$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 // Brazil

Region // Various

Farm // Various

Variety // Various

Elevation // 900 - 1200 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 // Brazil

Region // Various

Farm // Various

Variety // Various

Elevation // 900 - 1200 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

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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

Milk Chocolate, Fruit Jam, Peanut butter

$14.15/lb

$9.62/10oz ($19.65MSRP)

$31.13/Kilo

$70.75/5lb

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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.   

Honduras Nelin Guzman Anaerobic Natural – Sweet Berry Wine, Skittles, Dark Chocolate - $23.17/lb

10oz - $15.26 ($31.78 MSRP)
Kilo -  $50.47
5lb - $115.83

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 first year of producing natural processed coffee resulted in dynamic sweetness, complexity, and a round, chocolatey finish. On the first sip, you are hit with sweet and bright mixed berries with the depth of a juicy red wine. This evolves into a rainbow of flavors and colors reminiscent of Skittles candy, highlighting citrus, red fruits, and tropical flavors with a concentrated candy-like sweetness and pop. The finish is high percentage dark chocolate, bringing balance to the cup.

Origin // Honduras
Region // Santa Barbara
Producer // Nelin Guzman
Variety // Parainema
Elevation // 1,425 M.A.S.L.
Process // Anaerobic Natural
Flavor Notes // Sweet Berry Wine, Skittles, Dark Chocolate

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. This program was born out of the desire to create long-lasting, sustainable friendships. It’s about working with producers through the highs and lows of farming, allowing us to support each other and grow together. Most of the money Nelin earns from producing coffee goes directly to his children’s education and supporting the rest of his family. They have been able to increase coffee quality, maintain it, and push towards a peaceful life. This year, their goal is to produce enough coffee to be able to experiment with a different process of coffee, and we are stoked to watch them grow. 

Region: Santa Barbara
The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras. Nelin’s eastern-facing farm 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. Nelin’s farm, named “Finca Zorzal,” grows banana trees, guama trees, which are a type of shade tree that grows very fast, and in the early morning, the farm is home to quetzal birds. The parainema trees are planted on the rocky hillside of the mountain that only advanced hikers can walk through. The land's biodiversity gives the cherries notes of bright berries, a round toffee aftertaste, and an overall refreshing sweet profile.

Processing Method: Anaerobic Natural
Nelin starts his anaerobic natural process with a 72-hour whole cherry fermentation with the coffee sealed in bags to create the oxygen-deprived environment. After this initial fermentation, the cherries are moved to covered raised beds and dried slowly for a further 20 days. The anaerobic fermentation, combined with the slow drying processes, preserves a ton of sweetness and complexity in this amazing lot of coffee. 

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Guatemala, La Folie, Washed – Clementine, Maple Syrup, Bakers Chocolate - $22.20/lb

$14.66/10oz ($29.91 MSRP)
$48.84/Kilo
$111.01/5lb

Antigua, Guatemala

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La Folie is one of the most illustrious coffee farms in Antigua, Guatemala. The property has been cultivating coffee for 50 years, meticulously caring for the plants to ensure they produce the highest quality. Mary Anne de Urruela owns the property, but since 2003 the farm has been managed by Luis Pedro Zelaya Zamora. The harvested cherries are brought to Zamora’s Bella Vista processing facility for the wet and dry milling, the processed cherries then get sorted into lots based on the day harvested, variety, and elevation. La Folie continues to improve its processing techniques, with the most recent addition being greenhouses for drying. Drying the de-pulped washed coffee in greenhouses allows it to dry gradually in a controlled environment, and ensures a high level of consistency. Coffee from La Folie is consistently delicious, and we are excited to have it in our lineup! 

Experience
Bursting with citrus, syrupy sweetness, and perfectly balanced cocoa, this year's La Folie is another winner. Clementine wakes up your palate with punchy brightness before dropping into the rich, caramel-like taste of Maple Syrup. Bakers Chocolate settles in the finish, bringing in the perfect balance of intensity to the otherwise sweet cup. This coffee is on the lighter side, but a very approachable profile for anyone familiar with or just getting to know the world of specialty coffee.

