Hair Bender Coffee
Our 12oz best organic Blend, with a sweet flavor profile.
Product Proof Points
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Audited Working Conditions
Evidenced
Our Product
The best coffee
We know that excellent coffee, that is coffee where every stage of its production from growing to brewing is respected, is a sensory delight. We are the champions of flavoursome and pleasurable coffee.
The simplest answer is that it is special coffee. But special compared to what? It is special as compared to the everyday standard. For too long coffee in France has been an afterthought, something that is considered a fixed product with a fixed flavour.
Product Journey
See the journey of your product
Product Journey
See the journey of your product
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1. Harvesting
Microclimates, soil composition, coffee cultivars, and post-harvest processing methods can each contribute distinct dimensions to the cup.
Huila, Colombia 05/10/2021More detailsMade by
408 Producers30 co-operativesMade by
We don't call them farmers, we call them producers.
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2. Transfering
Trucks transfer the harvest to the location where the manufacturing will begin.
Huila, Colombia 05/10/2021Transported by
NM Transportation -
3. Manufacturing
Our producers live on four continents. They speak at least 30 different languages. Some use traditional methods that are centuries old
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Audited Working Conditions
Verified -
Reducing Water Use
Evidenced
Portland, United States 25/10/2021More detailsMade by
200 Producers30 co-operativesMade for
Stumptown Coffee
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4. Transfering
Boats transfer the product to the owner.
Antoquia, Colombia 12/10/2021More detailsThe effort is worth it. We’re not doing it the easy way by buying bulk, mid-quality beans anonymously from a trading house. Instead, we go right to the source of the best coffee—that farm atop a hill in Ethiopia, for example.
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5. Current Owner
Stumptown Coffee
Portland, United States 02/11/2021
About us
This is our secret to creating the best coffee in town.
Since our beginnings, Stumptown has searched the world for the best coffee out there. That coffee grows in mountainous regions of the tropics—farms perched at high elevations with warm days, cool nights, and distinct rainy and dry seasons.
Microclimates, soil composition, coffee cultivars, and post-harvest processing methods can each contribute distinct dimensions to the cup.
The effort is worth it. We’re not doing it the easy way by buying bulk, mid-quality beans anonymously from a trading house. Instead, we go right to the source of the best coffee—that farm atop a hill in Ethiopia, for example.
We hike through fields, stand among coffee drying decks, and sit down to share a meal and talk about the crop with producers we’ve met many times. We routinely pay producers well in excess of what they could receive on the commodity market, but we understand that our coffee demands more work—hand-picking each cherry at ideal ripeness and processing it with great attention to detail.
