Blog

  Ever since I started running Kuma I wanted our packaging to be as straightforward as possible, represent the coffee inside it, be hardworking and well crafted, not flashy or districting. This is the latest iteration of that goal.We used to hand stamp all our bags, it was so much hard work. Some loved it, some thought it looked janky. We figured what does the package matter when the coffee inside was so high quality? Some quality focused cafes around the country agreed, putting cup quality first, tasting our coffees blind and many times finding they outscored nationally recognized brands....

We had tickets to fly down to Santa Barbara mill in Honduras this past April, as we have for the last several years. We go down to cup through the harvest, strengthen our relationship with San Vicente Mill owner/operator Benjamin Paz, and reconnect with the farmers whose crops we purchase year after year. Then the pandemic happened, which not only affected our travel plans, but also showed widespread impact on all the coffee farmers, mill owners and trade routes. So instead of visiting farms, San Vicente sent us all the samples to taste and we did our purchasing the old...

In case you haven't checked out the sourcing page on our website, we wanted to share with you how Kuma sources Kenyan Coffee! Kenyan coffees were one of the first things Kuma became known for in the early days of the company, just a tiny Seattle roastery putting out some exceptional Kenyan lots that nobody around had tasted anything like. They have since become one of our core coffees in our lineup. We bring them in to the states vacuum packed and boxed, preserved for maximum longevity, and thus we are able to offer them year round.  Mark Barany, the...