This coffee is a single-origin Castillo variety from the La Florida region in Nariño, Colombia. Grown by farmer Jesus Aurelio Ramos at an altitude of 1900 meters, this lot is processed using a traditional washed method, involving a 12-hour fermentation followed by 10-15 days of patio drying. The resulting cup features a medium-light roast profile with distinct tasting notes of dried mango, tangerine, and almond.
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.
