$11.25 / lb

$7.78 / 10oz

$24.75 / Kilo

$56.25 / 5lb

Our flagship blend does double duty for both brewed coffee and espresso applications. Pronounced fruit, chocolate, and caramel notes from three separate origins make for a coffee that's incredibly intricate, yet roasted to be beautifully balanced. You can dig in and analyze it, or just turn your brain off and enjoy it. In milk based drinks The Answer melts into pure caramel and butterscotch, with hints of fruit peeking around the corner. We've been working on this one for a while and are incredibly proud of what we've created together. 

Origin // Colombia, Brazil, Ethiopia

Region // Huila, Mogiana, Yirgacheffe

Farm // Various

Variety //  Caturra, Yellow Bourbon, Heirloom

Elevation // 1,100-1,900 masl

Process // Natural, Washed

Flavor Notes // Caramel, Berries, Chocolate

Espresso Preparation // 19.1 - 19.7 grams in, 31 - 34 grams out, 26 - 32 seconds

$13.50 / lb

$9.19 / 10oz

$29.70/ Kilo

$67.50 / 5lb

The Truth represents what we think are the most fun and interesting coffees to rip through the espresso machine. Roasted lighter than our flagship blend The Answer, The Truth favors much larger extraction outputs for bright, lively, and crisp flavors. Juicy sweetness will dominate the cup in any of its iterations and the complexity from using multiple coffees make for one of the most exciting taste experiences out there.

Shipping Starting 4/22. Previous Dates are Colombia, Guatemala, Honduras

$11.50 / lb

$7.94 / 10oz

$25.30 / Kilo

$57.50 / 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 // Minas Gerais

Farm // Various

Variety // Bourbon

Elevation // 1100 - 1400 masl

Process // Various

Flavor Notes // Dark Chocolate, Full Body, Developed Sweetness

$11.50 / lb

$7.93 / 10oz

$25.30 / Kilo

$57.50 / 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 // Yellow Bourbon

Elevation // 1150 -1350 masl

Process // Pulped Natural

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

$12.00 / lb

$8.25 / 10oz

$26.40 / Kilo

$60.00 / 5lb

Decaf never tasted so good. 100% water processed with no chemicals, this single origin 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 // Colombia

Region // Various

Farm // Various

Variety // 

Caturra, Typica, Castillo, Colombia

Elevation // 1300 - 1650 masl

Process // Washed

Flavor Notes // 

Lemon Bar, Chocolate, Black Tea, Sweet Nougat

Espresso Preparation // 

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

Colombia, Rio Magdalena– Naval Orange, Vanilla Bean, Amaro - $18.00/lb

$12.00/10oz

$39.60/Kilo

$90.00/5lb

Huila, Colombia 

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This coffee comes from a pretty special lot. Named “Arcoíris,” Rainbow in english, this lot of coffee was created through a careful union of several different micro-lots, resulting in a stunningly harmonious balance of flavors. Each lot added to this blend has its own unique sensory attributes and the team works hard to emphasize the effort put in by the farms, and producing families whose coffee contributes to the blend. The Rio Magdalena celebrates the handcrafted coffee-growing tradition of the producers and producing partners. The lot name “Arcoíris” nods to Colombia's rich diversity of origins, soils, and microclimates, and our name Rio Magdalena was selected to honor the river that winds through the western half of Colombia connecting them all. 

Experience

Bright citrus, creamy floral sweetness, and rich earthiness come together to create the beautiful harmony of flavors in the Rio Magdalena. Bursting onto the scene with Naval Orange, that sweet punchy citrus is balanced by the creamy marshmallowy sweetness of Vanilla Bean. These rich bold flavors are carried through with an Amaros symphonic blend of herbs. A unique and exciting blend of flavors that you won’t want to miss out on. 

Origin // Colombia     

Region // Huila

Producer // Various

Variety // Castillo, Caturra, Colombia

Elevation // 1,750 - 2,200 M.A.S.L

Process // Washed

Flavor Notes // Naval Orange, Vanilla Bean, Amaro

Region

Located in the mountainous southwest of Colombia, the Huila Department is known for the quantity and quality of coffee it produces. Its high elevation and microclimates make the region ideal for growing amazing coffee. Huila’s proximity to the equator allows that quality to be produced year-round, leading to a high quantity of Cup of Excellence coffees that come out of the region each year. Coffee from Huila typically presents a complex acidity, heightened florality, and an underlying caramel sweetness. 

