Freshly Roasted Coffee
We are excited to now offer freshly roasted, whole, medium roast coffee beans from the Stout Coffee House! Frank Stout, owner of Mt. Capra, opened Stout Coffee House in December 2022. The Mt. Capra office shares its historic downtown location with Stout Coffee House. If you are in Chehalis, stop by for a fresh cup!
If you can’t make it down to us, but you still want to experience the magic of the Stout Coffee House, you can enjoy their brew in the comfort of your own home with these freshly roasted coffee beans! The Arabica beans come from sustainable and ethical farms and co-ops in Guatemala, Brazil, Ethiopia, Colombia, and Costa Rica. Each batch is slightly different, as it contains a unique blend of different beans to produce a well-rounded, fruity roast.
This specialty blend is roasted in the Stout Coffee House in small batches. Joe has been roasting his own coffee for years, and, knowing it was too good not to be shared, Frank determined to make the delicious result available to our community! Now, even if you are a part of our community from across the country, you also have access to this delicious cuppa’ joe.
Our Roasting Technique
We use air roasting (vs. drum roasting) to produce a lovely medium roast. Air roasting allows you to taste more of the flavor profile and separates the chaff from the beans, making the coffee less bitter. A medium roast allows for more caffeine vs. a darker roast, ensuring your morning brew is a potent one!
The decaf is Swiss water processed.
Guatemala – Tikal profile from various regions (Huehuetenango, Antigua, Atitlan, etc.)
Cupping profile: Milk chocolate, red apple, caramel, clear lively acidity
Espresso profile: Dark chocolate, brown sugar, red apple, berry, lively acidity
Brazil – Porta Rossa profile from the Cerrado region
Cupping profile: Roasted peanut, honey, milk chocolate, heavy body, mild acidity
Espresso profile: Dark chocolate, nougat, syrup, heavy, very soft acidity
Ethiopia – Guji Coffee from the Guji Zone
Flavor: Marmalade fruit, white wine, and perfumed aromatics
Colombia – El Corazon profile from various regions
Cupping Profile: Cherry, grape, plum, chocolate, cane sugar, round acidity
Espresso Profile: Dark chocolate, cane sugar, cherry, plum, lively acidity
Costa Rica – Costa Rican Coffee from the Tarrazú region
Flavor: fruit, dark chocolate, black tea, cherry, apricot, lime, and cane sugar
Source of flavor profiles: atlascoffee.com