At the Borboya washing station in the Yirgacheffe region of Ethiopia, local farmers sell their prized heirloom coffee beans to be hand-sorted, processed, and prepared for export. Nearly 700 smallholder farmers from throughout the region contributed to this month’s selection from Kuma Coffee. While Ethiopian coffees are often dominated by fruity and floral flavors, this particular one has a slightly bigger body that stands up to the strong and sweet flavors - it's an absolute joy to drink!
This is our third time featuring Kuma Coffee and big developments are transpiring for this small roaster. As you sip this, Kuma is moving into a new roasting facility, complete with a new state of the art Loring roaster. Many would take this occasion to expand their business by opening a cafe, but that's just not Kuma's style. Instead, they've decided to remain focused on the powerful relationships they've built with their customers and producers. It's that focus that prompted Kuma to partner with Mugaga Farmers Cooperative in Kenya. The coop is directed by Peter Macharia, comprised of five-member factories and is known for its high-quality coffees. This particular Kenyan presents warm, comforting aromas of vanilla and caramel with complex blackcurrant and spice flavors, the perfect fall brew.
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.
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.