This coffee is a single origin from Honduras, specifically from El Cedral in Santa Barbara region at 1,650 meters elevation. It is a 100% Pacas variety coffee processed using a washed method with dry fermentation for 16 hours. The coffee features flavor notes of clementine, marzipan, and black cherry. It 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.
