$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

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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

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

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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

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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.   

Colombia Carmen Canchala – Nectarine, Dried Cranberry, Tropical - $23.30/lb

$15.34/10oz (MSRP - $32.30)

$51.26/kilo

$116.50/5lb

Nariño, Colombia

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Carmen Canchala is a third-generation coffee grower in Nariño, Colombia. Coffee has always been a family affair; every member is involved, providing around-the-clock care for each season’s harvest. Carmen carries on a holistic approach to processing that has been passed down through her ancestors. It’s her diligence that has consistently produced some of the cleanest cups we’ve had the privilege to offer. We admire her commitment to the quality of her harvest year after year and her dedication to sharing knowledge so everyone in her community has the opportunity to pursue better. Families like Carmen’s are the reason we created The Best Friends Club. It’s a way to grow alongside our partners. Rather than focusing on the transactional aspects of a relationship, we choose to invest in their lives. In 2024, we formally welcomed Carmen and the Canchala family into our Best Friends Club program. For every pound of BFC coffee we sell, funds go directly to them to invest in their future. When you buy BFC coffee, you’re supporting a true friend and partner of Cat & Cloud, helping provide meaningful experiences and new opportunities that lead to life-changing growth.

Experience
Nariño coffees are known for their high acidity and concentrated sweetness, and Carmen’s coffee beautifully exemplifies those qualities. The first sip is like tasting a piece of the sun; if the sun tasted like a ripe, juicy nectarine. The layered acidity from the fruits creates a complexity that makes you salivate in anticipation of the next sip. The experience is bright, intense, warm, and sweet, like sipping a tropical cocktail on the beach. As a pour-over, it reveals an overwhelming sweetness reminiscent of dried cranberries. The finish leaves you wanting more, making Carmen’s coffee perfect for anyone who loves light, bright coffees as a daily ritual.

Origin // Colombia    

Region // Nariño

Producer // Carmen Canchala

Variety // Castillo   

Elevation // 1,800 - 2,300 m.a.s.l.

Process // Washed

Flavor Notes // Nectarine, Dried Cranberry, Tropical

Deep Dive
In Nariño, coffee farming is often a family tradition passed down from one generation to the next. It’s more than a job; it’s a way of life. Indigenous communities have helped shape the region’s coffee for decades, sharing their knowledge and techniques through storytelling and hands-on teaching. Because of this deep-rooted tradition, coffees from Nariño are known for their distinct and layered flavors. The region is now recognized around the world for producing exceptional coffee, and we’re excited to share the Canchala family’s approach with you.

Region: Nariño
The Canchala family produces a cup that highlights the best of Pasto, Ancuya, Narino’s microclimate. Nariño is nestled in southern Colombia, among the valleys of the Colombian Andes near the Ecuadorian border. These rural areas are known for producing some of the finest coffee in the world due to their high altitude, fertile sloping mountainsides, and surrounding cloud cover. The dramatic temperature shifts between day and night create optimal conditions for developing complex aromas and flavors, resulting in a cup that is rich, vibrant, and full-bodied.

Processing Method: Washed
Carmen’s coffee is harvested and placed into a cement tank, where it oxidizes overnight, allowing the cherries to reach a stable temperature. The next day, they are transferred to another set of cement tanks and depulped with water to remove the fruit from the seed. After being washed several times, the seeds are drained and left to ferment in cement tanks for 12–14 hours. This process gives the cup a clean, crisp acidity that feels juicy and bright throughout the drinking experience. The parchment coffee is then washed one final time and laid out to dry on cement patios for up to 10 days, depending on the weather. This stage can be unpredictable and time-consuming due to sudden weather changes. Carmen adapts by turning the coffee every couple of hours during the day and forming it into covered mounds overnight. To check the humidity level, the family bites into the green coffee seed with their molars. From the texture alone, they know whether it’s ready. Once dried to perfection, they hire a truck to haul the harvest to a neighboring town an hour away, where they sell their harvest.

