Reviews for Stumptown Coffee Roasters
A ready-to-drink black coffee, tested cold. Deeply sweet, caramel-toned. Dark caramel, vanilla bean, date, magnolia, fresh-cut oak. Richly sweet in structure with lively acidity; lightly velvety mouthfeel. Consolidates to dark caramel and vanilla bean in the finish. Milk gives this cold coffee a dessert-like quality.
Subtle, delicately sweet. Raw cashew, black peppercorn, lemon zest, dried peach, faint wisteria in aroma and cup. Mildly tart, juicy acidity; lightly syrupy mouthfeel. The round, resonant finish is redolent of peach and black peppercorn.
Delicately bright, richly sweet. Tangerine zest, rhododendron, caramel, almond in aroma and cup. Juicy, balanced acidity; soft, plush mouthfeel. The clean, resonant finish is sweet though gently drying in mouthfeel, carried by tangerine notes.
A pure, ready-to-drink bottled coffee tested over ice. A sweetly tart structure dominates quiet, layered flavors: lavender-like flowers, milk chocolate, orangy citrus. Richly tart, drying acidity; round, syrupy mouthfeel. Flavor consolidates with the addition of cold milk; the orange, lavender and chocolate notes mute but pleasingly survive.
Robust, strong-gestured coffee. Nut, citrus, fresh-cut fir and a deep, apricot-like sweetness in aroma and cup. The acidity is rich and complex though slightly astringent; the mouthfeel full though a little rough-textured. Rich finish with a salty-savory edge.
Impressive aroma: caramelly chocolate, almond, lemon, grape, a hint of flowers. Tartly rich acidity; fullish though rather rough mouthfeel. Aromatics persist but simplify a bit in the cup and finish.
Straightforward but very agreeable profile: Sweet cocoa and flower notes throughout, from a rather restrained aroma through balanced cup and rich, long finish. Sweet, acidity, solid body.
Deep, lush aroma: cherry, semi-sweet chocolate, flowers. In the cup smooth acidity, supple mouthfeel, sweet- and low-toned fruit and floral character suggesting semi-sweet chocolate, molasses, pipe tobacco. Simplifies a bit in the finish, particularly as the cup cools.
Spectacularly aromatic in both dry and infused aroma: candied lemon peel, bergamot, hints of jasmine. Medium bodied and sweet, with superb acidity and flavors that suggest both the mentholated citrus of a Yirgacheffe and the blueberry notes of a Harrar, but without a trace of ferment or earthiness. Perfumed perfection.
Huge body, luscious Belgian chocolate flavor with plenty of supporting acidity. Vanilla bean along with the chocolate in the finish. Roast is perfectly matched to the coffee.
Smoke, toast and a hint of flowers in the aroma. In the small cup medium-bodied and smooth in mouthfeel, balanced, rich, simple, with hints of cedar, dark chocolate and toast. Sweet finish. In milk lean-bodied but lush, dominated by a smoky semi-sweet chocolate.
Cherry notes dominate in the very sweet-toned, pungently acidy aroma. Relatively light-bodied in the cup, but sweetly and buoyantly acidy, with striking and complex aromatic notes: cherry, tea rose, Meyer Lemon, orange, honey. Honey in particular persists in the rich, sweet, though slightly astringent finish.
Flowers dominate in the lush, buttery, apple- and cherry-toned aroma. Gently and sweetly acidy in the cup, light-bodied, delicately rich, with more giddy floral notes, a sweet, orangy citrus, and an underlying roundly chocolaty fruit. Richly delicate finish.
Exquisitely delicate aroma suggests a fine Oolong tea, with extravagant floral notes but a distinct (and coffeeish) hint of chocolate. The chocolate strengthens in the cup, with a tartly sweet, lemon-toned acidity. The lemon-chocolate notes outlast a gentle astringency in the long, pleasing finish.
A crisp, malty fruit runs through the profile, suggesting a low key bouquet of possibilities: peach, cedar, chocolate, black currant, cherry. The finish is particularly impressive, rich, sweet, long, and nuanced with persistent berry and cherry tones.
Exceptional aroma: floral notes complicated by vanilla for co-cupper Rodger Owen and lemon and pineapple for Ken. In the cup brightly but sweetly acidy and delicately smooth in mouthfeel with a subtly balanced flavor that disappointed Rodger but excited Ken with its jasmine-like floral notes and (for Ken at least) a rich, chocolaty lemon.
Everything explodes near the top of the profile in this intensely fragrant coffee. The aroma is rich with floral, sweet lemon and lush chocolate notes. Exhilarating floral tones dominate the cup, but to simply call them floral understates their complexity: This is a whole symphonic garden of flowers. The body is light but the impression and mouthfeel delicate and buoyant. Only the very slightest astringency in the finish mars this exceptional coffee.
Deeply and opulently sweet, big-bodied, with a bracing, bitter edge of spice, herb and cedar. The cup reveals undercurrents of wine-toned fruit. The short finish is rich, the long leaves us with a slight astringent saltiness.
Sweet, low-toned, deep, to turn metaphorical, a quiet, smiling, radiant coffee. In the aroma caramel and peach-toned fruit. The peach notes carry into the cup, joined by exhilarating suggestions of flowers and a hint of chocolate. The chocolate turns more explicit in the fine, rich finish.
A delicately intense, sweetly acidy cup. In the aroma spicy and floral with milk chocolate undertones. Perfectly balanced and lyric in the cup, with floral notes and a sweet, high-toned temperate fruit, pear or cherry. The chocolate resurfaces in the long, gently astringent finish.
