This coffee is a microlot from the Solís & Cordero Micromill in the Los Santos region of Costa Rica, grown at an altitude of 1650 meters. It is a Red Catuai variety processed using the natural method. The roast is light, resulting in a fruit-forward and syrupy-sweet profile. Tasting notes include mango, cherry, nectarine, oolong, cream, cacao, cranberry, and jasmine.
Stone Creek Coffee was founded in 1993 in Whitefish Bay (Greater Milwaukee) by Eric Resch, who opened the first community-focused café and built the brand around craft coffee and local engagement. They roast in small batches with a farm-to-cup ethic—emphasizing origin clarity, regular cupping, staff education and origin trips, and worker-forward governance (employee-ownership and B Corp certification in 2022)—aiming to highlight terroir and community impact rather than flashy roast tricks.
