This single-origin coffee is sourced from smallholder producers in the Waghi Valley of Papua New Guinea's Western Highlands. Grown at altitudes between 1400 and 1900 meters, the coffee consists of Arusha, Bourbon, and Typica varieties. It is processed using a washed method, where cherries are depulped and fermented for 24–48 hours. This light roast offers a velvety body with vibrant flavor notes of dark chocolate, ripe peach, and sugar berry, balancing richness with clarity.
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.
