Portland observer., June 30, 1982, Page 11, Image 11

Portland Observer, June 30,1962 Page 11
The inexpensive luxury
A Good Cup of Coffee
by Nathaniel Scott
A dream that began in the early
'70» is fast becoming a reality for
native Californian Jeff Ferguson.
Ferguson’s dream — “ T o in tro ­
duce gourmet coffee to the people
o f O re g o n ” — began to take form
and shape in 1976. And now, some
six years later, he is the co-owner of
a business that employs some 35
people with a m arket area that in­
cludes Denver, Colo. Dallas. Texas.
San Diego, California, and Vancou­
ver, B.C.
In 1976, Ferguson and Gary Tal-
boy, a fo rm er Southern O regon
State schoolmate, form ed C o ffee
Bean International and are now the
proud distributors o f gourmet cof­
fees, teas, and a ll the accessories
necessary to stock a retail business.
According to Ferguson, roasting
is the heartbeat o f the coffee busi­
ness, and gourm et c o ffee , is the
result o f many skilled p e o p le -
growers, harvesters, processors, im ­
po rters, roasters and fin a lly , the
retailers.
But first comes the "seed” — the
" c o ffe e b ea n .” And true to M rs.
Folger’s long standing with the cof­
fee industry, " M o u n ta in grown is
the richest kin d."
Acknowledging the many grades
and d iffe re n t ways o f processing
c o ffee . Ferguson said, “ H ie h
mountain coffee grows slower than
low m o u n tain c o ffe e . It grows
sweeter and has more flavor.”
He added that there are two varie­
ties that have com m ercial value:
The Robuta, which flourishes up to
2,000 feet and the A rab ica whose
flourishing range peaks at 1500 feet.
The beans, roasted at a p p ro x i­
mately 450 degrees at C offee Bean
International, usually take 10 to 15
minutes to reach the color and tex­
ture desired, Ferguson said. We test
our beans for desirability by sight.
Using some thirty different beans
from thirty different countries, C o f­
fee Bean International distributes 70
blends and coffees. "Straight, roast
and blend,” including one, a house
blend, that has ten different coffee
beans in it.
"O ne o f life’s cheapest luxuries is
a good cup o f c o ffe e ,” Ferguson
said. “ Our business keeps growing
— there doesn’ t seem to be a de­
c lin e .” H e added that they are
strictly wholesalers and have no in­
tentions o f "cutting in on the retail
business.”
A ccording to Ferguson, C o ffe e
Bean International, 2356 N .W . 21st
Place, is always lo o kin g fo r new
products and packaging to present
to the public. A n d , o f course, “ a
good cup o f gourmet coffee.”
CROSSWORD
WELCOME ÄLLI
TO T H E
© R E A D IN G
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F UN FOR KIDS OF ALL A G E S ... K
(PAR EN TS TOO)
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7. Young
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sheep
(slang)
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unit
18 Inhabitant
9 A winged
21. Tree
horse
22 Ignited
10 Cuts
23. Adhesive
16 Obtain
24 Crawl
19 Holly
27 Goblet
20. Vim
28 T ric k
(colloq )
29. Sound, as
a dove
30. N o t in
31. Sliding
boxes
35 Pronoun
36 Cured grass
37. Except
38. H ard or
sweet ------
40. Valuable
fur
42. Harden
(v a r.)
43. Arabian
chieftain
(va r.)
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apart
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m ililtary
unit
Asswer
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select
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pro­
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cedure
26. Corrode E1B ÏÏ iS k lH O O R H
w o la a ra
Hoe
27. Portu.
o H F i s s a r 'G i a o
guese
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colony
W 3 0 B B P1MOE1W
29 Weep
31 Ventures
39 Demand, as
32 Subsided
a payment
33 Measuring
40 Dry,
stick
as wine
34 Cubic m eter 41 Candlenut
36 Flock
tree
okk
DOW N
1. Burn, as
w ith steam
2. Girl's name
Jim Cleaves, worker, checks coffee been for desired texture
(Photo: Shirley Twigg)
Home canning tips:
Call the Hotline
A "F o o d Preservation H o tlin e "
is a va ila b le again this summer to
answer questions about canning,
freezing, pickling, jams and jellies,
food drying, equipment, food stor­
age and safety. Residents o f the tri­
county local calling areas may call
238-9768 between 8:30 a m. and 12
and 1:00 p .m . to 4:30 p .m . This
phone service sponsored by Oregon
State University Extension Service is
available M onday through Friday
until October 15.
A ccording to A n nette H in tz ,
home economist for the "h o tlin e ,”
“ Food preservation is not a guess­
ing game and to get the best quality,
safe food product, consumers need
to have current, accurate in fo rm a­
tio n .” This inform ation is available
through the " h o t lin e ” which
handled over 11,700 phone inquiries
last summer.
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