Cat & Cloud Coffee - Specialty Coffee Roaster | Unpacking Coffee [Skip to content](#main-content) [ ](https://unpacking.coffee)[ ![Unpacking Coffee Logo](/images/cuppin-logo.svg) Unpacking Coffee ](https://unpacking.coffee/dashboard) [ Coffees ](https://unpacking.coffee/coffees) [ Cuppings ](https://unpacking.coffee/cuppings) [ Recipes ](https://unpacking.coffee/recipes) [ Log in ](https://unpacking.coffee/login) [ ](https://unpacking.coffee/login "Log in") [ Register ](https://unpacking.coffee/register) [ ](https://unpacking.coffee/register "Register") [ Roasters ](https://unpacking.coffee/roasters) Cat & Cloud Coffee Cat & Cloud Coffee ====================== Santa Cruz, California roaster founded by coffee competition champions. Known for their accessible approach to specialty coffee and positive community impact. Watch Episode Read Transcript - [ Full Interview with Chris & Jared ](https://unpacking.coffee/cat-cloud-full-interview/) - [ Unpacking Cat & Cloud Take 01 ](https://unpacking.coffee/002-cat-and-cloud/) - [ Cat & Cloud Coffee Co. ](http://catandcloud.com/) - [ Cat & Cloud Twitter ](https://twitter.com/catcloudcoffee) - [ Cat & Cloud Instagram ](https://www.instagram.com/catcloudcoffee/) - [ Cat & Cloud Podcast ](http://catandcloud.com/pages/podcast) - [ La Marzocco Café Roasters in Residence ](https://unpacking.coffee/tag/la-marzocco-cafe-roaster-in-residence/) ![Cat & Cloud Coffee](/storage/roaster-profiles/44/featured.jpg) HELLO Ray: I'm Ray. Kandace: I'm Kandace. Ray: Welcome to Unpacking Coffee. This week ... Kandace: Once again, Cat and Cloud ... Ray: Revisited. Kandace: Revisited. Ray: We're revisiting them because they are residents at the La Marzocco Café. Kandace: Yeah! We wanna' do this legit. Ray: Legit, that's my middle name. Kandace: So, who is Cat and Cloud? Meet Jared & Chris Jared: My name is Jared Truby and I'm a co-owner along with my friend Chris Baca and Charles Jack (who is not with us) at Cat and Cloud Coffee. Chris: Oh man, I drank coffee forever. My first coffee job was a local coffee shop down the street from the house where I grew up in. I had hurt my back really bad I had back surgery when I was 21. I was working at a skate shop at the time and I didn't want to go back to work at the skate shop when I could work again because it was super depressing for me. My friend Matt was like: hey, why don't you come down to the coffee shop? You hang out there all the time anyway, you drink a lot of coffee, let's get you a job. So I did and then it was over. Done. Jared: Boom. Got right into coffee. Chris: Got right into that espresso porto filter and I extracted it. Jared: Full of filters. Chris: 58% extraction. Is that even possible? Jared: My dad loved coffee and my grandparents used to drink it and I liked the smell and then I got back from college and I decided to stop going to private college on scholarship and move back to Chico, California. Chris: Scholarship, baby! Make that money. Jared: I never finished. So, I came home and I had nothing to do so I worked at a coffee shop that my dad opened. He was trained by Dillanos, I believe, back in the day. Chris: The big D. Jared: Yeah! I didn't know is that was a coffee at the time. He told me far later and I was "Oh yeah, I heard of them." So, I started making coffee with my dad and then, the rest is history. Just really love the beans. Kenya-Double-A. Chris: End game. A A. Someone asked us that yesterday" What grade is the Kenyan? Jared: "The right grade" is always the answer. Chris: Fucking A+, dude. Kandace: I think they started working together by blogging about their ideas of coffee and it kind of grew from there. They got started in about 2010. Chris: 2010 is when Jared and I started writing a blog together, we started working together around that time and we always had really interesting ideas about how things should be done. We really like coffee, and nobody else fucking makes good coffee, so we're like we're gonna be the only good coffee company out there. The Happy Café Kandace: Do you want to hear some of the things they're doing at their café? Ray: Kandace, I'd love