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July 2011


This month, Stumptown Coffee Roasters, is proud to partner with specialty e-tailer, Gilt City.

Gilt City| New York, is currently offering a special that includes Breakfast at Untitled at the Whitney, a ‘From Seed to Cup’ demo led by the Stumptown training team, and a private tour of ‘Lyonel Feininger: At the Edge of the World’ exhibition at the Whitney.

To view the offer, click here.
For more info about Gilt City, click here.

While spending time recently with our sourcing partners in Kigali, Rwanda, I shared a bag of our Costa Rica Marvin Robles and explained his operation: front yard beneficio. They became excited and said that they knew a man with a similar operation. The Rwandese Marvin Robles.

Shortly after writing about this event, I had the chance to visit this enigmatic man and his mill, which he’s named Huye Mountain Coffee, in South Butare. David Rubanzangabo was the head agronomist of SPREAD before turning his attention to building his own mill. The SPREAD project helped improve farm production and harvesting in the area. They also built and managed washing stations and cupping labs. While the rest of Rwanda, and most of Africa, centrally processes their cherry (farmers bring and sell their cherry to a washing station) David built his own mill to process his cherry himself. He even built his own depulper in the style of a McKinnon (a disc depulper with agitated density separation after depulping).

Delivery on bicycle by hired pickers is common in Rwanda, with the load strapped to the bicycle wherever it fits. It feels good knowing that many of the bicycles were made possible by the efforts of Stumptown in conjunction with Bikes to Rwanda. The bags of coffee cherry are immediately unloaded and spread on the ground for sorting, ensuring only the ripest cherries are processed.

 

Much of the beauty of David’s coffee is derived from the intelligence of his processing method. From the depulper, the pergamino passes through a concrete channel which simultaneously washes the coffee and provides an opportunity for further separation. David uses this separation to remove floating pergamino which can include some under ripe coffee and coffee that has been infected with the potato defect. Since the potato defect can ruin even the most elegant coffees, any attempt to remove as many infected beans as possible is critical.

His typical process is 12 hours fermentation, followed by a wash and then soaked for 15 hours. The coffee is pre-dried under lots of shade while bad parchment is removed. This is a crucial step, as the integrity of the parchment is critical to the proper drying and quality, and a slow initial drying in shade improves this. Also, this provides yet another chance to remove the potato defect since it appears more easily while moist and in shade.

David is fortunate to have a sister, Rachel, who roasts and cups for him. Rachel previously cupped with SPREAD and was even partly trained by our own Duane Sorenson, as well as other international cuppers. Rachel checks the quality of the lots coming off the drying tables and can relay her results back to David and the mill which encourages continual improvements to the quality based on the cup characteristics and quality. Aleco has known Rachel for years, and is stoked to have her helping out David, as we know that we can rely on David’s quality to be nothing short of awesome.

We cupped with Rachel, and also pulled some fresh parchment samples from the warehouse to cup in Kigali. The results were promising. Most of the samples were creamy, displayed lots of brown sugar, dark fruits like black cherry and even some floral finishes that evoked lavender. Aleco wasted no time reaching an agreement with David and both parties are very excited about the relationship.

It will be some time before we see fresh coffee from Rwanda, including David’s. But despite the small crop in Rwanda this year, so far the results are looking very positive for Stumptown and our producers in Rwanda.

RETRIBUTION: An Opus of Animal Vengeance

These critters we share Earth with have finally thrown up their wings, paws and flippers and declared “Enough is Enough!” This is a collection of work depicting creatures caught in the act of animal vengeance against mankind’s destruction, be it innocent or not, of the natural world. They are taking back nature in full force, via winsomely dark and farcical methods.

Amy Ruppel is an artist and illustrator, born and raised in the Kettle Moraine woods of Wisconsin near the Mammoth Ice Age Center. She grew up drawing plants and comics, digging up fossils and telling jokes to her deer and raccoon pals that wandered into her woodland forts. Her love for nature and science (and especially birds) led her to an art and illustration career, and to the Pacific Northwest. She has since worked with Target, Converse, HP, Whole Foods, Burton Snowboards, Friends of Trees and many other fun companies, and has showcased her artwork around the globe. Amy is a member of the We-Are-Familia art collective in Brooklyn, NY, where she has discovered that people really enjoy portraiture paintings of pigeons.

Reception Wednesday, July 27th 2011 4pm-6pm

4525 SE Division Street
Portland, Oregon

From the NY Times By Andrew Adam Newman Published: July 5, 2011

“Stumptown Coffee Roasters, meanwhile, recently began bottling cold-brewed coffee in squat 10.5-ounce amber bottles, which it calls Stubbies. The bottles are sold for $3.50 in the company’s coffee shops both in Portland, Ore., where the company is based, and in New York.

Matt Lounsbury, director of operations for Stumptown, said the company decided to bottle iced coffee because sales by the cup in stores had “been on the upswing for the better part of five years.”

Like the Stubbies, iced coffee served in Stumptown cafes is made from a cold-brewed concentrate because brewing over ice can make the coffee bitter, said Mr. Lounsbury, who added that the cold-brew method yielded a “strong yet sweet, almost tealike cup of coffee.”

Read The Entire Article >

ANDREW MORGAN
SPREZZATURA

July 6th – August 2nd, 2011
Opening reception First Thursday July 7th, 6pm – 8pm

A direct and personal relationship to subject matter was championed by Edouard Manet when he said “conciseness in art is a necessity and a grace….”. In Sprezzatura, a new series of paintings, Andrew Morgan picks up Manet’s call for intimacy with everyday subjects. Here, inadvertent still-lifes of detritus in the studio, exterior views from windows, images from books, and interiors of living spaces result in paintings rigorous in their observation, minimal and austere in color palette, and varied in texture. One could read them as tone poems to everyday life.

Andrew Morgan was born in 1982 in Sacramento, California. He studied at Southern Oregon University. He lives and works in Beaverton, Oregon.

Image: Watershed, 2011, Oil on Panel, 37” x 30”