$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 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 // Central America & Africa
Region // Veracruz, Mogiana, Yirgacheffe
Farm // Various
Variety //  Various
Elevation // 1,100-1,900 masl
Process // Natural, Washed
Flavor Notes // Caramel, Berries, Chocolate
Espresso Preparation // 18.5 - 19 grams in, 32 - 34 grams out, 25 - 30 seconds

$14.65 / lb
$9.94 / 10oz
$32.23 / Kilo
$73.25 / 5lb

The Best Friends Blend is an espresso power house. Bright, lively, and crisp, this coffee packs in the tropical fruitiness, and juicy sweetness making it an absolutely incredible taste experience. It’s the kind of coffee you’d want to serve your best friend. 

The Best Friends Blend is our way to expand the support the Best Friends Club has brought the producers who are a part of it. The BFC has always been a way for us to help uplift and foster the passion and creativity of our producers, and this blend was created as a way to grow that support past just single origin offerings. For every pound of Best Friends Club coffee sold, we are able to put money back into the lives of our producers; with the Best Friends Blend we can exponentially increase that investment in their lives, businesses, and growth. 

$12.25 / lb

$8.44 / 10oz

$26.95 / Kilo

$61.25 / 5lb

If you like dark roasted, full bodied coffee we haven't forgot about you. Night Shift is perfect for those who want "strong coffee" or want to put copious cream and sugar in their coffee (trust us: it's delicious this way). Remember that comfortable, cozy feeling you had sipping on diner coffee back in the day? Night Shift is the upgraded version of that, so drink it and make memories. 

Origin // Brazil

Region // Various

Farm // Various

Variety // Various

Elevation // 900 - 1200 masl

Process // Natural

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

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

$12.25 / lb

$8.44 / 10oz

$26.95 / Kilo

$61.25 / 5lb

If you enjoy partying with our Night Shift offering, but you want to take that party even closer to second crack, the After Party is for you. Firing up the roaster and pushing full speed ahead for deeper, darker chocolate undertones and a smoky-sweet finish, we get to a happy place that reminds us of s’mores by the campfire. The specific lots of coffee that we bring in for this menu slot may change throughout the year as the seasons change, but we love offering a coffee with this flavor profile, so you can expect to see something fresh and delicious from South America on our menu for most of the year.

Origin // Brazil

Region // Various

Farm // Various

Variety // Various

Elevation // 900 - 1200 masl

Process // Natural

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

$12.80 / lb

$8.78 / 10oz

$28.16 / Kilo

$64.00 / 5lb

Cooked fruit, rich chocolate, and complex sugars give the Friend Zone decaf an absolutely delicious profile. Opening in the first sip with sweet strawberry jam, rolling into the nutty earthiness of cocoa nib, before settling into the developed sweetness and syrupy mouthfeel of molasses. The Friend Zone is a coffee perfect for anyone, whether you’re looking for a caffeine break or not. 

Decaf never tasted so good. 100% water processed with no chemicals, this single origin Ethiopia decaf works great for brewed coffee and espresso duties. Balanced low-toned flavors with just a sprinkle of fruitiness to tie the whole experience together. Aside from being delicious by itself, Friend Zone takes cream and sugar like a champ, which accentuates it's molasses-y characteristics. 

Origin // Ethiopia

Region // Guji

Farm // Various

Variety //  Various

Elevation // 2000 masl

Process // Natural

Flavor Notes //  Strawberry Jam, Cocao Nib, Molasses

Espresso Preparation // 

18.4 - 18.9 grams in, 33 - 36 grams out, 24 - 28 seconds

$14.15 / lb

$9.62 / 10oz

$31.13 / Kilo

$70.75 / 5lb

We love that naturals are so polarizing in the coffee community. If you are familiar with our brand at all, you know we value them as approachable and exciting for coffee drinkers across the experience spectrum. It’s for this reason that you’ll likely see a naturally processed coffee on our coffee menu year-round. 

That said, we taste tables and tables of naturally processed coffees before approving one for our menu. This lot, from the Guji region in southern Ethiopia, is lighter in body, particularly juicy, and rounds out with a clean finish. It shines in both espresso and pour-over form and is a delight in the cup! 

