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Stumptown's cherished their friendship with husband and wife team Moisés Herrera and Marysabel Caballero since they first started buying their exquisite coffee back in 2004. Their operation in the renowned growing region of Marcala, Honduras is a collection of 35 distinct farms—one of which, Finca El Puente, produced the first lot of coffee Stumptown bought from them.
Moisés and Marysabel are continually working to improve the quality of their coffee and the efficiency of their operations while caring for their natural environment. In 2020, they even relocated their processing facilities in an effort to reduce water usage.
Tasting Notes: A lush, juicy cup combining sweet plum and golden raisin with an elegant floral finish.
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.