The Flavor Profile
A cup with warm flavors of chocolate and candied citrus to get you through those colder, crisper days.
HOLIDAY EXCLUSIVE
Evergreen
$23.00
Candied Citrus
Chocolate
Evergreen is a special seasonal blend featuring coffees from some of our finest producer partnerships with flavors that are sure to call up the ‘ol winter spirit.
It’s only around for a limited time, so grab a bag and play keepsies, or get merry and send some to your loved ones. It’s already dressed for the occasion, so wrapping paper is totally optional.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Candied Citrus
Chocolate
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"A cup with warm flavors of chocolate and candied citrus to get you through those colder, crisper days."
Green Coffee Quality Control
Choose Your Brew
Drip Coffee
- Grind your beans to medium coarseness (similar to table salt).
- Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
- Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
French Press
- Warm up the press by rinsing it with very hot water.
- Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
- Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
- Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
- Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
- Press At 4:00, you are ready to press. Firmly push the press all the way down.
- Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Espresso
- Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
- Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
- Serve and Enjoy! Cheers.
The Story
Two Stumptown favorites compose this year’s Evergreen blend: Honduras Finca El Puente, and Ethiopia Suke Quto.
We’ve been purchasing coffee from Moisés Herrera and Marysabel Caballero since 2004, which means they’re amongst our earliest Direct Trade partners. Their operation in the renowned growing region of Marcala, Honduras is a collection of 35 distinct farms.
Stumptown has been purchasing organic coffee from Suke Quto since 2010. Managed by Tesfaye Bekele, who started the Suke Quto in the Odo Shakisso woreda of Guji. Set on gentle slopes between mountains and highland plateaus near the village of Kumure in the Guji Zone, Suke Quto’s farmland has diverse shade trees and volcanic, loamy soil rich with nutrients.
