Buying quantitatively yummy coffee is important to us at Stone Creek Coffee. It is also important to understand every part of the supply chain and how we can impact both the quality of the coffee and financial stability for the producer. This is why we work Farm to Cup. We work directly with our exporting and producing partners at origin to source over 85% of our coffee in this way. We travel to origin, meet the farmers, see their farms and mills, and build lasting relationships. We work directly to pick and export our unique series of coffee. This is what we believe. It is Farm to Cup in motion.
NEVER STOP LEARNING
If you’re not growing, then you’re dying. If we stop learning, then we will stagnate while the rest of the coffee world passes us by. Stone Creek Coffee has a Q-Grader on its full-time staff: our founder, Eric Resch. Q-graders are required to pass a rigorous 5-day exam to earn their certification, including 22 sections on coffee related subjects, such as green grading, roast identification, coffee cupping, sensory skills, and sensory triangulation. We utilize our state-of-the-art cupping lab for sourcing and roast-profiling coffees. In addition, we use the most advanced coffee roasting software (Cropster) to develop the perfect roast for each green coffee we buy.
Learn more about our Farm to Cup program by taking a tour of our Factory HQ, listening to one of our podcasts, or sign up for our e-newsletter to stay up to date on the farms we’re partnering with to provide you with the goods.