This coffee was freshly roasted in Michigan on April 2nd, 2020
Ferris Coffee & Nut Company has been roasting since 1924
Pick your 2-pack – choose any flavors from the offerings below
Each bag is 12oz
Colombia French Roast (Dark)
For those who like it dark, this French Roast offers a chewy body, accented by rich flavor notes of dark chocolate caramels, oak cask, and mild, tropical acidity.
Kent Club Blend (Light)
This Ferris classic was originally roasted for the local country club. It was so popular that we decided to make it available to all our customers and it has since become an all-time favorite. This blend of Central and South American coffees yields a nutty, chocolate flavor with balanced acidity and a round body.
West Coast Blend (Medium)
A crowd favorite, this blend consists of 70% Brazil Cerrado and 30% Costa Rica Montañas del Diamante. This coffee has notes of roasted nuts and chocolate with a heavy body. The idea behind this blend was to provide a coffee that can appeal to many different palates. Notes of chocolate and nut are some of the most common taste descriptors for coffee, so we wanted to make sure those were well represented, while also having some mild acidity to keep the coffee interesting.
West Side Blend (Medium)
Grand Rapids, Michigan has a lot of historical significance for Ferris we have lived on the West Side of the city for almost a century. This hometown hero offers beans from Central America, Indonesia, and Africa roasted to give a balanced acidity and a nutty, chocolate flavor, with berry undertones. It’s a comforting blend that tastes like home.
As a coffee roaster, I’m not sure I’d consider 6 week old coffee, fresh roasted. It’s likely better than anything you’d find in the store, but whole bean coffee starts to go stale after a week and ground coffee within 24 hours. IMO.
@capnjb@greggwithtwogs
I learned it as a rule of 14s:
Green (unroasted coffee) keeps well for 14 months (unless you’re George Howell and freeze your greens, then it’s years!),
once roasted it’s 14 days of peak flavor,
once the beans are ground it’s 14 minutes.
Emphasis is the word ‘peak’.
It’s not about being stale, as in, terrible or bad for you. We 're just aiming for the utmost peak flavor experience. I liken it to bread. There’s differing degrees of freshness/softness that the mass-produced stuff touts… but absolutely nothing compares with just-baked from a small batch baker. Does it mean that even the small-batch bread is terrible the next day, or that some fancy brand at Whole Foods is trash? Of course not, but no one will dare say it’s the same as the just-baked experience either (aroma, texture, warmth, etc).
So, when you see folks being persnickety about degrees of freshness, roast quality, bean origin, yadda yadda… It’s just in the pursuit of the very best coffee experience, which doesn’t mean the rest is terrible, just… not the same.
And I always add to these discussions that a HUGE part of how much we enjoy a dish or drink is the environment we are in when we have it. The right when, where, who with, etc can make a sock-brewed cup of Folgers pleasantly memorable.
P.S.- I’ve had great results with freezing roasted beans. Imperative that you vac seal them though. They also have to reach room temp before breaking the vacuum else condensation will mess them up.
@greggwithtwogs@jester747 I’d say that’s fair. I doubt there is much of a difference between 1 or 2 weeks. I’ve got a Behmor roaster that does a pound of beans at a time so I typically roast about once a week and share probably more than I grind. I’d have no problems with two week old beans. In fact I’d have no problems with 4 week old beans, but I’d prefer them fresh. I’ve got the tools to make my coffee the way I like it so I’m content with that As long as my wife never asks how much the roaster was, life is good!
I’ll never tell someone how to enjoy their coffee. Heh. The funniest thing is when I share coffee with someone, they almost always ask how to prepare it. It’s coffee for f’s sake. Just make like you make coffee and don’t ration it. Enjoy it fresh!
It’s entirely possible that the vacuum sealed packages will extend the freshness but I’m just going off my own experience. The beans will vent gas for (I’m guessing here) 24 hours or so after being roasted so I’d be curious as to how long after the process they are sealed. I agree that keeping them air tight will keep them fresher, longer (it’s what I do, although not vacuum sealed) but the duration of that? I’m not sure. Again, just my opinion. There are also those that swear by keeping coffee in the freezer. Something I’d never do. I’m not a coffee snob and if you find a coffee you like and a way you like to prepare it, please keep on keeping on I’ve got no reason to try to change your mind Enjoy what you like! I’ve just found that freshly roasted coffee is my cup of tea. How’s that for a bad analogy?
Specs
Colombia French Roast (Dark)
For those who like it dark, this French Roast offers a chewy body, accented by rich flavor notes of dark chocolate caramels, oak cask, and mild, tropical acidity.
