Um­ble Cof­fee Com­pany brings fresh cof­fee to Starkville

Starkville Daily News - - FRONT PAGE - BY MARY RUMORE life@starkvilledai­lynews.com

Dr. Ken­neth Thomas, a urol­o­gist at Thomas Urol­ogy Clinic in Starkville, has found a new pas­sion in life — bring­ing freshly roasted cof­fee to the com­mu­nity — through his new busi­ness Um­ble Cof­fee Com­pany.

Thomas said Um­ble Cof­fee Com­pany is an on­line, sub­scrip­tion-based cof­fee com­pany, pri­mar­ily fo­cused on pro­vid­ing in­di­vid­u­als and busi­nesses with fresh cof­fee.

“The gro­cery store is the right place for a lot of things, but for cof­fee it’s re­ally not, be­cause a lot of the cof­fee that you get isn’t fresh,” Thomas said. “A lot of it has best by dates three or even six weeks from the roast date. For cof­fee you should re­ally be drink­ing it three weeks from when it was roasted to get the ben­e­fits of it.”

Thomas said the ben­e­fits in­clude not only a bet­ter qual­ity taste, but health ben­e­fits in­clud­ing an­tiox­i­dants and anti-in­flam­ma­tory prop­er­ties.

“Black cof­fee has more an­tiox­i­dants than a cup of red wine or a cup of green tea,” he said. “A lot of peo­ple don’t know that cof­fee is su­per high in anti-in­flam­ma­tory and an­tiox­i­dants. The fresher it is, the bet­ter. That’s why an on­line sub­scrip­tion that comes to you in the mail is a great way to get some good qual­ity cof­fee and op­ti­mize on the health as­pects of it.”

Thomas was able to use the skills he learned dur­ing his time as a chem­i­cal en­gi­neer­ing un­der­grad at Miss­sis­sippi State Uni­ver­sity to learn about the roast­ing process for his cof­fee, which he roasts him­self.

Um­ble Cof­fee Com­pany of­fers four dif­fer­ent va­ri­eties of cof­fee: No­ble 8 Break­fast Blend, Roaster’s Crow House Blend, Wolf’s French Roast and Druthers De­caf.

Cus­tomers can sign up on­line at um­ble­cof­fee. com, se­lect the cof­fee and grind and then set up the fre­quency of de­liv­ery. De­liv­ery is free and it can be cancelled at any time. Fre­quency and type of cof­fee can also be changed at any time.

Thomas said Um­ble Cof­fee Com­pany cof­fee is also avail­able at 929 Cof­fe­house and Cen­tral Sta­tion Grill dur­ing brunch.

“I have a heart for Starkville and our com­mu­nity, so any­body or any­where I can get it to, I’d love to,” Thomas said.

Thomas, who said he was al­ways a cof­fee lover, said he was first in­spired to be­gin roast­ing his own cof­fee after try­ing freshly-roasted cof­fee for the first time and want­ing to learn more.

“I never knew what a fresh cup of cof­fee, a re­cently-roasted, spe­cialty-grade cup of cof­fee could taste like,” he said. “It tastes a mil­lion times dif­fer­ent than the more com­mon cof­fee that we get. It was like a light bulb mo­ment for me. I had it and I could never go back.”

Thomas said he was also in­spired by his mother, who was di­ag­nosed with pan­cre­atic can­cer last May, which she passed away from sev­eral months later.

“The anti-in­flam­mi­to­ries and an­tiox­i­dants don’t cure can­cer by any means, but it is a health­ier move for low­er­ing risks for can­cer among other means,” he said.

Thomas was also able to sell his mother Faye Thomas his first bag of cof­fee for only $1, which he said is some­thing that will al­ways be spe­cial to him.

(Sub­mit­ted photo)

Dr. Ken­neth Thomas sold his first bag of Um­ble Cof­fee Com­pany cof­fee to his mother Faye Thomas for $1.

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