Processing Method

In the washed process, the coffee cherries are first de-pulped to remove the fruit from the seed. Next, the seeds are fermented for 12 to 48 hours (based on altitude and weather conditions) to remove the remaining layer of mucilage. After the mucilage is removed, the coffee seeds are washed and laid out to dry. Over the next 36 to 40 hours the seeds are dried mechanically before being transferred onto raised beds to dry for another 8-12 days. 

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Ethiopia, Nano Genji – Plum, Raspberry, Floral - $19.50/lb

$12.94/10oz

$42.90/Kilo

$97.50/5lb

Jimma, Ethiopia 

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The Nano Genji comes to us from the sibling mill of one of the most coveted coffees in all of Western Ethiopia, the Nano Challa. Nano Challa’s impeccable quality of production and processing quickly caused their membership to swell far past capacity, and so in 2019, they opened Nano Genji a few miles away. With 630 members between the two washing stations, they have continued to serve the producers in their community with the same level of quality and care we expect to see from a producing powerhouse like Nano Challa. 

Western Ethiopia will forever have a special place in our hearts here at Cat & Cloud. More than ten years ago, our Co-owner and Green Buyer, Charles Jack, was working in Ethiopia for the NGO, TechnoServe. It was there that he first experienced specialty coffee and visited the coffee cooperatives Nano Challa, Duromina, and many others in the Jimma region. 

Experience

Ripe plums and juicy raspberries wrapped in beautiful fragrant florality. The Nano Genji is like the perfect spring day picnic, with a small spread of juicy stone fruits, bright sweet berries, and surrounded by the delicate smell of wildflowers. The Nano Genji is a wonderfully refreshing cup, perfect for the start of spring.

Origin // Ethiopia 

Region // Jimma

Producer // Nano Genji

Variety //  Ethiopia Landraces 

Elevation // 1,900 - 2,200 M.A.S.L

Process // Washed

Flavor Notes // Plum, Raspberry, Floral

Deep Dive

While in Ethiopia, Charles saw firsthand the positive impact that specialty coffee can have for smallholder producers. TechnoServe’s project helped double coffee incomes for many producers, helping them increase spending on their children’s education, on family medical needs, and on improved housing structures. Equitable coffee sourcing can improve producers’ lives around the world –we’ve seen it firsthand, and it’s something we’re passionate about

Region

The origins of coffee itself can be traced back to the Jimma Zone in western Ethiopia. Whether or not the legend of Khaldi the goat herder, who noticed his goats bounding around with excess energy after eating coffee cherries, is true, we know that the coffee plant first grew in the high-altitude peninsulas of western Ethiopia. The high elevations, steep mountains, and bountiful shade trees are the natural habitat for coffee to thrive. Coffee from the Jimma Zone typically has a delicious flavor profile of citrus, stone fruit, and black tea.

Processing Method

The washed process is known to create coffees that are clean, bright, with lots of sweetness, and is most often used as the best way to represent the intrinsic flavors of the coffee. This washed coffee from Jimma is first de-pulped to remove the fruit from the seed. Next, the seeds are mechanically washed in delvas before being fermented for 12 hours. After the mucilage is removed the seeds are laid out to dry on raised beds for 7-10 days.

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Honduras, Nelin Guzman- Strawberry Lemonade, Kiwi, Toffee

$17.50/lbs

10oz  - $24.00

Kilo - $38.50

5lb - $87.50

Santa Barbara, Honduras

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For Nelin Guzman, everything goes back to family, Nelin is a second-generation coffee producer having learned the beautiful craft of coffee cultivation from his father Salvador. His hard work and dedication to quality in his coffee practices and life have resulted in some delicious beans and heartfelt stories. His coffee has been on our menu for six years now and in 2020, Nelin became a member of the Best Friend’s Club. With each passing year, his coffee gets better, brighter, and livelier, we’re so thankful to have met Nelin and his family and are excited to share his coffee with you.

Experience 

Nelin has shared an incredibly refreshing lot of coffee, perfect for these crisp spring days. It opens up with a pointed acidity of muddled strawberry, coating your mouth with a sweet Meyer lemon, like a fresh glass of strawberry lemonade. As the coffee cools, ripe kiwi and bitter-sweet toffee bring a ton of sweetness to the finish, making you reach for that next sip. The Nelin Guzman is a bit of an adventurous coffee and will be perfect for anyone familiar with lighter roast coffees.

