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The Bruma Story
Some people go to Costa Rica and come back with memories and a magnet. Adem Cacaj and Aaron Ungar came back with a mission to save the fading arts of the coffee industry.
It was 2025. Somewhere between the lush, misty peaks of a Costa Rican coffee farm and the "best cup of coffee I’ve ever had." The lightbulb went off. We realized that while the world was busy drinking burnt, stale, mystery beans, the single-origin, ethically sourced beans weren't making it back to Kentucky.
With one inspired look at each other, the two of us decided:
"We’re bringing the mist (Bruma) home."
The Dynamic Duo
Adem Cacaj: The Chef
Adem doesn't just roast the coffee; he listens to and understands its beautiful language. With a passion for culinary arts, Adem is able to carefully curate the best roasts by implementing techniques that he has developed in his decade of kitchen experience. While most people see a green coffee seed, Adem sees an opportunity to showcase a unique flavor profile that embodies the origin. Operating out of his farm in Oldham County, he’s the one standing over the Aillio Bullet R2 roaster, ensuring that small batch isn't just a pitch... it’s a promise.
Aaron Ungar: The Logistics Wizard
Behind every great roast is a mountain of logistics, and Aaron is the one moving them. With a master's degree in finance and marketing, Aaron is in charge of day-to-day operations, digital storefront, and the financial integrity of the business. Aaron is the one on the phone sourcing the finest cherries, while ensuring the bills are paid and the community around it stays connected.
Why We Give a Crop
While the coffee industry has become saturated with quantity over quality, Bruma strives to steer the industry away from commodity fueling and towards the artistic craft a cup of coffee deserves to be. Resulting in a brew that doesn't just fuel your body, but your heart and mind as well
At Bruma Coffee, we’ve cut out the middleman to create a direct line from the farmer to the mug. We pay our farmers above market prices because, frankly, they’re the backbone of the coffee industry. We import their specialty beans to Kentucky and roast them exactly one day a week to ensure the freshest brew possible.
