$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

$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

$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

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

Honduras Damian Chavez Bourbon Washed – Apricot, Meringue, Tropical - $22.20/lb

$14.63 / 10oz (MSRP - $29.75)

$48.84 / Kilo

$111 / 5lb

El Cedral, Honduras

Connect

Damian Chavez has been with us since 2016, when Chris and Jared went to visit Honduras looking to form relationships with coffee producers in the Santa Barbara region. Damian had just begun his specialty coffee journey and had no idea what was in store for him when Chris and Jared showed up a couple of days later to meet him. Over the years, our relationship with him and his family has deepened, and in 2020, when we created The Best Friend’s Club, Damian became the first member of our direct relationship program.

The dedication that his family has to the artistry of their craft in coffee cultivation inspires us every year we visit. In 2024, we had the honor of hosting Damian and his wife Susana in Santa Cruz for the first time. They got to see all the behind-the-scenes operations from where the shipping containers land, how our team roasts their coffee, to cupping with our Team Leaders and talking openly about their coffee. Damian’s passion to pursue a career in coffee has led him to unimaginable heights and has inspired his children to follow his same path. We are stoked to be sharing this intentional, clean, and inspiring Bourbon.

Experience

This is Damian's fourth Bourbon harvest, and we are hyped on the results. His coffee hits you with fresh apricot acidity on the first sip and rounds out at the finish with a delicate mouth-melting sweetness reminiscent of eating a meringue. The soft and delicate tones are paired wonderfully with an underlying layer of tropical fruits throughout your whole sipping experience, leaving you wanting more. This is perfect for anyone who is a fan of intentionally sourced coffee and likes a bright, light, and juicy cup. 

Origin // Honduras

Region // El Cedral, Santa Barbara

Producer // Damian Chavez

Variety // Bourbon 

Elevation // 2,000 m.a.s.l.

Process // Washed

Flavor Notes // Apricot, Meringue, Tropical

Deep Dive

The Best Friend’s Club was born out of a desire to take our producer relationships to the next level, with people we have genuine connections with. Throughout the coffee supply chain, there is a constant pursuit for better financial support of producers, with buzzwords like direct trade and relationship coffee popping up all the time. While well-intentioned, the reality is that these words can end up meaning a lot of different things to different people. BFC is our way of defining what we are doing to support “relationship coffee” in a clear and concrete way, so we can better support our producer partners. With the Best Friend’s Club, we are committed to ensuring all of a producer’s coffee finds a home each year and to providing additional financial support by directly sending our producing partners $1 for every pound of coffee we sell. We also maintain contact with them throughout the year and personally visit them every year. To us, it is about working with producers through highs and lows, allowing us to support each other and grow together the way a best friend would. 

Region - Santa Barbara

The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras. Damian’s coffee comes to us from an area of the mountain called El Cedral, and his position next to the national park on the mountain makes it an ideal place to grow coffee. It lies on the vertex of the National Park where you can easily stroll in. On either side of his farm are the farms of Wilson Morales and Benjamin Paz, both of which produce exceptional quality coffee. Coffee from Santa Barbara has a diverse flavor profile, but typically has a common thread of stone fruit and sweet caramel. 

Processing Method - Washed

The coffee is picked at the optimal ripeness and processed the next day to have a harmonious internal temperature. The coffee cherries are then de-pulped with water and manually sieved to remove any broken beans and fruit skin. Once all the coffee has been de-pulped it is rested in cement tanks to ferment in water for 16-24 hours. From there, the coffee is washed again manually until all the mucilage is removed. The coffee is then laid out on raised beds to  dry for about 8 days, depending on the climate and checked both manually and with a moisture meter to know when it's ready to be sent to the dry mill. 

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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

Connect

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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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

Connect

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

Experience

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

Origin // Colombia

Region // Various

Producer // Various

Variety // Various  

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

Process // Washed

Flavor Notes // Bright, Chocolate, Dynamic

Region: Colombia

The coffee in El Tejo will primarily come from the largest producing regions of Colombia, including Huila, Nariño, and Cauca, and are composed of multiple producers' combined production. Colombia has some of the most intense terrain in the coffee-growing world, with producers spread far and wide throughout the country. This lends itself to a ton of flavor variation, region to region. 

Processing Method: Washed

Washed Coffees in Colombia are first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed, and a 12 - 24 hour fermentation process is used next to remove the remaining coffee fruit. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10 days.