Origin // Honduras

Region // Santa Barbara 

Variety // Parainema

Elevation // 1,350-1,425 M.A.S.L

Process // Washed

Flavor Notes // Strawberry Lemonade, Kiwi, Toffee

Deep Dive 

With our Best Friend’s Club producers, we are committed to ensuring all of a producer’s coffee finds a home each year. We also provide additional financial support by directly sending funds for every bag of coffee we sell. This program was born out of the desire to create long-lasting sustainable friendships. It’s about working with producers through the highs and lows of farming, allowing us to support each other and grow together. Most of the money Nelin earns from producing coffee goes directly to his children’s education and supporting the rest of his family. They have been able to increase coffee quality, maintain it, and push towards a peaceful life. This year their goal is to produce enough coffee to be able to experiment with a different process of coffee, and we are stoked to watch them grow. 

Region: Santa Barbara
The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras. Nelin’s eastern-facing farm is high in the jungle and has beautiful views of Lake Yojoba. We love coffee in this region because of the microclimate and native vegetation aiding the soil with nutrients and shade. Nelin’s farm, named “Finca Zorzal” grows banana trees, guama trees, which are a type of shade tree that grow very fast and in the early morning the farm is home to quetzal birds. The parainema trees are planted on the rocky hillside of the mountain that only advanced hikers can walk through. The land's biodiversity gives the cherries notes of bright berries, a round toffee aftertaste, and an overall refreshing sweet profile. 

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Costa Rica, Francisca Chacón Natural – Chocolate Covered Strawberry, Pie Crust, Pineapple - $22.50/lb

$14.81/10oz (MSRP - $30.25)

$49.50/Kilo

$112.50/5lb

Central Valley, Costa Rica 

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The Francisca Chacón Natural comes to us from third-generation coffee producers, Francisca and Oscar Chacón in the Central Valley of Costa Rica. Coffee is more than just family heritage for this couple, it is in their hearts, and a craft they continuously strive to perfect. The couple was among the first in Costa Rica to experiment with Honey and Natural processed coffees. Inspired by Francisca’s knowledge of African coffee production, in 2008 the couple started utilizing raised beds for even drying and began experimenting with Honey-style processing resulting in some of the most unique and vibrant flavors found in coffee. The Chacón’s Micro Mill, Las Lajas, is one of the most respected in Costa Rica for the phenomenal coffees that are processed their, from many farms that contribute, this lot being from Finca La Esperanza. 

Experience

Sparkling tropical fruit, rich dark chocolate, and a buttery-delicate finish make the Francisca Chacón a spectacular cup. This coffee offers a diverse flavor profile, opening with chocolate-covered strawberries and evolving into a rich buttery chardonnay, before lifting into the sparkling acidity of pineapple. If you’ve been looking for a truly exciting new coffee, this one's for you.

Origin //  Costa Rica

Region // Sabanilla de Alajuela, Central Valley

Producer // Oscar and Francisca Chacón

Variety // Catuai, Caturra

Elevation // 1400 - 1600 MASL

Process // Alma Negra

Flavor Notes // Chocolate Covered Strawberry, Pie Crust, Pineapple

Deep Dive

The Chacón’s have been innovators of Costa Rican coffee production since early on in their careers. They were some of the very first farmers in the area to produce Honey and Natural process specialty coffees, and were early adopters of the “Micromill Revolution.” Previously, the couple would deliver their lots to a Co-Op for processing, with little control over the quality or price received for their coffee. So driven by curiosity and quality the couple purchased their first depulper in 2005 and began experimenting with coffee production. And when an earthquake wiped out their water access in 2008, necessity drove them to use their knowledge of African coffee production to build raised beds and begin producing natural lots. Their resilience and adaptability resulted in some exciting new flavor profiles and a wide range of Honey and Natural processed coffees, with the Diamond offerings being their highest quality. They now have five variations of both the Honey and Natural processes that they continue to innovate on. We can’t wait to see what they come up with next!

