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.
The Andes Natural is the perfect pairing for your outings this summer. It opens with a deep, tart sweetness, like biting into a freshly picked black cherry. As you continue to enjoy your cup, that sweetness deepens into a heavy body, transforming the tartness into notes of cooked strawberries, reminiscent of homemade strawberry jam. Together, these flavors bring a fruity, clean dimension to a nutty, candy-like Toblerone chocolate finish.
The Andes Natural from Peru is grown by Nolberto Uriate Julca, who has lived and worked in the fields since the age of 10 when he started helping his family on the farm. In 2000, at the age of 20, he planted his first 5,000 coee trees, earning a modest yet delicious first harvest of 5 quintals (the traditional unit of measuring green coffee at origin, equivalent to roughly 100 pounds). Over the years, he expanded his farm and improved both his harvest and post-harvest practices with the support of his entire family. In the last two decades Nolberto has been able to significantly increase production; harvesting 140 quintales in 2024, and increasing to 150 in 2025. Today, at 45 years old, Nolberto continues to innovate, experimenting with new exotic varieties to meet the demands of the growing specialty market. His farm has provided the financial stability to educate his children and create new opportunities for his neighbors, many of whom take part in the yearly harvest.
This coffee highlights how processing methods shape flavor, oering a balanced blend of fruit and chocolate. The Andes Natural is a great choice for adventure seekers and coee enthusiasts who want a little more fruit in their cup while still enjoying the comfort of a familiar, satisfying profile.
| Origin | Peru |
| Region | Lambayeque |
| Producer | Holberto & Neighbors |
| Variety | Various |
| Elevation | 1,800 to 2,100 M.A.S.L |
| Process | Natural |
Guglhupf has the best artisanal Danish dough, their staple Cherry Cheese Danish takes decadence to new heights filled with a whipped so ever smooth cream cheese nestled with perfectly tart cherries, and finished with a brushed apricot glaze and drizzled fondant.
Enjoy this regular rotational Danish or any of the other tasty treats from Guglhupf at The Perch.
