$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

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.

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

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

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

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

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

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

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

Colombia, 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.

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

Connect
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.

Guatemala Rosalío Martínez – Peach, Kiwi, Toffee - $21.16/lb
$14.00 / 10oz retail bag ($23.00 MSRP)
$46.55 / kilo bag
$105.79 / 5lb bag

Antigua, Guatemala

Connect

Rosalío Martínez has been growing coffee in Guatemala for more than 25 years. Today, he farms about 7 hectares across nine different plots, roughly the size of 13 football fields. That kind of longevity, care, and consistency is what makes Rosalío’s coffee so special; his experience as a farmer comes through in the quality of the coffee he produces. Cat & Cloud’s connection to Guatemala began in 2015, when Chris Baca, Jared Truby, and Charles Jack made their first trip there together and began building deeper relationships with the people, farms, and coffees. Since then, we have been excited to showcase coffees like Rosalío’s, that continue to make us fall in love with Guatemala.

Experience

This season, Rosalío’s coffee is bright, sweet, and incredibly easy to enjoy. When hot, we find juicy peach and kiwi like fruit alongside the warm, comforting sweetness of toffee and nuts. The acidity brings sparkle without taking over, while the sweetness and body keep the coffee balanced and approachable from the first sip to the last. It is the kind of coffee that can introduce someone to lighter, brighter single-origin coffees while still feeling familiar enough to become an everyday favorite.

Origin // Guatemala       
Region // Antigua
Producer // Rosalío Martínez
Variety // Various      
Elevation // 1,600 – 1,725 m.a.s.l.
Process // Washed
Flavor Notes //Peach, Kiwi, Toffee

Deep Dive

This coffee is sourced through Bella Vista, a long-standing wet and dry mill in Antigua led by fourth-generation coffee producer and trained agronomist Luis Pedro Zelaya Zamora. Bella Vista works with producers throughout the region, processing, drying, milling, evaluating, and exporting their coffees while also providing agronomic knowledge and support to farms connected to its network. In recent years, the Bella Vista team has also been working toward regenerative agriculture, with a focus on improving soil health and reducing reliance on intensive agricultural inputs. For us, that makes Bella Vista more than a place where coffee is processed—it is an important part of the network connecting producers, quality, and long-term farming in Antigua.

Region: Antigua

Antigua is one of Guatemala’s most recognized coffee growing regions, sitting in a valley surrounded by Agua, Fuego, and Acatenango volcanoes. The Fuego volcano is active, and periodic ashfall has helped create the mineral-rich volcanic soils that are characteristic of the region, while the valley’s high elevation, cool nights, sunlight, and relatively low humidity create ideal conditions for coffee. These growing conditions help produce coffees known for their balance, sweetness, and vibrant acidity. Rosalío’s farms are part of this landscape, with coffee grown on the lower and middle slopes around Volcán de Agua. 

Processing Method: Washed

Rosalío's coffee was first harvested and then mechanically de-pulped to remove the skin and fruit from the seed. The remaining mucilage is removed during processing, traditionally through fermentation followed by washing. After washing, the coffee is carefully dried on cement patios until it reaches a stable moisture level for storage and milling. The result is a clean, clear cup that allows the character of the coffee, its growing region, and its sweetness to come through.

Ethiopia, Ture Waji – Lychee, Blueberry, Rainbow Sherbet - $24.00/lb
$15.78/10oz (MSRP $32.84)
$52.80/Kilo
$120.00/5lb
Guji, Ethiopia

Connect
Ture Waji, the owner of Sookoo Coffee, has been taking his coffee to the Suke drying station for years. Since 2017, Suke has worked with around 35 farmers, buying their cherries and giving them a place to process and dry coffee that would otherwise be difficult to produce at a high level. What makes this coffee especially exciting for us is that Ture and his team are able to trace it beyond the usual “Ethiopian heirloom” label and identify the specific varieties behind the cup. That kind of detail gives us a clearer connection between the farmers, the terroir, and the coffee we get to drink.

Experience
This coffee is bright, juicy, and ridiculously fun to drink. Lychee brings a sweet, floral fruitiness, while blueberry adds a deeper berry character that keeps the cup interesting. Then the rainbow sherbet comes through, bringing everything together with a playful mix of fruit, sweetness, and a little tang. It’s the kind of coffee that makes you take another sip just to see what shows up next. It's perfect for any coffee enthusiast who wants a dive deeper into a complex and fruity cup. 

