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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fi
F UN FOR KIDS OF ALL A G E S ... K
(PAR EN TS TOO)
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seat
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utensil
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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
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sweet ------
40. Valuable
fur
42. Harden
(v a r.)
43. Arabian
chieftain
(va r.)
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apart
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unit
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select
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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
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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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