Latest / Coffee People Podcast / Roast! - Dorian Escobar & Louis Elguera, Coatl Coffee

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Roast! - Dorian Escobar & Louis Elguera, Coatl Coffee · Coffee People Podcast

0:12
Hey everyone welcome back to the roast West Coast coffee podcast,
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where we interviewed the coffee Professionals of the West Coast
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and we try to get a little coffee smarter in the process.
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Today's guests are Lewis l gura and Dorian Escobar they're the
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team behind coital coffee in Oceanside, California.
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The name of their Roastery actually comes from the Mayan
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language. Now hotel.
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And from a longer word Quetzalcoatl, which translates
0:37
to feathered serpent, the Mayan believe, Quetzalcoatl to be a
0:41
Creator deity. And among other attributes,
0:44
wasn't Inspire of the arts and crafts and of learning and
0:47
knowledge, the Mayan artwork depicting.
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The mythical Quetzalcoatl is beautiful and I'll include some
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links in the new column found on roast westcoast.com from those
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Inspirations Dorian and Lewis have begun to build the
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mythology of code. Coffee, they believe in the
1:01
power of coffee to provide us with energy, inspiration,
1:04
creativity, and that the ritual of roasting brewing and drinking
1:07
coffee and Views us with a connection to the spiritual.
1:10
It's a belief that has been echoed many times on this show,
1:14
but maybe not as directly and it's one, that is reinforced on
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the code till coffee bags. You'll find in local grocery
1:19
stores in big bold letters. They say I am your energy.
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Dorian's first language is Spanish and my Spanish is still
1:28
in the beginning phases. Yet it felt like we were
1:30
connecting over a shared appreciation for coffee.
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However and this is just a heads up for you, the listener because
1:36
Louis does most of the talking on the show.
1:38
There are a few moments when Dorian speaks where he is a
1:40
little bit further from the mic and it is either a little
1:43
quieter or slightly muffled. If you want to multitask while
1:47
listening to the show today, check out coital coffee.com.
1:50
Coital is, spelled c--, o--, ATL, or scroll through at coital
1:55
coffee on Instagram. And don't forget to fill your
1:58
coffee mug. You will.
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Because it is time for the show in this interview.
2:03
With Luis El gura and Dorian Escobar the founders of coital
2:07
coffee Lewis and Dorian, welcome to the
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roast West Coast podcast. I really appreciate you being
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here as part of codel coffee. Am I saying that right?
2:27
Codel. Yeah, cool, let's just kind of
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start with the background who are you guys and what were you
2:34
doing before you were doing this coffee company?
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Cool. So yeah, the the way we met is
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pretty interesting, actually. Dorian and I both met in the
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electrical industry. We're both doing solar PV
2:48
commercial electrical for you know, restaurants, even
2:52
Starbucks and a couple different customers like that.
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But the way that we were introduced, was both of our
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foreman were working together years and years before we even
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met. So I was working for a guy named
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Louis as an apprentice when I was really young about 17 18, I
3:11
started Working under him, he trained me as electrician.
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And then apart from that, Dorian was training under another, his
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Foreman, who his name was Ramon. So, then years later, I was
3:24
running a solar division at a company and I called from own
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and I say, hey, is there anybody that you can recommend that?
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You know, I really need help here and he said, well yeah, I
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mean, I know Dorian, he's he's a good worker, he's real smart
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and, you know, I think you guys will click Click we work started
3:43
working together and you know, right away, we became friends,
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you know, outside of work. You know we started working
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together and then outside of work we started getting into
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because I've always you know growing up your high school
3:56
college you start to get into you know coffee shops and
4:00
basically you need your caffeine fix.
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So I started getting into coffee and then dorian's family as you
4:06
know has been growing coffee for years so we were both
4:11
interested. Stayed in not only coffee but
4:13
Gorman like exotic foods different fruits, you know.
4:18
Yeah, organic fruit organic farming.
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It was just something that was a hobby for both of us, you know,
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as that kind of started to develop, it only made us, you
4:27
know, the Friendship grow. Even that, that more.
