$11.60 / lb

$8.03 / 10oz

$25.52 / Kilo

$58.00 / 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

$14.20 / lb

$9.66 / 10oz

$31.24 / Kilo

$71.00 / 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. 

$11.85 / lb

$8.19 / 10oz

$26.07 / Kilo

$59.25 / 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 // Minas Gerais

Farm // Various

Variety // Bourbon

Elevation // 1100 - 1400 masl

Process // Various

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

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

$11.85 / lb

$8.19 / 10oz

$26.07 / Kilo

$59.25 / 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 // Yellow Bourbon

Elevation // 1150 -1350 masl

Process // Pulped Natural

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

$12.40 / lb

$8.53 / 10oz

$27.28 / Kilo

$62.00 / 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

$12.65 / lb

$8.69 / 10oz

$27.83 / Kilo

$63.25 / 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

$13.65 / lb

$9.31 / 10oz

$30.03 / Kilo

$68.25 / 5lb

Connect

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.

$13.65 / lb

$9.31 / 10oz

$30.03 / Kilo

$68.25 / 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

$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

$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!

Ethiopia, Adame Gorbota –  Raspberry Lemonade, Blueberry, Floral - $17.30/lb

$11.56/10oz

$38.06/Kilo

$86.50/5lb

Yirgacheffe, Ethiopia

Connect

This coffee comes to us from the Adame Gorbota Cooperative in Yirgacheffe, Ethiopia. Comprised of nearly 1,400 smallholding producers, Adame Gorbota is often credited as being one of the best-performing cooperatives in the greater Yirgacheffe Coffee Farmers Co-op Union.  Coffees from Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. These smallholding producers will then deliver their cherry to a washing station where they are blended into a day lot, allowing even the smallest lot to be sold in the wider market. 

Experience

Juicy citrus, delicate sweetness, and a fragrant finish make the Adame Gorbota a lovely example of everything we love about coffees from Yirgacheffe. This coffee opens with a punch of bright Raspberry Lemonade, with the soothing sweetness of juicy blueberries. As that first sip finishes you are left with delicate floral notes that carry you into the next. The Adame Gorbota is an excellent coffee for anyone who loves lighter coffees and wants a clean sweet cup.

Origin //  Ethiopia

Region // Yirgacheffe

Producer // Adame Gorbota Cooperative

Variety //  Local Landraces & Indigenous Heirloom 

Elevation // 1,700 - 2,000 M.A.S.L

Process // Washed

Flavor Notes // Raspberry Lemonade, Blueberry, Floral

Region: 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.

Ecuador Juan Peña – Strawberry Jam. Champagne Grape. Kiwi - $33.60/lb

$17.55/8oz

$73.92/Kilo

$168.00/5lb

Loja, Ecuador

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This coffee comes to us from Juan Peña, founder of Hacienda La Papaya, in Loja, Ecuador. Juan Peña began his coffee-growing project in 2009, with a batch of Typica seeds that have now grown into their 35,000-tree operation. Since then, Hacienda La Papaya has become a 3-time consecutive Sprudge Notable Producer award winner, and is recognized as the pioneer of coffee cultivation in Ecuador. Hacienda la Papaya is more than a farm; Peña treats his production like a research center, partnering with Cuenca’s University to continue his study of coffee cultivation to improve irrigation systems, develop fertilization practices, and other quality-based projects. Arguably even more inspiring, Peña does not keep this information just for himself. Everything he learns through his research is then shared with his community and neighboring farms to provide them with growth opportunities. We are always inspired to see someone not only committed to pursuing better in their craft but helping to uplift their community and leave folks better than they found them. We are thrilled to share his hard work with you. 

Experience

This year's Juan Pena is a stunning blend of cooked fruits, natural sugars, and tropicality. Popping in the first sip with the syrupy sweetness of Strawberry Jam, before lifting with a bright burst of Champagne Grape. This absolute fruit bomb is carried into a delicate kiwi finish, wrapping the whole cup in a blanket of tropical tang. The Juan Pena is an excellent coffee for anyone familiar with lighter natural coffees, looking for an exciting fruit-filled cup. 