Origin // Guatemala
Region // Antigua
Producer // La Folie
Variety // Bourbon, Catuarra
Elevation // 1,500 - 1,800 MASL
Process // Washed
Flavor Notes // Clementine, Maple Syrup, Bakers Chocolate

Deep Dive
Over the past year the Bella Vista Mill has joined the Soil Carbon Initiative (SCI), a commitment and verification program that empowers and incentivizes farmers and the agricultural supply chain to dedicate some of their acres to regenerative management. The SCI believes that everyone who touches soil holds a key to advancing a better future for the planet and it’s people, focusing their efforts on agricultural supply chain to maximize regenerative outcomes like soil health, biodiversity, water quality, climate resiliency, and boost farm and rural community economics. The Bella Vista Farm has since started a conversation to learn more about this approach and see how they could collaborate to continue improving their soil health and grow great quality coffee.

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 back, 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 chocolate and citric characteristics of the coffee.

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 either sun dry in patios or in their newest innovation green houses. Over the next 4 to 6 days the drying seeds are routinely moved around and shifted to ensure an even drying. This results in a bright and floral coffee with layers of clear flavors.

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Spring Fling Blend – Cherry Garcia, Gummy Bears, Beach Days - $16.68/lb

$11.21/10oz (MSRP$22.87)
$36.70/Kilo
$83.42/5lb

Mogiana,Brazil & Hulia,Colombia

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The Spring Fling Blend is your answer to the question you’ve been asking all winter – “When is it finally going to feel warm again?” We wanted to develop a blend perfect for stretching out those back yard hangs now that the sun’s sticking around a little longer. This playful blend of Brazil and Colombia Co-Ferment captures all the emotions you want to feel on your beach day afternoons. Bright, sweet, creamy and warm, the Spring Fling blend is everything you’ve been looking forward to this winter.

Experience
The Spring Fling blend is just that: fun, playful, light-hearted. The subtle yet vibrant mix of red, yellow, green, and white notes reminds us of tearing into a bag of gummy bears on a sunny Santa Cruz afternoon. The Brazil component brings a sweet, easygoing approachability—like that first warm beach day that pulls you out of the winter fog. While the Colombia co-ferment adds a playful, fruit-forward twist that feels childlike in the best way. This nostalgic, candy-like profile makes it perfect for anyone new to specialty coffee or anyone looking for an easy, everyday cup that still has something extra going on.

Origin // Colombia & Brazil
Region // Mogiana & Hulia
Producer // Various
Variety // Various
Elevation // 900 - 1900 M.A.S.L
Process // Co-Ferment & Natural
Flavor Notes // Cherry Garcia, Gummy Bears, Beach Days


Region: Mogiana & Huila
Bringing together coffees from Brazil and Colombia, this blend balances consistency with complexity. Brazil’s major growing regions—Sul de Minas, Mogiana, and Espírito Santo—are known for their vast production and smooth, dependable profiles, which translate into a naturally sweet, nutty foundation with a creamy body in the cup. In contrast, Colombia’s Huila region, with its steep terrain, high elevations, and equatorial climate, produces coffees with bright acidity, floral aromatics, and a caramel-like sweetness. Together, these origins create a cup that is both grounded and lively—smooth and comforting, yet lifted by a crisp, vibrant edge.

Processing Method: Co-Ferment & Natural
The Brazil natural brings sweet, fruity flavors and a smooth, creamy body to the cup. Farmers grow and harvest their own coffee, then dry the whole cherries in the sun until they reach the right moisture level of 11%. This careful drying helps create a consistent, easy-drinking coffee with a naturally sweet and rounded flavor.

The Colombia portion uses a more experimental process to boost flavor. Freshly harvested cherries are sealed and co-fermented with ingredients like pineapple and panela (raw sugar) for 96 hours, which helps develop bright, tropical fruit notes and a gentle sweetness. After fermentation, the coffee is pulped and fermented for an additional 80 hours in plastic cans, following an initial 12-hour oxidation in cherry and thermal shock at 50°C. Drying: The beans are then dried on parabolic beds for 15 days, ensuring even moisture reduction and cup stability. The result is a coffee that’s vibrant, fruity, and a little more complex—adding a lively twist to the blend while still keeping it balanced and easy to enjoy day after day.

