This limited blend features a combination of Nicaraguan and Ethiopian coffees. The Nicaraguan component, sourced from Finca El Pastoral in Jinotega, provides a foundation of creamy body, milk chocolate, and nougat. The Ethiopian component, consisting of heirloom varieties from Girma Sentayehu in Yirgacheffe, adds delicate stone fruit sweetness. This medium-roasted, balanced coffee is processed using the washed method and is suitable for various brewing styles.
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.
