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June 2011

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WES LANG A HEAD FULL OF DEAD
On view June 15 – July 5, 2011

Opening reception and release party for the limited edition set of mugs by Wes Lang, June 16th, 6pm – 9pm

Stumptown Coffee Roasters
128 SW Third Avenue, Portland, OR
503-295-6144

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Summer is in its early stages here in the Pacific Northwest. For those of us in the lab, that means a slow shift away from lot construction (this is when we cup multiple lots from a single source and select only the best). We turn now to focus on some amazing micro lots and smaller offerings that are slowly making their way to us. Some of these coffees are seeing their way into the United States for the first time in history.

Here in the lab, Ethiopia has always brought us some of the most complex and desirable characteristics. The Duromina and Nano Challa are the very definition of heirloom. Before this year these coffees had never been washed and had traditionally been lost in bulk regional blends. We are privileged to be the first to carry these coffees. And these are just the first; more are coming that we’ll tell you about as they arrive. Fresh blueberry, creme brûlée, and champagne grape are just a few of the complex flavors that find themselves integrated seamlessly in these exceptionally balanced and elegant coffees. They are truly an incredible pleasure to cup, and unlike anything I have ever tasted.

More coffee from our friend Luis Pedro Zelaya in Guatemala has landed and is on its way here. These coffees jumped off our cupping table this week.  Antigua Buenavista with its flavors of meyer lemon, toasted almond, and bittersweet cocoa in the finish is sure to be a lovely offering. A personal favorite of mine, Guatemala Antigua Semillero, is back and better than ever. This coffee is a Tekisic varietal, a relative of the heirloom Bourbon varietal that is known for its incredible balance and clarity. This cup is no different. Honeysuckle, caramel, fresh butter, and peach are dominant in the Semillero this year.

And if that isn’t exciting enough, the new Kenyan offerings are due to land in our warehouse any day now for our evaluation.  We look forward to more Grand Cru this summer from our friends at Ngunguru and Gaturiri. It’s shaping up to be an amazing summer!

-AK

June 8, 2011 -

“At a time when it’s difficult to find the financing to grow, run and operate a quality driven and sustainable business, I am pleased to announce that Stumptown has found an investor to help us offer opportunities and take care of our employees, farmers and customers like we’ve never been able to do before. I have been lucky enough to find an investor that will enable me to continue to run Stumptown and focus on the coffee.

While Oregon’s economy struggles and the unemployment rate is staying high, we’re looking forward to employing more talented and creative people to help us grow and stay focused on the highest quality coffee and the service we are known for. After all, the success of Stumptown comes from the awesome individuals we have and the strength of our team.

Stumptown will continue to be about the coffee and the relationships we have – with our employees, our farmers, our customers and all the folks looking for the finest coffees available. Aleco, our head coffee buyer, now has more resources to find and work with the absolute best coffee farms and farmers in the world. We’re excited to continue to roast and prepare the finest coffees, support the neighborhoods where we do business and the countries where we purchase our coffees from.

A huge thanks to all our amazing staff for working hard every day and making sure that our coffee is perfect every time. We’re also excited and proud to continue to work closely with some of the finest restaurants, coffee bars and specialty grocers around.”

- Duane

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cre · na · tion (noun) : the state of being or becoming shrunken with a notched or indented edge; the process animal cells undergo following hypertonic immersion

A hypertonic cell environment has a higher concentration of solutes, and proportionately less water, or solvent, than does the animal cell. Immersed in such a condition, the cell will naturally seek equilibrium through osmosis, letting water flow out through its walls and allowing surrounding solutes to flow in. If too much water is lost, the solution will cause the cell to shrink smooth, driving the smooth cell walls to distort. The cell, developing a scalloped surface, proceeds to function, but with difficulty.

This imagery evolved from direct observational sketching of natural objects. The practice slowly became an osmotic one, by which I allowed my sensory response to the object, and my straying thoughts, inform my visual response to it. My tools and media further mitigated my intention and hand. The painting surface and pictorial space provide an environment that interacts significantly with the markmaking. Wayward brushstrokes, irregular pencil notches, and ink bleeds reflect this attempt to engage with metaphor through media. Beginning as deformities or embellishments, they build an amalgamation of body and machine, a figure engaged in articulating and carrying out a task – a means of engaging with its environment.

These figures populate a world that edges toward definition, yet turns from dictation. Matter and intention populate, or solute, the environments in which we find ourselves. They present stimuli that challenge us to negotiate our responses. Inflexibility can lead to thirst and distortion. These images represent a drive to persistently discern a path through life that is adaptable, supported by an everyday osmosis.

Opening Reception Friday, June 3rd 4-6pm.


Reposted From The New York Times, Article By OLIVER STRAND June 2, 2011, 2:22 pm

“It looks like a big year for Stumptown Coffee Roasters. The Portland, Ore., company, known for getting some of the finest coffee in the world and serving it with rock ‘n’ roll flair, plans to open two coffee bars in Brooklyn, add a bottling facility to its roaster in Red Hook for its cold-brewed coffee and, Duane Sorenson, Stumptown’s founder, says the company will try to open roasters in Chicago and San Francisco.” Continue reading article >