Our Story
It’s that moment when your hand is warmed by the mug, you raise it to your nose, inhale deeply, and then take a sip.
That sip is the culmination of years of work, three-thousand-mile journeys, and passion. These are the steps we take to ensure that each sip is perfect.
While you are holding that cup of coffee, close your eyes. Open your mouth slightly. Breathe in deeply through your nose.
You’re smelling the most complex thing humans consume. When people talk about the flavors of coffee—notes of orange or hints of clove—it’s because those organic molecules are contained in the coffee bean. If a coffee reminds you of apple pie, it's because coffee shares some of the same components as food, like lactic and malic acid.
Inside that small bean are the same natural components that make flowers smell so lovely, the same ethers that let you know when a piece of fruit is ripe. Coffee has twice as much going on, molecularly speaking, as red wine.
When tasting coffee, try waiting for it to cool down a little—you’ll be able to taste (and smell) the most when it’s the same temperature as your body.
Flavor only matters in the context of you. What do you like? What does this scent remind you of? Are you looking for a full-bodied cowboy coffee, or a delicate, tea-like finish? Chocolate aromas, or hints of jasmine?
Don’t worry if you can’t describe it precisely, or have a different perception than someone else. Even when you can’t put it into words, you’ll know what you like.
You’ll experience the full flavors of the coffee bean, if and only, nothing has gone wrong during roasting.
We believe that the roasting process should be transparent and that it’s our responsibility to honor the hard work already invested in the coffee by roasting it to showcase its distinctive qualities.
Every roast cycle is like the arc of development in the belly of the roaster—each minute or experience is inextricably tied to the minute or experience before and after it. Our roasting team brings 121 collective years of roasting experience to work with them each day. It’s that depth of knowledge that allows them to welcome our longtime offerings back to the menu like greeting an old friend—warmly, with familiarity and a practiced eye for the nuanced ways the coffee may have changed from its last visit.
Roasting is one of the most delicate and critical parts of the chain of events leading to a good cup of coffee. We attempt to highlight what makes that particular variety or farm exciting, rather than imparting our own fingerprint. We're here to bring out the best in the coffee, and if we do our job correctly, no one should even be thinking about the roast when they drink it.
"Drinking coffee is a pleasure. Coffee drinking is fun, and it feels good, and underlying all our hard work is pride in cultivating pleasure."
—Jim Kelso,
Director of Quality Assurance
"Traveling the world to visit producers reminds us of the differences in every region, every farm, and our approach to sourcing and roasting aims to highlight and honor these distinctions. It’s humbling to be welcomed by producers with generosity and hospitality; this is also something we try to honor and reflect, in turn, to our customers."
—Shauna Alexander,
Vice President of Coffee and Sustainability
Since our beginnings, Stumptown has searched the world for the best coffee which grows in mountainous regions of the tropics—farms perched at high elevations with warm days, cool nights, and distinct rainy and dry seasons. Microclimates, soil composition, coffee cultivars, and post-harvest processing methods each contribute distinct dimensions to the cup.
Our coffee team travels regularly to these parts of the world, meeting directly with producer partners on their farms, at their mills, and in their cupping labs.
The effort is worth it. We’re not doing it the easy way by buying bulk, mid-quality beans anonymously from a trading house. Instead, we go right to the source of the best coffee. We hike through fields, stand among coffee drying decks, and sit down to share a meal and talk about the crop with producers we’ve met many times.
We understand that our coffee demands more work—hand-picking each cherry at ideal ripeness and processing it with great attention to detail –– and we routinely work with producer partners to pay a premium price for these efforts.
We're proud to have pioneered the Direct Trade model of sourcing green coffee. Since we started buying coffee directly from producers in 2003, the industry has changed dramatically and lots of other folks have adopted similar-sounding approaches. For clarity's sake, here's what we mean when we say Direct Trade.
Direct Trade is built on three principles: pay strong prices tied to quality; work with producers we know, so we have transparency into their side of the supply chain and they have transparency into ours; and maintain those relationships over many years, striving to build truly collaborative partnerships. These pillars support Stumptown's vision of what a coffee experience should be, and that vision permeates every level of our business.
Stumptown pays price incentives directly linked to a coffee's quality, which we determine based on the internationally accepted Q-Grading methodology––providing a framework and transparency to both parties.
