It’s been a couple years since we’ve had this wonderful crop on our shelves. Coffees from the Herbazu Mill in the West Valley in Costa Rica are rich in history and flavor. “Herbazu” stands for Hermanos Barrantes Zuniga, which consists of four brothers and their sister (plus one brother-in-law). The siblings are third generation coffee farmers and together created the Herbazu micro mill in 2001. Their mission is to create the best coffee possible and to take the risks necessary to do so. The owner of the micro mill, Antonio “Toño” Barrantes, has dedicated his life to the farms and is known as...

One of the most frequently asked questions that we get at Ferris is “What is the strongest coffee you have?” There isn’t really a simple answer to this question, therefore let me give you an explanation of some stuff first… Written by Sam Mirto, VP of Coffee Operations When we talk about strength in our coffee, what we’re actually referring to is the Total Dissolved Solids that have been incorporated into the solution (coffee) as a result of brewing. This gets complicated so I won’t go too in depth, but suffice to say that an ideal TDS percentage is in the...

Written by Sam Mirto, Director of Coffee I feel like this is a topic I talk about all the time, but I don’t ever get tired of it. Coffee and beer end up in the same conversations on the reg, and for good reason. More and more these days, we’re seeing beer people in coffee bars, coffee people in breweries, coffee in beer, cold brew coffee that drinks like beer, skinny jeans, mug clubs, ironic mustaches, merch for days, collabs, bikes, those hats with the short brims, haircuts that are like shaved on the bottom and really long on top….Shoot,...