The Flavor Profile
Each component of this blend contributes to a bright, fresh profile with highlights of lemon citrus, radiant tea-rose, and a warming base sweetness of belgian chocolate.
EXCLUSIVE
BLEND
Wild Flower
$23.00
Lemon
Tea-Rose
Belgian Chocolate
As fresh as a spring frolic, this limited seasonal blend brings together coffees from Papua New Guinea Kuta Mill and Rwanda Huye Mountain to send your palate dancing among the flowers.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Lemon
Tea-Rose
Belgian Chocolate
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"Wild Flower is one of the most unique blends we've ever created at Stumptown. The interplay of flavors between these two wonderful coffees is so vibrant and dazzling. I can't think of a better way to step into Spring."
Green Coffee Quality Control Specialist
Choose Your Brew
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Chemex
- Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
- Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
- Bloom Pour 150g water, saturate all grounds, stir. Start timer.
- Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
- Fill to the Top At 1:45, pour to 700g total.
- Wait for it to Brew At 4:00, remove filter at ~20 oz.
- Serve and Enjoy Swirl the Chemex around a little and serve!
The Story
Wild Flower is a blend of coffees from Papua New Guinea Kuta Mill and Rwanda Huye Mountain. These coffees create an aromatic, sweet profile reminiscent of wildflowers you might find, wherever you may be in the world.
In the Waghi Valley of the Western Highlands of Papua New Guinea, Bryan and Pauline Leahy manage Kuta Mill. A network of 25 smallholder producers contribute to this lot. The Leahy’s commitment to quality has made them leaders in the PNG coffee industry. Both wet and dry mills operating with state-of-the-art equipment, but the human touch is not lost in the final hand sort done just before the coffee is moved for export. The Leahy family has deep roots in the Highlands, with Bryan’s father among the first to cultivate and export coffee out of Papua New Guinea. We are thrilled to showcase this coffee’s unique tea-like sweetness, dried fruit, and brown sugar finish.
Rwanda is known as ‘The Land of a Thousand Hills’ and the Huye District is no exception. Over 1,200 small-holder producers contribute to coffee coming out of Huye Mountain. David Rubanzangabo came to coffee through his studies in agronomy. He planted his own coffee trees and constructed a small washing station after years of working with local producers to develop Rwanda’s agricultural sector. Many producers David trained expressed an interest processing their coffee with him and Huye Mountain was born. Stumptown had the opportunity to collaborate with David on a couple of projects directly benefiting the producers contributing to Huye Mountain. The first was a seedling project, initiated in 2020, which provided over 1 million new coffee trees to 2,500 farmers. In 2024, Stumptown supported efforts toward organic certification by funding producer trainings in organic practices, procuring organic fertilizers, and continued evaluation of the process. The coffee from Huye Mountain offers notes of dried peach, dark chocolate, golden syrup.
