Stumptown Cold Brew is everything you know and love about Stumptown Coffee. They use high quality, hand sorted, meticulously roasted coffee to craft the Cold Brew. The same formula they’ve brewed by hand in their cafes for years is now bottled and ready consume at Leroy’s. One of three restaurants in San Diego, and the only restaurant in Coronado to carry Stumptown’s Cold Brew Coffee, Leroy’s is serving up this refreshing java straight to your table just in time for the hot days of summer.
What exactly is cold brewed coffee? “Cold brew”, also known as “cold press” or “toddy coffee,” is brewed without heat over a long duration. Stumptown crafts their well-loved version by steeping freshly roasted coffee in room temperature water for over 12 hours, and using a double filtration process to procure the end result: a complex, smooth and sweet, full-bodied brew with bright juiciness, low acidity and a long chocolate finish.
Try Stumptown Cold Brew straight out of the bottle, over ice, or with a splash of cream at Leroy’s today!
About Stumptown:
In November of 1999, Duane Sorenson opened Stumptown Coffee Roasters on Southeast Division, the name a nod to this beloved city’s historic logging legacy. In between roasting, traveling to source and pulling shots of espresso, Duane began delivering coffee to wholesale customers out of his Ford Pinto wagonthe first Stumptown “Delivery” vehicle. He quickly became known for his inexhaustible passion for exceptional coffee, and what became a concept of sourcing, roasting and brewing that would change the coffee industry completely. Sorenson’s plan was a bold one: find the best beans in the worldscouring the planet if need bepay a living wage to the farmers who harvest them, and raise the level of discourse and expectations that surround a cup of coffee.
Over the next several years of traveling on the ground for six months out of the year to coffee farms around the world, Stumptown began to develop relationships with coffee producers that evolved into their Direct Trade programimproving coffee quality through their relationships at origin, and in turn, offering incentive based rewards to the farmer, with complete financial transparency of the supply chain along the way. This concept has allowed Stumptown to not only source the best coffee grown in the world, but to also make financial and incrementally sustainable improvements in the growing communities. Pretty simple concept: offer the best prices and expect the best quality in return. It’s worked pretty well so far.
They’ve since opened four cafes and an Annex in Portland, two cafes and a roastery in Seattle, and in 2009 heeded the call on the East Coast, opening a New York roastery in Red Hook and cafe in Manhattan. Plans for a new roastery and espresso bar in California are well underway.
In 2011, bottled cold brew hit the shelves in their cafes and by the following summer, cold brew bottles were tucked into backpacks for camping trips and surfing expeditions along both coasts (not to mention music festivals like Coachella, SXSW, Austin City Limits and Lollapalooza). In August of 2012, Stumptown unveiled a new 37,000 square foot headquarters and roastery on the Portland waterfront.
“About Stumptown” (2014). Retrieved June 24, 2014, from http:// http://stumptowncoffee.com/