Origin //  Ecuador

Region // Saraguro/Loja

Producer // Hacienda la Papaya

Variety // Typica Mejorado

Elevation // 1,900 - 2,100 M.A.S.L

Process // Natural 

Flavor Notes // Strawberry Jam. Champagne Grape. Kiwi

Deep Dive

Juan Peña is a three-time Sprudge Notable Producer award winner, and it is truly no surprise that Hacienda La Papaya is known for the incredible quality of coffee it produces. Much of that reputation is earned through the meticulous, and scientific approach Hacienda La Papaya takes to coffee cultivation. 

Each year, as the harvest from the farms arrives at the Cafexporto laboratory, the beans entering the warehouse are rigorously quality tested before, during, and after processing. First, upon arrival, small samples are taken from each bag to analyze before dry milling. After dry milling, the physical quality of the bean is also analyzed before being packed in the Cafexporto boxes. As they are boxed, another sample is taken for quality control analysis prior to shipment, and once everything is up to Cafexportos standards the green coffee is ready to be shipped to roasters around the world. 

Region: Loja

Hacienda La Papaya is located in the Andean-coastal region of Ecuador, on the border between the Saraguro and Loja regions, an area well known for its dry-tropical climate. Unlike the surrounding humid-tropical Amazon region to the north, farms in the Loja region require a lot of irrigation to properly grow coffee. Fortunately for Juan Peña, this climate, coupled with the numerous natural water sources in the area, makes for the perfect environment for growing specialty coffee. 

Processing Method: Natural

After picking cherries at their peak ripeness, they are cleaned and transferred directly to drying rooms. These rooms are designed to have temperature, shade, humidity, and airflow carefully controlled. While they’re here, they are constantly turned during the drying process, sometimes up to 3 to 4 times per day for 20 to 30 days. This extended drying time preserves an abundance of complexity in the coffee, resulting in the intensity and nuance of the fruity flavors. 

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Guatemala La Folie – Mandarin, Almond Brittle, Chocolate- $14.90/lb

$10.06 / 10oz ($20.25 MSRP)

$32.78 / Kilo

$74.50 / 5lb 

Antigua, Guatemala

Connect

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 wet and dry milling, the processed cherries are then 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

La Folie is the quintessential representation of the fruity, creamy, and balanced coffees we expect from Antigua, Guatemala. It is the ultimate balance of bright and round, opening with juicy mandarin, and rolling into the sugary nuttiness of almond brittle, and creamy milk chocolate. This is an excellent offering for anyone looking to explore an approachable single origin. 

Origin // Guatemala

Region // Antigua

Producer // Finca La Folie

Variety // Bourbon, Caturra    

Elevation // 1,500 - 1,800 m.a.s.l. 

Process // Washed 

Flavor Notes // Mandarin, Almond Brittle, Chocolate

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 touchpoints 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. 

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 dry on patios. Over the next 4 to 6 days, the drying seeds are routinely moved around and shifted to ensure even drying. This results in a bright and floral coffee with layers of clear flavors. 

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Honduras Angel Antonio & Pedro Garcia – Fuji Apple, Grapefruit, Mango Lassi - $17.60/lb

$11.75 / 10oz bag ( $24.75)

$38.72 / kilo

$88 / 5lb

Santa Barbara, Honduras

Connect

This lot of coffee from Santa Barbara, Honduras represents the cumulative work of 2 long-standing members of our Best Friends’ Club, Angel Antonio & Pedro Garcia. Angel and Pedro are early members of the BFC, and each year their coffee has leveled up in flavor profile. The Bourbon and Parainema plants are older and in the prime of their production, and you can taste the depth of flavor that age leads to in the cup. Pedro and Angel have both used funds from the Best Friends’ Club on farm cleanup and fertilizer in their continued pursuit of leveling up their already delicious coffees. Each year, when we visit and trek up the mountain to their farms we are humbled by the experience, reminded of the intense work it takes to manage coffee growing on such steep terrain and high elevations. We have the utmost respect for the dedicated work that goes into producing these coffees, and are excited to share the hard work of Angel and Pedro with you!

