

Est. 2008

Standing Stone Coffee Company is a small-batch, craft coffee roaster and café in Huntingdon, Pennsylvania. Family-owned since 2008, it roasts direct-trade specialty coffee in-house for its Mifflin Street café and espresso bar, ships beans to customers online, and supplies more than 60 wholesale partners across central Pennsylvania.
Standing Stone Coffee Company is family-owned by Greg and Jessie Anderson. Greg grew up in a family of entrepreneurs and studied computer science at Juniata College in Huntingdon before spending several years in college-campus ministry, where he found a passion for connecting people and building community. Inspired by Ray Oldenburg's book "The Great Good Place," Greg and Jessie set out to build a gathering place for a college town that needed one. In 2007 they moved to Huntingdon, bought a run-down laundromat on Mifflin Street, and spent a year renovating it while keeping the laundromat running in back to serve the neighborhood. Standing Stone opened its doors on August 6, 2008 as a sit-in café with a food menu, house-roasted coffee, and an espresso bar. It launched its first community-development programs in 2010 and signed its first wholesale client the same year. Today it roasts for more than 60 wholesale partners across five-plus counties in central Pennsylvania and runs a mobile coffee cart it started in 2014. The company sources several coffees through direct-trade relationships, including Selva Negra in Nicaragua, Lenca Farms in Honduras, and Sriwijaya in Sumatra, and its work is guided by three values: Quality, Creativity, and Community Care.

The boost for that extra mile: notes of spices and fruit with a chocolatey smooth finish. Light-medium roast.
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Inspired by Juniata College. Complex aromatics of chocolate and fruit, a sparkling yet smooth taste and a balanced, lasting finish. Light-medium roast.
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Fazenda Recreio
Pulped Natural process
From Fazenda Recreio, a 100-year-old family farm run by fifth-generation producer Diogo Dias Texeira de Macedo, a seven-time Cup of Excellence placer. Light-medium.
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Blended to wake you up but not knock you over: highly aromatic with a mellow finish. Medium roast.
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Nariño
Fair Trade Organic lot from FUDAM, a 300-member association of organic growers around La Unión in Nariño. Medium-dark: cinnamon, dark chocolate, cedar.
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Mountain Water process
Mountain Water decaf, done at Descamex in Mexico. Medium roast: sugarcane, prickly pear, whole grain.
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As drip: chocolate and caramel aromatics, a sweet wine-like taste, walnut and aged bourbon finish. As espresso: heavy ruddy crema, German chocolate, dry raspberry wine.
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Idido, Yirgacheffe
From the Idido kebele in Yirgacheffe, grown on deep red-brown clay soils. Light roast: cinnamon, raspberry syrup, prosecco.
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Limu
Washed process
Organic, washed, from Tega & Tula Specialty Coffee Farm in the Limu zone at 1,830 to 1,890 m. Roasted light for the florals: orange blossom, shortbread, pecan.
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Marcala
Bird-Friendly certified, from Lenca Farms in Marcala, a fourth-generation family farm growing coffee since 1915. Light-medium: cinnamon bark, dried cherry, oat.
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Can we put our cafe in a cup? Warm, welcoming, vibrant, bright, a little edgy, and like a friend you have known your whole life. Medium roast.
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Kiambu
From Kiambu, Kenya's highest-producing region, grown in red volcanic upland soils. Dark roast: horchata, bergamot, cedar.
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1229 Mifflin St, Huntingdon, PA 16652, USA
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