This coffee is from the El Cedral region of Honduras, grown on a 0.25 hectare farm called Recuerdos at 1550 meters above sea level. The producer is Edi Yaneth Leiva, who purchased the land in 2019 with the goal of producing specialty coffee. The coffee is Pacas variety and undergoes washed processing. Cherries are de-pulped daily, then dry fermented for 24 hours before being rinsed four times. The parchment is dried in a parabolic solar dryer for approximately 20 days, with hand-sorting to remove defective beans during drying. The coffee was procured and processed by San Vicente. Roasted to a medium light level with flavor notes of stewed peaches, muscadet, and toffee.
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.