Origin // Ethiopia                                                      

Region // Guji

Farm // Various                                                         

Variety // Heirloom

Elevation // 1800-2200 masl                                     

Process // Natural

Flavor Notes // Blueberry, Chocolate Chips, Strawberry Ice Cream

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

$9.62 / 10oz retail bag (MSRP - $19.46)

$31.13 / kilo bag

$70.75 / 5lb bag

Colombia

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

Experience

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

Origin // Colombia

Region // Various

Producer // Various

Variety // Various  

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

Process // Washed

Flavor Notes // Bright, Chocolate, Dynamic

Region: Colombia

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

Processing Method: Washed

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

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$14.50 / 6-pack

Did you know that instant coffee tastes great when you start with great coffee??

We've developed this instant version of The Answer in collaboration with SWIFT Coffee so that you can take the Cat & Cloud quality coffee you love on whatever adventures life throws at you.  

Grab a 6 pack today and be ready for whatever is tomorrow!

MSRP: $18.50

Milk Chocolate, Fruit Jam, Peanut butter

$14.15/lb

$9.62/10oz ($19.65MSRP)

$31.13/Kilo

$70.75/5lb

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The Cavaquinho is a pulp-natural-processed Brazilian coffee with a creamy body, jammy sweetness, and a decadent, nutty profile. It’s roasted beautifully to help you unwind, turn your brain off, and enjoy your day. The Cavaquinho represents what we love most from Brazil. It’s here to stay as part of our evergreen single-origin lineup and as a key component of our most cherished blend, The Answer. This coffee will rotate through different regions of Brazil, showcasing the country’s consistent excellence cultivated by producers across cooperatives and estates. The name “Cavaquinho” is especially fitting—much like the rhythmic beats this small guitar adds to Brazilian music, our Cavaquinho coffee brings an approachable sweetness and low acidity to our menu.

Experience
Our Cavaquinho blends the best of the rhythmic tunes of fruit jam with the creamy, nutty sweetness of peanut butter. It beguiles us with its sophisticated, percussive strumming beats of milk chocolate that add balance to the PB&J sandwich. The Cavaquinho pairs wonderfully with milk and sugar, as espresso, or even as an air freshener. Our version of this musical ensemble is well-balanced, with a smooth body. This coffee is perfect for anyone who wants to explore medium-roast, single-origin coffees.

Origin //  Brazil 
Region // Brazil
Producer // Various
Variety //  Various
Elevation // 900-1200 masl
Process // Pulp Natural
Flavor Notes // Milk Chocolate, Fruit Jam, Peanutbutter

Deep Dive
For more than 150 years, Brazil has been responsible for roughly 30 percent of the world’s coffee production, about 74 percent of which is Arabica. The landscape is relatively flat, and due to high minimum wages, mechanical harvesting is prevalent. The use of harvesters is often combined with derriçadeiras—handheld machines that can be manually aimed at the ripest areas of the tree. The result is a form of mechanized selective picking that delivers high-quality Arabica coffee at an impressive scale.

Region: Various
Three Brazilian coffee regions are known for their distinct profiles and large production volumes. The most notable are Sul de Minas, Mogiana, and Espirito Santo. These regions range from rolling hills and uneven terrain to relatively flat land. Brazil is one of the only countries where it is possible to wake up at dawn, drive a few hours to a regional airport, take a two-hour flight, land, drive for another few hours, and never once lose sight of shimmering green rows of coffee as far as the eye can see.

Processing Method: Pulp-Natural
Most Brazilian coffees are processed using natural and pulp-natural methods, meaning the coffee is dried with all or a large portion of the fruit still on the bean. This process imparts sweet, fruity notes and produces a creamy body. Producers typically have farms that average 70 acres in size. Each producer cultivates and harvests their own cherries, then dries them on patios or mechanical driers to a precise moisture content of 11 percent. The coffee is carefully stored until milling and export, both of which take place at the dry mill, where traceability and quality control are meticulously managed so each producer can be paid according to the quality of their coffee.   

