By Kate Malin

On an 80 acre farm in Northern Washington stands an organic apple orchard with over 3,000 trees producing 20 heirloom and traditional cider apple varieties. It is here that Finnriver Farm & Cidery farms ferments their ciders, supplementing their own apples with organic varieties from across Washington. Inspired by the ancient craft of cider making, Finnriver uses techniques both historic and modern to create hard ciders using methods that care for the land, engage the community, and showcase the flavors of their fruit.

Finnriver’s Farmstead Cider is a true product of the core values they hold dear. This semi-sweet, earthy, unfiltered cider is created using bruised, misshapen, or bitter apples brought to Finnriver by neighbors from across the Olympic Peninsula. A rustic and rich cider, it holds its own with heartier fare and can also be served chilled as a stellar accompaniment to any fruit and cheese plate. Ten cents from the sales of each bottle is donated to local food banks in return for the generous gifts given by the local community.

Finnriver Farm & Cidery Farmstead Cider is available seasonally at and in stores in several states. Finnriver Farm & Cidery is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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