Coffee Description
Tropical, but approachable - this coffee from Finca Edgar is exactly what we are looking for from a honey processed coffee. It hits you with sweet juicy papaya and pluot up front before rounding out into a syrupy finish that has a caramel creaminess. The juicy component of this coffee reminds us more of a fruit nectar rather than a juice, bringing concentrated sweetness and a balanced acidity. This coffee is a tropical adventure but would still be an excellent option for someone beginning to explore lighter and brighter coffees!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Light
Variety
Other
Process
Honey
Elevation
1450-1500 masl
Region
West Valley
About The Aguilera Brothers of Costa Rica
In 2012 Cat & Cloud co-owner Jared Truby went on his first coffee origin trip, and found himself in the West Valley of Costa Rica visiting the Aguilera Family. This family of 12 brothers and sisters have been present in the coffee community for their entire lives, as their father Edgar was one of the first to plant coffee in the community more than 70 years ago. Jared bonded with the Aguilera family and their community, traversing coffee farms, exploring the micro mill, and playing soccer with their kids. His memorable experiences inspire us to share their coffee with you year after year.
West Valley, Costa Rica
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Densely sweet, this coffee needs no milk at all. I taste persimmon, honey, and kern's peach juice. The linger is long and sweet with a creamy mouthfeel. "
Cat & Cloud
Based in the west coast beach town of Santa Cruz, CA, Cat & Cloud Coffee was started by long-time coffee professionals Chris Baca, Jared Truby, and Charles Jack. Chris and Jared hold five Top-5 finishes in the US Barista, Brewer's Cup, and Latte Art Competitions between them. Begun as a podcast and an online webstore in 2015, Cat & Cloud opened their first retail location September of 2016.
With a vision “To Change the Way the World Does Business,” they created and currently run the most-listened to/watched Coffee-related Podcast and YouTube channel in the US. Whether it’s previous work in Ethiopia, Kenya, and South Sudan as part of TechnoServe's East Africa Coffee Initiative, making sure their team members are well taken care of and sending them to origin, to developing relationships with coffee producer partners based on repeatable quality scores, not the volatility of the C-market.
Working to be content creators, information sharers, and industry leaders, they strive “to learn, grow, and create a community that feels good to EVERYONE, not just to the few people at the top.”
