West Coast Trail Blend

About the Coffee

This blend is built from two Peruvian coffees, sourced from the high-altitude growing regions that Peru has become known for in specialty coffee. Peru's smallholder farmers typically work plots of 1 to 3 hectares, often at elevations between 1,400 and 2,000 meters, across regions like Cajamarca, San Martín, and Cusco. The high elevation and cooler temperatures slow the development of the coffee cherry, which tends to produce a denser bean.

Peruvian coffee is predominantly washed (the fruit is removed from the bean before drying), which contributes to a cleaner, more consistent cup profile. Many producers in Peru have moved toward organic farming practices in recent decades, driven partly by the export market for certified coffees and partly by cooperative programs that provide training in sustainable agriculture. The two coffees in this blend were selected to work together: one contributing body, the other providing a darker roast backbone.

Fernwood roasts this blend to the lighter side of dark, which is a deliberate choice. Taking a dark-roast blend too far tips it into harsh, ashy territory. Pulling back slightly keeps the body and depth while preserving enough of the bean's natural character to stay interesting in the cup.

About Fernwood

Ben and Terra founded Fernwood in 2007 in Victoria, BC, after backgrounds in restaurant kitchens. Their entry point into coffee was the purchase of Parsonage Café, which came with a 1936 Barth roaster still sitting in the back. That roaster turned out to be the real acquisition. What started as part of running a café became the center of the business.

From the start, they focused on daily quality control and consistent output over volume or novelty. That approach eventually earned them a Canadian Barista Championship win, which for a roaster prioritizing accessibility over exclusivity, was a meaningful marker. The business has stayed close to its original shape: roasting carefully, building relationships with staff over time, and treating the coffee as something that should reliably improve someone's morning, not impress them.

"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."

- Dean, Director of Coffee