Experience

This shared lot of Angel and Pedro’s coffees is a beautiful representation of the bright vibrancy we fell in love with from coffee grown on Santa Barbara Mountain. Opening with the sweet and juicy malic acidity of Fuji Apple, it sits on the palate for a moment before lifting into bright Grapefruit. As the coffee cools, it evolves into the creamy tropical profile of Mango Lassi, with a matching mouthfeel. This is a great coffee for anyone who enjoys a vibrant single origin. 

Origin // Honduras

Region // Santa Barbara

Producer // Angel Antonio & Pedro Garcia

Variety // Bourbon & Parainema  

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

Process // Washed 

Flavor Notes // Fuji Apple, Grapefruit, Mango Lassi

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. 

Region: Santa Barbara

The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras. 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 cherries notes of bright berries, a round toffee aftertaste, and an overall refreshing sweet profile. 

Processing Method: Washed

Pedro and Angel both use the same approach for their washed processed coffees. 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. 

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Peru Lima – Dried Mango. Cherry. Honeycomb - $20.40/lb

$13.50/10oz

$44.88/Kilo

$102.00/5lb

Cajamarca, Peru

Connect

Coffee first arrived in Peru in the 1700s but didn’t begin commercial cultivation until the 20th century, as European demands began to rise. The British government took ownership of 2 million hectares of land, which was then redistributed to farmers. This move made farmers independent, with their small, fragmented plots, but it simultaneously limited their access to larger commercial markets. Now, 30% of the country's smallholding producers are members of Democratic Co-Ops to help increase the visibility of their coffees – but due to the remoteness of the farms, and their incredibly small size, the ability to spotlight high-quality lots is very limited. 

These producers' progress and practices rely heavily on their relationships. In 2014, Cafe Imports met Rony Lavan for the first time as a cupper at a cooperative in Cajamarca. After years of working closely together, Rony teamed up with Cafe Imports to begin developing a way to produce smaller, higher-quality, and more traceable offerings. Now, he has his own company, Lima Coffees, from which they source most of their Peruvian coffees. We are thrilled to get the chance to share this coffee, and its incredible history to traceability with you all. 

Experience

Tropicality, ripe stone fruit, and syrupy sweetness make the Peru Lima an unforgettable cup of coffee. Waking up the palate with the sharp sweetness of dried mango, and the tart, juicy bite of cherry. Just like a perfect spring day picnic, both of these flavors are drizzled with fresh honeycomb, creating the perfect creamy mouthfeel to finish. This coffee is awesome for anyone looking to be a little adventurous with their morning cup of coffee. 

Origin // Peru      

Region // Cajamarca

Producer // Lima

Variety // Catimor, Caturra, Bourbon, Typica

Elevation // 1,600 - 1,900 M.A.S.L

Process // Washed

Flavor Notes // Dried Mango. Cherry. Honeycomb

Region: Cajamarca

Located in the tropical highlands of Peru, this coffee comes to us from the Cajamarca department of North Peru, known for its incredibly fertile soil at high mountainous elevations. This location is completely enclosed in the Andean mountain range and was the former home of the Incas. The smallholding producers that operate within its heights benefit from the unique microclimates and biodiversity of the region, resulting in deep, sweet, heavy-bodied profiles.

Processing Method: Washed

Ripe coffee cherries are picked and de-pulped the same day before being given 12-18 hours of open-air fermentation. After fermentation, they are washed to remove the remaining mucilage and then laid out to dry. The fermentation process may take longer at higher elevations, and the drying styles can also vary: patios, raised beds, parabolic dryers, or mechanical dryers. 

Want a printable version? Download the full Cat Facts!