Your Cart: 0 Items

Source Trips

“If you love coffee, you have to watch this film. If you want to understand what makes coffee freaks so passionate about their brew, you have to watch this film. If you want to understand the global coffee economy, watch this film.” -Boston Globe Review, A Film About Coffee


Get 30% off the film with the code : STUMPTOWN.

Our Rwanda Huye Mountain coffee has just landed back on our menu this week, coinciding with the On Demand release of a beautiful film we’re very proud to be featured in called, coincidentally, A Film About Coffee. The film is an informative deep dive and a love letter to our favorite thing. Director Brandon Loper traveled the globe offering a peek behind the curtain of the specialty coffee industry, revealing how and why we go so very far and wide to source, process, roast, brew and drink it.AFAC_6AFAC_12AFAC_5AFAC_13

The specifics of the global coffee economy and the complexities of how we source coffee are often difficult to explain on the back of a bag card or in a source post. But here Loper and his team get it right: The filmmakers caught up with our green team traveling in Rwanda and filmed the coffee harvest and the Huye Mountain washing station, where coffee is grown in the surrounding mountain highlands.AFAC_7AFAC_4

The Huye Mountain company works towards economic, social and environmental sustainability, and with help from Stumptown premiums, they also reinvest in the community through social payments. A Film About Coffee shows the effect of one such payment – a water station which provides fresh water to the community and a flush supply of for washing coffee, too. Before this station was built, folks in the community had to walk two kilometers to collect fresh drinking water. This year’s social payment was a food security payment through a distribution of cows.AFAC_8AFAC_3

The film successfully and thoughtfully captures how many hands and hours of work go into that pristine bean before it ever even reaches the roastery, let alone your Americano.

If you love coffee, watch this movie.

Watch it here. For more information on Rwanda Huye Mountain, click here.


We have big love for Guatemala Finca El Injerto – perhaps made obvious by the fact that we have been partners with this six-time Cup of Excellence winning farm for 11 years. (The Cup of Excellence is a competition which brings top quality coffee and producers to the forefront of the global coffee community, and this farm is the cream of the crop.)

Finca El Injerto is tucked away in Huehuetenango at the top of the mountain in a deep, lush canyon looking out over Chiapas in the distance. It represents best in practice and is an incredible business model for “vertical integration” in coffee; in other words, they control everything, and they do it to the highest of standards. It’s also worth noting, that they opened a successful roastery and cafe in Guatemala City called El Injerto Cafe Coffeeshop that has produced a national barista champion.injerto-(8)pacamara-9

The Pacamara variety entered the broader coffee scene with fanfare in 2008 when Injerto placed 1st at Cup of Excellence with a mind boggling cupping score of 93.68, and a record auction price of $80.20/LB green. Of the last 9 COE auctions, Injerto placed 1st six times.

Three years ago, a hail storm swept through Huehuetenango and devastated half of the Aguirre’s Pacamara plants. These plants can take years to recover from such a thing. That year, Stumptown increased the price per pound we pay to Injerto to help compensate for the storm damage. Happily, this year, their production finally reached full volume.pacamara-4injerto-(1)

After three long years, we celebrate the return of Injerto’s Pacamara to our menu. This year, the Aguirre family sold this lot of Pacamara directly to Stumptown, rather than auctioning it all off on their private auction and we’re honored to serve it again.

Pacamara, a hybrid seed variety of the Pacas and Maragogype seed strains, retains the large size of Maragogype and presents an intricate, lush cup. Flavor wise, the Pacamara consistently displays intricate, transparent and nuanced flavors spanning from sweet to savory.

Guatemala Finca El Injerto Pacamara’s intensity of flavor, complexity and acidity would balance well with the rich and diverse flavors on a holiday table. It offers enough weight and body to act as a counterpoint to sweetness. And it tastes great with savory dishes, too. We hope you’ll enjoy this variety as much as we do.  Learn more about Guatemala Finca El Injerto Pacamara here.injerto

duromina (4)

Adam McClellan, Coffee Buyer

We talk a lot about quality around here. But what does that mean beyond the cupping table, brew bar, and espresso machine? Since we base our green coffee purchasing on the best of the best, we want repeatability and investment on the source side to get to that quality year after year, so what type of work and measurement is needed to get to that cup quality to have positive social impact and long term benefits?

For us, the combined work and investment of Ethiopia Duromina co-operative together with Technoserve, shows the clear path and model for this coffee quality/social/environmental benefit equation.

duromina-(5) duromina (16)

We are thrilled to be able to serve you this stunning coffee, now a standard part of our annual line up of incredible Ethiopia offerings, and to be investing even heavier in this great partnership as the new harvest begins in Ethiopia. This year’s Duromina continues to exhibit flavors of pineapple, green grape and candied citrus.  For us, it remains one of the most emblematic cups from Ethiopia to date.  Also, it’s in the running for our single origin espresso of the year. Enjoy.


fb_mixteca (1)Summer 2014, Oaxaca, Mexico
Adam McClellan, Coffee Buyer

I’m used to being awakened by cranky roosters and dogs barking at the crack of dawn when visiting the small coffee communities across rural Latin America. There was nothing unusual about those sounds on this particular crisp morning, but the peculiar noise that rustled me awake this time was different. Once I came to I could make out a muffled, echoing human voice projecting on a loud, crackling P.A. system – the morning news and announcements for the town. The news was mostly communicated in the local indigenous Mixteca dialect, but there was enough Spanish mixed in on one featured point that I could make out some of that message. The voice was announcing a reminder to the village: “Our coffee buyer is in town today, and he wants to meet with all of the local coffee farmers at 11 AM in the town square community center.” I distinctly remember thinking nervously, oh man, this could get interesting. This sure was shaping up to be an exciting day in the remote mountains of Oaxaca, Mexico.