4:30
So yeah, that's kind of how we were how we were introduced, was
4:35
in as doing electrical. So dorian's family owns a farm
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where where is that farm and has it always been?
4:41
Been in the family isn't yet. But my sequin, you have a mix in
4:46
the salt layer, in my grandpa has more than 60 years working
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to destroy the coffee this year. Yeah.
4:57
So his grandfather is still alive and still operating the
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farm. One of the ways that, that he
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started was basically, as a helper on other people's Farms.
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So growing up, his grandfather was Working the farms and not
5:13
his own, but working other people's Farms, you know,
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gaining the experience, the knowledge in growing everything
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from seed to production. And so he just saved up his
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money bought land in Chiapas Mexico in the mountains and the
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high altitudes. And from there he started, you
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know, working one plan at a time, really?
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And then the farm, he was able to scale to a national level.
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So this was, you know, we're talking 50 years ago.
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And they were scaled to a national level selling through
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all of Mexico. You know, shipping containers
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all over the country and he was able to actually get through
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both of the recessions. That happened in the coffee
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industry able to fight through the plague.
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You know, it's not like he went untouched, it did affect the
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production quite a bit, but he was able to pull through all of
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that and now he and his son are operating the farm just on a
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regional level selling two different, you know, different
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people in the area. And Chiapas, but the farm
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continues to go and it's been in.
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He's been the original owner since it began.
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I mean, you guys both seem pretty cool and I'm excited to
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talk to you, but I feel like I should talk to dorian's
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grandfather. That's who I should be talking
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to you. That'd be a good show.
6:28
Yeah, I was privileged story and introduced me to him, you know.
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A couple years ago when we went down there making the trips and
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he's a great guy. You'll definitely need to talk
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to him, not to jump too, far ahead, but your company now
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code. Are you selling coffee from that
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farm? That's in the process actually
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right now. So Dorian, being our green
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coffee, buyer and our production roaster there.
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There are actually crops that are for our production that are
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growing right now. Very cool, that's awesome.
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I love when I hear about Roasters who have personal
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relationships with a farm and then just you really can track
7:05
that being all the way from the plant, you know, to your cup of
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coffee. And that's such a cool
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experience. Yeah.
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And so the main Direction coffee that we carry here is from
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Chiapas Mexico and it is a family.
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Yeah, family friend, nearby. So we do have that we had the
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privilege of going and pretty much watching the production
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grow and then purchasing it, you know, six months later as it was
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ready for production. So you mentioned you had you
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were drinking coffee and high school and college just in
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coffee shops and getting your fix.
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Was there? A coffee experience at a certain
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point that you said you know what this This is more than just
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caffeine to me. This has this is something that
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I'm into like this has changed my experience with coffee.
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Yeah, so I started, you know, shifting at an early age to
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organic coffee. So first, you know, it was just,
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you know, whatever, you know, drinking diner, coffee, anywhere
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from diner, coffee to, you know, good coffee shop, pour over and
8:03
espresso. And then we shifted to organic
8:06
coffee. So then there was a point to
8:08
where we were actually buying beans and Brewing.
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At our house, you know, before going out to work or maybe on
8:15
the weekend or something. And we were brewing and tasting
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them and really noticing the different flavors.
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And and you know, you come to a point to where you like, well
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this, you know, there's something here that's more than
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just caffeine and and more than just flavor.
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And then so aside from that Dorian and I were actually
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roasting cacao and making chocolate.
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And then we started making cold brew.
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So we would take different specialty coffee.
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We would Infuse Use the cold brew with the cacao that we
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made. And we were like, you know, I
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think we, I think we got something here.
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I think we can. And we both had a couple chat
8:50
about it like, you know, we really got to do this and then
8:52
it came to a point to where it's like, all right, it's time to do
8:55
this like yeah, let's let's plan it out.
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I mean, I think we, you know, the like I said, the ultimate
9:00
goal was to really share that farm experience through our
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products to the customers. So we were able to enjoy that,
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you know, us and our families together.
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In that cold group. But there came a point in time
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to where, you know, we wanted to make an impact, really.