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

$11.84 / 10oz 

$39.05 / Kilo

$88.75 / 5lb

Yirgacheffe, Ethiopia

Connect

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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Kenya, Gichathaini – Rhubarb, Golden Raisins, Bergamont  - $24.90/lb

$16.31/10oz (MSRP$32.00)

$54.78/Kilo

$124.50/5lb

Nyeri, Kenya

Connect

The majority of coffee farmers in Kenya own between 1/8 and 1/4 a hectare of land, and most deliver their coffee cherry to local factories (central processing units) for sorting and processing. This new Kenyan coffee comes to us from the Gichathaini coffee factory. They are one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), in the Mathira West district of Nyeri.

The factory itself is owned by the farmers who deliver their cherries here. There are about 1,045 registered members and 770 active members who utilize the mill and, subsequently, make elective decisions regarding factory representation and management. Each day, deliveries are blended together, limiting each producer’s traceability, but allowing hundreds to thousands of smallholding producers to sell their cherries. This creates the best representation of the Nyeri region’s terroir that we know you’ll enjoy.

Experience

We love coffee from Kenya for its intensity of flavor, and this lot from Gichathaini is no exception. Bright and vibrant rhubarb hits you up front, and is balanced with the sweetness of golden raisins. This is all wrapped in the fruit-forward sweetness, reminiscent of bergamot. This is an excellent coffee for anyone who loves a light, vibrant, and adventurous single-origin coffee. 

Origin // Kenya      

Region // Nyeri

Producer // Gichathaini Washing Station 

Variety //  Batian, SL28, SL34, Ruiru 11

Elevation // 1600 - 1900

Process // Washed

Flavor Notes // Rhubarb, Golden Raisins, Bergamot

Deep Dive

Coffee is sold by way of two main marketing systems in Kenya: by auction at the Nairobi Coffee Exchange, or through direct sales, often called “Second Window.” Since the establishment of the auction system in the 1930s, the majority of Kenyan coffee has been traded this way. The auction system works like this: Each estate or cooperative works with a marketing agent, whose responsibility it is to bring the coffees to auction to sell to the highest bidder. Auctions take place on Tuesdays throughout the year in Nairobi, where marketing agents tender samples of the milled coffees to interested bidders; the coffees that are due to be auctioned on any given week are printed in a catalog available through the Exchange. The “Second Window” works differently in that it creates an avenue by which a farmer and a buyer (such as a roaster or importer) can negotiate a price somewhat separate from the bidding at auction, typically by discussing and agreeing upon the deal before or during the harvest.

Region: Nyeri 

The Gichathaini factory is in the Nyeri region, and is recognized for some of the best coffees that Kenya produces. Situated between Mt. Kenya and the Aberadare Mountains, the abundant rainfall, reliable average temperatures, fertile soil, and fresh water from the Ragati river are responsible for the bright and tropical complexity in the cup. 

Processing Method: Washed

Most of Kenya's coffee is produced by smallholders delivering to factories that predominantly produce washed coffees. This Gichathaini lot, like other washed processes in Kenya, may vary slightly from other parts of Kenya, but it generally contains a soaking step that is unique to this growing country. First, the coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. Then, it is fermented for 24-48 hours before getting washed using clean Ragati river water. It's then soaked underwater for 12–72 hours. Finally, they are moved on to raised drying beds.

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Guatemala, Rosalío Martínez – Mixed Berries, Snickers, Black Tea -  $23.60/lb

$15.50/10oz (MSRP $30.40)

$51.92/Kilo

$118.00/5lb

Antigua, Guatemala

Connect

In 2020, Guatemalan coffee producer Rosalío Martinez planted a plot of the Java variety, and we had the opportunity to work with him on this from the early stages. He had just refreshed one of his farms and was in the process of deciding what to plant. Since the plot of land was only able to support a smaller number of plants, coffee legend Luis Pedro of the Bella Vista Mill recommended propagating a unique variety where the quality would compensate for the lower quantity. Luis Pedro had Java seeds on hand, a variety historically produced in Indonesia, and offered to donate the seeds to Rosalío.

Coffee producers tend to be adverse to change and risk, preferring to rely on their experiences with the processes and plants they know, so initially, Rosalío was a bit reluctant to plant the unfamiliar Java variety. Understanding the risk he was taking, our sourcing team at Cat & Cloud committed to purchasing the Java coffee produced, mitigating some of his risk by guaranteeing the coffee would be purchased. We are committed to supporting this project and purchasing the coffee that comes from it, which we are now incredibly excited to share with you due to its delicate and unique profile! 

Experience

Rosalío’s Java variety has consistently brought complexity to the classic Antiguán profile of citrus and dark chocolate, and this year’s harvest does not disappoint. This lot is the ultimate balance of sweet mixed berries and the creamy, chocolatey, caramely combination of a Snickers bar. This balance of fruit and chocolate candy is balanced by a black tea finish. This is an excellent option for anyone, regardless of your roast preference, and for someone looking for complexity and nuance in their cup.