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Honduras, Wilson Morales, Washed – Kiwi, Peanut Brittle, Milk Chocolate - $21.25/lb

$14.06/10oz ($29.70MSRP)

$46.75/Kilo

$106.25/5lb

Santa Barbara, Honduras

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Wilson Morales has been a part of our Best Friends Club since 2020. With each passing season, the quality of the coffee produced on his farm Aurora, named after his only daughter, has improved in amazing ways. This is partially due to his Pacas coffee plants reaching maturity and the prime of their production, but also due to the care he puts into his farm. Wilson created Finca Aurora, inspired by his work as a Honduran National Parks system conservationist. His understanding of a healthy, biodiverse ecosystem has helped him structure the farm, planting native and endangered trees alongside his coffee. We’ve had the honor of walking with Wilson through the challenges and growth that come with coffee cultivation. As his farm has matured, and production volumes increased, he has far surpassed what Cat & Cloud alone can absorb. But we’ve remained committed to ensuring that every pound of Wilson’s coffee finds a home. The Best Friends Club exists to help ensure that our BFC producers are able to produce specialty coffee in a profitable and sustainable way. Part of that means that we make it our mission to help connect Wilsons coffee with like-minded roasters as committed to quality and sustainable supply chains as we are.

Experience
Complex acidity, sweet nuttiness, and a smooth finish make this year's Wilson Morales a spectacular cup of coffee. Popping with bright kiwi to wake up your senses, before evolving into the rich toffee taste of peanut brittle. The Wilson Morales blends a unique combination of tropicality and intense caramelization, and wraps up in a creamy milk chocolate finish. This is an excellent coffee for anyone looking for a well balanced and round cup that is sweet and bright. 

Origin // Honduras     

Region // Santa Barbara

Producer // Wilson Morales

Variety //  Pacas

Elevation // 1,580 M.A.S.L

Process // Washed

Flavor Notes // Kiwi, Peanut Brittle, Milk Chocolate

Deep Dive
We have been buying all of Wilson’s coffee since he entered the specialty coffee market. He combined his love for coffee and conservation by focusing on the study of magnolia tree varieties. Wilson and a group of arborists have found rare and even new species of Magnolia trees in Santa Barbara, Honduras. Previously, we had only known of one variety. What makes these trees special is that they are environmental thermostats for global warming. They can only thrive within certain temperature ranges, and when their environment warms up, they die. The magnolia trees offer the next generation a window into the past, and partnering with people who leave places better than they found them gets us juiced!

Region: Santa Barbara
The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras known for producing expressive, high quality coffees. Wilson’s coffee comes to us from an area of the mountain called El Cedral, and his position on the mountain makes it an ideal place to grow coffee. The diverse flora on his property acts as companion plants to the coffee, providing shade and ample pollinators, helping the plants reach their full potential. On either side of his farm are the farms of William Guzman, Damian Chavez, and Benjamin Paz! William Guzman has an exclusive partnership with our friends at Dune Coffee in Santa Barbara, CA, and Damian Chavez is another Cat & Cloud Exclusive relationship coffee. When we visit, it feels like a little slice of home away from home.

Processing Method: Washed
Washed Coffees in Honduras are known for their clean structure, bright acidity, and sparkling cup quality. Coffee cherries are first depulped to remove the fruit from the seed before undergoing a 16-24 hour dry fermentation. Once fermented the seeds are then rinsed and agitated in water tanks to remove any remaining mucilage. After the mucilage is removed, the coffee seeds are finally laid out to dry on raised beds for 2-3 weeks. 

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Kenya Kichwa Tembo – Pink Grapefruit, Papaya, Creamy - $20.70 / lb

$13.72 / 10oz (MSRP - $27.97)

$45.54 / kilo

$ 103.50 / 5lb

Connect
The Kenya KichwaTembo meaning “elephant head” in swahili, is a beautiful representation of the vibrant flavor profile washed Kenyan coffee is loved for. Shining bright with grapefruit, punchy acidity, and a delicate sweetness throughout. This complex cup is composed of lots of coffee sourced all over the country that represent this flavor profile, and is composed primarily of the SL-28, SL-34, Batian, and Ruira 11 varieties

Experience
Quintessentially Kenya, The Kichwa Tembo beautifully represents the delightfully dynamic flavor profile this origin is loved for. Undeniable pink grapefruit hits you up front, and develops into the delicate tropical sweetness of papaya as it cools. These complex layers of flavors are all wrapped up in a creamy and silky mouthfeel that leaves you wanting more. This is an excellent offering for anyone that appreciates a bright and vibrant washed coffee. 