Region: Central Valley

Las Lajas resides in the Central Valley of Costa Rica, and is renowned for the natural and honey-processed coffees produced there. 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 Las Lajas, result in some of the best Naturally processed coffees in the world

Processing Method

Oscar and Francisca Chacón’s natural process is the result of years of experimentation with major attention to detail. The Alma Negra is a process developed by the Chacón’s at Las Lajas. This natural process allows coffees to dry inside of a greenhouse for 2-3 days while being moved constantly. The coffee is then transferred to raised beds during the daytime to sun dry and are returned to the greenhouse at night in piles to slow down the curing and drying process.

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$10.75 / 10oz (MSRP - $22.00)

$35.20 / Kilo

$80.00 / 5lb

Antigua, Guatemala

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La Folie is one of the most illustrious coffee farms in Antigua, Guatemala. The property has been planted with coffee for 50 years, and meticulously cared for to ensure it is producing the highest quality. The property is owned by Mary Anne de Urruela, but since 2003 the farm has been managed by Luis Pedro Zelaya Zamora. The harvested cherries are brought to Zamora’s Bella Vista processing facility for the wet mill and dry mill processing, as well as sorting into day lots depending on day of harvest, variety, and elevation. La Folie continues to improve its processing techniques, with the most recent addition being greenhouses for drying. Drying the depulped washed coffee in greenhouses allows it to dry gradually in a controlled environment, and ensures a high level of consistency. Coffee from La Folie is consistently delicious, and we are excited to have it in our line up! 

Experience

The Guatemala La Folie is a delicious representation of the balance and approachability found in coffees from Antigua. Bright and delicate Grapefruit hits you first, with the acidity lingering as the flavors evolve into sweet Marzipan, and Baker’s Chocolate. The La Folies has a medium body, with a smooth mouthfeel, and is a great option for anyone looking for an approachable single origin. 

Origin // Guatemala

Region // Antigua

Producer // Finca La Folie

Variety // Bourbon, Caturra    

Elevation // 1,500 - 1,800 m.a.s.l. 

Process // Washed 

Flavor Notes // Grapefruit, Marzipan, Baker’s Chocolate

Deep Dive

There is a long chain of hands that contributes to the production of this coffee before it finally lands with us. One of those touch points is the well-known Bella Vista, and its industrious leader Luis Pedro Zelaya Zamora. Luis Pedro started Bella Vista as a way to uplift and support his community in Antigua through coffee production and education. In addition to operating their own farm, their team is constantly looking for more opportunities to provide jobs to families in the surrounding community, and are well known for not only their processing, milling and exporting expertise but for the training and support they provide producers. 

Region: Antigua

Antigua sits in the shadow of three volcanoes, including the very active Fuego Volcano. When Chris, Jared and Charles visited together a few years back, Fuego was spewing plumes of ash and the lava was flowing. 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.

Processing Method: Washed

In the washed process, the coffee cherries are first de-pulped to remove the fruit from the seed. Next, the seeds are fermented for 36 to 48 hours (based on altitude and weather conditions) to remove the remaining layer of mucilage. After the mucilage is removed, the coffee seeds are washed manually and covered with black plastic then laid out to dry on patios. Over the next 4 to 6 days the drying seeds are routinely moved around and shifted to ensure an even drying. This results in a bright and floral coffee with layers of clear flavors. 

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$12.78/10oz

$42.35/Kilo

$96.25/5lb

Veracruz, Mexico 

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The Mexico Givette Perez  comes to us from a new sourcing partner located in Veracruz, Mexico, APG Coffee. APG Coffee was founded more than 30 years ago by Antonio Perez Galvan, and is now run by his great grandchildren, Givette Perez, and her brother Ernesto. They have been shaking things up a bit, creating strategies for lot separation to help bring forward more specialty lots. The lot they’ve given us is a bit of a family affair. The 50 acre farm it comes from is called Finca Fatima, located in Coatepec, Veracruz, and is owned and operated by Ernesto and Givette’s grandmother, Genoveva Perez Redondo. It’s no secret that the coffee produced here is incredible quality, having placed 10th in the 2019 Cup of Excellence competition. We are thrilled to be able to share a coffee that comes from such a long history of coffee cultivation and innovation. 

Experience

Crisp and clean with a silky smooth finish. The Givette Perez is one of the cleanest natural processed coffees we’ve had. Starting off with the delicate sweetness of raspberry, before developing into the bright vibrance of grape juice, and finally finishing with the creamy mouthfeel of Almond Joy. This coffee is a delightful combination of candy sweetness and velvety body. 

