This coffee is produced by Hector Jojoa at Finca San Francisco in the mountains of La Caldera, near Pasto, Colombia. Grown at an altitude of 1880 meters, this 100% Castillo variety coffee is processed using a traditional washed method, including a 16-hour fermentation and parabolic drying for 10-15 days. It offers a vibrant and dynamic flavor profile with notes of passionfruit, melon candy, and sandies. This medium-light roast is a clear representation of the high-quality coffee produced in the Narino region.
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.
