Kuma Coffee

In the fertile red soil skirting the slopes of Mount Kenya, the nearly 1,000 farmers of the Tekangu Cooperative Society grow their coffee under the shade of macadamia and avocado trees. These family farmers, who each grow only 150 coffee plants, are known for their focus on sustainable farming and for producing beans of exceptional quality. Kuma Coffee’s Mark Barany first fell in love with coffee while attending school in Kenya, so this special micro-lot is in particularly good hands. Heady aromatics lead into a sweet body of dates and spice. A sparkling acidity reminiscent of cola carries through the juicy finish.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

In the mountains surrounding Indonesia’s Lake Toba, the largest volcanic lake in the world, grow some of the best Sumatran beans we’ve seen in a while. These beans, skillfully roasted by Seattle’s Kuma Coffee, possess the distinctive body and character that comes from a unique Indonesian semi-washing process called “wet-hulling” or “Giling Basah.” Before washing and drying, the farmers let the beans age just a little bit within their hulls, infusing the beans with new layers of flavor. Tasting the coffee, you’ll find that sweet pepper & cherry aromas introduce juicy apricot acidity, deep sweetness, savory flavors of bell peppers and tomatoes, and a lingering black pepper finish.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.