to! Kandace: So, their café is all about being a happy place. They have toast, they'll make you whatever drink you want. Chris: Dude, the café has got like 6 doors, lots of windows ... Jared: ...roaster, 13 employees... Chris: 13 employees. No, our café is sick. It's ... Jared: Come on down. Chris: A tiny little space, we're about a block from the beach, couple blocks from the beach. Jared: Very light Chris: It's a very open place, there's a lot of sunlight. It's a very friendly place. It's a place where anybody can go and feel welcome. Our goal in the café, we say, you know, if someone leaves happier than when they came in, we've done our job. So, that extends to people who are getting coffee, maybe are getting tea, maybe you just come in off the street and want a glass of water. Maybe, if you're lost in Santa Cruz and you're like: "Dude how do I find the water?" We're like, "dude just go that way, over there." "Man, you guys are real nice! That's cool!" Kandace: They've got a lot of interesting ideas about how to run a café and how to motivate their team. Jared: Well, one thing we just did at our most recent staff meeting is we showed them our entire financials, literally; as far as where we started, how much money we had, how much money we made, exactly where it went, including every single department, and broke it down. Sweet Flavor Dude Kandace: They don't have a lot of coffees but they do have a very distinct flavor that they're looking for. And it might be a little bit different than what you're expecting. But, they do talk about what they're looking for in coffee flavors. Jared: Our taste, for us, see here's the thing about coffee" everybody's got their palates and they never line up unless you work together for a number of years. So, what Chris and I would probably say is we love coffee that's very sweet, which is true, we love coffee that has a great finish, which is also true. And, we like complexity. And, our coffees tend to be a little bit fruity and juicy. However, you go and taste these alongside somebody else from another company and who knows if they'd 100% agree with us, so. Kandace: They've got a milkshake, because you know, Seattle. Ray: They've got a milkshake? Kandace: In Seattle they do. Ray: Huh! The Bag Kandace: Would you like to talk about this bag design? Ray: One thing that I do like about the bag is the playful typography and the contrasting colors. It is very distinctive yet very simple. Kandace: Well, I mean, this is a pretty simple bag, right? It is a bag with a label. But, the fact that they've been able to use color and some illustration and typography to give it a really unique look and feel, tells you that you can have some pretty cool packaging without necessarily needing to ... Have everything be super expensive or super fancy. Ray: I like that they wrote on the box, I think that's the cat and that's the cloud. Kandace: Also they've got a great podcast ... Ray: Okay we're going to break this out and cut into the regular pod cast. Ray: Cat and Cloud. Kandace: Santa Cruz, California. Watch the Show https://vimeo.com/201767880 HELLO Ray: I'm Ray. Kandace: I'm Kandace. Ray: Welcome to Unpacking Coffee. This week ... Kandace: Once again, Cat and Cloud ... Ray: Revisited. Kandace: Revisited. Ray: We're revisiting them because they are residents at the La Marzocco Café. Kandace: Yeah! We wanna' do this legit. Ray: Legit, that's my middle name. Kandace: So, who is Cat and Cloud? Meet Jared & Chris Jared: My name is Jared Truby and I'm a co-owner along with my friend Chris Baca and Charles Jack (who is not with us) at Cat and Cloud Coffee. Chris: Oh man, I drank coffee forever. My first coffee job was a local coffee shop down the street from the house where I grew up in. I had hurt my back really bad I had back surgery when I was 21. I was working at a skate shop at the time and I didn't want to go back to work at the skate shop when I could work again because it was super depressing for me. My friend Matt was like: hey, why don't you come down to the coffee shop? You hang out there all the time anyway, you drink a lot of coffee, let's get