Origin // Mexico

Region // Veracruz

Producer // Genoveva Perez Redondo

Variety // Marsellesa

Elevation // 1250 MASL

Process // Natural

Flavor Notes // Raspberry, Grape Juice, Almond Joy

Region: Veracruz

Mexico is a unique coffee-producing origin in part because of the idiosyncrasies each subregion operates under, and the Veracruz region is no exception. In Veracruz, producers are selling their coffee in cherry form to mills to be processed. This is similar to the systems found in Kenya and Ethiopia, but not as common in most of Latin America. 

Veracruz is also distinctive because it produces some of the highest-latitude coffee in the world. The northern edge of the tropics has excellent coffee-producing conditions as well as lower temperatures with wetter conditions, which slows down the ripening of cherries and concentrates the flavors much the same way high-elevation grown coffee does. This results in coffee with an array of amazing flavors ranging from citrus to stone fruit, and berries.

Processing Method: Natural

This coffee was processed by the APG dry mill, recognized for it’s attention to detail, and for milling the 2022 Cup of Excellence winning lots. Here, the natural processed coffees are first meticulously sorted to remove all underripe and damaged coffee cherries before slowly drying on raised beds. In this process the dried coffee is stored in Grainpro cocoons until it is time to be milled. 

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$12.31/10oz (MSRP - $25.00)

$40.70/Kilo

$92.50/5lb

Chiapas, Mexico

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The Mexico San Fernando comes to us from the Union de Ejidos y Comunidades San Fernando Cooperative, in Chiapas Mexico. Started in 1984 with 17 members, the San Fernando Cooperative focuses on improving quality as well as the livelihood of the producers. Since its inception, it has grown to nearly 1,400 members, most of whom are small holding producers with 4 or less hectares of land. Individually, it would be incredibly difficult for these producers to distribute the smaller amounts of coffee they grow on their own, but as members of the coop they are able to easily distribute their coffee, as well as access resources to improve the quality. 

Experience

This delicious coffee hits you with subtle kiwi up front, before evolving into the sugary sweetness of dried fig, and molasses. As brewed coffee or espresso, this coffee has a velvety mouthfeel and full body. Delicate acidity coupled with heightened sweetness balancing fruit and caramelized sugar make the Mexico San Fernando an excellent option for anyone starting to explore lighter single origin coffees. 

Origin // Mexico

Region // Chiapas

Producer // Union de Ejidos y Comunidades San Fernando Cooperative 

Variety // Red Catuaí, Yellow Catuaí 

Elevation // 1,300 - 1,450 m.a.s.l.

Process // Washed 

Flavor Notes // Kiwi, Dried Fig, Molasses 

Region: Chiapas

Chiapas sits in the far south of Mexico, bordering Guatemala. For this reason, you get terroir similarities between Chiapas in Mexico and Huehuetenango in Guatemala. Chiapas has been one of the emerging regions focusing on quality in Mexico in recent years, and we look forward to continuing to see better and better coffees out of Chiapas.

Processing Method: Washed

Washed Coffees in Mexico 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.

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$12.25 / lb

$8.41 / 10oz

$26.95 / Kilo

$61.25 / 5lb

Straight peanut butter and jelly…continued. The specific lots of coffee and farms that we bring in for this menu slot may change throughout the year as the seasons change, but we love offering (and drinking!) a coffee with this flavor profile, so you can expect to see something fresh and delicious from this region of Brazil on our menu for most of the year.

Fazenda Rainha is located in Brazil’s Vale da Grama, an ancient volcanic valley that spans the borderlands of Mogiana and Minas Gerais. We love coffees grown in old volcanic areas, as the (relative) newness of the soil is full of nutrients. The rolling hillsides of the farm produce trees lush with green leaves and plump, juicy, Yellow Bourbon cherries. A repeat finalist in the Brazil Cup of Excellence, Fazenda Rainha took home first place in 2011. Their commitment to excellence is apparent in every cup.

