Fernwood Coffee Company

• Fernwood Blend medium roast
  Our signature blend is designed to reflect our neighborhood; diverse, eclectic and inspiring. A mix of dark and light beans provides a balanced cup.
  Cupping notes: Sweet aroma, bright, milk chocolate, mellow aftertaste
  Origins: Central America, South America

• Strongback very dark roast
  The Strongback stonemasons of Fernwood start their day as the sun comes up. They asked us for a blend bold enough to kick-start the crew.
  Cupping notes: Striking bold aroma, rich body, earthy undertones, smoky caramel aftertaste.
  Origins: South America, Central America, Indonesia

• West Coast Trail dark roast
  Hikers of the West Coast Trail can feel a little safer knowing the wardens wake up to this bright, smooth blend every morning.
  Cupping notes: Cedar aroma, blackberry notes, bittersweet chocolate aftertaste.
  Origins: East Africa, Caribbean

• 1936 northern italian - medium roast
  Why 1936 you ask? Simple, it is in honor of the noble machine that roasts our coffee and has been burning since ’36. Long may you roast.
  Cupping notes: Bright, dark chocolate, rich body, thick amber crema.
  Origins: South America, Central America, East Africa

• Mile Zero dark roast
  All the flavor, zero buzz. This Swiss water processed coffee is roasted dark so you can enjoy a rich cup any time of day.
  Cupping notes: Cocoa aroma, sweet citrus flavors, smooth aftertaste.
  Origins: South America

Now, let’s talk about the coffee

The importers who source Fernwood Coffee Company beans work directly with coffee farmers to develop and import high quality certified organic product. Long term commitments and the continuing work and training of growers, provide the necessary foundation for the sustainability of the coffee projects. Increasing coffee quality and improving the quality of life for farmers, their families, communities, and the environment that surrounds them are the building blocks for Fernwood Coffee Company’s great coffee.

The Perfect Cup

Storage
Your beans have three enemies, moisture, heat and oxygen. So...dry, cool and airtight are the way to go. No freezers please.

Grinding
Grind fresh just before brewing. The faster the method of brewing, the finer the grind. i.e. espresso-very fine, French press-coarse.

Brewing
Water makes up 98.5% of your brew so choose wisely. Fresh, cold, filtered.

Experts believe that perfect flavor is achieved when a brew has 1.4 percent solids in solution. In case you brew in your kitchen rather than a chemistry lab, try this proportion of coffee to water:

2 heaping tablespoons per 250 ml (8 ounces) (This isn’t written in stone so brew for your taste and have fun experimenting.)

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