Origin // Kenya  

Region // Various

Producer // Various

Variety // Batian, SL28, SL34, Ruiru 11

Elevation // 1,220-2,00 M.A.S.L.

Process // Washed 

Flavor Notes // Pink Grapefruit, Papaya, Creamy

Deep Dive
Coffee grading is a way of evaluating the quality of green beans before they are exported. In Kenya, they use metal mesh screens of varying sizes as one of the metrics for grading.The Kichwa Tembo is an AA screen size meaning its a very large bean and visually the most impressive grade. Although bean size is a simple and visible marker, it doesn’t tell the full story. The real magic in Kenyan coffee comes from the terroir, farming practices, processing, and careful drying.

Region: Various
This lot is composed of coffee from all of Kenya’s regions, highlighting the vibrant terroir in this East African country. This part of the world has soil rich in minerality due to volcanic activity, resulting in coffee with dynamic intensity. Coffee from Kenya is loved for its bright, punchy acidity and clarity of flavor.

Processing Method: Washed
Washed Coffees in Kenya are first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed, and a fermentation process is used next to remove the mucilage. After 16-18 hours of fermentation in a tiled pool the mucilage is removed, the coffee seeds are washed, and then laid out to dry on raised beds for 13-14 days. 

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Ethiopia, Shakiso, Washed – White Peach, Lemon Bar, Jasmine - $17.35/lb

$11.62/10oz ($23.70MSRP)

$38.17/Kilo

$86.75/5lb

Guji, Ethiopia

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The Ethiopia Shakiso, comes from hundreds of smallholding producers, surrounded by old growth forests, making it one of the best representations of coffee from the region. Part of Ethiopia's vast and diverse Oromo nation, the Guji tribe has been an integral part of protecting this distant swath of land. For generations they have organized to remove mining and logging outfits in the fight to conserve the land’s sacred canopy. When we partner with people that move with intention, and pursue the best for their environment and community we get to showcase the best of the terroir and the people growing it.

Experience
Imagine sitting in the early afternoon sun, picnic basket and blanket spread out on the grass: that’s what it’s like to drink this year’s Shakiso. Delicate florality, cooked sugars, and bright citrus create an absolutely heavenly springtime treat. The juicy sweetness of White Peach bursts in the first sip, before intensifying into a tart, creamy, buttery, almost pastry like mouth feel reminding us of a freshly baked Lemon Bar. Jasmine comes to mellow out the finish, completing your perfect spring afternoon with tea like florality to wash it all down. The delicate, juicy profile as an espresso or pour over, makes this an excellent coffee for anyone looking to experience why washed coffees from Ethiopia are some of our favorites.

Origin // Ethiopia     

Region // Guji

Producer // Various Smallholding Producers

Variety //  Regional Landraces, Local Heirloom Cultivars

Elevation // 1,600 - 2,200 M.A.S.L

Process // Washed

Flavor Notes // White Peach, Lemon Bar, Jasmine

Deep Dive
As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any other place on earth. Much of it is still growing wild, and much of it is still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “ Regional Landraces” or “local heirloom cultivars.”

Region
The Guji Zone resides in the southern part of Ethiopia. The extremely remote area is a multiple-day walk from trading centers where the coffee is sold and processed. This makes it difficult to capture all the benefits of the country's healthiest biodiversity as it can be depleted in transit, or result in high-quality lots being blended with lower-quality lots that cannot make the trip.  The dense, heavily forested swath of land and microclimates here create an environment where the coffee plant thrives. Many coffee farmers have coffee plants intermingled throughout their property, as it grows so well on its own without the structured agricultural fields you see in other coffee-producing countries. Showcasing coffees like the Shakiso on our menu allows us to highlight the care of hundreds of coffee growers in the Guji region. Coffee from Guji always offers a clean, sweet, and lasting finish.

Processing Method
Washed coffees begin with the collection of ripe coffee cherries before being immediately depulped and dropped into open water tanks for overnight fermentation. The next morning, the fermented seeds are washed clean with fresh water before being laid out on raised screen tables to dry. While drying, the green coffee is rotated continuously by large fans to ensure an even dry and the removal of any defects. Once the coffee is processed it is taken to a warehouse where the lots get auctioned off for the season.