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I think there's something about an entrepreneur or about
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somebody who grows something. It's something innate that you,
9:26
you want to share it with other people and food and coffee are
9:31
very there. The, this, this product that
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it's not is it's not as simple as going to the store buying and
9:36
taking home and sitting alone. I mean I can do that too, but
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sharing conversation and sharing The experience is so important
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with this industry. So you get to this point.
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Where you think you're, you're roasting beans that are good
9:48
enough. You're making cold brew.
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That's good enough and you want to get it out into the world.
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What is kotel coffee meet what does coach?
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I mean where does that name come from?
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And what did it take to get started?
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So, I mean, we went to the drawing board from the BL start
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with what, where it took to get started.
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Is we basically went to the drawing board and and kind of
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you know, at like any business You really make a business plan.
10:14
You see what your ultimate goal is and then work our way
10:17
backwards. So we were like, okay what do we
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want to do? And, you know, we were seeing
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other different cold brew Brands arise and you know, like you see
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modern times and red cap and some of the other, you know,
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main production ones that are you go into Sprouts like you
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know what? Like we want to put another
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option out there for people to share what we have.
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So we said what stores do we kind of want to Target and then
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we, we Went well, obviously like the ones that focus on Natural
10:45
Foods like the Jimbo's and the Seaside Market and, you know,
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some of those that have a little more say like a little bit more
10:53
of the selective products on their shelves.
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So, then we said, okay, we want to get there but what is it
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going to take? And so we came to the drawing
11:02
board. We see we need in order for
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production, we're going to obviously need different
11:05
roasting equipment. So we have a Mill City 500 gram
11:09
that we use for. Sample roasting but then we
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needed to get a Diedrich, a larger production roaster so
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that we can have the consistency in and the quality, therefore
11:21
all the different retailers. So once we had all that planned
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out, you know, financially planned out and everything.
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We've basically just started breaking ground and as we were
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breaking ground here at the Roasterie, I would basically
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just go knock on doors and say, Hey, you know, we have these
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really good beans. And at first, the funny thing is
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Is is I went to one of the retailers and I had a little
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sample bag like a little, you know, just a paper bag.
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Yeah. Just like with Sharpie like this
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is a jaffas and then we need to start early.
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Yeah. So then I said hey you guys, you
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know, I thought that it was more on the flavor.
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So I was like I have a really good coffee, he's like well
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that's not what we would put on the Shelf isn't like know.
12:05
We have you know where our design of the bags is really
12:08
cool. Like we're working on it, it
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takes a couple months to get At the time, the lead times were
12:13
pretty long so it took a couple months to get them printed but
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we didn't have them yet. I said, you know, be ready for
12:19
you in a couple months and he's like, why I love the coffee?
12:22
I love the brand. So yeah, I mean we'll take it as
12:25
soon as you're ready and so at that point we were like, okay,
12:28
well we have a really good chap has coffee.
12:31
We had a medium and a dark roast and he's like, you know, I'd
12:35
like to take a couple more skews on.
12:38
So we were like, okay well you know I love Sumatra.
12:41
Coffee, Jordan's. Like, you know, any Theo Pia
12:44
would be really good. So we were able to just, you
12:47
know, basically select what we wanted, what we personally
12:51
enjoy, and put it on the shelf for people to enjoy.
12:55
That's really cool. It's nice that you have that
12:57
positive reinforcement and so as you're still in that building
13:00
phase, you know, there's going to be, you know, somebody out
13:03
there is going. Yeah, I'm going to take a chance
13:05
on this new product. Yeah, which was, yeah, it was
13:08
really cool. And I mean, it was just the
13:10
confidence. Find it that we had to go with.
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I mean, if we were going to do it, you know, we came to point.
13:16
We'll all right. Well, we have to, this is part
13:19
of it, you know, you get a little embarrassed at times
13:22
going into a new retailer and saying, hey, this is me, you
13:25
know, you're making yourself vulnerable to them.
