$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.

Want a printable version? Download the full Cat Facts!

$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.   

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

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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

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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

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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.

Indonesia, Kintamani Natural – Blackberry, Rootbeer, Milk Chocolate - $20.52/lb
$13.61/10oz (MSRP $28.41)
$45.15/Kilo
$102.62/5lb

Central Bali, Indonesia

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The Kintamani is a naturally processed coffee sourced from family-owned farms in the highlands of Kintamani on the island of Bali, Indonesia. The move toward natural processing in the region began as a response to a very real challenge: water scarcity. Producers found that drying whole, ripe cherries was a practical alternative to more water-intensive processing, especially since raised beds were already being used to dry parchment coffee. What started as a solution to a local environmental need has grown into a successful processing tradition that allows producers to work with the resources available to them. It’s a natural process we can stand behind, from the way the coffee is grown and processed to the people and communities behind it. For us, this coffee is another way to share the diversity of coffee with our guests while staying true to our mission of making specialty coffee more approachable, more connected, and more fun.

Experience
This coffee opens with notes of blackberry and root beer, followed by a smooth milk chocolate sweetness. The acidity is lively but rounded, while the body feels plush and balanced, giving the coffee a satisfying body. The finish lingers with a sweet, chocolatey character that makes you want to dive right into your next sip. This is a coffee for someone who wants to explore the fruit-forward side of specialty coffee without stepping too far outside the familiar. 

Origin // Indonesia
Region // Central Bali
Producer // Producers organized through Subak Abian
Variety // Bourbon, Typica, Catimor
Elevation // 1200 - 1600 M.A.S.L
Process // Natural
Flavor Notes // Blackberry, Rootbeer, Milk Chocolate 

Region Central Bali
Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests

Processing Method Natural
Kintamani coffee is a natural, meaning the coffee cherries are picked when ripe and dried whole, with the fruit still surrounding the coffee seed. Rather than removing the fruit before drying, producers carefully manage the cherries on raised beds, allowing them to dry slowly and evenly. By allowing the coffee to dry in its whole-cherry form, producers can develop the concentrated fruit character and sweetness that make well-executed natural coffees so distinctive.

Ethiopia Mulish – Peach, Arnold Palmer, Honey - $19.23/lb
$12.80/10oz (MSRP - $26.12)
$40.11/Kilo
$91.17/5lb

Guji, Ethiopia 

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This coffee comes to us from Guji, Ethiopia, through the Mulish washing station. Guji is home to the Oromo people, who have lived in the region for generations. As Mulish grew, more local farmers began growing coffee, helping build a stronger coffee community in the area. Today, the farmers who deliver to Mulish typically work small family farms, averaging around four hectares. Coffee is part of a broader way of life, alongside cattle and beekeeping. We always want a washed Ethiopian on the menu because of the delicious floral flavor profile. But what makes this one special is the community behind it. Mulish is helping create more opportunity for farmers in an area where coffee has become an increasingly important part of life.

Experience
On the first sip the Mulish has flavors of tart stone fruits like peach that add a vibrancy that is present at every temperature. As it cools, the coffee gets sweeter and more refreshing, reminding us of a honey-sweetened Arnold Palmer on a warm summer day. The finish is soft and clean, leaving you ready for another sip. If you like coffees that are vibrant, sweet, and delicate, this is a fun choice to spend some time with.

Origin // Ethiopia       
Region // Guji
Producer // Mulish Washing Station
Variety // Mixed Heirloom  
Elevation // 1,800 - 1,950 M.A.S.L
Process // Washed
Flavor Notes // Peach, Honey, Arnold Palmer 

 Region: Guji
Coffee from the Guji region had previously been grouped under the Sidamo banner but in 2002 the area and coffee it produced was recognized for its unique flavor profile and given its own name. The Mulish Station is located 40 km away from Shakiso town, on a slope leading down to the Mormora river sitting on four hectares of land. This river and its tributaries water the rich and fertile land around Mulish. The forests of this area are home to tall old trees reaching high into the sky, providing much needed shade to the coffee trees.

Processing Method: Washed
This washed coffee is first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed and a 15 - 20 hour fermentation process is used next to remove that remaining fruit layer. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 12-15 days. You can expect washed process coffees to be clean and bright, with a sparkling quality to them.