Natural process coffee from Las Lajas in Costa Rica, cultivated across multiple farms including Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, and Calle Lajas. The natural process involves high-brix cherries spread on raised beds in sunlight for a week, then moved to shaded areas to rest before greenhouse drying. Cherries are turned twice daily throughout the extended drying process, developing complex flavor profiles. This is a 12-year roasting commitment with Las Lajas.
Scott Carey founded Sump Coffee in St. Louis in December 2011, starting as a multi roaster operation before purchasing a 2.5 kilogram Diedrich and teaching himself to roast in July 2012. Carey logs every parameter by hand with a stopwatch and pen, marking data every 30 to 60 seconds, a deliberately analog process that now has over 13,000 roast hours behind it. Sump exclusively features single origin coffees, rotating selections by harvest season, and roasts to a Nordic style that emphasizes cup clarity and brightness over roast character. The philosophy is to showcase the true nature of the origin, not the roaster's hand.