13:28
So but then once you hear that, yeah I mean this is a great
13:31
product will take it then makes it all worth it and you know,
13:35
along the journey it hasn't been all positive, you know they're
13:38
people who have just not wanted it even Then try it, which is
13:43
okay. You know it's not for everybody
13:45
but those positive reinforcements definitely
13:48
helped. Well, there's a persistence that
13:51
you need to have, you know, you need to be able to hear no 100
13:54
times and then when someone says yes, it's like this excitement,
13:59
you know? I'm you forget about all of
14:01
those knows because that one. Yes makes up for all of that.
14:04
Hopefully, yeah, definitely. So then back to what is the
14:07
name, Cotto, meet? What is cotto, where did that
14:10
come from? So the name Kotel is an
14:12
abbreviate and it's the entire name is Quetzalcoatl the now
14:19
what language? Yes.
14:20
So the original language that Quetzalcoatl is is now up to
14:25
which is a Mayan dialect which was the major language back.
14:30
You know in historic times I like the is language.
14:33
Yes, the language. But the so what it literally
14:37
translates to is cats all being feather?
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Third witch there, still a bird called get Stalin that
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Guatemala, Chiapas region out on the farms, they call him and
14:49
it's like a really beautiful like blue feathered bird but and
14:53
then koe to literally translates to serpent.
14:56
So when you put the two together you get Feathered Serpent and
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the reason that we use the name was so that the coffee beans
15:03
being the material part of it and then the cats all being the
15:10
spiritual part of it. Which is the Boost of energy,
15:13
the Boost of creativity of Consciousness that we promote
15:17
through our product. And so, the Quetzalcoatl to the
15:21
Mayans is a, is a deity, like, a man transcended into God.
15:27
So, going from the material world into the Transcendent into
15:31
the spiritual world. So that's the reason why we use
15:35
the name was to symbolize that and are, you know, product is
15:38
obviously deeply rooted in Mayan culture.
15:41
Being grown in Chiapas Mexico, that kind of leads me into that.
15:45
The next thing we're on your website.
15:47
You say specifically to provide a superior, Coffee Bean to
15:51
promote creativity, higher Consciousness, and high
15:54
performance, which you just you just referenced.
15:57
But why do you think there is a connection between coffee and
16:00
and those kind of internal emotions.
16:03
Are those those reactions? What is that connection between
16:06
the two? Why coffee?
16:07
And not say t or something else? Like what is it for you guys?
16:11
That makes it feel. That way for us, you know,
16:13
coffee and I'm not going to say, you know anything I'm not too
16:17
knowledgeable on T but to us coffees is very important and
16:21
one of the main things that we love about coffee is that I
16:25
mean, the industry as a whole from Farm to cup is all sensory
16:29
driven and you know, you get the as even The Roaster like as he's
16:33
dorian's roasting, he's watching the beans you know he's smelling
16:37
them through the Trier you're listening for that first crack,
16:41
you know? You're really using all of the
16:42
senses and I mean, the census to us, is ultimately what makes up
16:46
our reality, you know, we're looking around and there are
16:50
navigational tools that make up our reality.
16:53
And so to us, you know, being connected to the senses really
16:58
gives you, you know, as you start to listen to your
17:01
heartbeat, it really gives you that sense of Consciousness has
17:05
as to, where you start to think about what you're putting into
17:08
your body and how it's affecting your body.
17:11
And Coffee. You know, there's plenty of
17:13
studies out there that show like the neurological benefits of
17:17
coffee, the health benefits of coffee, that's one of the main
17:20
reasons. And then the second one is that
17:22
really the connection to Nature and how that boosts the way that
17:26
your body can perform. Because the coffee, there's
17:29
energy that comes that is, you know, inside the coffee beans.
17:34
When you're, when you're roasting in that that you hear
17:36
that crack, that's a boost of energy coming out and the
17:40
energy, thus, Main source, the original Source comes from the
17:44
Sun. And so the sun you know, it
17:46
feeds the bean in the soil and then it starts to grow.
17:51
And then all of that energy gets put into there.
17:53
And then when you brew it in your cup, the energy translates
17:57
into your body. And, you know, you feel as you
18:00
drink the coffee, you feel? You wake up.
