$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 // 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

Holiday Blend, North & Central America – Pecan Pie, Blueberry Jam, Holiday Regression - $16.40/lb

$11.03/10oz (MSRP $21.65)

$36.08/Kilo

$82.00/5lb

Central America, Mexico & Costa Rica

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The Holiday Blend is your favorite cousin at the family gathering. Anticipation builds while you wait, and when they finally arrive, it's nostalgic, sweet, and exciting! The Holiday Blend is back! We know everyone needs a little extra comfort to make it through the complexities of the holiday season. That’s why we crafted this year’s Holiday Blend to capture that warm, cozy feeling we all crave.  The combination of Mexico washed Sierra Madre and Costa Rica natural La Laguna offers a little bit of everything you’ll need to get through the chaos: nostalgia, comfort, and a spark of joy in every sip. Whether it’s a carefully dialed-in pour-over, an espresso at the café, or a pot brewed on your grandparents’ old Mr. Coffee. This coffee is sure to delight the full spectrum of coffee lovers and add a sparkle to those walks with your cousin.

Experience

The Mexico Sierra Madre and Costa Rica la Laguna create a harmonious balance of calm and excitement. The brew creates the sweet aroma of freshly baked pecan pie and stays with you through the last sip, keeping you feeling warm and cozy. As your mug cools, those light and nutty notes turn into a jammy sweetness. Syrupy sweet blueberry jam coats your mouth, making you smile and share the cup with someone else. We design the Holiday Blend to blend well with cream and sugar, this year is no exception - creating an irresistibly sweet, chocolaty, Oreo finish. 

Origin //  Mexico & Costa Rica           

Region // Various

Producer // The Mora Family, Small Holder Farmers

Variety // Various       

Elevation // 1100 - 1800 M.A.S.L

Process // Natural & Washed

Flavor Notes // Pecan Pie, Blueberry Jam, Oreo

Region Veracruz, Tarrazu
The Mexico component of this blend comes to us from Huatusco, Veracruz. It is nestled between the lush slopes of the Sierra Madre Oriental, an area known for its rich and diverse ecosystems. The region’s moderate elevations, volcanic soils, and the meeting of tropical and temperate climates create a distinct cup profile with sweet notes and mild acidity. 

The Costa Rica component comes to us from Tarrazu, Costa Rica’s highest producing and most famous coffee region. Located in the interior mountains of Costa Rica, Tarrazú has some of the tallest peaks in the country. This high elevation results in coffee with a complex flavor profile, sparkling acidity, and a heavy body.

Processing Method Washed, Natural

This Holiday Blend contains two unique processing methods, making it an exciting concoction of flavors. The washed process from Mexico are commonly handpicked and carefully sorted to retain only the ripest cherries. They are then transported to the wet mill, where they are depulped and fermented for 18 to 22 hours before being washed. Finally, they are dried in mechanical dryers, aiding consistency and extending shelf life.

The natural process for Costa Rica begins when the coffee cherries are picked ripe, and the fruit then passes through a floating system to remove any imperfections. The coffee cherries are then put in fermentation tanks equipped with valves to allow gases to escape but not enter. That is where they are left to rest for 48-60 hours while they ferment. The fermented cherries are moved directly to raised drying beds where they are turned a few times a day for the following 25 days.

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$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 // Ethiopia

Region // Guji

Farm // Various

Variety // Ethiopia Heirloom

Elevation // 1800-2200 masl

Process // 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

$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

$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

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

$9.53 / 10oz retail bag (MSRP - $18.80)

$30.80 / kilo bag

$70.00 / 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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Mexico, Sierra Madre –  Orange Marmalade, Peanut Butter, Brown Sugar - $14.25/lb

$9.69/10oz (MSRP $19.00)

$31.35/Kilo

$71.25/5lb

Veracruz, Mexico

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This coffee comes to us from the region of Veracruz, a region home to hundreds of smallholder farmers who’ve been cultivating coffee for generations. Most tend between one and four hectares of steep, shaded land, inherited from their parents and grandparents. These producers have an intimate knowledge of their land: how the rain moves, when the cherries ripen best, and how to nurture healthy plants without compromising the natural balance of the soil. Their work is grounded in their relationships: family, neighbors, and now,  direct connections with partnering wet mills, where their harvests are transformed with precision and care. We are stoked to share a sweet, approachable coffee, rooted in connection and growth, that will be a staple on our menu. 

