{"product_id":"b2b-fernwood-1976-espresso","title":"1976 Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003ePeru has been producing specialty-grade coffee for decades, with most of it grown by smallholder farmers in the northern highlands of Cajamarca, San Martin, and Amazonas. Farms in these regions typically sit between 1,400 and 2,000 meters, where cooler temperatures slow the cherry's development and build more complexity in the bean. The country's coffee industry is organized largely through cooperatives, which give small farmers access to better processing infrastructure, fairer pricing, and the technical support needed to maintain consistent quality year over year.\u003c\/p\u003e\n\u003cp\u003ePeruvian coffee is predominantly washed (the fruit is removed before drying, which tends to produce a cleaner, more straightforward cup), and farmers here have a long history of growing under shade cover, which supports soil health and reduces the need for synthetic inputs. Many producers in these regions are certified organic, not always by design, but because traditional farming practices in the highlands have never relied heavily on chemicals. That consistency in farming approach is part of what makes Peruvian coffee a reliable base for an espresso blend.\u003c\/p\u003e\n\u003cp\u003eThe 1976 Espresso is built around Peruvian coffees selected for balance and repeatability. It is roasted to a medium espresso profile, meaning it is developed enough to pull a smooth, full-bodied shot without the sharp acidity you might get from a lighter roast or the bitterness that comes with going too dark. It works well as a straight espresso, but holds up equally well with milk, which makes it a practical choice for anyone who moves between different drinks depending on the day.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood was started in 2007 by Ben and Terra, who came from backgrounds in the restaurant industry. They bought Parsonage Café, and in the back of it sat a 1936 Barth roaster. That machine pulled them into roasting, and roasting eventually became the core of what Fernwood is. Their hospitality background shapes how they approach the business: consistency, care, and making something people can rely on every day.\u003c\/p\u003e\n\u003cp\u003eFernwood won the Canadian Barista Championship, which validated a bet they had been making from early on: that quality and accessibility do not have to be in conflict. Many people on their team have been with the company long enough to grow from entry-level roles into positions of real responsibility, which says something about how the place is run.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559218077756,"sku":"B2B-fernwood-1976-espresso-2268","price":98.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/CoreBlends_1976Espresso_454g_Web_FrontSide-02_1.jpg?v=1781805503","url":"https:\/\/stillwatercoffee.ca\/products\/b2b-fernwood-1976-espresso","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}