This coffee is a Kenya Embu AA lot (Lot 2) from the Embu region. It is a regional select in design, blending multiple Kenyan varieties to showcase regional flavor. Note the lot features a citrus-forward profile with ruby grapefruit and blood orange acidity balanced by caramel sweetness and a hint of cola. Varieties include Batian, SL28, SL34, and Ruiru 11.
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.
