This Ethiopia Natural Bookkisa is sourced from the Sawana drying station in the Shakiso region of Guji. Grown by 30 smallholder farmers at an elevation of 2000-2150 meters, this coffee is organically produced. It features the Gibirinna 74110 and Serto 74112 varieties and is processed using the natural method. The flavor profile includes notes of boysenberry, gummy worms, and lilac. This coffee 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.