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Peru The Andes Natural – Black Cherry, Strawberry Jam, Toblerone - $23.73/lb

$15.61/10oz (MSRP$31.86)
$52.21/Kilo
$118.67/5lb

Lambayeque, Peru

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The Andes Natural from Peru is grown by Nolberto Uriate Julca, who has lived and worked in the fields since the age of 10 when he started helping his family on the farm. In 2000, at the age of 20, he planted his first 5,000 coffee trees, earning a modest yet delicious first harvest of 5 quintals (the traditional unit of measuring green coffee at origin, equivalent to roughly 100 pounds). Over the years, he expanded his farm and improved both his harvest and post-harvest practices with the support of his entire family. In the last two decades Nolberto has been able to significantly increase production; harvesting 140 quintales in 2024, and increasing to 150 in 2025. Today, at 45 years old, Nolberto continues to innovate, experimenting with new exotic varieties to meet the demands of the growing specialty market. His farm has provided the financial stability to educate his children and create new opportunities for his neighbors, many of whom take part in the yearly harvest.

Experience
The Andes Natural is the perfect pairing for your outings this summer. It opens with a deep, tart sweetness, like biting into a freshly picked black cherry. As you continue to enjoy your cup, that sweetness deepens into a heavy body, transforming the tartness into notes of cooked strawberries, reminiscent of homemade strawberry jam. Together, these flavors bring a fruity, clean dimension to a nutty, candy-like Toblerone chocolate finish. This coffee highlights how processing methods shape flavor, offering a balanced blend of fruit and chocolate. The Andes Natural is a great choice for adventure seekers and coffee enthusiasts who want a little more fruit in their cup while still enjoying the comfort of a familiar, satisfying profile. This pairing reflects our commitment to craft—understanding the details and celebrating the skill that goes into every cup.

Origin // Peru
Region // Lambayeque
Producer // Nolberto & Neighbors
Variety // Various
Elevation // 1800 - 2100 M.A.S.L
Process // Natural
Flavor Notes // Black Cherry, Strawberry Jam, Toblerone

Deep Dive
Coffee arrived in Cañaris through families who migrated temporarily to San Ignacio and Jaén to work on coffee farms. They later returned with seedlings, planting the first coffee trees in a region once considered too cold and too remote. The result surprised everyone: a spectacular, elegant cup profile that has since drawn growing interest from the wider community. These traditional agricultural knowledge systems and ancestral practices remain alive today.

Region Cañaris, Lambayeque
Cañaris sits high in the northern Andes of Peru, a region more commonly associated with beaches and seafood than high-elevation coffee. Yet just above 2,000 meters, surrounded by misty ridges and Quechua-speaking communities, a new chapter in Peru’s coffee history is unfolding. Located near the border of Cajamarca, Cañaris is an isolated subregion of Lambayeque due to limited state presence and difficult access. Despite this, the community has preserved its agrobiodiversity, cultivating a wide variety of tubers and vegetables for local consumption and food security. These conditions—high altitude, slow maturation, and careful post-harvest handling—produce an exceptionally clean and aromatic coffee.

Processing Method Natural
The cherries are first picked by hand and carefully sorted. They then undergo size and color sorting before being fermented for 48 hours. After fermentation, the cherries are lightly rinsed with the skin still on to remove any debris, then dried directly under the sun for approximately 30 days. This slow, controlled drying phase is essential, allowing for even roasting and contributing to a longer shelf life, while preserving the coffee’s clarity and complexity.

