Cupping yields two new single-origin Stumptown Office Coffee Offerings.
About a month ago, I (Adam) and our consultant Claudio went down to Red Hook to try out some of the new Stumptown offerings for the summer of 2012. I know the post is late, but our new website, (thanks Barrel for a great job!) has taken quite a bit off effort. I've got some pictures from the cupping as well as two new offerings for our Stumptown Office Coffee menu. Sadly the Ethiopian Yirgacheffee Adado has gone out of season, and we needed to find a new Stumptown Office Coffee African single-origin to replace it. While there were some big shoes to fill, I think we found something that fits the bill.
Cupping-at-Stumptown
Sadly the Ethiopian Yirgacheffee Adado has gone out of season, but we are happy to replace it with:
The Ethiopia Duromina (Direct Trade)
The Duromina comes from the Duromina Cooperative, located just west of Jimma. Made from heirloom varietal beans from relatively high elevations (1900-2200m), like many Africans it has bright acidity and a complex, but clean body. In terms of the taste, it is an incredibly complex cup that we think comes through best when prepared as a chemex. Regardless, we think that in Terms of a Stumptown Office Coffee, it makes a wonderful, if slightly less nuanced preparation on a Fetco. Look for notes of lemon, ginger, sweet hops and nectarine and an accent of jasmine. If you want more info on the farming, sourcing or processing of this particular coffee click on the link above to go directly to the Stumptown page.
Claudio-at-tasting
We have also added a new Latin to the lineup:
The Montes de Oro was actually a coffee we served on the Joyride Truck back in the day. We also carried it as part of the Stumptown Office Coffee lineup last year, so for those of you who were sad to see it go, rejoice in its return. Made from a mix of Bourbon, Catuai, Villasarchi and Caturra varietals, this coffee from four farms in the Tarrazu Valley. As is part of Stumptown Coffee model, the green bean sources have been working with these farmers on best practices in picking, and depulping. The cup has notes of honey and caramel sweetness that is tempered by cleat notes of cherry, milk chocolate, apple fig and vanilla. If you are looking to home-brew cold brew, this would be a good choice for a chocolatey and mild mannered cup.If you want more info on the farming, sourcing or processing of this particular coffee click on the link above.
Elizabeth-Casaus
So a big, if belated, thank you to the team at Stumptown. The cuppings are always fun and I think we got some phenomenal Stumptown Office Coffee offerings out of this particular cupping.
