Fernway CoffeeOne roaster, one café, and a stubborn belief that fresh beats fancy.
Fernway began in 2021 as a market stall with a borrowed grinder. These days we roast every batch ourselves and serve it in a small room with big windows.
We keep the list short on purpose: a handful of coffees we actually love, changed often, explained plainly. If you’re new to any of it, ask — that’s the best part of the job.
Ada Brooks
Founder & head roaster
Started Fernway from a market stall and still runs the roaster every week. If a coffee’s on the shelf, Ada picked it and probably wrote the tasting notes.
Sam Ortega
Barista & brew guide
Pulls the shots, dials the grinders, and will happily talk you through a pour-over for far longer than you asked. Writes most of our brewing guides.
Priya Nair
Baker
Runs the little kitchen out back. The pastries sell out most days, so come early if you’ve got your eye on the cardamom buns.