Our mission at Finnriver Farm & Cidery is to reconnect people to the land that sustains us and to grow community!
We are striving to create deep-rooted and fruitful connections to the land we farm and to the living community as a whole.
We seek to 'serve the land with cider' by earnestly pursuing our vision of a healthy food culture and vibrant rural farm community.
We are committed to organic agriculture, human-scale production, local economics, traditional craft, community collaboration, farmland conservation, habitat restoration, and land-based education & celebration.
Since Finnriver started in 2004, we have set out to show how rural economic development, land and resource conservation and sustainable agriculture could converge and thrive. We are grateful to be an integral part of a rural agricultural renaissance in the Chimacum Valley and we’re committed to the social, economic and ecological vitality of our place.
We are active members of local and regional organizations that promote healthy food and families, and we are grateful to be neighbors to many other small farms and markets that contribute to a thriving local farm culture.
Supporting local economies and traditional craft.
We want Finnriver to be a role-model of a financially viable small-scale organic farm and cidery. By becoming economically vital, we not only provide a livelihood for our own families, but also provide local jobs and support our neighboring businesses with our commerce. As vendors at regional Farmers Markets, and as an agricultural destination that hosts thousands of visitors a year, we create opportunities for conscientious consumer practices. Finnriver is also pleased to be part of a innovative economic initiatives in our region.
We are 100% progressively financed by local and regional investors and all of our land and business loans are carried by visionary individuals who support our mission. Through the LION group-- Local Investment Opportunity Network-- we have connected with investors interested in keeping their money local and in supporting business they believe in. The LION program, of which we were founding participants, has gleaned national attention for its innovative approach to local lending.
We handle each bottle with care and are committed to creating a company that allows us to grow community and to pursue the triple-bottom-line balance of people, planet and profit.
Serving the land with cider through a commitment to human-scale, organic agriculture practices and production methods, powered by renewable energy.
The Finnriver crew farms and ferments on 80 acres of organic farm and orchard in Chimacum, along a restored salmon stream on the north Olympic Peninsula of Washington. While our farm is remote, we're honored to be on the forefront of the Pacific Northwest hard cider revival and we are committed to producing both traditional and innovative hard ciders using premium, organic ingredients while maintaining an authentically farmcrafted and land-based operation that is a Washington State Certified Organic Farm, with Salmon Safe certification as well. Finnriver is also a Certified B Corp, joining the global movement to make business a force for good, to conduct our work as if people and place matter, and to ‘B’ the change we seek in the world.
We source organic apples from across Washington state and grow our own organic orchard of over 6,500 trees, with 20+ varieties of heirloom and traditional cider apple varieties. We aspire to serve the land with cider -- by caring for our soils, watershed and community while crafting award-winning premium ciders. Our ciders are a tribute to old hard cider traditions but also offer an approachable, fresh perspective on the possibilities of the fermented apple.
Finnriver has diversified our operation so that we can grow productively on this land while still tending it wisely. By growing a range of fruits and vegetables, raising pastured poultry and pork, and fermenting hard ciders and fruit wines, we are a well-rounded food and beverage source for the community. Finnriver grows mixed organic berries and vegetables in the fertile fields of the Chimacum Valley and in greenhouses boosted with CO2 pumped in from our cider fermentation tanks; we raise poultry and pork on pasture, supplemented with locally grown grain soaked in whey from a local creamery; and we grow an organic orchard of antique and heirloom apple varieties to preserve the genetic diversity and cultural heritage of these old varieties. That 'we are what we eat and drink' is the wisdom that guides us here. Offering authentic organic food and artisan beverages supports the well being of our crew, our customers and our shared resources.
Our quest is to operate a cidery at economically and ecologically efficient scale. This means making decisions with people and the planet in mind. In the cider barn, we have a low chemical use cleaning system, scrubbing by hand instead of a mechanized system that uses more water and chemicals and energy to clean our tanks; we pasteurize clean our kegs instead of the chemical rinse system used by automatic keg washers; we use reusable polishing towels in packaging department; we use environmentally friendly laundry detergent for washing; peri-acetic acid sanitizer for break down into water and vinegar (instead of iodine or sulfite or other sanitizer); we put our apple and other fruit pomace from pressing into our farm compost; the cardboard from our bottle pallets is repurposed to the local conservation district for tree planting mulch; the Propylene Glycol refrigerant for cooling our cider is made from the glycerol produced when producing biodiesel; the residual yeast lees from our fermentation goes to the farm for pig and chicken feed providing vitamin-rich nutrients; CO2 from fermentation is pumped into farmer greenhouses in spring and summer for increased growth; our old barrels are made into tap handles (not plastic molded etc.); we use Energy Star appliances; and, last but not least, the cidery crew drinks Fair Trade organic mate and coffee throughout the day to offer good-humored human-power to our handcrafted production process.
Collaborating with our community to conserve farmland, restore habitat, and facilitate land-based education.
Working with the Jefferson Land Trust, permanent land conservation easements have been placed on the entire 33-acre property at Finnriver 'south' and on the 50-acre Finnriver orchard property at the Chimacum Corner. An easement links land parcels together and protects the farmland, in perpetuity, from development. Chimacum Creek runs through both farms and the riparian landscape is undergoing salmon habitat restoration and reforestation through the CREP(Conservation Reserve Enhancement Program) program and the ongoing monitoring and maintenance efforts of North Olympic Salmon Coalition. Chimacum creek is home to an active Coho salmon population and provides habitat for numerous species of wildlife. In our fields, we are developing our own on-site compost system and use a poultry pasture and crop rotation plan that enlivens soil fertility. We are very deliberate in our efforts to use packaging (FSC papers for our labels etc.) and supplies from ecologically conscious sources. Our ongoing mission is to earnestly pursue best practices to balance people, planet and modest profit.
Finnriver frequently opens its fields to visiting groups for educational farm tours for youth groups, camps, schools, universities, volunteer groups, corporate retreats and work training programs. We believe in making the farm a resource to inspire and educate and are pleased to form partnerships with community groups who seek a connection to local agriculture. We participate in the Jefferson County FIELD intern program, to offer aspiring farmers a chance to live and learn on a working farm. In partnership with local and regional conservation organizations, we installed the Soil & Salmon Trail that guides visitors through our fields and into the salmon restoration area, and shares a history and vision for sustainable land use.
Providing welcoming spaces for our friends and neighbors to gather, celebrate, and connect.
Worked as a dairy for over 100 years, this farm has deep-rooted family history and abundant stories
Finnriver is now the hub for an extended multi-generational neighborhood of families and crew that share the daily rhythms of farm and cidery life, as well as gathering regularly for community events. We have developed a service-based U-pick model that allows willing volunteers to develop a relationship with the farm, and earn membership in our Berry Collective–an affordable and enjoyable way to harvest the summer berry crop.
Our tasting room welcomes folks from all walks of life!
Our Cidery Tasting Room is open seven days a week and welcomes visitors from around the world, offering guests a chance to see a working farm in action and, we hope, to feel a vital connection to the land.
Thoreau wrote, “You must get your living by loving.” We love this land and what we make here -- and we are glad and grateful to share it with you!