Experience
The Mexico Sierra Madre is a prime example of why Mexican coffees are some of the most enjoyed around the world. The sweetness hits immediately with the molasses richness of brown sugar, while the nuttiness of the roast brings a peanut butter creaminess. These qualities, combined with the nuanced brightness of orange marmalade, all wrapped in a medium body, create a balanced drinking experience that coffee lovers everywhere will enjoy. This coffee is for someone who likes a sweet and simple brew to kick-start their day right.

Origin //   Mexico  

Region // Veracruz

Producer // Small Holder Farmers

Variety // Various

Elevation // 1100 - 1450

Process //  Washed

Flavor Notes // Orange Marmalade, Peanut Butter, Brown Sugar

Deep Dive
Mexico is the lowest-producing country among coffee-producing nations. That’s because most producers work small plots of land and yield relatively small quantities. Unlike other countries where farmers deliver parchment coffee to dry mills, this lot is a community-forward effort. Each producer delivers their harvest as whole cherries to a wet mill, allowing them to collaborate with neighbors and produce a sweet, consistent, and approachable profile that we’re stoked to offer.

Region: Veracruz
This particular lot comes from the hills of Huatusco, Veracruz, nestled between the lush slopes of the Sierra Madre Oriental, an area known for its rich and diverse ecosystems. The region’s moderate elevations, volcanic soils, and the meeting of tropical and temperate climates create a distinct cup profile with sweet notes and mild acidity. It’s a place where old traditions meet quiet innovation, and quality is rising thanks to improved processing infrastructure and producer collaboration.

Processing Method: Washed

Coffees from Mexico are commonly handpicked and carefully sorted to retain only the ripest cherries. They are then transported to the wet mill, where they are depulped and fermented for 18 to 22 hours before being washed. Finally, they are dried in mechanical dryers, aiding consistency and extending shelf life.

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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

Ethiopia, Banko Chelchele – Marionberry, Lavender, Pink Starburst - $18.90/lb

$12.59/10oz ($24.70 MSRP)

$41.58/Kilo

$94.50/5lb

Yirgacheffe, Ethiopia

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The Banko Chelchele was named after the processing station in the Gedeo area of Ethiopia. Several small-holding farmers bring their cherries to the Banko Chelchele processing stations daily. Generally, a coffee grower is considered a smallholder farmer when they have less than 24 acres. However, most cultivate much less, sometimes just enough for a couple hundred pounds of green coffee. There are several benefits in working with a processing station like Chelchele. With the help of EDN (Ethiopian Coffee Export), they employ over 200 people during harvest months to manage the continuous rotation and sorting of sundried cherry and parchment, along with handling all intake, payment, security, and inventory operations. They also pre-finance all their contributing farmers and provide educational resources, daily meals, and lodging for staff.

Experience

The sweetness, juiciness, and rich flavor of the first sip remind us of biting into a fresh marionberry. Every sip after leaves us feeling calm and peaceful, like walking through a field of lavender. Our favorite part is the complexity in the sweetness that makes this juicy cup transform from tart and sweet to a bright, mouthwatering Pink Starburst finish..

