The Story
Cat & Cloud Coffee emerged from an unexpected opportunity in 2016 when Chris Baca, Jared Truby, and Charles Jack accelerated their timeline from planning to reality. When Baca unexpectedly left his job, where he saw no future, the coffee opportunity came calling. Baca approached Truby and Jack to see if they might be interested in starting a business right away. Two weeks later, in 2016, the three had a lease and Cat & Cloud was born.
Behind the establishment are coffee lovers and professionals Chris Baca and Jared Truby—finalists of several barista competitions (US Barista, Brewer’s Cup, and Latte Art Competition)—and Charles Jack.
Aside from their varied coffee backgrounds, the founders all worked for Verve Coffee Roasters at one point and Truby was part of the team that launched it.
The name Cat & Cloud was inspired by a simple drawing Julia Mayer, their friend, made of Baca and Truby as a cat and a cloud. The simple and playful nature of the design stuck, and after brainstorming on what to call their business, the name Cat & Cloud immediately felt right to all three founders.
Before they had a physical location, the founders operated from borrowed time at Dune Coffee Roasters in Santa Barbara, hand-writing labels and delivering everything to the post office personally.
They signed a lease and broke ground on their first cafe at 3600 Portola Drive in late September of 2016.
In their first year they carved out time to engage with the industry in several ways. They were featured on the cover of Fresh Cup Magazine, did a month-long residency at the La Marzocco Cafe in Seattle, and presented to a packed house at the Specialty Coffee Association annual conference.
Sourcing & Relationships
Cat & Cloud works directly with coffee farmers in Central America, South America and Africa, as well as with “trusted importers.”
The Best Friends Club is how they commit to growing with their producers. $1 for every pound sold goes directly back into the lives of the producers. A commitment they have made to stand by the amazing people they have come to know and grow with throughout the years.
The company’s approach reflects a philosophy that goes beyond transactional purchasing. Instead of a business that exists simply to make money, they set out to create a culture where the human element was first and foremost, because they believe experiences and connections are the foundations of our lives and memories are the most precious souvenirs. This extends to their sourcing relationships, where they emphasize building genuine partnerships with producers rather than simply buying coffee as a commodity.
The Best Friends Club was born from the desire to build deeper relationships with the farmers in their supply chain. The BFC is their way of defining how they support their “relationship coffee” in a clear and concrete way so they can better support the folks that spend their lives providing them and other businesses with the incredible coffee they work with every day. Their sourcing philosophy prioritizes transparency and long-term commitments, focusing on quality-driven partnerships that benefit both producer communities and coffee quality.
Roasting Philosophy
Cat & Cloud pursued a distinct style of coffee roasting. “There’s a lot of good coffee out there, but nobody was providing exactly what we wanted,” Baca says. “When you drink the coffee, it has enough character to where you can tell it’s something special but you’re not forced to think about it if you don’t want to. You can totally drink the whole cup and not think twice about it, and go about your day. But if you wanted to engage, that door is also open.”
Truby explains that many coffee companies suggest their coffee is “for everybody,” but fail to use it that way. “We like the idea of the coffee actually being ubiquitous,” he says. Cat & Cloud designed a do-everything blend—called the Answer—to be used as their everyday batch brew, as well as one of their espresso offerings. This philosophy reflects their commitment to accessibility without compromising quality—creating coffees that work equally well for casual daily consumption and for those seeking a more analytical tasting experience.
Their roasting approach emphasizes balance and drinkability. The shop doesn’t do traditional pour-overs, instead brewing their single-cup coffee offerings through a “really big” 22-gram portafilter on one of their two La Marzocco Strada AVs. The product is a cup of coffee that finds a delicate middle ground between the more nuanced flavor profiles of a cup of pour-over and the baser, roastier flavors of a solid cup of drip. This innovative brewing method exemplifies their philosophy of creating exceptional coffee that remains approachable and consistent.
What to Try
If your question is: “What’s Cat & Cloud’s signature flagship blend?” This is The Answer. Flavors of fruit, chocolate, and caramel (which come from the three separate beans that make up this blend) make for a coffee that’s notably complex, yet completely balanced. There’s no question why The Answer is so popular.
Their 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.
The Best Friends Blend is an espresso power house. Bright, lively, and crisp, this coffee packs in the tropical fruitiness, and juicy sweetness making it an absolutely incredible taste experience. It’s the kind of coffee you’d want to serve your best friend. For those who prefer darker roasts, Night Shift is perfect for those who want “strong coffee” or want to put copious cream and sugar in their coffee. 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.
Cat & Cloud currently operates four cafe locations all over Santa Cruz County , with their original Eastside location at 3600 Portola Drive serving as both cafe and roastery. Their OG Cafe opened in 2016 and remains the heart of their operation, offering the full range of their coffee offerings alongside innovative drinks like the 1&1 (a split-shot served side by side as espresso and a single-shot macchiato) and their signature “By the Cup” brewing method that creates unique single-serve coffee experiences.