This coffee is a single-origin offering from the La Chosa farm, located in El Sauce, Santa Bárbara, Honduras, at an altitude of 1550 meters. Produced by Alex Caceres, this coffee is the SL28 variety and is processed using a washed method. It features a medium-light roast profile with distinct tasting notes of blackberry, golden raisin, and wildflower honey.
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.