Origin //  Ethiopia      

Region // Yirgacheffe

Producer // Banko Chelchele Processing Station

Variety //   Indigenous Landraces

Elevation // 1900 – 2300 MASL

Process // Natural Anaerobic

Flavor Notes // Marionberry, Lavender, Pink Starburst

Deep Dive

This anaerobic natural coffee from the Chelchele processing station showcases how unique processing methods, like natural anaerobic fermentation, can shape a coffee’s flavor profile. Even better, we can compare it with the Banko Dhadhato Washed, which we launched in September 2025. This gives us the opportunity to taste two coffees from the same region, processed in two distinct ways - one floral and delicate, the other vibrant and fruit-forward.

Region: Yirgacheffe

Banko Chelchele is part of the Gedeo Zone, better known in the coffee community as Yirgacheffe. This coffee comes from an area much closer to the Guji Zone than the rest of Yirgacheffe. The savvy farmers grow multiple crops at different altitudes, with large trees sheltering the coffee trees. This creates the most explosive cup profiles found in Ethiopia, giving the Banko Chelchele a perfume-like volatility.

Processing Method: Anaerobic Natural

This Banko Chelchele is sorted by hand on arrival, then floated to remove less dense and damaged cherries. The fresh cherries are then sealed into carbon fiber drums and left to ferment anaerobically for 7 to 10 full days, between 15-18 degrees Celsius. This stage allows the sugars in the fruit to develop far beyond where they would in a traditional natural process, without the risk of over-fermenting.After the 10-day drum fermentation, the soft and syrupy cherry mixture is carefully moved to raised screen beds to dry slowly. Once it reaches a fully dried state, the coffee is moved to a cool warehouse where the Banko is left to rest for several weeks. This final step allows the internal moisture to equilibrate and the water activity to settle, preparing the green coffee for a long shelf life of vibrant flavors.

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

$20.03/8oz ($39.25 MSRP) 

$84.70/Kilo

$192.50/5lb

Huila, Colombia

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

Experience

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

Origin //  Colombia    

Region // Huila

Producer // Elkin Guzman

Variety // Catiope  

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

Process // Washed Co-Ferment 

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

Region: Huila

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

Processing Method: Washed Co-Ferment 

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

Costa Rica Cafe Vida– Monkey Bread, Apricot, Walnut - $19.00 / lb

$12.66 / 10oz ($25.50 MSRP)

$41.80 / kilo 

$95 / 5lb

Central Valley, Costa Rica

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The Cafe Vida from Costa Rica represents the work of hundreds of small-holding producers across 15 micromills, and challenges the expectation that Costa Rica does not offer washed processed coffee. Much less common than the natural and honey-processed coffee Costa Rica is known for, washed coffees are processed using minimal water in accordance with the strict water conservation regulations the country has in place. Our partners who help us source this lot work closely with micromills and producers on the ground to put together consistent, high-quality lots of this washed coffee and export it under the name Cafe Vida. This is a unique opportunity to taste the subtle nuance the coffee grown in this region has, without the influence of fermentation or other more adventurous processing methods. We are excited to share this delicate and approachable single origin with you! 

Experience

The Cafe Vida is a beautiful balance between soft fruit notes and sweet, nutty pastry. Fresh apricot hits you up front, with a light sweetness and delicate acidity. The freshness evolves into warm, chewy monkey bread, complete with a citrus glaze and walnuts to tie it all together. This is a nuanced and approachable single origin, perfect for anyone who appreciates a balanced ,lighter coffee. 

Origin // Costa Rica

Region // Central Valley

Producer // Various

Variety // Various   

Elevation // 1,200 - 1,800 m.a.s.l. 

Process // Washed

Flavor Notes // Monkey Bread, Apricot, Walnut 

Region - Central Valley

Costa Rica’s Central Valley has a distinct weather pattern of wet and dry seasons, making it the ideal place for producers to grow coffee with both quality and consistency. The climate coupled with rich volcanic soil, high elevations, and access to quality micro mills for processing results in some of the most consistent and delicious coffee Costa Rica has to offer. 

