This coffee is a single-origin Red Bourbon variety from the Kayanza region of Burundi, grown at an altitude between 1850 and 2100 meters. It is processed using a double fermentation method at the Umoco washing station, involving 12 hours of wet fermentation followed by 12 hours in cement tanks, then dried on raised beds. The flavor profile features notes of orange marmalade, rooibos tea, and brown sugar. This coffee is roasted to a medium-light level.
Kuma Coffee was founded in 2008 by Mark Barany, who started roasting small batches in Seattle's Magnolia neighborhood in late 2007. The company now operates out of a warehouse in Interbay with a four person team, roasting on a Loring Kestrel 35k that cuts gas usage by 75 percent compared to conventional equipment. Kuma was the first Seattle roaster to publish a transparency statement disclosing exact per pound prices paid for every bean in its inventory, a move that set a precedent for openness in the city's specialty coffee scene. About half of the company's coffee is purchased directly from farms at above market prices, and all orders are roasted and shipped within 24 hours.