Producing great coffee is expensive. We don’t take that for granted and we never expect to get great coffee on the cheap. We pay stable prices in multi-year partnerships, allowing everyone along the supply chain to focus on what’s important: producing, roasting, and serving some of the best coffees on the planet.
| PRODUCER | REGION | CONTINENT | PARTNERS SINCE |
|---|---|---|---|
| Suaza, Huila Department, Colombia | South America | 2007 |
We don’t call them farmers, we call them producers, giving credit to the fact that they are the production experts. They are the ones who make this coffee great. They are the ones who go the extra mile for quality.
Producers are the heart of what makes great coffee.
Their skills, expertise, and craftsmanship are the difference between mediocre coffee and coffee that is like nothing you’ve ever tasted. The coffee will never get any better in quality once it lands in our hands, after all. A good roaster works tirelessly to preserve that coffee’s inherent greatness.
The producers tend the coffee trees. They ensure the cherry is harvested at its ripest. They remove the outer fruit, leaving just the bean covered in a thin parchment. They rest the beans, let the beans develop into their full selves. Every producer does something slightly different—they may tend a small patch of coffee trees on the farm inherited by a grandmother, and she may oversee the cherry soaking in a big tank of water, fermenting at just the right rate.
The producer partners we work with live on four continents. They speak at least 30 different languages. Some use traditional methods that are centuries old; some work with new top-of-the-line equipment in pursuit of refining their processes.
It’s not the easy way. It’s not the fastest way. But it’s the right way, and it creates the best coffee possible.
There isn’t one kind of coffee, there’s a coffee family tree.
For centuries, humans have been cultivating, hybridizing, and perfecting it, and today there are hundreds of types or varieties.
The variety of coffee tree matters—or at least, it usually does. Just as different types of grapes yield different wines, the variety can have a profound impact on the finished cup.
There are hundreds of varieties, and we’ve chosen roughly a dozen that we find truly special. But here are the first ones you should know.
Sweet, complex, and delicate, Bourbon is the pinot noir of coffee. The plants are fragile and don’t produce as much cherry as some other varieties, but they’re worth the effort. A cup of Bourbon-type variety is lush and classic. It’s the coffee of coffee. It charms the snob and the rookie alike. And no, it has nothing to do with the delicious brown adult beverage, though we at Stumptown are big fans of that kind of bourbon, too
A direct descendant of the heirloom Ethiopian varietals, Typica was first propagated across Yemen and Java in the 1700s, eventually making its way across the Atlantic. By the 1800s, Typica could be found in several coffee growing regions of the Caribbean and Latin America. It’s still cultivated today and known for its exceptional cup quality. Many sought after varietals descend from Typica.
There, you can still find people performing traditional coffee ceremonies many times a day—one woman will prepare it for the circle of her friends and family who stand around her. She roasts it in a pan, grinds it, pours hot water over it, serves it in the predetermined social order.
The Dutch traders brought cuttings of the plants to Indonesia. French missionaries spread it throughout Africa and across the sea to the Americas. This complicated colonialist past brought coffee trees into cultivation in every hemisphere on four continents.
In 70 countries, you will find those trees and their cherries. You’ll find the producers who tend them, the pickers who select them, the processors who obsessively convert fruit to bean. You’ll find the roasters who delicately transform them, and the people who drink the coffee.
You’ll find the earliest riser in the backpacking crew that stokes the fire and sets the water on to boil. You’ll find the barista who pulls the first shot of the morning for the go-getter. You’ll find the group of 70-year-old men in the diner at 6 a.m., spending hours discussing the issues of the day over their bottomless cups.
Our primary job in sourcing is to let the coffees do the talking - as a direct reflection of the craft and innovation of the many dedicated producers we have partnered with over the past 25+ years. We are simply the curators, connecting these great coffees to our customers, so they can enjoy all the work and care in that final delicious cup."
Everything that came before—the shrubs, the farmer, the journey across the sea, the hybrids and the mutations—is for this moment. Because the only thing required for the smallest, quietest and most personal of coffee ceremonies are some good beans and a way to brew.
You’ll hold that mug possessively. You’ll inhale deeply. And then you drink.