you a job. So I did and then it was over. Done. Jared: Boom. Got right into coffee. Chris: Got right into that espresso porto filter and I extracted it. Jared: Full of filters. Chris: 58% extraction. Is that even possible? Jared: My dad loved coffee and my grandparents used to drink it and I liked the smell and then I got back from college and I decided to stop going to private college on scholarship and move back to Chico, California. Chris: Scholarship, baby! Make that money. Jared: I never finished. So, I came home and I had nothing to do so I worked at a coffee shop that my dad opened. He was trained by Dillanos, I believe, back in the day. Chris: The big D. Jared: Yeah! I didn't know is that was a coffee at the time. He told me far later and I was "Oh yeah, I heard of them." So, I started making coffee with my dad and then, the rest is history. Just really love the beans. Kenya-Double-A. Chris: End game. A A. Someone asked us that yesterday" What grade is the Kenyan? Jared: "The right grade" is always the answer. Chris: Fucking A+, dude. Kandace: I think they started working together by blogging about their ideas of coffee and it kind of grew from there. They got started in about 2010. Chris: 2010 is when Jared and I started writing a blog together, we started working together around that time and we always had really interesting ideas about how things should be done. We really like coffee, and nobody else fucking makes good coffee, so we're like we're gonna be the only good coffee company out there. The Happy Café Kandace: Do you want to hear some of the things they're doing at their café? Ray: Kandace, I'd love to! Kandace: So, their café is all about being a happy place. They have toast, they'll make you whatever drink you want. Chris: Dude, the café has got like 6 doors, lots of windows ... Jared: ...roaster, 13 employees... Chris: 13 employees. No, our café is sick. It's ... Jared: Come on down. Chris: A tiny little space, we're about a block from the beach, couple blocks from the beach. Jared: Very light Chris: It's a very open place, there's a lot of sunlight. It's a very friendly place. It's a place where anybody can go and feel welcome. Our goal in the café, we say, you know, if someone leaves happier than when they came in, we've done our job. So, that extends to people who are getting coffee, maybe are getting tea, maybe you just come in off the street and want a glass of water. Maybe, if you're lost in Santa Cruz and you're like: "Dude how do I find the water?" We're like, "dude just go that way, over there." "Man, you guys are real nice! That's cool!" Kandace: They've got a lot of interesting ideas about how to run a café and how to motivate their team. Jared: Well, one thing we just did at our most recent staff meeting is we showed them our entire financials, literally; as far as where we started, how much money we had, how much money we made, exactly where it went, including every single department, and broke it down. Sweet Flavor Dude Kandace: They don't have a lot of coffees but they do have a very distinct flavor that they're looking for. And it might be a little bit different than what you're expecting. But, they do talk about what they're looking for in coffee flavors. Jared: Our taste, for us, see here's the thing about coffee" everybody's got their palates and they never line up unless you work together for a number of years. So, what Chris and I would probably say is we love coffee that's very sweet, which is true, we love coffee that has a great finish, which is also true. And, we like complexity. And, our coffees tend to be a little bit fruity and juicy. However, you go and taste these alongside somebody else from another company and who knows if they'd 100% agree with us, so. Kandace: They've got a milkshake, because you know, Seattle. Ray: They've got a milkshake? Kandace: In Seattle they do. Ray: Huh! The Bag Kandace: Would you like to talk about this bag design? Ray: One thing that I do like about the bag is the playful typography and the contrasting colors. It is very distinctive yet very simple. Kandace: Well, I mean, this is a