Stumptown Coffee is celebrating sweetness in all forms this Valentine’s Day. At the start of the month of February, Stumptown cafes nationwide each installed little Love Stations, each one featuring brightly colored paper hearts stocked with pens for guests to write little notes of love and compassion. The idea originated in 2025 at Stumptown’s Ace Hotel location in NYC, says communication manager Shireen Faridniya, created by a barista to help offer a positive note in times of divisiveness. “We always want to leave guests feeling better than they did when they walked through our doors,” she tells Sprudge, “and now we are watching as guests are able to do the very same for one another, even if anonymously.”
On a recent February morning I stopped in to the SW Washington Stumptown location in Portland to experience the station myself. I left a couple of notes, and checked out a few, too. The feeling was really special and loving; I’ve been to a lot of cafes and coffee experiences, and this one felt unique and meaningful.
To sweeten the deal this Valentine’s Day weekend, Stumptown is launching a very limited edition holiday drink, available for just two days: February 14th and 15th. It’s called the Raspberry Rose Mocha, and it’s a collaboration between Stumptown Area Leader (NY+LA) Dandy Anderson and Ace Hotel Cafe Manager Anna Keable. Using Woodblock Chocolate, a house-made rose syrup, and a dusting of raspberry garnish, the drink is a rich and delicious mocha moment best shared with someone you hold dear.
We spoke with Communications Manaager Shireen Faridniya to learn more.
What’s the espresso you’re using for the Raspberry Rose Mocha?
We are using our Hair Bender Espresso Blend. Hair Bender is our most complex espresso blend, featuring coffee from Central and South America, East Africa, and Indonesia. Its complexity yields a harmonious flavor profile of jasmine, orange, cherry, caramel, and dark chocolate.
Could you tell us a bit about the chocolate component used in the drink?
We use Woodblock Chocolate for all of our chocolate-based drinks, including this one! It is a vegan, bittersweet dark chocolate mix. This particular cocoa powder is from cocoa beans from Kakoa Kamili, a fermentary in the southwestern Tanzanian village of Mbingu.
How are the raspberry and rose flavors incorporated into the beverage?
We are using a house-made Rose Simple Syrup that is then combined with our house-made chocolate ganache and topped with a beautiful freeze-dried raspberry powder garnish.
Do you have a recommended milk pairing that balances best with the floral and fruit notes?
We default to oat milk in all of our beverages, but any milk a guest prefers will taste delightful.
What pastry would best complement the Raspberry Rose Mocha?
We recommend a classic croissant, from our regional partners Bread Lounge (LA), Pain D’Avignon (NYC), and Sparrow Bakery (PDX). You can’t go wrong with a buttery, flakey yet consistent croissant companion. If you want to kick it up a notch, bam, grab an almond croissant.
Since the station launched on Feb 1st, have there been any memorable reactions or notes that the staff have noticed?
The response has been very positive! All of our cafes already have full jars, and our baristas are enjoying the activation. We are always the most proud when we can bring ideas that have come from the barista team to life.
For our readers who aren’t local to a cafe, could you share an “at home” recipe or the general build ratios so they can try to recreate the Raspberry Rose Mocha in their own kitchens?
Combine a touch of rose water to a 1:1 ratio of white sugar and hot water, add to your favorite homemade chocolate ganache and muddle a handful of raspberries if you don’t have access to freeze-dried raspberries locally.
Thank you.
On The Menu is an original feature series on Sprudge curated by Zachary Carlsen, and presented by DONA Teas & Tisanes. Read more On The Menu features here.