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Colombia Truji y Angelita Thermal Shock Natural – Strawberry Granita, Candied Pineapple, Pop Rocks - $33.50/lb

$17.53/8oz retail bag (MSRP - $35.75)

$73.70/kilo bag

$167.50/5lb bag
Cauca, Colombia

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The Truji y Angelita wush wush thermal shock comes to us from Cauca, Colombia. We are beyond excited to rename our reserve program: The Truth. This isn’t just a new name. It’s a declaration. The Truth program is dedicated to the most boundary-pushing expressions in specialty coffee: wild, intense sensory experiences that dance on your tongue and are unmistakably special. It’s our version of the bartender’s secret, behind-the-counter stash—rare offerings reserved for those who seek something extraordinary. The Trujillo family delivered exactly that: a fearless expression of craft, chosen not for comfort but for its undeniable brilliance. The wush wush variety is one of the most exclusive varieties in the world—low-yield, disease-prone, and grown only by producers willing to accept risk in pursuit of excellence. This competition-grade, natural-processed coffee is intensely complex and fruit-forward, with unmatched clarity and sweetness.

Experience
The Truji y Angelita wush wush natural is a dynamic, psychedelic, sensory experience! Its electric acidity reminds us of candied pineapple and strawberry granita. These punchy fruit flavors transition into a bassline sweetness of Pop Rock candy. This natural coffee brings the funk, taking you into the strobes, and bumping psytrance beats of your dream warehouse rave. The aromatics from Truji’s coffee feel futuristic with notes of rose, lavender, hibiscus, and wildflower honey. This is specialty coffee at its most expressive. It's perfect for those who are eager to explore an up-and-coming exotic variety that stands alongside gesha.

Origin // Colombia

Region // Cauca

Producer // Angela, Carlos, Patricia, and Paola Trujillo

Variety // Wush Wush

Elevation // 1570 M.A.S.L

Process // Thermal Shock - Natural 

Flavor Notes // Strawberry Granita, Candied Pineapple, Pop Rocks

Deep Dive
The Patio Bonito Farm is led by Paola Trujillo, whose years as a professional cupper and green buyer inform every decision she makes. With a background in chemical engineering, Paola approaches coffee processing as both art and controlled experimentation. When we visited in 2024, the alignment was immediate. Patio Bonito is grounded in three core values: food security, soil conservation, and the relentless pursuit of excellence in cultivation. The Truji y Angelita is not simply produced, it is engineered for expression, making it a perfect fit for our Truth program. It's what coffee can be.

Region: Cauca
Caldono, Cauca sits high in Colombia’s Western Cordillera, stretching from the Andes to the Pacific Ocean. This region benefits from the mineral-rich volcanic soil, which feeds the deep root systems, enhancing the plant’s nutrient intake. The oceanic airflow slows cherry maturity, allowing sugars and acids to develop gradually. This results in a sweeter, more structured, and expressive coffee. Patio Bonito meaning “beautiful courtyard” is both a name and a philosophy. Set just beyond the town center and surrounded by forested land, it provides an ideal microclimate for cultivating rare varieties with precision.

Processing Method: Thermal Shock - Natural
Patio Bonito works with a select group of highly trained pickers who hand-select cherries at peak ripeness, when the exocarp reaches a deep burgundy-purple hue. At this stage, the cherries measure approximately 20° Brix, contributing to the intense aroma in the cup. On harvest day, the cherries are sanitized with vinegar before entering tanks for controlled oxidation, enhancing fruit expression. After 24 hours, they undergo careful screening to remove underripe or defective cherries. What makes this coffee extraordinary is how Paola applies her scientific expertise. She inoculates the fermentation with yeast cultivated from previous wush wush mucilage and allows the cherries to ferment for 120 hours while closely monitoring pH levels. By preventing uncontrolled bacterial growth and focusing on sugar chemistry, her team achieves a cup that is velvety, crisp, and remarkably balanced. The coffee is then dried for 96 hours in a mechanical dryer known as a guardiola, with meticulous moisture monitoring throughout. The result is a coffee where the process enhances—never overwhelms—the intrinsic fruit character, delivering deep sweetness, tea-like balance, and zero bitterness. It’s incredible.

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