18:02
You know, most of us we need are fixed in the morning now because
18:06
we've been drinking coffee for so many years but that, that
18:10
sense of energy, we You'll definitely elevates the way that
18:13
you perform the way and not only perform, you know, in your job.
18:18
But if you have a creative aspect of your life, most of us
18:22
do what, you know, whether it's cooking, whether it's the way
18:25
that we Brew painting music, you know, there's a different
18:29
creativities that we have instilled in us, so we believe
18:33
that coffee elevates that to another level you can make
18:38
subtitles. If you went and I tried to
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explain Something must think I meant El Café.
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killing pocket and look processing polynomial.
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mucha Gente, disposal key, Jackie said to Esther silesian
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Winterfield tool, Amanda's law, La Gente.
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Lo the Houston Tsukasa and tosses.
19:40
I am A ritual Grande is a big ritual.
19:45
When you and your home, you take your coffee, you put in your and
19:48
your grinder. You make your little ritual
19:52
there to fill all these rituals. All this is spiritual.
19:58
If you try to see is spiritual. So parameters are, Guatemala is
20:06
a power as a superpower low. And the spiritual history with
20:15
this low is the complement, the US companies.
20:22
I actually love that idea of the awareness in the ritual of it.
20:25
It's something that's really important to me as far as coffee
20:28
goes, every morning and the more I have conversations with people
20:33
who are doing this work people like you, it almost makes me
20:36
feel guilty, like this cup of coffee.
20:38
I'm drinking right here. I did not put any effort into I
20:41
just made it and there's a pour-over.
20:43
But like I was thinking about other things and I wasn't doing
20:45
it. But as we're talking, I'm
20:47
actually appreciating this cup more because of how much effort
20:51
and how much spirituality you guys are explaining to me about
20:54
how your coffee, what that means to you.
20:57
I've said this a hundred times this year in different
21:00
conversations about how coffee was so important to me this year
21:04
because it was something that felt normal.
21:07
It was something that I could look forward to as a ritual
21:09
every day, that was That would ground me even though with the
21:13
pandemic things were so, you know, all over the place and
21:18
yet, even now I still sometimes have moments where I'm not
21:21
engaged or I'm not in that awareness and I think you're
21:24
what, you're, what I'm learning about your brand.
21:26
Is that your goal is to inspire that awareness with every cup of
21:30
coffee that your people are drinking.
21:32
Yeah. Which is really cool.
21:35
One thing you say on your, on your website is that the beans
21:38
are grown at high altitude and I was hoping you could just help
21:41
me. Understand why does that matter?
21:43
Why does it make for a better cup of coffee?
21:45
Yeah. So the and that's just, you
21:48
know, relative to what we want to put in the bags of our
21:51
customers. So I'll say, you know, there is
21:54
different coffees that aren't necessarily grown at high
21:57
altitude that people enjoy. Like I can enjoy a Vietnamese
22:02
Robusta, you know, you go and have a bowl of pho and then you
22:05
get one of those Vietnamese coffees and it's really good.
22:09
I enjoy them and they're not met.
22:11
Not necessarily been high altitude, but for our, for what
22:14
we wanted to put into our bags, we make sure that it's grown at
22:19
high altitude. And that's just the overall
22:21
flavor profile that we were looking to give our customers.
22:24
So we you know, we wanted to offer notes like chocolate honey
22:29
caramel the traditional Mexico coffee notes, but also in those
22:34
high altitudes, you get some orange zest.
22:37
You get some Peach some Citrus, you know, you get a little bit
22:40
more. And that's just the conditions
22:43
of the varietals need is that altitude and there's a number of
22:49
different things that go into it.
22:51
You know, the soil, the climate, the location on the Earth, where
22:56
the coffee is growing. A lot of these different things.
22:58
Even the maturity of the fruit, like Dorian was saying our
23:02
coffees all hand-picked, and that's just because the with
23:05
inorganic plan you watch different fruits mature at
23:09
different times. So it's a process.
23:11
Is of about three to four months where they'll go by.
23:14
They may go by the same plant every day and just pick a couple
23:17
fruits off that are mature. And so, the High Altitude makes
23:22
for a different foot a more fruity flavor, profile.