Origin // Brazil                                                           

Region // Vale da Grama

Farm // Fazenda Rainha                                                    

Variety // Yellow Bourbon

Elevation // 1150 - 1350 masl   

Process // Pulped Natural

Flavor Notes // Straight Peanut Butter & Jelly

$13.25 / lb

$9.03 / 10oz

$29.15 / Kilo

$66.25 / 5lb

Connect

Seasonally sourced from 10 – 30 smallholding producers in the Cauca region of Colombia, the Valle del Cauca represents the spectrum of flavors that can be found in the region. The coffee produced at higher elevations develops complex acidity and delicate florals, while coffee from lower elevations presents rich chocolate, toffee, and a velvety body. Creating the regional blend brings together a balance that represents the full spectrum of what the producers and varied terrain have to offer. 

Experience

Round, sweet, serving up a bit of juice, the Valle del Cauca is the perfect all-purpose single origin coffee for espresso or drip that will speak to most people. It has an upfront citrus acidity reminiscent of limeade, before rolling into cocoa nib and toffee. It is delicious on its own, but also pairs well with a bit of cream. However you take your coffee, you’ll find a way to enjoy this one. 

Origin // Colombia

Region // Cauca

Producer // Various smallholder farmers

Variety // Castillo, Colombia, Caturra

Elevation // 1,200 – 2,100 m.a.s.l.

Process // Washed

Flavor Notes // Limeade, Cocoa Nib, Toffee

Region: Cauca

Located in the southwestern mountains of Colombia, the Cauca region’s high altitude produces coffees that with heightened sweetness and acidity. The Valle del Cauca is a regional lot, with coffee from up to 30 producers spanning the elevation range of the region. This lot is balanced out with coffee presenting a softer chocolate and toffee profile that is produced in the lower elevation parts of the 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 fermentation process is used next to remove the remaining coffee fruit. Carmen ferments her coffee for 14 hours. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10 days.

Costa Rica Las Lajas Natural – Hawaiian Punch, Strawberry Hi-Chew, Sugar Cane-

$36.25/lb

$18.88/8oz

$79.75/Kilo

$181.25/5lb

Central Valley, Costa Rica

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The Las Lajas Black Diamond Natural comes to us from third-generation coffee producers, Oscar and Francisca Chacón in the Central Valley of Costa Rica. Coffee is more than just family heritage for this couple, it is in their hearts, and a craft they continuously strive to perfect. Inspired by Francisca’s knowledge of African coffee production, in 2018 the couple started utilizing raised beds for even drying and began experimenting with Honey-style processing resulting in some of the most unique and vibrant flavors found in coffee. They now call the results of their refined technique the Diamond process. 

This is not the first year we’ve brought one of their Diamond processed coffees to our menu, back in 2020 we had the opportunity to feature their Yellow Diamond Honey Processed. We are now incredibly excited to share another one of their innovations, The Black Diamond Natural. The secret to the Black Diamond Natural process is in the slow drying and rotation of the cherries, which results in a truly unique and vibrant flavor profile. We are stoked to be able to share this piece of The Chacón’s hard work with you, and offer you a bit of adventure with this new cup!

Experience

The Las Lajas Black Diamond is bursting with tropical, juicy sugars. It kicks off with punchy bright Strawberry Hi-Chew that tingles on the palate before layering into the complex tropical flavors of Hawaiian Punch. As the coffee settles the bright, bold sugars begin to mellow into the gentle floral sweetness of sugar cane. The Las Lajas is a truly exceptional representation of naturally processed coffees and will be perfect for anyone looking for vivid sweetness and a bit of adventure in their cup. 

Origin // Costa Rica

Region // Central Valley

Producer // Oscar and Francisca Chacón

Variety // Villa Sarchi

Elevation // 1,400 - 1,600 m.a.s.l. 

Process // Natural Process

Flavor Notes // Hawaiian Punch, Strawberry Hi-Chew, Sugar Cane

Deep Dive

The Chacón’s have been innovators of Costa Rican coffee production since early on in their careers. They were some of the very first farmers in the area to produce Honey and Natural process specialty coffees, and were early adopters of the “Micromill Revolution.” Previously, the couple would deliver their lots to a Co-Op for processing, with little control over the quality or price received for their coffee. So driven by curiosity and quality the couple purchased their first depulper in 2005 and began experimenting with coffee production. And when an earthquake wiped out their water access in 2008, necessity drove them to use their knowledge of African coffee production to build raised beds and begin producing natural lots. Their resilience and adaptability resulted in some exciting new flavor profiles and a wide range of Honey and Natural processed coffees, with the Diamond offerings being their highest quality. They now have five variations of both the Honey and Natural processes that they continue to innovate on. We can’t wait to see what they come up with next!

