pulp-natural-processed Brazilian coffee with a creamy body, jammy sweetness, and a decadent, nutty profile. It’s roasted beautifully to help you unwind, turn your brain off, and enjoy your day. The Cavaquinho represents what we love most from Brazil. It’s here to stay as part of our evergreen single-origin lineup and as a key component of our most cherished blend, The Answer. This coffee will rotate through different regions of Brazil, showcasing the country’s consistent excellence cultivated by producers across cooperatives and estates. The name “Cavaquinho” is especially fitting—much like the rhythmic beats this small guitar adds to Brazilian music, our Cavaquinho coffee brings an approachable sweetness and low acidity to our menu.

Experience
Our Cavaquinho blends the best of the rhythmic tunes of fruit jam with the creamy, nutty sweetness of peanut butter. It beguiles us with its sophisticated, percussive strumming beats of milk chocolate that add balance to the PB&J sandwich. The Cavaquinho pairs wonderfully with milk and sugar, as espresso, or even as an air freshener. Our version of this musical ensemble is well-balanced, with a smooth body. This coffee is perfect for anyone who wants to explore medium-roast, single-origin coffees.

Origin //  Brazil 
Region // Brazil
Producer // Various
Variety //  Various
Elevation // 900-1200 masl
Process // Pulp Natural
Flavor Notes // Milk Chocolate, Fruit Jam, Peanutbutter

Deep Dive
For more than 150 years, Brazil has been responsible for roughly 30 percent of the world’s coffee production, about 74 percent of which is Arabica. The landscape is relatively flat, and due to high minimum wages, mechanical harvesting is prevalent. The use of harvesters is often combined with derriçadeiras—handheld machines that can be manually aimed at the ripest areas of the tree. The result is a form of mechanized selective picking that delivers high-quality Arabica coffee at an impressive scale.

Region: Various
Three Brazilian coffee regions are known for their distinct profiles and large production volumes. The most notable are Sul de Minas, Mogiana, and Espirito Santo. These regions range from rolling hills and uneven terrain to relatively flat land. Brazil is one of the only countries where it is possible to wake up at dawn, drive a few hours to a regional airport, take a two-hour flight, land, drive for another few hours, and never once lose sight of shimmering green rows of coffee as far as the eye can see.

Processing Method: Pulp-Natural
Most Brazilian coffees are processed using natural and pulp-natural methods, meaning the coffee is dried with all or a large portion of the fruit still on the bean. This process imparts sweet, fruity notes and produces a creamy body. Producers typically have farms that average 70 acres in size. Each producer cultivates and harvests their own cherries, then dries them on patios or mechanical driers to a precise moisture content of 11 percent. The coffee is carefully stored until milling and export, both of which take place at the dry mill, where traceability and quality control are meticulously managed so each producer can be paid according to the quality of their coffee.