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MAKING YOUR brighter day

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The 8th giveaway is Ecuador Juan Peña. "This coffee comes to us from the Saraguro hills of southern Ecuador in the region of Loja. This is a wonderful place to grow coffee – high altitudes (1,800-2,100 masl), fertile volcanic soil, and plenty of rainfall. The altitude, in particular, helps creates a dense coffee cherry that leads to dynamic flavors in the cup – cherries, stone fruits, and great sweetness. The complexity of flavor, together with a round, medium body leads to a cup that we look forward to again and again. Last year, while tasting coffee with friends, we discovered a separated lot from a farm named Hacienda La Papaya. It was bright, fruity, and satisfying. Digging deeper, we unearthed what we believe to be one of the best Ecuadorian coffees we’ve ever tasted. Juan Peña is the man behind the magic (if hard work and years of dedication to excellence can be called magic). Perched at 2,100 masl, his roughly 15 acre farm, Hacienda La Papaya, grows mainly Typica, often across steep hillsides. This coffee, with its ripe-fruit sweetness, is new to Cat & Cloud this year and we are excited to feature it on our menu. We look forward to working with Juan Peña for years to come." The winner from last draw is @redeoz congratulations! Please like or comment for your chance to win. The cut off time will be Friday, Sept 20, 11pm. We will contact the lucky winner on IG. Store pickup for the coffee only, thank you. #coffeelover #coffeebean #coffeegiveaway #giveaway #vancouver #vancouverbc #coffeeshop #coffee #specialtycoffee #burnabybc #burnaby
Our world needs to be more environmentally aware. That's why I avoid using plastic in the shop. But people associate cold drinks with clear cups, so the only solution I found was to use PLA compostable plastic. PLA stands for polylactic acid. Lactic acid is made from the dextrose (simple sugar) in the starch collected from corn, then transformed into poly form (longer chain). It turns corns into plastic cups and is compostable under the right conditions in 90 days. A big downside is these cups melt when you put liquid above 45℃ in them. So I have to be make sure I cool down the drink before putting it into the cup. For those interested, https://www.smithsonianmag.com/science-nature/corn-plastic-to-the-rescue-126404720/?utm_source=BH+Email+List&utm_campaign=c5f7c8d4bc-EMAIL_CAMPAIGN_2019_01_04_12_33_COPY_01&utm_medium=email&utm_term=0_8a7d476db7-c5f7c8d4bc-221648765&goal=0_8a7d476db7-c5f7c8d4bc-221648765&mc_cid=c5f7c8d4bc&mc_eid=297db9ef87 #vancouver #vancouverbc #coffeeshop #coffee #specialtycoffee #burnabybc #burnaby #espresso
Starting next Tuesday we will open Monday - Friday 7am - 6pm. Next Monday labour day we will open 9am - 6.am We hope to see you soon! #vancouver #vancouverbc #coffeeshop #coffee #specialtycoffee #burnabybc #burnaby #espresso
The 7th giveaway is Indonesia Kerinci Honey. "Smile! That is what this coffee made us do after tasting it on the cupping table. We agree that we have some preconceived notions about how Indonesian coffees will taste on the cupping table, but our generalizations were shattered after tasting this one, and we are stoked to offer this coffee for the third year in a row. This is one of the most lively and fruit-forward Indos we’ve tasted and we hope you agree! There's no replacement for great terroir. This coffee comes to us from the Highlands surrounding volcanic Mount Kerinci on the island of Sumatra in Indonesia. Volcanic soil is incredibly fertile, and together with the care this producer group has shown in creating this finely-processed honey - well, the cup speaks for itself." The tasting notes are pink lemonade, ripe mango, and earthy. The winner from last draw is @blackwellofficial congratulations! Please like or comment for your chance to win. The cut off time will be Friday, Sept 6, 11pm. We will contact the lucky winner on IG. Store pickup for the coffee only, thank you. #coffeelover #coffeebean #coffeegiveaway #giveaway #vancouver #vancouverbc #coffeeshop #coffee #specialtycoffee #burnabybc #burnaby

For the love of coffee

When I was young, my grandma would make coffee from 3-in-1 packets and let me drink a little from her cup.

After I got older, I continued to drink coffee like everyone else.

During a trip I took with my wife to Japan. We saw black coffee brewed with so much care it was artistic. It had taste of caramel sweetness and mix berries that we fell in love with the world of specialty coffee.

coffee bean in hand

Coffee beans are the seeds of the coffee plant. The unroasted green beans has a strong grassy flavour and through roasting the coffee taste that everyone knows is brought out.

High quality specialty coffee when roasted skillfully, can bring out other major flavour of sour, sweet, and salty.

Scientists believe there are at least 1000 substances in coffee, and currently 850 chemical compounds have been identified. One third of those are fragrances, this complexity is far greater than red wine, chocolate and coco. So coffee could be considered the most complex beverage.