Kent Club Blend (Light)
This Ferris classic was originally roasted for the local country club. It was so popular that we decided to make it available to all our customers and it has since become an all-time favorite. This blend of Central and South American coffees yields a nutty, chocolate flavor with balanced acidity and a round body.
West Coast Blend (Medium)
A crowd favorite, this blend consists of 70% Brazil Cerrado and 30% Costa Rica Montañas del Diamante. This coffee has notes of roasted nuts and chocolate with a heavy body. The idea behind this blend was to provide a coffee that can appeal to many different palates. Notes of chocolate and nut are some of the most common taste descriptors for coffee, so we wanted to make sure those were well represented, while also having some mild acidity to keep the coffee interesting.
West Side Blend (Medium)
Grand Rapids, Michigan has a lot of historical significance for Ferris we have lived on the West Side of the city for almost a century. This hometown hero offers beans from Central America, Indonesia, and Africa roasted to give a balanced acidity and a nutty, chocolate flavor, with berry undertones. It’s a comforting blend that tastes like home.
What’s in the Box?
Price Comparison
¯\_(ツ)_/¯
Warranty
90 days
Estimated Delivery
Monday, July 13th - Thursday, July 16th
It’s pretty good coffee
Bueller?
April 2nd is too old
Unless you don’t care then don’t mind me
@Cerridwyn thanks…didn’t see the date
mr pippa likes peet’s…should i try this?
As a coffee roaster, I’m not sure I’d consider 6 week old coffee, fresh roasted. It’s likely better than anything you’d find in the store, but whole bean coffee starts to go stale after a week and ground coffee within 24 hours. IMO.
@capnjb Even when vacuum-packed? Honest question…I figure a low oxygen environment would help prevent the staleness…
@capnjb @greggwithtwogs
I learned it as a rule of 14s:
Green (unroasted coffee) keeps well for 14 months (unless you’re George Howell and freeze your greens, then it’s years!),
once roasted it’s 14 days of peak flavor,
once the beans are ground it’s 14 minutes.
Emphasis is the word ‘peak’.
It’s not about being stale, as in, terrible or bad for you. We 're just aiming for the utmost peak flavor experience. I liken it to bread. There’s differing degrees of freshness/softness that the mass-produced stuff touts… but absolutely nothing compares with just-baked from a small batch baker. Does it mean that even the small-batch bread is terrible the next day, or that some fancy brand at Whole Foods is trash? Of course not, but no one will dare say it’s the same as the just-baked experience either (aroma, texture, warmth, etc).
So, when you see folks being persnickety about degrees of freshness, roast quality, bean origin, yadda yadda… It’s just in the pursuit of the very best coffee experience, which doesn’t mean the rest is terrible, just… not the same.
And I always add to these discussions that a HUGE part of how much we enjoy a dish or drink is the environment we are in when we have it. The right when, where, who with, etc can make a sock-brewed cup of Folgers pleasantly memorable.
P.S.- I’ve had great results with freezing roasted beans. Imperative that you vac seal them though. They also have to reach room temp before breaking the vacuum else condensation will mess them up.
HTH!
@greggwithtwogs @jester747 I’d say that’s fair. I doubt there is much of a difference between 1 or 2 weeks. I’ve got a Behmor roaster that does a pound of beans at a time so I typically roast about once a week and share probably more than I grind. I’d have no problems with two week old beans. In fact I’d have no problems with 4 week old beans, but I’d prefer them fresh. I’ve got the tools to make my coffee the way I like it so I’m content with that
As long as my wife never asks how much the roaster was, life is good!
I’ll never tell someone how to enjoy their coffee. Heh. The funniest thing is when I share coffee with someone, they almost always ask how to prepare it. It’s coffee for f’s sake. Just make like you make coffee and don’t ration it. Enjoy it fresh!
It’s entirely possible that the vacuum sealed packages will extend the freshness but I’m just going off my own experience. The beans will vent gas for (I’m guessing here) 24 hours or so after being roasted so I’d be curious as to how long after the process they are sealed. I agree that keeping them air tight will keep them fresher, longer (it’s what I do, although not vacuum sealed) but the duration of that? I’m not sure. Again, just my opinion.
There are also those that swear by keeping coffee in the freezer. Something I’d never do. I’m not a coffee snob and if you find a coffee you like and a way you like to prepare it, please keep on keeping on 
I’ve got no reason to try to change your mind 
Enjoy what you like! I’ve just found that freshly roasted coffee is my cup of tea. How’s that for a bad analogy? 
Something to drink on my day off.