PDX Roaster Kyle Larson shares with us his bighearted, Northwesterly mix. We’ve been lucky to have him working at Stumptown for over 8 years, working as a retail and wholesale trainer before taking post behind the Probat for the last five years. He likes to plays indoor soccer and writes, he says, “cheesy sci-fi stories that only my hard drive gets to read.” He contributes to the music blog 67 Days of Music and tries to cook dinner for his family every night. He’s also maybe one of the nicest humans around.
Our friends over at Tiga are hosting a group photo show put together by Jake Arcularius, featuring some of our lovely and talented staff, May Barruel (PDX West Side Curator), Marshall Scheider (PDX Production), and Dan Wilson (NYC Roaster). Don’t miss the back room either, where Mike Martin has photos from his grandfather’s collection.
SCAA 2013 Recap
Thanks to our producers and everyone who joined us this year at SCAA.
SCAA 2013 Recap
The annual SCAA exposition and symposium is this week in Boston and we’re thrilled to host these special cuppings with our green coffee buyers, Darrin and Adam, along with some of our finest producers. We’d love for you to join us.
Friday April 12,
The Thinking Cup North End, 236 Hanover St
Emilio Gamboa of Montes De Oro, Ricardo Perez of Helsar/Torres Villalobos, Francisco Mena and Juan Ramon Alvarado of Exclusive Coffees. Cupping new crop coffee from Montes de Oro and Villalobos.
This month the gallery Nationale (May Barruel, PDX West Side Curator) presents the tender and provoking show JKJKJK by represented artist Ty Ennis (PDX Assistant Production Manager). The exhibit was organized in collaboration with Prole Drift (Seattle, WA) where it was recently presented.
“I feel like I’m always skirting that line: Is this a problem or am I okay with this?” Ennis told me. “I don’t know.” The thing about porn for progressive urban types is that it can be mindlessly upsetting, or it can be liberating, and it can easily be both at the same time. Underlying the tenderness that’s in JKJKJK are two portraits, one of Ennis’s father and one of his grandfather… The portrait is a memorial for his grandfather, but also for Ennis’s early life, marking a time when it seemed like he passed a point of no return as a man. It’s art by someone far from where he started, figuring out where he is. - Jen Graves, The Stranger
Read Jen Graves’ full review here.
The opening reception is tomorrow, First Friday, April 5th from 6 – 9 pm.
The show runs through April 28.
Hello Spring. Portland Division barista babe Megan Adams brings us this super fun, life-affirming mix that makes you wanna twerk it. She is a self-proclaimed baby whisperer and makes lovely baubles at her Etsy jewelry site LoveMakes. She lives by the motto ”those who dance are only thought mad by those who cannot hear the music”. Sway me smooth, sway me now.
March 2013, Santa Barbara, Honduras
Adam McClellan, Green Coffee Buyer
I left San Pedro Sula invigorated by the great visit with Moises and Marysabel and excited for the next stop on this trip: a swing into Peña Blanca in Santa Barbara to check in with our friends at Beneficio San Vicente. While the harvest is just finishing up in Marcala, it was interesting to see it just beginning in Santa Barbara, due to the more tropical microclimate in the high altitude communities of Las Flores, El Cielito and El Cedral. This region is pretty unique in that it houses a lot of very small farms (1-2 hectares each, on average) in close proximity, yet the farmers have never formally organized into a co-op, but rather have individually chosen to focus on purely producing high quality coffee. The notoriety of countless Cup of Excellence top finishers from this area in recent years has helped to spur added interest in buying more land (now also more expensive) and continued the culture of quality that keeps prices and demand high for these scarce lots.
The efforts and work of Beneficio San Vicente remain fundamental to the ability of these smallholder farmers to participate in the global market and have direct relationships with roasters like Stumptown. While the mill, started by Don Fidel Paz Sabillon, has been around for some time exporting more volume oriented, conventional coffees, it has been the youthful, energized and entrepreneurial spirits of Benjamin, Arturo, and the rest of the new generation of the Paz family who have motivated the producers. They provided technical assistance for clean, sound processing techniques and encouraged planting of good quality varieties, such as Bourbon, Caturra, and Pacas. They also built the market bridge and fostered relationships with importers and roasters to create a needed commercial and logistical link.
Out of everything produced, we chose to purchase coffee from three top quality focused smallholder growers from two specific regions: Pompilio Ramos and David Muñoz from El Cielito, and Pedro Moreno from El Cedral. These producers sold all of their top notch lots exclusively to Stumptown. We spent a couple of days hiking around farms and seeing what is being planted and built up there. It was really positive. The views at the top overlooking Lake Yojoa are stunning. The cherry selection I observed after both days’ picking was nothing short of superb. One of our producers, Pompilio, in El Cielito community built solar dryer raised beds for this year’s harvest and added lovely ceramic tiles to his wet mill where he uses a motor operated depulper (powered by a motor the size of a small lawn mower or weed wacker). And David, from a neighboring farm, added to his raised bed infrastructure and purchased more land in order to plant additional coffee. After visits and tours of the sun drenched farms for a full day, we were thirsty and stopped in the local brew pub (D&D) for some really tasty homemade cerveza.
Next day at the cupping lab, the mill began to see lots of delivery from all kinds of farmers in the area, which is a cool energy to watch while cupping through some extremely delicious coffee. High prices in these parts go a long way, and it’s great to see that being reinvested in quality and good production. Positive results definitely showed in the early cupping we did at San Vicente. We are stoked to bring you these coffees this coming summer to showcase the best of what this special little region has to offer.