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Fearrington Coffee Roasted On-Site

Did you know we roast our signature Fearrington blend coffee on site at The Goat? We actually roast over 150 pounds of coffee weekly for the Village Center.

Our coffee blend is made of several beans and roasted by our coffee aficionado Patrick Soucey. From regular blend, to decaf, to espresso, each is distinct in aroma and flavor. All are blended in our own coffee roaster, Melinda. All coffee beans are roasted in Melinda’s open-flame, rotating drum, which causes changes in their flavor profile every 30 seconds!

To read more about our beloved coffee roaster, see how Patrick roasts our coffee beans daily!

Stop by The Goat for a cup of joe, or pick up a 1lb bag to enjoy at home!

Doing Our Part at Fearrington

The Fearrington House Restaurant started working with the Green Restaurant Association in 2008 to demonstrate a commitment to the local environment. Shortly thereafter, Fearrington House Restaurant became a Certified Green Restaurant®. In celebration of Earth Day, we want to share how we're doing our part to protect and nurture our habitat. For the last several years we've grown our sustainable practices: Farm-to-Table Fearrington has worked with local farmers and growers since The... Full Post >

Q&A with Jill Fairchild

We were excited to catch up with Jill Fairchild, for Fairchild|Baldwin, before their trunk show at Dovecote on Saturday, April 23rd and Sunday, April 24th. Here is what she shared with us about their beautiful collection! What three words best describe your line? Classic, contemporary, luxury What has been your inspiration this season? We are inspired by everything: architecture, blasts from the past, or simply beautiful colors that we see in everything from landscapes to... Full Post >

Roasting Coffee

At Fearrington we roast our signature blend coffees on-site. In fact, we roast around 150 pounds of coffee each week! So what does “roasting coffee” actually mean? We asked our coffee roaster Patrick that very question. “Roasting coffee is the process of transforming green coffee beans, physically and chemically, using heat,” says Patrick. “We use a very unique opened flame rotating drum roaster, our beloved Melina. Once the beans are poured inside the drum it will go through a... Full Post >

Training Dinner

What's for dinner when training for a three-day bike ride across California? Here's what Chef Bedford said he looks to incorporate into his training meals. Dinner usually entails grilled, medium-rare steak, brown rice, roasted brussels sprouts, and mushrooms with coconut oil and sage. In order to stay in peak shape, it's important to integrate multiple food groups, particularly proteins and carbohydrates! Just $1 will provide 10 meals to children who are hungry. Support Chef... Full Post >

Kelsie & Ben

Kelsie and Ben tied the knot on December 12, 2015. These newlyweds said their 'I dos' in the Garden Terrace and danced the night away in the Fearrington Barn. How did you and your partner meet? Ben and I both grew up in Charlotte and met when we were in the same fifth-grade class. We developed crushes on one another that year but didn’t officially start “going out” till sixth grade. Despite a few short breaks in high school, we were always together from that time on. Attending the... Full Post >