Not having visited the Stumptown Annex in months, it was time for a visit and cupping.
Arriving early I passed the time sipping on a pour over of their El Salvador Kilimanjaro, a blend of Boubron and ESL28 varietals. In total it has three varietals, using three processing methods. The blend lead to a nice creamy milk-chocolate dryness, that when combined with the wild fruit notes hinted at raspberries. A very nice morning cup.
Since my last visit a few things have changed at Stumptown. They removed their pour-over stand in place of on-cup porceline pour-overs. The water tower is no longer their only hot water source, as a large hotplate now stands beside the pour-over station, keeping all the pitchers at the perfect temperature while they stand.
The highlight of the cupping was the Guatemala Finca El Injerto La Cima. This coffee was very well balanced, very flavorful while delicate enough to enjoy early in the morning. It is from a famer where Stumptown has a very long standing relationship, and goes through extensive sorting. The same group of farmers work with the crop from early in the year, through harvest, and processing, ensuring extensive dedication the whole way. Being a wet processed coffee, it is sorted multiple times during processing, but then several more times on the drying patio. Ensuring on ly the best make it to the roaster.