23:26
That's really interesting to think about how plant might have
23:31
ready to pick beans at different times throughout its lifespan
23:35
and I'm guessing that is somewhat dependent on which part
23:38
of the plant is getting water is getting more sun or is get you
23:40
know, all these different Four variables.
23:42
But yeah because they're I mean there are different Farms that
23:45
practice, you know, more industrial type farming, like
23:49
picking up, you know, with tractors picking up different,
23:52
you know, lands at the same you know, different fruit at the
23:55
same time. So it's so it's become, you
23:58
know, there has been a little bit more industrialization over
24:01
the recent years. But the good thing is that, with
24:04
this new wave of specialty coffee, people are really going
24:08
back to that. And, and our farm is Is is
24:12
certified bird friendly, which is really cool, which is
24:15
something that we learned recently, because they use the
24:19
trees, the existing trees that are ancient that, you know,
24:22
hundreds of years old to provide shade to the coffee, you know.
24:26
In those altitudes if you, if you provide shade, at allows it
24:29
more time to mature which gives it more time in that fruit and
24:33
gives it just a different flavor profile.
24:36
And so they call it bird friendly because you're not,
24:39
you're also not harming the Attack to all those birds by
24:42
cutting it down and then just doing more industrial farming.
24:46
Like putting a coffee plant with the companion, plan to provide
24:49
shade for it. You're just allowing, you know,
24:52
nature to kind of do its thing on a recent episode.
24:55
We talked a little bit about bird-friendly coffee, so for
24:58
anyone who listens to this, I'll link back to that in Mexico in
25:02
particular. I think there's a bird called
25:04
the Western Tanager which is their habitats have been
25:07
decimated and certain parts of the country and now shade Grown
25:11
coffees are actually help bringing them back.
25:13
It's one more way that are as humans.
25:16
We are interacting with with coffee, and by extension
25:20
interacting with this particular bird that we may never even
25:23
realized. What about you guys?
25:25
I see Dorian is drinking a coffee right now.
25:28
What kind of coffee are you drinking?
25:29
Just for you? If you were just to go to some
25:31
coffee shop on the side of the road, what are you going to
25:33
order? Well, right now we're actually
25:36
we participated in the FAA Imports.
25:39
They had a coffee exchange. So Both drinking a Colombian
25:43
coffee. That comes from Spy House Coffee
25:45
Roasters. We sent them coffee, they sent
25:48
us coffee. And so we're going to be doing a
25:50
cupping this week. And but, you know, we had a snag
25:53
a little bit off the top because it really just couldn't resist.
25:56
It. It smells so good.
25:58
We had, you know, we had a brew, a little bit roles are very good
26:01
roast. But, you know, for as far as
26:04
like, local roaster, is that will, you know, support is
26:07
montanita coffee roasters. They're out in, like Rancho,
26:11
Bernardo Our dough and Escondido, we went to their
26:13
grand opening in Escondido and you know will buy definitely
26:17
support them at the cold brew competitions and everything.
26:20
You know before the pandemic we had some good chats with them
26:23
you know, just friendly. So yeah, they're good friends,
26:26
it Loose, strict coffees and in Tijuana, another good friend,
26:31
really? Yeah, he got there in the
26:33
roasters Championship. Got number two last year, which
26:36
is really, really cool. He's been here at the Roasterie
26:39
kind of just hanging out with And showing us different
26:43
techniques, as well as bump coffees really good.
26:46
And then for me, I like to go in.
26:49
If they have a pour-over I like to get either a honey process
26:53
for over or something like that. And then or in a cold brew.
26:59
I'm a very, you know, I could drink cold brew even if it's
27:02
freezing cold outside. I definitely like it and for you
27:06
your favorite Brewing Mission, Deauville Thurman.
27:10
Yeah. You know, it's just so mainly,
27:14
you know, yeah, that's kind of where I lean towards and I like
27:18
to go to through BlackRock to there's one here in Oceanside.
27:22
They have a pretty good espresso.
27:24
I get an iced Americano. If I'm if I'm in a rush living
27:28
here in San Diego. When was the last time you drank
27:30
a cold brew and freezing cold weather.