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Peru The Andes Washed – Cherry, Wildflower Honey, Nougat - $19.07/lb

$12.70/10oz (MSRP$25.91)
$41.95/Kilo
$95.33/5lb

Cajamarca, Peru

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The Andes Washed coffee from Peru is a reflection of the organic and sustainable practices at the Cenfrocafe cooperative, which are key to the success of both the co-op and its growers. Established in 1999 with 11 associations and 2,200 grower members, over the last two and a half decades Cenfrocafe has grown to include 2,400 members. The cooperative has built its operations around cupping, as well as precise lot separation and preparation. Their cuppers were among the first to become Q-certified in Peru, and more importantly, they have maintained the discipline and craft of cupping over the years. The region has only been developed over the last 30 years, and the small holding producers that operate in the area are paid premiums for each level of quality they achieve.  The stability of the co-op’s membership, even in volatile markets, is a testament to the strength of their support for growers.

Experience
The Andes washed coffee is a perfect example of the approachable everyday profile you can expect at Cat & Cloud. It’s a versatile roast that opens with the tartness of fresh, ripe cherry, and as it cools, it blends harmoniously with the subtle florality of wildflower honey. A nougat-like finish adds a layer of sweetness that pairs well with cream and sugar. An excellent coffee for enthusiasts who are familiar with lighter coffees and enjoy a balanced cup.

Origin // Peru
Region // Cajamarca
Producer // Cenfrocafe co-operative
Variety // Various 
Elevation // 1200 - 1800 M.A.S.L
Process // Washed
Flavor Notes // Cherry, Wildflower Honey, Nougat

Region - Cajamarca
Located in the tropical highlands of northern Peru, Cajamarca offers fertile soil, and high mountainous elevation perfect for growing coffee.The region’s unique microclimates and rich biodiversity contribute to deep, sweet, and heavy-bodied profiles. Smallholding producers enhance this natural potential through careful organic farming practices, using compost and Guano de Isla—an organic fertilizer rich in micronutrients that promotes tree health. Methodical pruning and a focus on avoiding overproduction further strengthen plant vitality. These practices proved especially important in 2013, when coffee leaf rust affected much of Peru, yet this region remained resilient due to its healthy trees and disciplined farm management. Together, these environmental and agricultural factors directly translate into greater clarity, sweetness, and structure in the final cup.

Processing - Method Washed
Ripe coffee cherries are picked and de-pulped the same day, then undergo 12–18 hours of open-air fermentation before being washed to remove remaining mucilage. Due to wet conditions during the harvest season, the coffee is primarily dried in parabolic dryers, though drying methods can vary depending on elevation and climate. At higher elevations, fermentation may take longer, requiring careful attention to consistency. What stands out most is the precision of the drying process—so well executed that these coffees maintain remarkable stability, tasting consistent even 11 months after harvest. This level of control minimizes defects like aldehydes from incomplete drying, resulting in a clean, expressive, and long-lasting flavor profile.

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Sumatra, Pantan Musara, Washed – Candied Lemon, Caramel, Black Tea - $22.90/lb

$15.09/10oz ($30.80 MSRP)

$50.38/Kilo

$114.50/5lb

Aceh, Sumatra

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The Pantan Musara washed comes to us from a small mill found in the Pegasing district of Takengon, in Sumatra’s coffee-famous Aceh region. The mill is run by Cup of Excellence winner Asman Arianto where he produces both washed and natural coffees. Due to the humid climate and cloud cover commonly found over the island of Sumatra, washed coffees are rarely produced. The unpredictability of rain and lack of reliable sunshine make the traditional drying for washed coffees nearly impossible, making it difficult to produce washed processed coffee for export at volume. The development of the wet-hulled process, locally known as Giling Basah, allowed coffees to dry much faster on patios or tarps even in these conditions by removing the parchment layer while the beans are still in a high-moisture state. This unique style of handling and drying is largely responsible for Sumatran coffees’ unmistakable flavor characteristics as well as their abnormally greenish-blue hue.

Experience
Bright, creamy sweetness, and a bold tea-like finish gives the Pantan Musara the classic Sumatran coffee experience. The tang of candied lemon wakes your senses before the rich, buttery, cooked sugars of caramel take over. This intense candy combination settles into a robust, malty black tea finish. The Pantan Musara is perfect for anyone familiar with delicate washed coffees or looking for a little variety in their morning cup. 

