Jared, Chris, and Chuck, the owners of Cat & Cloud host a weekly podcast from their homebase in Santa Cruz, CA. It was on this podcast that Jacob first discovered them.
Jacob has always had a keen interest in building teams, leaning into the people around him, and working to make lasting impacts. After he listened to the first show, he was elated to discover a crew that shared similar passions, pursuits, and values.
“It was their consistent discussion of ‘joy,’ of helping others, and especially their passion for actively pursuing better that simply made me want to get to know them personally,” Jacob shares. “In getting to know them and seek them as our roaster, I can promise you, they live by their promise. Their entire team has done more than roast the coffee we get to serve you, they’ve helped shape our approach and made a lasting impact on The Perch an entire coast away.”
Joe Van Gogh has been roasting coffee in North Carolina for over 30 years. They have been recognized for their focus on artisan roasting and sustainable practices, such as using solar panels, compostable materials, and industry recognized roasters for low energy usage and low C02 emissions.
They have focused on community first, and weaving themselves into Chapel Hill, Durham and Hillsborough. As some of the first leaders in the third wave coffee movement, the team at Joe Van Gogh has never lost sight of why they started their business…helping others wherever they are.
“I have good friends at Joe Van Gogh, and it has simply been moving and humbling to see how genuinely interested they are in the success of The Perch,” Jacob shares. “We’ve exchanged coffees, operational ideas, and they are excited to invest in our team, and therefore our community.”
We work closely with local bakeries to bring the very best wide selection of pastries, breads, cakes, and cookies.
A local and unique bakery that delivers its aim to hit all five sense with its craft has always been a bakery we admired. Then, after SNAP benefits halted in 2025, and they stepped in to make sure no one went hungry, it was clear, we’d make the trip to bring that intentional community focused spirt to Holly Springs.
Heather Sutton shares her multi-generational honed baking craft at Bestow Baked Goods. Heather was our first partner at The Perch, and has been committed to our promise and our Holly Springs presence. Her seasonal specials are always front of house.
The craft of Chris McLaurin has certainly shown its deeply personal expression in its delicate and delicious sweet and savory buns, but most importantly from the beginning, Lutra has embedded lots of love with quality ingrediants with the aim of making you smile when you taste their amazing delights!
Meet the heart beat of entrepreneur Charles Taylor in every savory bite of Apex Cheesecakes. Charles simply loves to make cheesecakes, and it shows in each personally crafted creation. Celebrate someone who chased his dream, leaned into the craft, and chose to share a slice of his spirit with you.
This Indonesia Kintamani Natural opens with notes of blackberry and root beer, followed by a smooth milk chocolate sweetness. The acidity is lively but rounded, while the body feels plush and balanced, giving the coffee a satisfying body. The finish lingers with a sweet, chocolatey character that makes you want to dive right into your next sip. This is a coffee for someone who wants to explore the fruit-forward side of specialty coffee without stepping too far outside the familiar.
The Kintamani is a naturally processed coffee sourced from family-owned farms in the highlands of Kintamani on the island of Bali, Indonesia.
Region: Central Bali
Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests
Processing Method: Natural
Kintamani coffee is a natural, meaning the coffee cherries are picked when ripe and dried whole, with the fruit still surrounding the coffee seed. Rather than removing the fruit before drying, producers carefully manage the cherries on raised beds, allowing them to dry slowly and evenly. By allowing the coffee to dry in its whole-cherry form, producers can develop the concentrated fruit character and sweetness that make well-executed natural coffees so distinctive.
| Origin | Indonesia |
| Region | Central Bali |
| Producer | Producers organized through Subak Abian |
| Variety | Bourbon, Typica, Catimor |
| Elevation | 1,200 to 1,600 M.A.S.L |
| Process | Natural |
Bestow knows cakes like no other. We are excited to spotlight a special Perch offering The Chunky Monkey Loaf. If you are a regular of The Perch, you know it shows up on Tuesdays and Fridays, and is gone by midday. Heather and her team have been partners of The Perch since we broke ground a year ago, and we are excited to collaborate with her!