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

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

Lambayeque, Peru

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

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

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

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

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

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

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

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

Cajamarca, Peru

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

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

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

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

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

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

$15.09/10oz ($30.80 MSRP)

$50.38/Kilo

$114.50/5lb

Aceh, Sumatra

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

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

Origin // Sumatra 

Region // Aceh

Producer // Asman Gayo Mill

Variety // Various

Elevation // 1300 - 1650 MASL

Process // Washed

Flavor Notes // Candied Lemon, Caramel, Black Tea

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

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

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

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

Chalatenango, El Salvador

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

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

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

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

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

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

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

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

Puebla, Mexico

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

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

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

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

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

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

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

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

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

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

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

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

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

Honduras, Damian Chavez – Pecan, Rhubarb, Orange Creamsicle - $22.25/lb

$14.69 / 10oz (MSRP - $29.97)
$48.95 / Kilo
$111.24 / 5lb

Santa Barbara, Honduras

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We've spent nearly a decade growing alongside Damian Chavez and his family. When we first met, we were opening our Portola cafe, and Damian was just beginning his coffee journey. We both saw coffee as an art and a livelihood. Since then, we've watched his curiosity, craftsmanship, and confidence transform into some of our favorite coffees. This release marks our first Bourbon processed with Damian's anaerobic washed method—a technique he perfected with Parainema before bringing it to this variety. The result is rich, textured, and completely unique. Moments like this inspired Best Friends Club: a program built around long-term relationships, not transactions. Rather than focusing on the transactional aspect of the relationship, we want to be invested in their lives. So when you buy BFC coffee you are supporting a friend and partner of Cat & Cloud. Providing others with an amazing experience and new opportunities that lead to life-changing growth.

Experience
Damian's coffee is the perfect brew for sunny days. It's bright, comforting, and incredibly drinkable. It opens with orange creamsicle sweetness before layers of buttery pecan and sweet rhubarb bring balance and depth. The anaerobic process adds a silky texture that makes familiar flavors feel completely new, creating a coffee that's refreshing enough for warm afternoons yet complex enough to keep you coming back. It's perfect for guests wanting a bright and juicy coffee.

Origin // Honduras
Region // El Cedral, Santa Barbara
Producer // Damian Chavez & Susana Chavez
Variety // 25% Bourbon, 75% Parainema
Elevation // 1450 - 1570 m.a.s.l
Process // Anaerobic Washed
Flavor Notes // Pecan, Rhubarb, Orange Creamsicle

Deep Dive
Honduras continues to redefine what's possible in specialty coffee, with producers consistently earning recognition on the world stage. This year for the 2026 US Barista competition, Santa Barbara, Honduras won first and second place and will be represented in the world stage in Panama. Santa Bárbara has become one of the country's most celebrated regions, and coffees from here continue to showcase the precision, innovation, and quality that have made Honduras one of the most exciting origins in coffee today.

Region: Santa Barbara
Damian grows Bourbon at El Quetzal and Parainema at El Plátano, two neighboring farms positioned along the edge of the national forest in Santa Barbara, Honduras. The farms face one of the biggest natural lakes in Honduras, which creates rich biodiversity in the area. The morning sun hitting the cherries from the east and the cooling winds from the north create ideal growing conditions, allowing the cherries to develop balanced sweetness, vibrant fruit, and the clarity that defines Damian's coffees.

Process: Anaerobic Washed
The cherries are harvested fully ripe before spending the night fermenting in a sealed, oxygen-free environment. This controlled fermentation builds sweetness, texture, and complexity without overpowering the coffee's character. After depulping and washing, the coffee undergoes a second fermentation to remove the remaining mucilage before drying on raised beds for about eight days. Throughout drying, Damian's wife Susana turns the coffee every few hours to ensure an even, consistent finish. The result is a clean, balanced cup with remarkable texture and precision.

