Stone Creek Coffee

As we begin to roll out new podcast episodes in 2020, we're starting a series spotlighting Stone Creek Coffee team members, their stories, and the work they do to bring coffee from farms across the world to the cups of our guests and partners.

We are only the product of the people who work here. That can be a great thing, or it can be a bad thing. Drew & Eric take 30 minutes in this episode to talk about the work we're doing to put the right people, in the right role, at the right time.

Building a company full of people with diverse perspectives can prove tremendously valuable in improving the quality of your thinking if they share with factual justification and honesty.

We've been working hard to become better coffee roasters. After 25 years of experience, we know that can still get better. In this week's episode, Drew and Eric talk through the process we used to help us renovate and rejuvenate how we roast coffee.

In this episode we go for the trifecta as Drew and Eric talk about the third pillar that makes our company what it is. We are #CoffeeGeeks who #NeverStopLearning, but what we create is #RemarkableCare.

Expounding on the second of the Stone Creek Coffee company pillars, Drew and Eric talk about what the mantra "Never Stop Learning" means to our company. The mere acquisition of facts falls short of "learning" as we define it.

Drew and Eric explore the first of the pillars that make up our company identity as they discuss what it means to be a Stone Creek Coffee Geek.

We're excited to bring you a new version of our podcast. This round will be devoted to telling the story of the work that happens at Stone Creek Coffee every day. We're calling it: It Is What It Is.

The SCC crew is prepping for the 2017 Specialty Coffee Association Conference. This and other coffee events play different roles within the industry and for the consumer, so DP & CO give you the insider's perspective.

Fresh off the first trip of #FarmToCup2017, Drew and Christian take listeners through some of the difficulties of directly sourcing green coffee.