Each month we work with a different coffee roaster to make sure that the first coffee of your weekend brunch is the best coffee you’ve had all week. In fact, we go to great lengths to choose a bean to be served exclusively at brunch, where we brew the coffee via v60 pour-over—a slow and precise method of brewing that extracts the flavors and aromas of the beans like no other.
Then, we have the kitchen invent a delicious pastry that perfectly suits the brew, and even the bar offers an homage: a coffee cocktail with that month’s bean as base spirit. To top it all off, we gave this elaborate tribute to one lil’ ol’ bean a long, fancy name: Trenchermen Roaster’s Series! It’s a surround-sound coffee experience that’s impossible to find at any other brunch in town.
This month, we’re proud to be featuring Stumptown Coffee Roasters!
You’ve likely heard about Stumptown Coffee Roasters before today. Their awesome product hit the West Coast in 1999, when they opened their first cafe in Portland, Oregon. This was a coffee company with legs, and their beans were being buzzed about by coffee aficionados all over the country pretty soon after.
Stumptown continuously visits coffee farmers throughout the world to search out those high quality beans. Their direct trade program aids in developing fair and lasting — and mutually beneficial — partnerships between Stumptown and its suppliers. As if their beans weren’t mind-blowing enough, they debuted their bottled cold brew in 2011 and changed the face of drinking-coffee-on-the-beach forever.
For our Roaster’s Series collaboration, we chose their Bolivia Buenavista bean. Here are the beany technicals, for us coffee nerds:
Location: 15*39’53”S x 67*31’59”W
Elevation: 1400-1830 Meters
Varietal: Caturra, Catuai, Typica and San Bernardo
Flavors: Bittersweet chocolate counterweights lime in this soft, creamy cup with notes of plum and toffee.
“We selected day lots from the Buenavista mill and paid premiums according to quality. The lots consist of coffees from the Bolinda and Illimani regions. The farms that contributed produced the coffee on small plots of land between 2 to 15 hectares. The mill reduced the mechanical drying temperature for a more delicate and controlled drying process.”
And, because we know you’d never forget that we mentioned a coffee cocktail or a pastry pairing, here you go:
Cafe de Olla: Stumptown Cold Brew, Aged Rum, Cinnamon, Plloncillo Syrup.
Pithivier: puff pastry filled with stewed sour cherries and an almond cream. A riff on the traditional French King Cake, traditionally eaten during lent.
Brunch is served Saturdays and Sundays, beginning at 10am. Stay tuned for our very awesome April Roaster’s Series!