Origin // Sumatra 

Region // Aceh

Producer // Asman Gayo Mill

Variety // Various

Elevation // 1300 - 1650 MASL

Process // Washed

Flavor Notes // Candied Lemon, Caramel, Black Tea

Region: Aceh
Located in northern Sumatra, Aceh is an incredible region for coffee production. 95% of the producers in this region operate on one hectare of land, and of those producers in northern Sumatra 80% are women. The region is geographically diverse, surrounded by beaches with a swampy inland, and volcanic mountains making up the inner two-thirds. Coffee is grown on the Barisan Mountains amongst the lush cover of tropical rainforest, this in combination with the rich volcanic soil creates the perfect environment for coffee cultivation.

Processing Method: Washed
The Wet-Hulled process was developed in the 1970’s, inspired by Japanese interest in Sumatran coffees, as a way to allow for washed coffees to be produced in the damp humid climate. Washed coffees from Sumatra are harvested and depulped by hand in the producer's home, where it then dries for a short time before being delivered to a collection point. Here the coffee is purchased at anywhere from 30-50% moisture with the mucilage still partially intact and fermented in open air tanks for up to 36-hours before being washed clean. The coffee is then hulled while it is still in the high moisture state, and laid out to dry once the mucilage has been removed. 

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El Salvador, Marta Yaneth Lemus – Guava, Apple Cider, French Vanilla - $25.97/lb

$17.01/10oz (MSRP $34.71)
$57.13/Kilo
$129.83/5lb

Chalatenango, El Salvador

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Marta Yaneth Lemus owns a small farm in El Salvador called San Antonio, where her dedication to growing coffee is reflected in every cup. Instead of growing coffee the easy way she chose a rare and demanding variety: Pacamara. This variety is known for producing exceptional flavor, but requires immense care and is highly vulnerable to disease. Marta’s willingness to take that risk is exactly what made her coffee stand out on our cupping table. Her Pacamara is clean, floral, and deeply complex, revealing the years of knowledge, patience, and precision required to produce a coffee of this caliber.

Experience
Marta’s washed pacamara is floral and layered with tropical sweetness. On the first sip it hits the senses with a sparkling acidity reminiscent of fresh guava and crisp apple cider. As the cup cools, notes of French vanilla begin to emerge, creating a soft sweetness that balances the coffee’s vibrant structure. Marta’s coffee is for those who value clarity, complexity, and the craftsmanship behind lighter roasted coffees.

Origin //  El Salvador
Region // Chalatenango
Producer // Marta Yaneth Lemus
Variety // Pacamara
Elevation // 1500
Process // Washed
Flavor Notes // Guava, Apple Cider, French Vanilla

Deep Dive
Pacamara is a celebrated coffee variety most commonly grown in El Salvador, where it has become known for its exceptional cup quality and frequent success in Cup of Excellence competitions. The Cup of Excellence is an international coffee auction that rewards farmers for producing outstanding coffees, often paying far above traditional market prices. These programs create life-changing opportunities for producers, helping farmers invest back into their land, support their communities, and build long-term relationships with roasters around the world. Beyond the auction itself, the program strengthens coffee-growing regions by improving quality standards, encouraging transparency, and creating sustainable growth throughout the supply chain. It is one of the many ways specialty coffee can create meaningful change through partnership, craftsmanship, and shared responsibility.

Region: Chalatenango
Marta’s coffee is grown in Chalatenango, the northernmost and coolest coffee-growing region in El Salvador. At elevations reaching 1,500 meters above sea level, the region’s cool climate allows coffee cherries to mature slowly, developing greater sweetness and complexity. Combined with mineral-rich volcanic soil, these growing conditions contribute to the creamy body, floral aromatics, and layered acidity found in Marta’s coffee.

Processing Method: Washed
Washed coffees are among the most common processing methods in El Salvador and are celebrated for their clarity and brightness in the cup. After harvest, ripe coffee cherries are depulped the same day they are picked and placed into open-air fermentation tanks for 12 to 24 hours. Once fermentation is complete, the remaining fruit is washed away, and the coffee is carefully dried on raised beds for approximately 15 to 22 days. This method highlights Marta’s careful farming practices and the unique qualities of the Pacamara variety to shine through with clarity and precision.