Colombia, Truji y Angelita – Passionfruit, Lime zest, Hibiscus - $27.23/lb

$17.80 / 10oz (MSRP - $36.33)
$59.91 / Kilo
$136.17 / 5lb
Cauca, Colombia

Connect
Our relationship with the Trujillo family began four years ago with a Pink Bourbon from Carlos Trujillo. That coffee led us to his family property Patio Bonito, where we found more than an exceptional farm—we found people who share our values. Carlos has been in coffee for over 50 years and has now passed down his farm to his daughter Paola Trujillo. After years working as a cupper and green coffee buyer throughout Nariño and Huila, Paola returned home in 2022 with a vision to elevate washed coffee through science, precision, and thoughtful innovation. Alongside her parents, Carlos and Angela, she built Patio Bonito around three guiding principles: food security, soil stewardship, and exceptional coffee. Every decision reflects that commitment, from the way they care for the land to the way they process each harvest. Watching Paola blend curiosity, craftsmanship, and family has been inspiring, and it's why this relationship has grown into something far beyond buying coffee—it's a friendship built on trust, shared purpose, and a belief that great coffee starts with great people.

Experience
Paola's coffee is bright, juicy, and incredibly vibrant. Passion fruit leads the cup with lively sweetness, while subtle lime zest carries through every sip, adding lift and clarity. A delicate hibiscus finish rounds everything out with refreshing florals and sparkling acidity. Whether brewed as a pour over or espresso, this coffee is a beautiful expression of washed Colombian coffee. It is perfect for anyone looking for a bright and fruity coffee.

Origin // Colombia
Region // Cauca
Producer // Paola Trujillo, Carlos Trujillo, Angelita Trujillo, Angela Trujillo
Variety // Pink Bourbon
Elevation // 1700 m.a.s.l.
Process // Washed
Flavor Notes // Passionfruit, Lime Zest, Hibiscus

Deep Dive
Paola combines her background in science with years of experience evaluating coffee to continually refine both farming and processing. She cultivates twelve coffee varieties at Patio Bonito, and her coffees have appeared on competition stages around the world, earning recognition in both Brewers Cup and Barista Championships. Every harvest reflects her commitment to showing just how expressive washed coffee can be.

Region: Cauca
Cauca sits high in Colombia's Western Cordillera, stretching from the Andes to the Pacific Ocean. This region benefits from the volcanic soils which are mineral-rich and feed the deep root system, enhancing the plant's nutrient uptake. The oceanic airflow slows cherry maturity, allowing sugars and acids to develop gradually. This results in a sweeter, more structured, and expressive coffee. Yet, this environment also presents challenges because the heavy rains influenced by both Pacific and Amazon weather patterns bring hailstorms, which can damage crops and thin yields. To combat that the Trujillo family has planted native trees and strengthened the coffee's root system. This benefits the structure of the plant but also allows for diverse soil nutrients.

Process: Washed
At Patio Bonito, washed coffee is treated with the same precision many producers reserve for experimental processing. Cherries are harvested at peak ripeness, depulped the same day, and fermented in open tanks for 12–36 hours, with the timing adjusted to each harvest. Once fermentation is complete, the coffee is thoroughly washed to remove the remaining mucilage before drying slowly on covered solar beds. Careful airflow, frequent turning, and patient drying preserve clarity, sweetness, and vibrant acidity, producing a cup that is exceptionally clean, transparent, and expressive—the hallmark of Paola's approach to Colombian coffee.

Guatemala Las Sonajas – Nectarine, Lemon Bar, Honey Blossom - $21.16/lb

$14.00 / 10oz (MSRP - $28.58)
$46.55 / Kilo
$105.78 / 5lb
Antigua, Guatemala

Connect
In 2015 Cat & Cloud owners Chris, Jared, and Charles visited their friend Luis Pedro Zelaya Zamora at his famed Bella Vista coffee mill where Las Sonajas is processed, and fell in love with its deep yet approachable profile. Since then, we have offered this coffee each year as a staple on our menu. We created the name to represent all the lots that contribute to the Bella Vista Mill, it became our way of supporting multiple producers in Antigua when we were first getting started. Las Sonajas is a collaboration of 16 separate producers who grow coffee over 1,700 meters up on the side of the Agua Volcano just outside of Antigua in the Hunapu subregion. It is a coffee with depth, complexity, as well as approachability for most coffee drinkers.