pretty simple bag, right? It is a bag with a label. But, the fact that they've been able to use color and some illustration and typography to give it a really unique look and feel, tells you that you can have some pretty cool packaging without necessarily needing to ... Have everything be super expensive or super fancy. Ray: I like that they wrote on the box, I think that's the cat and that's the cloud. Kandace: Also they've got a great podcast ... Ray: Okay we're going to break this out and cut into the regular pod cast. Ray: Cat and Cloud. Kandace: Santa Cruz, California. Watch the Show https://vimeo.com/201767880 Coffee Offerings ------------------ ### [ Nelin Guzman Honduras ](https://unpacking.coffee/coffees/121-nelin-guzman-honduras) Process Anaerobic Natural Country Honduras Region Santa Barbara Source Nelin Guzman First noted Mar 10, 2026 Last tasted Mar 10, 2026 1 cupping [ dark chocolate ](https://unpacking.coffee/flavors/34 "dark chocolate") [ berry wine ](https://unpacking.coffee/flavors/185 "berry wine") [ skittles ](https://unpacking.coffee/flavors/186 "skittles") Log In to Cup Log in to your account Enter your email and password to continue Email address Password Remember me Cancel Log in Need an account? [Sign up](https://unpacking.coffee/register) 1 Coffee Offerings 1 Total Cuppings Added 11 months ago Use filters or recent searches to refine your results. Press Esc to close. Filters 12 showing Users 0 Coffees 0 Roasters 0 Recipes 0 Explore featured coffees Start typing to search across the entire database. [ ### [ Alexander Sabillon ](https://unpacking.coffee/coffees/135-alexander-sabillon) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Country Honduras Region Santa Barbara First noted Apr 22, 2026 Last tasted Apr 22, 2026 1 cupping [ blackberry ](https://unpacking.coffee/flavors/9 "blackberry") [ lime ](https://unpacking.coffee/flavors/19 "lime") [ graham cracker ](https://unpacking.coffee/flavors/81 "graham cracker") ](https://unpacking.coffee/coffees/135-alexander-sabillon) [ ### [ Ethiopia Gatta ](https://unpacking.coffee/coffees/134-ethiopia-gatta) by [ Oliver’s Custom Coffee ](https://unpacking.coffee/roasters/227-olivers-custom-coffee) Process Anaerobic Natural Varieties 74112, 74110 Country Ethiopia Region Sidamo Source Gatta Farm First noted Apr 17, 2026 Last tasted Apr 17, 2026 2 cuppings [ tropical fruit ](https://unpacking.coffee/flavors/197 "tropical fruit") [ berries ](https://unpacking.coffee/flavors/199 "berries") [ tiki cocktails ](https://unpacking.coffee/flavors/198 "tiki cocktails") ](https://unpacking.coffee/coffees/134-ethiopia-gatta) [ ### [ Agaseke ](https://unpacking.coffee/coffees/133-agaseke-1) by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters) Process Washed Varieties Bourbon Country Rwanda Region Western Province First noted Apr 16, 2026 Last tasted Apr 16, 2026 1 cupping [ honey ](https://unpacking.coffee/flavors/22 "honey") [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ pink lady apple ](https://unpacking.coffee/flavors/183 "pink lady apple") ](https://unpacking.coffee/coffees/133-agaseke-1) [ ### [ Agaseke ](https://unpacking.coffee/coffees/132-agaseke) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties Bourbon Country Rwanda Region Western Province First noted Apr 14, 2026 Last tasted Apr 14, 2026 1 cupping [ honey ](https://unpacking.coffee/flavors/22 "honey") [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ mandarin orange ](https://unpacking.coffee/flavors/142 "mandarin orange") [ pink lady apple ](https://unpacking.coffee/flavors/183 "pink lady apple") ](https://unpacking.coffee/coffees/132-agaseke) [ ### [ Gabriel Mas Tafur ](https://unpacking.coffee/coffees/131-gabriel-mas-tafur) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties Bourbon, Caturra, Typica, Catimor Country Peru Region Amazonas Harvest 2025 Source Finca San Gabriel First noted Apr 10, 2026 Last tasted Apr 13, 2026 2 cuppings [ meyer lemon ](https://unpacking.coffee/flavors/103 "meyer lemon") [ honey ](https://unpacking.coffee/flavors/22 "honey") [ cranberry ](https://unpacking.coffee/flavors/13 "cranberry") [ honey tea cake ](https://unpacking.coffee/flavors/196 "honey tea cake") [ orange ](https://unpacking.coffee/flavors/17 "orange") ](https://unpacking.coffee/coffees/131-gabriel-mas-tafur) [ ### [ Muungano ](https://unpacking.coffee/coffees/130-muungano) by [ Sweet Bloom Coffee Roasters ](https://unpacking.coffee/roasters/201-sweet-bloom-coffee-roasters) Varieties Red Bourbon Country Democratic Republic of the Congo Region South Kivu First noted Apr 07, 2026 Last tasted Apr 09, 2026 2 cuppings [ plum ](https://unpacking.coffee/flavors/10 "plum") [ pomelo ](https://unpacking.coffee/flavors/195 "pomelo") [ brown sugar ](https://unpacking.coffee/flavors/28 "brown sugar") ](https://unpacking.coffee/coffees/130-muungano) [ ### [ Nicaragua Maritza & Francisco’s Fruit Prosecco ](https://unpacking.coffee/coffees/129-nicaragua-maritza-franciscos-fruit-prosecco) by [ PUSH X PULL ](https://unpacking.coffee/roasters/254-push-x-pull) Process Carbonic Maceration, Natural Country Nicaragua Region Jinotega Elevation 1325m Source Santa Teresita, Los Nogales First noted Apr 05, 2026 Last tasted Apr 05, 2026 1 cupping [ pink lemonade ](https://unpacking.coffee/flavors/192 "pink lemonade") [ fruit snacks ](https://unpacking.coffee/flavors/193 "fruit snacks") [ rum ](https://unpacking.coffee/flavors/194 "rum") ](https://unpacking.coffee/coffees/129-nicaragua-maritza-franciscos-fruit-prosecco) [ ### [ El Naranjo, Colombia ](https://unpacking.coffee/coffees/128-el-naranjo-colombia) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties Caturra Country Colombia Region Nariño First noted Apr 04, 2026 Last tasted Apr 04, 2026 1 cupping [ plum ](https://unpacking.coffee/flavors/10 "plum") [ passion fruit ](https://unpacking.coffee/flavors/104 "passion fruit") [ cocoa butter ](https://unpacking.coffee/flavors/191 "cocoa butter") ](https://unpacking.coffee/coffees/128-el-naranjo-colombia) [ ### [ Sitio Da Torre ](https://unpacking.coffee/coffees/127-sitio-da-torre) by [ Square Mile Coffee Roasters ](https://unpacking.coffee/roasters/196-square-mile-coffee-roasters) Process Natural Varieties Yellow Bourbon Country Brazil Region Minas Gerais Source Álvaro Coli First noted Mar 30, 2026 Last tasted Mar 30, 2026 1 cupping [ cherry ](https://unpacking.coffee/flavors/5 "cherry") [ raspberry ](https://unpacking.coffee/flavors/6 "raspberry") [ black cherry ](https://unpacking.coffee/flavors/176 "black cherry") [ chocolate ganache ](https://unpacking.coffee/flavors/190 "chocolate ganache") ](https://unpacking.coffee/coffees/127-sitio-da-torre) [ ### [ San Jerónimo Tecoatl ](https://unpacking.coffee/coffees/126-san-jeronimo-tecoatl) by [ Paloma Craft Coffee ](https://unpacking.coffee/roasters/253-paloma-craft-coffee) Process Washed Varieties Bourbon, Typica Country Mexico Region Oaxaca Elevation 1600 - 1800m Source Sierra Mazateca First noted Mar 28, 2026 Last tasted Mar 28, 2026 1 cupping [ peach ](https://unpacking.coffee/flavors/3 "peach") [ key lime ](https://unpacking.coffee/flavors/188 "key lime") [ green mango ](https://unpacking.coffee/flavors/189 "green mango") ](https://unpacking.coffee/coffees/126-san-jeronimo-tecoatl) [ ### [ La Gladiola ](https://unpacking.coffee/coffees/125-la-gladiola) by [ Marigold Coffee ](https://unpacking.coffee/roasters/252-marigold-coffee) Process Washed Country Costa Rica Region Tarrazú First noted Mar 25, 2026 Last tasted Mar 25, 2026 1 cupping [ cinnamon ](https://unpacking.coffee/flavors/45 "cinnamon") [ chocolate ](https://unpacking.coffee/flavors/108 "chocolate") [ nectarine ](https://unpacking.coffee/flavors/126 "nectarine") ](https://unpacking.coffee/coffees/125-la-gladiola) [ ### [ Honduras Ramon Hernandez ](https://unpacking.coffee/coffees/124-honduras-ramon-hernandez) by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters) Process Washed Varieties Pacas Country Honduras Region Santa Barbara Elevation 1820m First noted Mar 23, 2026 Last tasted Mar 23, 2026 1 cupping [ jasmine ](https://unpacking.coffee/flavors/55 "jasmine") [ currant ](https://unpacking.coffee/flavors/137 "currant") ](https://unpacking.coffee/coffees/124-honduras-ramon-hernandez)