Bag Size: 10 oz (283 g)

Roast: Medium-Dark

Origin: Antigua, Guatemala, Santa Barbara, Honduras

Elevation: 1,700 - 2,200 MASL

Varietal: Caturra, Bourbon

Process: Washed, Anaerobic

Roaster Tasting Notes: Sweet, Juicy, Complex

We Tasted: Stone Fruit, Citrus, Burnt Caramel

All coffees are roasted to order and shipped direct from Cat & Cloud within 1-2 business days.

Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!

Food & Wine Magazine named Cat & Cloud the “Best Coffee Roaster in California” and their work goes beyond the phenomenal coffees they roast. The Capitola-based roasters interrogate the structure of the industry on their podcast and are transparent about every level of the business, from sourcing to barista pay. 

Pour-Over Recipe

Using Stagg [X] Dripper

Ratio: 1:16

Coffee: 18g

Water: 288g

Bloom: Aggressively pour 45 - 55g, swirl twice, and let saturate for 45 seconds

Pulse Pours: After the bloom, add remaining water in two slow pours, allowing enough time between pours for the water to drain just above the coffee bed

Total Brew Time: 3 - 3:30 minutes

Notes: Your grind setting should be set so total brew time is between 3 - 3:30 minutes.

Grind coarser to speed up, finer to slow down.

Espresso Recipe

Dose: 19 - 19.5 g

Yield: 36 - 40 g

Brew Time: 26 - 31 seconds