Origin // Guatemala  

Region // Antigua

Producer // Rosalío Martínez

Variety //   Java

Elevation // 1600 - 1725

Process // Washed

Flavor Notes // Mixed Berries, Snickers, Black Tea

Deep Dive

The Java variety has a long history of cultivation, from Ethiopia to the island of Java and then ultimately to Central America. Although not frequently propagated in Central America, it has a unique and exotic profile that results from being grown in this part of the world. The coffee that became known as the Java variety was originally brought to the island of Java from Ethiopia in the early 1800s, thought to be the Typica variety. As it was produced in Indonesia, it showed its own characteristics that differentiated it, including resistance to disease and pests. Ultimately, it was introduced to Central America in the 1990s, where it has shown delicious cup quality when grown at high elevations.

Region: Antigua

Antigua sits in the shadow of three volcanoes, including the very active Fuego Volcano. When Chris, Jared, and Charles visited together back in 2016, Fuego was spewing plumes of ash and the lava was flowing, that same volcanic ash that contributes to the incredible minerality of the soil, and in turn, the beautiful balance of fruit and milk chocolate often found in this Java coffee.

Processing Method: Washed

Rosalio Martinez delivered his harvest of cherries to the Bella Vista mill, where the coffee goes through both the wet and dry milling processes. This allows each part of the processing to be treated with care and consistency. The Java is first put in cement tanks to remove all the unripe cherries, then 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 the mucilage is removed, the coffee seeds are washed and then laid out to dry on cement patios. Once the parchment is dried evenly, it is moved to the dry mill, where the coffee goes through an extensive process of removing the parchment and any defective beans. The coffee is cupped several times by the QC Team at Bella Vista, then our Green Buying Team, and finally our QC Team.

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Burundi, Hafi – Strawberry Ice Cream, Passion Fruit, Berry Compote - $20.15/lb

$13.34/10oz(MSRP$26.15)

$44.33/Kilo

$100.75/5lb

Muyinga, Burundi

Connect

The Burundi Hafi gives back in more than one way. This coffee comes to us from JNP Coffee, founded by Jeanine Niyonzima-Aroian, a visionary and inspiration in the coffee industry. She began her journey by founding “Burundi Friends International” a not-for-profit educational and economic empowerment program to support rural Burundians. When she realized the impact they could have, she founded the JNP exporting company to help create a future of hope for the people of Burundi through quality coffee. They do this by rewarding growers, building self-esteem, and subtly shifting social norms for women and youth. It is thanks to her pursuit of intentional growth that we connected and brought you a coffee that tastes as good as the positive ripples it creates. 

Experience

This Hafi lot represents Cat & Cloud’s coffee mission: sweet, clean, complex, with a depth of flavor that’s sure to leave a long-lasting finish. Creamy sweetness hits you first, with the delightful fruitiness of strawberry ice cream, before getting cut by the bright complexity of Passion Fruit. Syrupy cooked sugar finishes the sip, coating your tongue with a Berry Compote body. This coffee is for anyone looking to explore a fruitier cup and wants to sift through a complex puzzle of flavors with each sip.

Origin //  Burundi

Region // Muyinga

Producer // Various

Variety // Bourbon

Elevation // 1715

Process // Natural

Flavor Notes // Strawberry Ice Cream, Passion Fruit, Berry Compote

Deep Dive

Burundi has a population of 13.5 million, making it one of the most densely populated countries in the world. Coffee is the country’s largest export crop and the source of foreign currency. While this lot is uniquely coffee harvested by Gashoho farmers, the total number of farmers contributing to the hafi lot is over 2,000.

Region: Muyinga

About the size of Maryland, Burundi is a small landlocked country in the Great Lakes region of East Africa, bordered by Tanzania, Rwanda, Democratic Republic of Congo and Lake Tanganyika. The Muyinga region now known as Buhumuza because it was combined with 7 other regions is a gifted territory for coffee: elevations are consistently high, soils are generously fertile, and its arabica cultivars are unique to the rest of the coffee-producing world.

Processing Method: Natural

Drying naturals in the high and cool Muyinga climate is a painstakingly slow process, often taking 20-30 days to complete, during which the coffee is continuously circulated for even air exposure. Despite having one of the longest drying periods in the world, the cup profile is noticeably balanced and crisp. Once the cherries are dried they are sent to a dry mill where they are milled, cupped and shipped to us.

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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

Connect
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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