NEW ARRIVALS
Panama Esmeralda Especial Mario San Jose Jar (Direct Trade) The Peterson family cultivates their legendary coffee at Hacienda Esmeralda. The rare Geisha was brought to Central America from Western Ethiopia several decades ago. Its low-yield and delicate nature make growing it well a tough task. Geisha graces us with delicate floral, sultry sweet and complex fruit flavors when grown properly, and the Peterson's have proven to be the world's most apt Geisha cultivators. The Petersons mechanically remove the fruit from their beans before drying on patios. Delicate jasmine, brown sugar and tea tree oil aromas precede flavors of raspberry and pineapple in this tea like cup.
Guatemala Finca El Injerto- Peaberry Jar (Direct Trade) For the first time, Arturo Aguirre and son Arturo Jr. separated out all of the Peaberry from their Finca El Injerto Bourbon. After placing in the top tier at Cup of Excellence for many years, the Aguirres opted to hold an invitation only auction for some of their coffees. We obtained all of the Bourbon Peaberry available. Not one step in the quality process is skipped beginning with cherry flotation and extended fermentation to soaking, drying and proper storage. Chocolate, cantaloupe and butterscotch meld gracefully with cherry cordial flavor notes heightened by clove aromatics in the cup.
Kenya Gaturiri (Direct Trade) Our Gaturiri lots demonstrate a commitment to quality cherry selection, processing and lot separation at the washing station. A few years ago, we initiated an incentive program to pay pickers more for picking A1 cherry, which designates the best selection. Our A1 cherries are depulped, then the beans are fermented and washed twice before being soaked and dried in two stages. A succulent mouth feel, ripe fruit and acidity make Gaturiri a complete and complex coffee. An alluring maple candy and kiwi aroma entices the palate to welcome flavor notes of passion fruit, pomegranate and pineapple in this juicy cup.
Guatemala Finca El Injerto- La Cima (Direct Trade) La Cima, cultivated in the Capadocia section of Finca El Injerto, is one of two Grand Cru micro lots prepared exclusively for Stumptown Coffee Roasters. Only the Bourbon varietal planted 25 years ago went into La Cima. For this lot, the Aguirre family sent their finest pickers to select the ripe coffee cherry at the height of the harvest season. After depulping, La Cima was fermented for 72 hours in immaculately clean fermentation tanks before being washed, soaked for 24 hours to increase fruit flavors and sun dried on patios. This astonishingly clean cup possesses flavors of orange, passion fruit, raspberry and peach pie.
Ethiopia Sota Sota is Stumptown's first offering from the far Western Ethiopian province of Illubabor, specifically the subregion of Buno Bedele. Only 143 small scale farmers make up the membership of Sota, each with an average of .25 acres. After bringing cherry down from the highlands, these coffee farmers mechanically process their coffee with demucilaging equipment, soak underwater overnight to increase complex fruit flavors and dry their coffee on raised beds until the coffee reaches a stable level. Sota presents a dense cup reminiscent of cola brimming with flavors of dark fruits and Satsuma orange accented by cinnamon and honey.
Ethiopia Yukro The treasure chest that is the Western Ethiopian region of Agaro, Gera (outside of Jimma) has yielded another brilliant gem for Stumptown. The 240 farmer members of the Yukro cooperative process their coffee cherry on a Penagos 500 demucilaging machine. After removing the fruit with friction and mechanical bristles, the coffee beans were soaked overnight to increase ripe fruit flavors. They were dried in the warm African sun until they hit the 11% moisture mark. A floral aroma reveals a sweet, clean cup with distinct notes of navel orange, peach, lemon, black cherry and raspberry bordered by the taste and texture of white tea.
