Alaska Airlines has partnered with Stumptown Coffee Roasters to introduce a custom coffee blend specifically crafted for the on-air service.
The medium-dark blend has a smooth and balanced flavour, reminiscent of local cultures and aromas. The blend has been specifically designed to have a creamer or oat milk added to it.
With a commitment to innovation and sustainability, Alaska Airlines was the first airline to implement an inflight recycling program, the first to eliminate plastic cups, straws and stir sticks on board, and the first to offer pre-ordered meals and snacks for guests. Stumptown is a Certified B Corporation, with locations in Portland, Los Angeles, New York, and Kyoto in Japan. The company has committed to sustainability in its cafes, breweries, and roasting facilities, and has plans to reduce energy, water consumption and achieve zero landfill-bound waste in manufacturing operations by 2025. This aligns with Alaska Airline’s goal to be carbon net zero by 2040.
Alaska Airlines CEO, Ben Minicucci, said that having flown millions of miles, fueled by countless cups of coffee, Stumptown stands out as a first-class brand.
"Like travel, coffee has a remarkable way of bringing people together. I can't wait for our guests and employees to enjoy a cup of Stumptown when they fly with us," said Minicucci.
The custom roast will be available exclusively on all Alaska Airlines flights, which will be fully implemented by the end of the year. The coffee will be served at private lounges at Portland Airport and JFK International Airport in New York.
More than 200 pots of coffee were brewed in the process of development for this project, with over 20 variables, including changes in grind, filter paper, and filter-pack dimensions. Multiple flight tests and blind customer surveys were conducted to ensure that the taste was within customer expectations. Flavours of the airlines’ existing inflight milk and snack products were also taken into consideration throughout development, ensuring that the flavour combination matched.
Stumptown president, Laura Szeliga, said that the focus of the partnership was not only to craft the special blend, but to make the inflight meal memorable for guests as well.
"We wanted a crowd pleaser – something that would delight folks who enjoy milder coffees and also speak to guests who enjoy medium-bodied roasts," said Szeliga.