Processing Method - Washed

Washed coffees from Costa Rica are usually processed using mechanical demucilaging machines rather than through a process of depulping-fermenting-washing: This is due to the fact that the national coffee authority, ICAFE, enforces strict regulations regarding the amount of water that can be used in coffee production. Coffee cherries are typically demucilaged the same day they are harvested, and dried on patios or mechanically.

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Ethiopia, Banko Dhadhato – Raspberry, White Peach Tea, Honeysuckle - $17.75/lb

$11.84 / 10oz 

$39.05 / Kilo

$88.75 / 5lb

Yirgacheffe, Ethiopia

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There are some coffees we consistently go back to each year because of the relationships we form with producers or the innovative work an exporter is doing in the producing country. The common thread is that the coffee must be fantastic. In some ways, washed coffee from Ethiopia are the purest expression of the clean, vibrant profile we look for. With so many small-holding producers and a political system requiring their membership in a coop, forming deeper relationships with producers is a challenge. That said, these circumstances do not diminish the amazing qualities that coffee grown in its birthplace attains.

This lot is from Banko Dhadhato, an exceptional Fair Trade and organic certified cooperative that is part of the storied Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). The members of each cooperative elect their own executive committee, which makes decisions about investments like new equipment and tree maintenance, but also creates plans for member social services, school support, public health, infrastructure, and how to structure payments to the co-op members. Juicy, clean, and bright, washed processed Ethiopian coffees are always some of our favorites to release each year, and this lot is no exception. 

Experience

This lot from Banko Dhadhato is sparklingly clean with ripe fruit, delicate tea, and a lingering sweetness. Raspberry hits up front, evolving into stone fruit and black tea as it sits on the palate, leaving you with a delicate sweetness reminiscent of honeysuckle. The Banko Dhadhato is perfect for any coffee enthusiast looking to explore a lighter profile coffee with a more delicate body and lots of nuance. 

Origin // Ethiopia     

Region // Yirgacheffe

Producer // Banko Dhadhato

Variety //   Indigenous Landraces

Elevation // 1800 - 2300

Process // Washed

Flavor Notes // Raspberry, White Peach Tea, Honeysuckle

Region: Yirgacheffe

Banko Dhadhato is part of the Gedeb district, the southernmost district of Ethiopia’s famous Gedeo zone, also known more broadly as the beloved Yirgacheffe region This narrow section of Ethiopia’s southern highland plateau is dense with savvy farmers, a famous terroir, and high quality of cherry. Coffee grows wildly here and is often intermingled with other dense vegetation on farmers’ properties.

Processing Method: Washed

Cherry is picked daily during harvest and delivered to the coop by individual farmers. All cherries are sorted on arrival for imperfections and uniform ripeness. Coffee is depulped and fermented overnight in open tanks, and then washed clean and soaked in fresh water before being transferred to the raised drying tables. The parchment coffee dries in the sun for an average of 2 weeks, after which it is brought into the local warehouse for storage, prior to being transported to Addis Ababa for final dry milling and export. 

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Colombia Truji y Angelita – Watermelon, Cranberry, Rose Hips - $24.20/lb

$15.91 / 10oz retail bag (MSRP - $31.20)

$ 53.24 / kilo bag

$121.00 / 5lb bag
Cauca, Colombia

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The Truji y Angelita comes to us from the Trujillo family in Cauca, Colombia. We first connected with Paola after cupping a Pink Bourbon lot in 2023, which we released under her father’s name “Carlos Trujillo.” At SCA, she told us she had taken over the farm from her father and was overjoyed to see his name on the bag. That moment kicked off a relationship that led us to visit her family in 2024 at their home in Cauca. What we found was more than a farm — it was a mission-aligned home. Passionate in their pursuit of quality and their attention to detail in every aspect of the farm. 

