Stamp Act Coffee: July 2020

Stamp Act Coffee

Seattle, WA

If you’re a history buff, you’ll know that the Stamp Act was one of the taxes imposed on the American colonies that led to the American revolution from Great Britain… a revolution that included kicking tea to the curb (or into the harbor, as the case may be) and embracing coffee as our national drink of choice.

We at Stamp Act Coffee are encouraging you all to kick your old habits overboard and embrace coffee in a brand-new way. Founded by a Seattle local, Andrew Kent has spent time on all sides of the coffee industry: he grew up as a barista in Seattle, worked with coffee growers in Ethiopia, created a roasting company in Singapore, and lived for years in Australia working with the great crew at Five Senses Coffee.

Throughout Andrew’s travels the Stamp Act dream was simple: return to Seattle and introduce his overseas experience to the local coffee scene. We import our green coffee thoughtfully, using the relationships built across the world. We roast with a nod towards a lighter profile and with a focus to differentiate between filter and espresso. Our offerings are a range of delicate and vibrant single origins, along with seasonal blends that are meant to make you happy no matter how you take your coffee.

Milk Money Espresso

Working with coffees that are in season, we want our espresso to be as vibrant and tasty as possible. The Milk Money espresso blend is rich in complex character, cacao, with an intense and full body. Crafted for milk, in espresso or drip form.

Origin: Mixteca, Oaxaca Mexico & La Palmera, Cauca Inz Colombia

Producer: Mixteca community lot #1 & La Palmera community lot #2

Elevation: 1700 – 2200 masl

Process: Washed

Varietals: Pluma, Caturra, Typica

Tasting Notes: Complex character, cacao, intense & full bodied

Brewing Recipe

1:2 ratio

In: 18/ 19 grams

Out: 36/ 38 grams

Time: 25 – 30 seconds

Pressure: 9 bars

Temperature: 203

Pre-Infusion: 4 – 6 seconds

Finca El Arrollo – Huehuetenango, Guatemala

Darwin, a second generation producer manages this farm as well as contributing his time as a leader of the ADIRSEC cooperative. His passion for both quality and sustainability shines through in his product and he carefully manages shade trees on his farm for the benefit of the coffee as well as an erosion management technique. The farm is named for the ‘arrollo’ or stream that runs through it.