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The Torres siblings cultivate the rare Villalobos variety, first discovered and propagated by their grandfather Salvador Torres on their farm in Costa Rica in the 1950s. While most local farmers replaced their Villalobos trees over the years, the Torres family maintained it for its quality and unique profile.
The Torres Family processes their coffee at the Helsar de Zarcero micromill, located just up the hill from their farm. Helsar de Zarcero utilizes low-water processing equipment, and plants trees in a local biological reserve to offset their carbon footprint.
Tasting Notes: A sparkling cup with notes of crisp citrus and sweet melon.
Since their beginnings, Stumptown has searched the world for the best coffee out there. That coffee 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 can each contribute distinct dimensions to the cup.
The Stumptown coffee team spends about half the year in producing countries, meeting directly with their producer partners on their farms, at their mills, and in their cupping labs.
The effort is worth it. Stumptown is not doing it the easy way by buying bulk, mid-quality beans anonymously from a trading house. Instead, they go right to the source of the best coffee — that farm atop a hill in Ethiopia, for example. They hike through fields, stand among coffee drying decks, and sit down to share a meal and talk about the crop with producers they’ve met many times.
Stumptown routinely pay producers well in excess of what they could receive on the commodity market, but they understand that their coffee demands more work — hand-picking each cherry at ideal ripeness and processing it with great attention to detail.