This coffee is produced by John Jairo Trujillo at Finca El Encanto in the Nariño region of Colombia at 1900 meters altitude. It consists of Castillo and Colombia varieties and undergoes a traditional washed process with 24 hours of fermentation, followed by drying on patios for 10 to 15 days. The flavor profile features notes of purple grape, hibiscus, and dark chocolate. This medium-light roast coffee reflects the dedication of the producer and his family to coffee cultivation.
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.
