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We are rounding the final corner on our brand overhaul here at Ferris Coffee & Nut Co. It all started with re-imagining our logo and followed with packaging updates. The sleek, newly designed products now share a cohesive look and feel to them. Our internal team and design creatives at Rocket Science established bold brand guidelines and raised the standards for who we are. “Rocket Science did a phenomenal job navigating the needs and wants of our team, while simultaneously maturing our brand and building it to sell," Mark Van Tongeren, VP of Sales and Marketing, expressed. Our final push was the...

Juice, Smoothies, Coffee and Community with Jermale Eddie of Malamiah Juice Bar The Heart of Studio Park This interview is part of the Ferris Coffee and Nut Partner Series, where we take a deep dive into our partnerships and the local community, to highlight what makes these connections special. By Natalie Bronson   Ferris and Malamiah began their partnership several years ago. It has been exciting to see them grow. Now, at their new location, we caught up with the owner Jermale Eddie and talked about the new space, learned all about juices and smoothies, got some healthy tips, and found...

Bagels and Coffee with Chef Clark Frain of Terra Bagels  Chef Clark Frain brings what we love about Terra GR to a new bagel concept in Eastown. This interview is part of the Ferris Coffee and Nut Partner Series, where we take a deep dive into our partnerships and the local community, to highlight what makes these connections special. By Natalie Bronson   Ferris was thrilled for the opportunity to partner with Terra Bagels, a new bagel shop at 1413 Lake Drive SE in Eastown Grand Rapids. We learned a lot about what makes a good bagel and got some...

Expect nothing less than mind-blowing with La Lia. We aren’t overselling this truly unique coffee when we say that. This cutting-edge style of coffee processing with whole cinnamon sticks has created one of the most delicious and distinctive coffees we’ve ever tried! Costa Rican Coffee When our VP of Coffee Operations, Sam Mirto, was in Costa Rica cupping fresh beans from various producers, one particular coffee was snuck onto the table that had him questioning his entire process. From our previous blog about cupping, you know that the method of tasting, measuring, and scoring coffees is an intense undertaking.  “Why...