Ethiopia, Takele Mammo, Washed – Dried Strawberry, Apricot, Rooibos - $5.67/lb

$12.59/10oz (MSRP $25.68)
$41.56/Kilo
$94.45/5lb

Yirgacheffe, Ethiopia

Connect
This coffee comes to us from Takele Mommo Denbi, a smallholding farmer in Yirgacheffe, Ethiopia. As the former Managing Director of the Yirgacheffe Coffee Farmers Cooperative Union, he has had years of experience in advocating for and supporting the success of other smallholding farms as well as his own. This year, Tekele had the opportunity to join the Single Farmer Lot Program with the harvest from his 8-hectare farm, allowing him to sell the lot directly to exporters. Coffee from Ethiopia has historically been reliant on large cooperative blends to make it to market, but the institution of this program has created a unique micro-channel of almost unprecedented specificity. We are stoked to be sharing a coffee that comes from someone who is not only a dedicated farmer, but a devoted advocate for producers in his community.  

Experience
Packed with fruit and a light floral finish, the Takele Mammo is exactly what you want from a washed coffee from Ethiopia. The concentrated sweetness of dried strawberries opens with a punch, waking up the senses before the tart, honey-like taste of apricot layers in to round it out. Rooibos tea smoothes out the finish, bringing in an earthy, comforting final note to the power packed brightness. This is an excellent offering for anyone who loves washed Ethiopian coffees or wants a bright fruity punch in their morning cup. 

Origin // Ethiopia        
Region // Yirgacheffe
Producer // Takele Mammo
Variety // Indigenous heirloom cultivars 
Elevation // 1800 – 2100 masl
Process // Washed
Flavor Notes // Dried Strawberry, Apricot, Rooibos

Region: Yirgacheffe
Takele Mammo’s coffee comes to us from his farm in the Konga district, located in the heart of the coveted Gedeo Zone, of the renowned Yirgacheffe region. This narrow section of plateau is dense with savvy farmers whose coffee is often known solely as “Yirgacheffe.” The Yirgacheffe region of Ethiopia lies in the southern portion of the country, where coffee is in its natural habitat given the healthy soil, high elevations, and tropical climate. Sitting in the higher altitudes of the mountain, ranging between 1600 - 2400 m.a.s.l., the coffee grows wildly and is often intermingled with other dense vegetation on farmers’ properties. Coffees from this region present a bright and delicate profile of citrus and florals with delicate tea-like finishes.

Processing Method: Washed
This washed coffee from Yirgacheffe 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.

Mexico, Los Abuelitos– Green Apple, Butterscotch, Cocoa - $20.17/lb

$13.38/10oz (MSRP $27.31)
$44.37/Kilo
$100.83/5lb

Puebla, Mexico

Connect
Los Abuelitos is a washed coffee from Puebla, Mexico. The name, meaning “Grandparents,’’ pays homage to the ancestors of the land who chose to grow coffee long before specialty coffee gained global attention. While Mexico is historically known for coffee-growing regions like Veracruz, Chiapas, and Oaxaca, regions like Puebla are only recently receiving recognition for producing coffees with delicate acidity, layered sweetness, and a comforting profile. We believe coffee can change the way the world does business by creating relationships rooted in respect, hospitality, and shared growth. Los Abuelitos reflects those values through a cup that is approachable, intentional, and crafted with pride. The warmth and familiarity of this coffee also connects to longstanding traditions in Mexican coffee culture — traditions that continue to bring people together around the table today.

