Kuma Coffee
Washington
4.25(7)
Kuma is a small team roasting in Seattle, but our singular focus on quality coffee has made our brand become known nationwide. We taste hundreds of coffees across the world to find these special few to bring into our lineup. We purchase the majority of our coffees direct from origin and always in season, paying a premium to farmers well above commodity markets or fair trade. That matters because we are seeking out the best of the best, and the farmer’s hard work and commitment to growing superior coffee deserves it's just reward. To highlight that excellence, these deliciously complex coffees are roasted on our American made Loring Kestrel 35k. This state of the art roaster allows us to monitor and control every aspect of the roasting process, ensuring we produce sweet, clean and transparent coffees. It is also the most eco-friendly roasting machine on the market.
Show moreKuma Coffee is a coffee roaster from WA United States. We have 9 cataloged roasts with 7 total reviews with a score of 4.25.
| Name | Roast Level | Bean Source |
|---|---|---|
|
4.75(2) |
Medium | Honduras |
|
4.50(1) |
- | Guatemala |
|
4.25(2) |
Medium | Brazil |
|
3.50(2) |
Light | Ethiopia |
| Medium | Honduras | |
|
0(0) |
Medium | - |
|
0(0) |
Light Medium | Ethiopia |
| Medium | Peru |
Top Reviews(7)
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Theo Chan, Managing Editor1854 roasts rated, avg score of 4.31
5.00 - Average
4.50 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
Marvelous complex espresso for light/medium drinkers who don't mind a bit of tartness. Acidity is bright and complex with satsuma orange and blackberry notes. There's also a touch of nuttiness, spice, natural sweetness, and a syrupy aftertaste with a long linger. A definite winner for sipping espresso for me.Cupping Method:Doppio at Revival Cafe in Cambridge, MA (Alewife location)
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Victoria S-C830 roasts rated, avg score of 4.34
4.50 - Average
My latte made with this espresso was very good!
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.00 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Dark chocolate lead. Bright acidity mid-palate with like tamarind, and blackberry. Solid crema, good complexity. Linger is the 80% dark chocolate that is a little tart. A very good light-medium roast espresso.Cupping Method:Espresso at Revival Kitchen in Lexington, MA. Served with sparkling water.
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.00 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Complex espresso that has nice salty chocolate and blackberry notes. Perhaps some tamarind. Whether you like this espresso will depend on how much you like a persistent earthy overtone. It's present throughout the shot and dominates that finish.Cupping Method:Doppio at Revival, Cambridge Alewife
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
3.50 - Average
3.00 - Finish
4.00 - Flavor
4.00 - Acidity
3.50 - Balance
Kuma seems to be showing up a lot recently. I got 50g in a sample trade about 45 days off roast so good timing. I did this as both Chemex and v60. there's a lot here and it's a pretty interesting and complex roast. It's more fruit forward with more acidity than the other Ethiopians I've had this year. It has a bit of a Polaner's All-Fruit vibe. Also starts with a nice smooth honeyed mouthfeel. The back half falls apart a bit for me. It has a pretty strong grapefruit note. It's not one aspect but it's a touch too bitter and sour in the way that makes you want to add a spoonful of sugar to your buffet grapefruit. That's the aftertaste too.
It's ok overall and falls in the B/B- range for me.Cupping Method:Chemex and v60 runs
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