The Roasting Methodology

Where Precision Botany Meets
Kinetic Sensory Design.

Founded in Bushwick, Brooklyn, KURA exists to prove that specialty coffee should not be masked by dark roasts or bitter caramelization. We profile every micro-lot to express its singular geographic genetic signature.

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Direct High-Altitude Terroir Sourcing

We do not buy from commodity auctions. We contract directly with independent producers farming above 1,800 MASL in volcanic microclimates. At these altitudes, cold mountain nights slow cherry maturation, concentrating complex sugars and delicate floral aromatics.

Transparency Metric: Paid an average of $4.85/lb Free On Board (FOB) across all 2026 lots—representing 285% of standard commercial market rates.
Yirgacheffe Mountain Basin Motion Clip: Hand Harvest
Brooklyn Roastery Loring S35 Motion Clip: First Crack Dynamics
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Loring Single-Pass Convection Roasting

Traditional drum roasters burn bean surfaces with conductive heat contact. We roast exclusively on a Loring single-pass closed-loop system using 100% recirculating convective thermal air. The result is pure, radiant heat with zero smokiness or char.

Roast Curve Telemetry: Every batch logs Rate-of-Rise (RoR) data points every 200 milliseconds to guarantee batch-to-batch consistency within ±0.4°C.
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Nitrogen-Flushed Botanical Sealing

Freshly roasted coffee loses 60% of its aromatics within 72 hours if exposed to atmospheric oxygen. Within 90 seconds of completing roast cooling, our beans are packaged in multi-barrier recyclable pouches with a 99.8% nitrogen flush, suspending aging until opened in your kitchen.

Degassing Valve: Custom one-way valve allows internal CO₂ egress while preventing external oxygen intrusion.
Bushwick Packaging Studio Motion Clip: Nitrogen Sealing