Origin // Ethiopia   
Region // Guji
Producer // Ture Waji
Variety // Gibirinna 74110 & Serto 74112  
Elevation // 2000 - 2100
Process // Natural
Flavor Notes // Lychee, Blueberry, Rainbow Sherbet

Deep Dive
Gibirinna 74110 and Serto 74112 are named coffee varieties developed through Ethiopia’s coffee research program at the Jimma Agricultural Research Centre. The numbers are not tasting scores or grades. They’re identification numbers tied to the history of how these plants were selected and catalogued. Both varieties came from coffee trees collected in the 1970s and were selected in part for their resistance to coffee berry disease, which was a major threat to Ethiopian coffee production. 74110 and 74112 are simply the names of specific coffee plants with a documented history, rather than a catch-all term like “heirloom.”

Region: Guji
This coffee comes from Guji, in southern Ethiopia, an area known for producing coffees with incredible fruit, sweetness, and complexity. Coffee here grows on a slope that leads toward the Mormora River, with the washing station sitting on roughly four hectares of land. The surrounding forests are filled with tall, mature trees that provide shade for the coffee and help create the kind of ecosystem these plants thrive in. It’s a beautiful example of how closely coffee in Ethiopia is connected to the landscape where it grows.

Processing Method: Natural
Ture picks the ripest cherries and are then placed in an anaerobic environment for nearly 24 hours before being spread onto raised drying beds, where they dry for roughly 14 to 21 days. During that time, the cherries are carefully monitored and turned to encourage even drying and prevent mold or unwanted fermentation. Once they’re fully dry, the dried fruit is removed from the seed, leaving behind a coffee that can bring all that incredible fruit and sweetness into the cup.

Holiday Blend – Strawberry Ice Cream, Twix, Good Company - $16.36/lb
$11.01/10oz (MSRP $22.46)
$35.99/Kilo
$81.80/5lb

Connect

It’s time for the Holiday Blend. Year after year, we make a coffee meant to share with everyone, and this year is no exception. We brought together three distinct coffees to create something you can brew however you like. Whether that means a meticulous pour-over, a shot of espresso, or filling up the Mr. Coffee before everyone wakes up. The idea is simple: a coffee you can confidently bring to any family gathering, one that your grandparents, your coffee-nerd cousin, and your cool auntie can all enjoy. This year’s Holiday blend is bold, beautiful and robust. It handles sugar and cream like a champ without turning sour or tea-like and will make you the star in any gathering.

Experience

The first sip leans into the familiar: chocolate, sugar cookies, and the kind of comforting sweetness that feels right at home during the holidays. Its bold, balanced bitterness makes it the perfect pairing with milk. The milk chocolate and caramel duo reminds us of sharing a Twix before dinner. As the cup cools the sweetness, transforms into a high quality vanilla bean finish that comforts the soul. The distinct strawberry ice cream-like acidity found from hot to cold keeps the cup interesting, whether you’re drinking it black or adding a little milk and sugar. The Holiday Blend is the perfect companion for the winter season.

Origin //  Brazil, Colombia, Ethiopia   
Region // Mogiana, Huila, Guji
Producer // Various small holder producers
Variety //  Various 
Elevation // 850 - 2150 M.A.S.L
Process // Natural & Co-Ferment
Flavor Notes // Strawberry Ice Cream, Twix, Vanilla Bean 

Region

Brazil, Colombia and Ethiopia come together to bring something different to the blend. Brazil’s Mogiana region provides the foundation, where its high-volume production and consistently smooth coffees lend a naturally sweet, nutty character and creamy body. Colombia’s Huila region adds a sparkle to the blend that comes from its steep terrain, high elevations, and equatorial climate. From Ethiopia’s Guji Zone, dense vegetation and diverse microclimates allow coffee to grow throughout small farms in a more integrated agricultural landscape, contributing another layer of complexity and florality. Together, these origins create a cup that moves easily between familiar and unexpected; smooth enough for a crowd, but layered enough to keep a coffee nerd busy.

Processing Methods: Natural & Co-Fermented

The Holiday blend brings together two natural-process coffees and one co-fermented coffee, giving each origin a different way to express itself. The Brazil and Ethiopia coffees are natural processed: only the ripest cherries are selected during harvested and dried whole on raised beds at local processing stations, concentrating sweetness and building the rich fruit and body that support the blend. Colombia takes a more experimental approach. Freshly harvested cherries are sealed and co-fermented with ingredients including pineapple and panela, known as unrefined raw sugar, for 96 hours. The coffee is then pulped and fermented for another 80 hours. Afterward, the coffee is dried mechanically for 15 days until it reaches the perfect moisture level, helping maintain even drying, stability, and consistency. The result is a blend where different processing approaches meet in the cup: sweet and chocolaty at its core, with a little sparkle and enough complexity to reward anyone daring to look closer.