Duane Sorenson of Stumptown Talks Past and Future Roasts

Writer (and hamburger fan) Josh Ozersky talks to Stumptown founder Duane Sorenson about the third wave of coffee and Portland's--particularly vis a vis Stumptown's--place therein. From their roastery in Brooklyn to Portland's Manhattan takeover courtesy the Roman & Williams-designed Ace Hotel (which has its own Stumptown cafe and Breslin restaurant, of which, bonus blind item, which local food writer said it was a cross between Clyde Common and TGI Fridays?), it seems that Stumptown is poised to lead the small-batch change, the transformation from, as Ozersky says, "the idea of coffee from a staple commodity, like corn or sugar, to something closer to wine, with seasons and terroir and varietals as different as Burgundy chardonnay and Austrian riesling." Point of all this is that the revolution's been coming for a while, Portland's behind it, and if Ozersky's right, pretty soon it'll consistently be dudes with beards who we'll be thanking for our morning cup of Kenya Gatomboya.
·Stumptown Coffee vs. Starbucks [Time]
·Stumptown Coffee Roasters [Official Site]