Stumptown Coffee Roasters

Located beside the Aalto Lounge, our Belmont location is beautiful and spacious. Our Belmont store opened in the Spring of 2001 and has since become a cornerstone of the neighborhood. Hang around Stumptown long enough, and you’ll soon see what we’re all about. You might get a sense of it sitting in one of our cafes watching the barista dial in an espresso dose while having a conversation about stoner metal with one of our regulars. Or maybe you’re hanging out at the new headquarters in industrial Southeast Portland, observing the crux of the operation in full swing. There you might see Jim Kelso, our head of quality control, looking dapper, sampling this season’s Costa Rican day lots, talking cupping scores with head roaster Steve Kirbach, still in his cycling cap. Walk across the airy space, which once housed a timber processing facility, and you’ll find Jonathan Sielaff in the training lab, bedecked in a dark denim Italian apron, experimenting with new brew methods and equipment, leading a barista polishing session, helping to perfect the consummate swirl when steaming milk. Walk past the long tables of the break room, most likely heavy with Voodoo donuts, as an Amtrak train passes out the window and spy the production crew, blaring 70’s funk music, weighing, bagging and tagging, working towards their post-shift beer. Either way, you’d see that not much has changed since we opened our first cafe and roastery on Southeast Division in November of 1999. At Stumptown Coffee Roasters coffee is king—but it’s still our relationships that really keep us going. Stumptown was started with the goal of doing things differently, with a vision that’s always been a little left-of-center, and with the focus squarely on quality. We source the best coffees in the world and strive to maintain transparent, quality-based relationships with our farmers along the way. From plant to portafilter, we pay homage to these folks through our own fervent attention to detail at every step, quality control in our cupping labs, meticulous roasting profiles and extensive barista education.