Region: Central Valley

Las Lajas resides in the Central Valley of Costa Rica, and is renowned for the natural and honey-processed coffees produced there. 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 Las Lajas, result in some of the best Naturally processed coffees in the world. 

Processing Method: Natural Process

Oscar and Francisca Chacón’s natural process is the result of years of experimentation with major attention to detail. The Black Diamond Natural is intended to preserve clarity and sweetness, resulting in a clean and bright cup. Coffees are first harvested and sorted ensuring only perfectly ripe cherries are selected. Then begins the slow and meticulous drying process that differentiates the Black Diamond Naturals. Over the course of 15 - 22 days, the cherries are monitored to ensure their temperature does not get too high and that the drying process is slow. This preserves sugars and keeps the fermentation

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Kenya, Mtaro Peaberry – Pineapple, Coconut, Molasses

$19.75/lb

$13.09/10oz

$43.45/Kilo

$98.75/5lb

Kiambu, Kenya

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The Mtaro Peaberry comes to us from the Mtaro Estate in Central Kenya. The estate employs 300 workers who pick and process the coffee twice a year during the two harvest seasons from April to September, and from October to December. Workers and their families are provided with housing, healthcare, and are encouraged to communicate with their managers and union representatives to ensure working conditions are fair and safe. 

This offering from the Mtaro estate is a separated lot of Peaberry coffee, which is a genetic mutation that occurs in about 5% of coffee cherries and results in a single seed inside the cherry instead of the typical two. The Peaberries are separated from the rest of the coffee because this occurrence results in a delicious concentration of flavors in the single seed, which will typically be sweeter, brighter, and more nuanced than its standard counterparts. This heightened flavor profile makes it well worth the time it takes to meticulously separate out the Peaberry cherries. 

Experience

Bright and juicy pineapple washes over you with the first sip, and evolves into the nuanced sweetness of toasted coconut. The finish is round, and sweet, with a heavy body reminiscent of molasses. The Kenya Mtaro Peaberry is giving major tropical cocktail energy and is an excellent representation of the concentrated flavors that result from the peaberry mutation. Kenyan coffees are on the wild side and will be most enjoyed by those familiar with the lighter and brighter specialty coffee profile. 

Origin // Kenya

Region // Kiambu

Producer // Mtaro Estate

Variety // SL28

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

Process // Washed

Flavor Notes // Pineapple, Coconut, Molasses

Deep Dive

Historically the Kenyan Co-Op system has presented some challenges in sourcing coffee directly from individual mills and estates. However, the trade-off you make in being able to trace the origin of each coffee is more than made up for in the quality of each cup. The Co-Op system allows for even the smallest farms to have access to more detailed growing information and a highly specialized washing process that wouldn’t be possible without this connection. Co-Ops like F.C.S offer these producers the ability to sell coffee cherry regardless of the size of their farm or the amount of coffee grown, which makes them all the more exciting to support. 

Region: Kiambu

Located north of Nairobi in the central highlands of Kenya, the Kiambu region has a temperate climate with consistent rainfall. This climate coupled with the high elevations, and mineral-rich volcanic soil results in deliciously balanced coffee, typically offering a heightened citrus acidity, tropical sweetness, and a velvety body. 

Processing Method: Washed

The washed process is known to create coffees that are clean, bright, with lots of sweetness, and is most often used as the best way to represent the intrinsic flavors of the coffee. Washed Coffees in Kenya are first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed and a fermentation process is used next to remove the mucilage. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10 – 14 days.

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$13.25 / lb

$9.03 / 10oz

$29.15 / Kilo

$66.25 / 5lb

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

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

Origin // Ethiopia                                                      

Region // Guji

Farm // Various                                                         

Variety // Heirloom

Elevation // 1800-2200 masl                                     

Process // Natural

Flavor Notes // Blueberry, Chocolate Chips, Port Sweetness

$12 / 5-pack

Are you out and about, seeking your next adventure? Steeped packs are here for you!

Steeped packs are an single serving of coffee, ready for you whenever you need that coffee jump. The packs are nitrogen flushed so it last longer than your adventure. Each package is fully compostable, giving you a guilt-free experience. 

Grab a 5 pack today and be ready for whatever is tomorrow!