Experience
Los Abuelitos is a washed coffee that turns words into feelings. This coffee is the definition of a “hug in a mug.” The first sip gives us the nostalgic memory of a butterscotch candy from grandma’s candy dish. The second sip wraps its arms around us and gently wakes our senses with the crisp, fresh acidity of green apple. Finally, the warm and comforting finish of cacao is steady and familiar. When you simmer this coffee with cinnamon and piloncillo it creates a simple Café de Olla that highlights the coffee’s natural sweetness and cacao finish. Los Abuelitos invites people to slow down, be present, and enjoy time together — a reminder that great coffee is not only about flavor, but about connection. It satisfies both the coffee enthusiast searching for sweetness and complexity, and the grandparents who like a bolder cup.

Origin // Mexico
Region // Puebla
Producer // Various Smallholder Producers
Variety // Garnica, Costa Rica, Marsellesa, Caturra
Elevation // 1100 - 1400
Process // Washed
Flavor Notes // Green Apple, Butterscotch, Cocoa

Deep Dive
In many parts of Mexico, coffee has long been connected to hospitality, family, and shared daily rituals. One of the most recognized traditional preparations is Café de Olla, a brewing method that combines coffee with sugar and spices. The tradition became well known during the Mexican Revolution, when women known as “adelitas” served these drinks from clay pots. Over generations, Café de Olla evolved from a practical daily drink into a cultural symbol of gathering, resilience, and care for others. While Los Abuelitos is presented as a clean and expressive washed coffee, we appreciate how its comforting sweetness and cacao notes naturally connect to these traditions.

Region: Puebla
Bordering Veracruz to the north and Oaxaca to the south, Puebla is a small state in Mexico, but the 5th most populated in the country. This particular lot comes from the north and is separated by the Sierra Madre Oriental mountains, a major ecological and geographical divider in North America. The soil is exceptionally fertile, adding to complexity to the final cup. These nutrient-dense conditions help support Mexico’s comforting coffee profile and make it a cup worth sharing.

Processing Method: Washed
Los Abuelitos is a washed-process coffee from various smallholder producers. The coffee cherries are harvested at peak ripeness and placed in wooden tanks for 24–48 hours to ferment. The cherries are then depulped to remove the skin and mucilage before being washed. The seeds are dried on cement patios for 4–10 days, then transferred to a warehouse to be stored until they are ready to ship to ports in the U.S.

Rwanda Kumbya – Blackberry, Kiwi, Wildflower Honey - $17.73/lb

$11.86 / 10oz (MSRP - $24.20)
$39.00 / Kilop
$88.64 / 5lb
Western Province, Rwanda

Connect
The Kumbya Farm sits in the high mountains just northeast of Lake Kivu, located in the Western Province of Rwanda. The proximity to the lake creates the perfect environment for producing coffee; the fertile soil and cooler temperatures mean that producers do not need to rely on additional inputs for pest control or fertilization. This coupled with the pollination provided by native honeybees gives coffee from this region its unique terroir that includes both dried and fresh berries, tropical fruits, creaminess, and a complex sweetness. 

Experience
The Kumbya is fruit-forward and balanced, opening with the juicy depth of ripe blackberry. As the cup cools, a lively kiwi brightness emerges, lifting the profile with a crisp, refreshing sparkle. A lingering finish of wildflower honey adds gentle florals and a silky sweetness that rounds everything out. An excellent pick for anyone who loves a vibrant, naturally processed coffee with layered fruit and a graceful, sweet finish.

Origin // Rwanda  
Region // Western Province
Producer // Kumbya Farm
Variety // Red Bourbon     
Elevation // 1,580 - 2,000 m.a.s.l.
Process // Natural
Flavor Notes // Blackberry, Kiwi, Wildflower Honey

Region: Western Province
The Western Province region of Rwanda lies on the border with the Democratic Republic of the Congo, separated by Lake Kivu. The small remote coffee-growing communities that are scattered among the highlands surrounding Lake Kivu benefit from the mild climate and plentiful rainfall.

Processing Method: Natural
Natural Processed coffees in Rwanda are harvested at peak ripeness, and then sorted using the water float method. Dense cherries sink in water, while under ripe and low quality ones float to the surface, ensuring only the best cherries are processed. The whole cherries are then laid our on raised beds to dry, and rotated regularly to ensure even drying. Once the cherries reach the desired moisture content, they are hulled, and ready for export.