After driving six hours or so over hot, dusty roads from Oaxaca city, we had arrived in the darkening evening just after sunset. It’s always fun to arrive to a place you’ve never seen in the evening. The excitement builds as the light of day reveals a new landscape. I rolled out of bed while the rest of the quiet, clean, organized town was still slowly waking up to their morning routines, and walked out to see an incredible sunrise and stunning view from the town which is high enough to look out over the rugged, morning mist-shrouded Sierra Madre Mountains, all the way to the Pacific Ocean in the distance.mixtera (8)pacamaramixtera (10)

I started the day with a hearty breakfast of fresh steak, eggs, tortillas, and salsa with tomatoes from Cecilio’s garden. Then spent the morning visiting several inspiring farms with thriving, pure, heirloom Bourbon and Typica plants. I walked to the farmer meeting which started right after the local youth brass band rehearsal finished. I wanted to bring a clear message to the assembled farmers: let’s start something special here together with Stumptown and La Sierra Mixteca, a newly formed small group of 100 or so focused hard-working small holder farmers eager to access a new market that rewards quality with top price premiums.

Still buzzing from the community discussion, we walked out of town to spend the afternoon under the hot sun checking out plant nurseries, worm composting stations, and more farms. We finally sat in the shade outside the breezy storage warehouse and polished off a few crates of Corona while sharing stories with several farmers. Sometimes it just all clicks, right place, right time.

I couldn’t be happier or more excited to present the fruits (well seeds, actually) of this pilot project in its first year. This soft, mild, pleasantly citric coffee with lingering chocolate sweetness, is best served at dawn.

Get more information on Mexico La Sierra Mixteca here.


Colombia Nariño Borderlands – A Closer Look

We casually talk about Direct Trade on a regular basis, probably since it embodies just about everything we do here at Stumptown Coffee Roasters. The one question folks ask that we’ve never really addressed is how does Direct Trade begin? Like so many things, the answer can be a bit complex since each country has nuances that affect the way we purchase coffee and each farm or washing station has unique goals, needs and challenges. And yet, each relationship rests on a few basic tenets: improving coffee quality, incentive based rewards to the farmer and transparency of the supply chain.

We’ve just embarked on a journey that marks what we hope are the first few steps for a long-lasting Direct Trade relationship and we want to share the experience. We’d like to introduce Colombia Nariño Borderlands. This is a cool opportunity to hop in and examine the relationship at the inception.borderlands-(2)


This year’s harvest is the first from the Nariño Borderlands Coffee Project, started by Catholic Relief Services. The project began in 2013 as a way to empower local farmers, encourage quality coffee cultivation and improve livelihoods in the Nariño Department based on new relationships built upon mutual commitment to quality. CRS plans to research the impact of Direct Trade on a farming community with empirical data collected over a period of years.borderlands-(3)borderlands-(5)

CRS invited six leading US roasters and importers to work with the project. The project has begun by providing the opportunity for buyers to pay premiums for high quality coffee. The price incentives will encourage community members to take the risk to focus on quality. The participating farmers will regularly complete extensive surveys on everything from schooling and occupation of family members, to healthcare access, diet and non-coffee crops cultivated – not to mention the very detailed questions about coffee cultivation. The project seeks hard numbers on the impact of Direct Trade and price premiums on the livelihood of farmers and the surrounding community.


The Nariño Borderlands project began by helping to establish a new farmer organization. In the next stage, the project will build the first farmer-managed washing station in Nariño. Over the next two years, they plan to install a second centralized washing station which will purchase and process cherry.

Historically, coffee from this area was sold as a bulked lot at a baseline price, which prevented any traceability to individual farmers or incentives for quality. This year, some of the more established farms in the area received premiums to begin establishing the correlation between quality and incentives. Next year, when the first washing station is built, we hope to see more participants in the wet mills. Cupping at the washing stations will encourage a greater understanding of cup quality. The project employs agronomists and technicians who will assist with education and other support in the field. They will design the washing stations and select the best spots to build them.borderlands-(7)


Currently, farmers deliver parchment for payment. Payment for cherry is inevitably cheaper than for parchment since the cherry still needs to be processed. One of the challenges of this project will be to communicate how much time, energy and resources the farmers will save by delivering cherry for sale, rather than processing the coffee themselves. They will then be able to invest their extra time, energy and resources into cultivating high quality coffee on their farms.

Like the beginning of any relationship, this is an exciting time. We all get to know each other. We know they have the materials and passion to grow and process great coffee. They know we have years of experience working with farmers and the determination and incentive to build a lasting relationship along with the ability to pay more for great coffee. We look forward to the outcome of this exciting project.