Meet the Maker of Stamp Act Coffee

Andrew Kent

How He Started It:

Andrew travelled through Ethiopia's coffee-growing regions meeting farmers and producers, worked for a roaster in Australia, and opened a roaster in Singapore. When he came back to Seattle, he knew he needed to bring his relationships, knowledge, and experience back to his hometown.

Growing up in Seattle, traveling the country and the world through coffee, and coming back to where it all started, he knew this could be something special. After eight years, some of them slightly tumultuous, Stamp Act has some truly amazing partners and a lot of dedicated, supportive customers.

People Are Always Surprised to Learn: 

Stamp Act's bags are filled, sealed, and wrapped by hand. A lot of the roasting and production processes are still analog and manual. This gives the team maximum control and gives them a sense of connectedness to the process and the end result.

It's Special Because:

It's fresh. Fresh roasted coffee is great, but fresh green coffee, before it's roasted, has a HUGE impact on overall flavor. Stamp Act uses all of the green coffee purchased within a year of harvest to ensure the best possible flavor possibilities.

What to Try Next:

Try one of Stamp Act's Single Origin coffees. Andrew has connections to many of the farmers and producers whose coffee Stamp Act purchases each year. They are so beautiful and unique, and the coffee, as well as the folks on the ground who tend, grow, and harvest this beautiful crop, deserve to be celebrated.

Anything Else to Know:

Specialty Coffee is graded on a 100-point scale, with Specialty grade being 80+. At Stamp Act, only 85+ coffees are purchased. This is part of how Andrew has built the brand and identity around choosing quality.

Find Them Here:

stampactcoffee.com