This single-farmer lot is produced by Desta Gola in the Gorbota region of Ethiopia at an altitude of 1650-2700 meters. The coffee consists of Heirloom varieties and undergoes a double washed processing method before being sun-dried on raised beds. It features a medium-light roast profile with vibrant tasting notes of frosted cherry pop tart, key lime, and bergamot aromatics.
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.