Experience
Delicate stone fruit, bright citrus pastry, and nuanced sweetness make Las Sonajas another winning cup this year. The first sip is like that first bite of a ripe nectarine. The sweetness of that juicy summer fruit is quickly cut by the combination of bright creamy tang of a powder sugar coated lemon bar, before layering in the delicate floral finish of honey blossom. Las Sonajas is an excellent coffee for someone looking for an easily drinkable coffee with some slight complexity.

Origin // Guatemala
Region // Antigua
Producer // Various
Variety // Bourbon, Caturra, Catuaí, Catimor
Elevation // 1,500 - 2,000 M.A.S.L
Process // Washed
Flavor Notes // Nectarine, Lemon Bar, Honey Blossom

Deep Dive
The Hunapú producer group is a collection of producers who are known to grow some of the best coffee in Antigua. The name of the producer group, Hunapú, is the local indigenous name for the nearby volcano, Volcán de Agua. The producers themselves all reside on the lower to mid altitudes of the actual volcano. There are many coffee producers in this area with small plots of land who bring their fresh crop to the Bella Vista coffee mill for processing and export.

Region: Antigua
Antigua sits in the shadow of three volcanoes, including the very active Fuego Volcano. 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. Their holistic approach to farming has lead them to removing all herbicides and pesticides from the farm and plant native plants throughout the farm to aid in soil nutrients. These types of projects create a sweet, clean and juicy coffee profile and make farming more sustainable.

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. They are frequently monitored and moved with wooden handles to create an even drying. This step creates more stability when the coffee is fully dried, giving the green coffee a longer shelf life.

Costa Rica, Steven Vargas Natural – Raspberry, Grape Soda, Peanut Butter - $26.13/lb

$17.11 / 10oz (MSRP - $35.56)
$57.49 / Kilo
$130.67 / 5lb
Central Valley, Costa Rica

Connect
Steven Vargas is a 4th generation coffee producer from the West Valley of Costa Rica. Steven comes from a family of coffee producing pioneers, and in 2010 he joined their ranks, going all in on the family specialty coffee operation. Since then the family has focused on keeping production practices simple, with high attention to detail to attain the highest quality possible. Their coffee processing was further advanced in 2011 when Steven and his father started their own Micromill. Named after Steven's grandfather, the Don Sabino Micromill allowed the family to streamline the consistency of their natural processes, honing in on the ideal drying times and practices using raised beds for optimum air flow. You can taste the meticulous nature that this coffee is processed with, as well as the familial experience and knowledge that resulted in it. We are excited to share this shining example of how clean and dynamic natural processed coffees can be.

Experience
Sweet, sparkly, with a round creamy finish, the Steven Vargas is deliciously balanced natural process coffee. Ripe raspberry hits the palate first, combined with the sparkling sweetness of grape soda. The fruit forward flavors are wrapped in a creamy, heavy body, creating a finish reminiscent of smooth peanut butter. This is an excellent offering for anyone looking to drive into a unique single origin that is still approachable.

Origin // Costa Rica
Region // Central Valley
Producer // Steven Vargas
Variety // Caturra, Caturai, Bourbon, Villa Sarchi
Elevation // 1,600 m.a.s.l.
Process // Natural
Flavor Notes // Raspberry, Grape Soda, Peanut Butter

Region: Central Valley
The Don Sabino Micromill resides in the Central Valley of Costa Rica. The 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 a number of private quality forward micromills, such as the Don Sabino Micromill, result in some of the best Naturally processed coffees in the world.

Processing Method: Natural
Natural Processed coffees at the Don Sabino Micromill are dried in their full cherry form on raised beds for 20 - 40 days depending on weather conditions. To ensure even drying, the cherries are rotated throughout the day while under direct sunlight, and covered with plastic at night to protect them from too much additional moisture. Once the cherries reach their desired humidity, they are sorted by size, and then the dried fruit shelling is hulled off to prepare the coffee for export. Natural processed coffees are loved for their fruit-forward flavors that are easily recognizable and approachable.