Paola spent many years previously working as a cupper and buyer in Nariño and Huila for an exporting company. Her extensive experience and background in chemical engineering helped her innovate how they process their washed coffees when she returned to the farm in 2022. The family created a brand for themselves named “Patio Bonito” whose mission is to show buyers the beauty and complexity in washed coffees. According to Carlos and Angela Trujillo, Paola’s parents, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. This coffee lights us up because it represents a legacy passed from father to daughter, and a commitment to flavor, sustainability, and leaving everyone better than when they found them. 

Experience

The Truji y Angelita has a sublime, juicy, and delicate note of watermelon throughout the whole cup. The subtle tartness of cranberry hits the palate next, adding a refreshing twist. Finally, the finish lifts with the beautiful florality of rosehips, creating an intricate journey of flavors. This coffee transports you straight to your backyard, enjoying the perfect late spring afternoon. It’s the perfect sipper for anyone looking for a bright, light, and complex cup.

Origin // Colombia

Region // Caldon, Cauca

Producer // Angela, Carlos, Paola Trujillo

Variety // Typica

Elevation // 1700

Process // Washed

Flavor Notes // Watermelon, Cranberry, Rose Hip

Deep Dive

This Typica lot is one of the many varieties Patio Bonito grows. The first “exotic” variety Paola started with was Pink Bourbon. After extensive research and trial, they started adding other exotic varieties to their farm like: Gesha, SL-28, Java, Bourbon "Aji", Sidra, Pacamara, Laurina, and Wush Wush. The artsy and intention in cultivating their craft resonated with us and led us to source a Wush Wush that we are excited to share with you later this year! 

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.

Processing Method: Washed 

Patio Bonito only picks the ripest cherries of the day to process. The cherries are then left in tubs to oxidize, allowing fermentation to increase the aromatics in the final cup. After 24 hours they are placed in a tank of warm water for less than 15 minutes to check the mucilage using a Brix meter to measure the sugar content. Once the cherries have been soaking for the desired time they are immediately washed in cold water to seal in the flavors. This process opens up the coffee on a cellular level and allows the interior oils to come to the surface of the seed and are then locked in with a cold water wash immediately after, similar to letting a steak rest after cooking. Then the cherries get de-pulped and another fermentation process begins by adding enough sugar and other binders to get it to their desired 18º Brix. By avoiding uncontrolled bacterial growth and focusing on sugar chemistry, Paola produces a cup that is crisp, sweet, and remarkably balanced. Once the coffee is ready to be dried, they put the coffee through a mechanical dryer where they closely monitor the moisture and create an excellent shelf life. Finally, when the coffee dried it is moved to a handmade sieve where they hand pick any defects. This creates uniformity in the green coffee, making this Typica coffee predictable when roasting. 

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

$14.28 / 10oz ($29.00 MSRP)

$47.52/ kilo 

$ 108.00/ 5lb

Santa Barbara, Honduras

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

Experience

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

Origin // Honduras

Region // Santa Barbara

Producer // Nelin Guzman

Variety // Parainema   

Elevation //  1,425 m.a.s.l. 

Process // Honey

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

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

 

Region - Santa Barbara

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

Processing Method - Honey

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

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Orange Zest, Short Bread, Smarties - $20.30/lb

$13.47 / 10oz (MSRP - $27.25)

$44.66 / kilo

$101.50 / 5lb

Antigua, Guatemala

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We love coffee from Antigua Guatemala for its year-over-year consistency in quality. This lot from Finca Santa Cruz is a shining example of the balanced chocolate and citrus notes we love about Antiguan coffee. Owned by Regina Ponce De Leal, but managed by Luis Pedro Zelaya Zamora and Beneficio Bella Vista, Finca Santa Cruz is the ideal location for cultivating delicious coffee, given its high elevation and the consistent climate in the area. Finca Santa Cruz also applies sustainable farming practices that eliminate the need for pesticides and fertilisers. They keep the soil on the farm incredibly healthy by planting nitrogen-fixing trees throughout the rows of coffee, as well as utilising locally produced manure, courtesy of the owner’s horses and goats. The coffee plants are tended to by Luis Pedro’s experienced team, and once the cherries are harvested, they are brought to Bella Vista for processing and drying. Ensuring the coffee is handled with the utmost care throughout all stages from seed to export. 

