This coffee is a regional select lot from the Embu region of Kenya. It is a blend of Batian, SL28, SL34, and Ruiru 11 varieties. The coffee is curated to highlight the influence of local soil and elevation on the flavor profile. It offers a bright and sweet cup with distinct tasting notes of tart apricot, bergamot, and blueberry sweetness.
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.
