This coffee is sourced from the Masha washing station in the Kayanza region of Burundi. It is produced by smallholder farmers who deliver cherries to the station for processing. The coffee is characterized by a calm and sweet profile with a touch of tart acidity. Tasting notes include peach cream and tart gooseberries, making it a mellow and expressive cup.
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.
