Posted in Origin Stories

  1. 2019 Rwandan Coffees

    This month, two amazing Rwandan coffees will be coming to our shops and online store and we truly cannot wait to share them with you. While they both come from Rwanda, each coffee is unique in it’s flavor and brings with it stories that are special to our team here at Ferris. 

    The first coffee is a fan favorite that we’re bringing back for it’s 3rd year! Rwanda Bushoki came to us when our Director of Coffee, Sam, made a trip to Rwanda in 2016. He cupped an assortment of coffees at the Rwanda Trading Company facility in the town of Kigali, but Bushoki stood out as his favorite coffee on the table. 

    Rwanda Trading Company Cupping Lab

    Bushoki is grown in the Rulindo region, a mountainous growing area in Rwanda.This washed coffee is a beautiful example of what Rwandan coffees... continue reading →

  2. Origin Story- Ethiopia

    Small Washing Station in Yirgacheffe 

    Sam, our Director of Coffee, recently made his way to southern Ethiopia to explore the Gedeo coffee-growing region. This process wasn’t easy—four days air time, five days on the ground, and approximately 30 driving hours—but it was worth it. Along his way, Sam was able to check out a few new farms, strengthen existing relationships, and experience the birthplace of coffee.

    Anytime you travel you have to expect some sort of jet lag, but what Sam didn’t realize is that not only was he 8 hours ahead of his normal time zone but he had, in fact, traveled back in time to March of 2010! An interesting thing about Ethiopia is that, while we in the US use the Gregorian calendar, they use the Coptic calendar which is about 7 to 8 years behind ours.

    After wrapping his mind... continue reading →

  3. New Coffee Offerings

    Sam Mirto, our Director of Coffee has been traveling and meeting with various coffee producers to plan some really great offerings for the coming year. You may recognize some names from last year alongside a few that are brand new. However, with the new crop, even the coffees we know and love may have changed in tasting notes, tiers, scoring, and more. Keep your eyes peeled for these offerings and our new packaging coming soon!

    COSTA RICAAll available now in-store and online Montañas del DiamanteTier 1This coffee comes from a single farm called Gamboa which lies in the Dota Valley micro-region of Tarrazú. A white honey process combined with solar drying technology is used to produce a coffee that has a honey-nut sweetness and grape-like acidity. Sam selected this coffee for our tier 1 Costa Rica offering and it has... continue reading →

  4. New Coffee - Kenya Kiangoi Peaberry

    We’re really excited to share a glimpse of the behind the scenes for how we’ve been creating the new coffee identities you’ve seen floating around! Storytelling helps to connect so many aspects of what we do here at Ferris. It’s really driven by our people and the experiences behind the scenes. For example, as Sam Mirto travels to search for some of the world’s best coffee offerings, his stories help to influence the way we approach the coffee he brings home. From the nuances of the processing methods, to the unique characteristics of the region itself, Sam’s stories guide the way we present our coffees to you!

    In line with telling stories, we’re really excited to introduce our new Kenya Kiangoi Peaberry to you all. Below, Sam explains a little of what influenced his decision to bring this specific... continue reading →

  5. Origin Trip - California

    At the end of February, myself and two other members of the Ferris team went on a trip to California to touch base with our almond and walnut suppliers. Our mission was to become better acquainted with the growing and processing methods of both of these tree nuts. In just two days we toured three almond processing facilities, two walnut shelling/processing facilities, an almond orchard and a walnut orchard. It was a busy two days!

    When we arrived in California, the last of the almonds were blooming. We watched the petal fall as we listened to the loud buzzing bees, brought in for the bloom to ensure successful cross-pollination. Their hives were evenly spaced between trees. After maturing, harvesting, drying, hulling and shelling, the raw whole almond kernels travel to a facility where they go through numerous checks to separate... continue reading →