This coffee is a Bourbon from Honduras, produced using an anaerobic washed method developed by Damian Chavez. The profile highlights orange creamsicle sweetness, buttery pecan, and rhubarb, with a silky texture from the anaerobic process.
Cat and Cloud was founded in 2016 in Santa Cruz, California by Jared Truby, Chris Baca, and Charles Jack all former barista champions and coffee competition veterans. The roastery runs a Loring S15 Falcon. The company is built around what the founders call a Making People Happy philosophy, placing hospitality at the centre of everything from café service to wholesale relationships. Three Santa Cruz locations serve the retail side, and a popular podcast launched in 2017 covers coffee, hospitality, and the culture around both. Sourcing focuses on relationship coffees and farmer partnerships through direct trade.