Experience

Bright, round, and sweet, the Guatemala Santa Cruz is a beautifully balanced coffee. Orange zest hits the palate first, rounding out into the buttery sweetness of shortbread. The finish leaves the candy-like zing of Smarties lingering in your senses. This is the perfect balanced single origin for those who appreciate a clean, washed processed coffee. 

Origin // Guatemala

Region // Antigua

Producer // Luis Pedro Zelaya Zamora

Variety // Bourbon & Caturra   

Elevation // 1,550 - 1,900 m.a.s.l. 

Process // Washed

Flavour Notes // Orange Zest, Short Bread, Smarties

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 Beneficio 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 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 first visited Antigua, 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

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

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Kiwi, Semi-Sweet Chocolate, Oolong Tea - $22.00/lb

$14.50/10oz

$48.40/Kilo

$110.00/5lb

Oaxaca, Mexico

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This coffee comes to us from Roberto Aquilar, owner of Llano Grande (“large plains”) in Oaxaca, Mexico. Aquilar has been a coffee producer all his life, beginning by learning his agricultural techniques from his father and continuing a family legacy rooted in tradition. Aquilar maintains his own washing station at home, allowing him to have control of all aspects of production from growing his coffee among native shade species to drying the coffee on the roof of his home. Although Aquilar has had years of experience cultivating coffee, he is still relatively new to specialty coffee production.

For years, this area of Oaxaca was known for producing high volumes of coffee, although not necessarily of the highest quality, primarily selling to opportunistic commercial exporters. That began to change in 2022 when Roberto partnered with a boutique importer and began receiving their support in training on selective harvesting, proper fermentation and drying times, and variety selection. This is the first year that Aquilar is delving into specialty coffee. We are thrilled to share his legacy of coffee production with you, and are stoked for you to taste the results of his cumulative experience. 

Experience

Tropical fruits, rich cocoa, and a toasty floral finish, the Roberto Aquilar is an incredible representation of washed coffees from Mexico. Opening with a burst of tangy Kiwi to wake up your taste buds, before soothing you back down with a perfectly balanced Semi-sweet Chocolate. This coffee takes that complex blend of bright fruits and deep chocolate into a sweet, delicate Oolong Tea finish, leaving you ready to take that ride again. The Roberto Aquilar is an excellent coffee for anyone beginning their journey into single origins - enough complexity to make it interesting and balanced enough to keep it approachable. 

Origin // Mexico      

Region // Oaxaca

Producer // Roberto Aquilar

Variety // Typica, Mundo Novo, and Marsellesa    

Elevation // 1450 m.a.s.l.

Process // Washed

Flavor Notes // Kiwi, Semi-Sweet Chocolate, Oolong Tea

Region: Oaxaca

This coffee comes to us from Sochiapam, one of the largest coffee-producing areas in all of Oaxaca. This region is nearly 6 hours of travel away from Oaxaca City, at the literal end of the road. The final stretch to the farms in Sochiapam is an additional hour of travel uphill on foot. This area of Oaxaca is heavily forested with rich wildlife, containing a protected natural reserve where all forms of commercial activity are strictly prohibited. This dedication to preserving the ecosystem extends to the producers in the area, who take great care to protect the environment and manage their impact on the ecology of the region.

Processing Method: Washed

Coffees from Mexico are commonly handpicked and carefully sorted to retain only the ripest cherries. They are then transported to the wet mill, where they are depulped and fermented for 18 to 22 hours before being washed. Finally, they are dried on the roof of Aquilar’s home for 5 to 8 days, aiding consistency and extending shelf life.

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