27:33
And we had cold brew like a couple months ago and it was
27:37
really cold, like we brewed some here and, and And, you know, I
27:41
will just take we are working on a production line of actually
27:45
the canned cold brew. It's a lot longer of a process
27:48
but so we've been brewing cold, brew for the past couple months
27:52
like pretty, pretty crazy. Just seeing how it reacts over
27:56
time. That experimentation is
27:58
something people don't think about in the production line of
28:01
coffee, they think, okay. They roast the coffee, they put
28:04
in a bag and then I buy it. But there's so many coffees that
28:07
never make it out into the world because you're experimenting and
28:09
practicing and the coffee is, it's an organic product and so
28:14
it's always changing over time which is really a unique makes
28:18
coffee unique. Where can people?
28:20
How could people get your coffee?
28:22
If they wanted to drink your cold brew or they want to buy
28:24
your coffee beans? What's the best way for them?
28:26
To do that, fastest ways to purchase on our website?
28:30
We ship orders out, pretty much daily Monday through Friday.
28:35
So ordering through the website and then we do have quite a bit
28:39
of like Different stores that carry us.
28:43
So, we're working on doing a locator on our website to where
28:46
you can go in. But for now, you know, a lot of
28:49
the, in San Diego, a lot of the independence carrieth such as
28:53
like the major markets, the stumps that Seaside Market, you
28:58
know, all of those the little market scariest.
29:01
You can find us at select retailers, but the quickest way
29:04
to kind of order to your Warehouse is on our website and
29:08
we do free shipping on orders of to Bags or more, anything else
29:13
that I didn't ask you that you wanted to talk about today or
29:16
anything we didn't cover about guell, tell coffee that you want
29:20
people to know, yes, just remember all the other, whirling
29:26
one cup involved, you know thousand people for a cop.
29:31
Yeah. So just being conscious of how
29:33
my how many hands how much effort goes in on to, you know,
29:38
how much human effort goes into making sure even though Organic
29:41
plant. You want to let it grow by
29:44
itself, the best it can, but it's also vulnerable to plague
29:48
to the rust Leaf rust, you know, two different aspects, that can
29:53
kind of harm the cup. So you do have a lot of human
29:55
effort and taking care of it. And then, you know, I mean, we
29:58
just always encourage people to to learn, you know, I assume
30:03
most of the listeners are in the coffee industry or, you know,
30:06
just very big fans of coffee. So just learning how to detect.
30:11
It defects and in your coffee. So that, you know, you can go to
30:15
buy your beans and, you know, you can get a little bit more
30:18
selective on what you want, what you're looking for.
30:21
And then, you know, we always highly encourage people to drink
30:25
and groups drink coffee and groups.
30:28
Whether it's, you know, you're copying, you brew in academics
30:32
and share a little bit around. You know, there's a lot of
30:35
studies that got that have gone in to where, you know, they ask
30:40
somebody a question. Jen, you know, like what does
30:42
this look like? What does it smell like and you
30:45
get a little bit more of a better response if you do it in
30:49
a group. So we will have cupping and we
30:52
invite us, you know, as many people as we can.
30:54
When obviously, when it's appropriate to well cop and
30:58
invite people and then kind of just give everybody a form and
31:02
let them, you know, see how what comes out of that, you know,
31:06
just look at it and then discuss, you know, the different
31:09
Aromas, the different flavors that The notes that different
31:12
people taste and kind of come to one selection at the end.
31:18
I think coffee shops are one of the first places that people
31:22
felt comfortable, kind of going back to after during covid.
31:26
It was, it was something that people chose to take that risk
31:29
or to go to places that were working really hard to make it
31:32
safe because because of that Community aspect, you know, you
31:36
can go to a coffee shop and and make a new friend, you know,
31:39
just because you're drinking. Same coffee, or you're waiting
31:42
for your coffee, and you say, oh, what are you drinking even
31:45
more? So than a bar or restaurant
31:47
because coffee is, is such a community drink Dorian and
31:50
Louis, I really want to thank you guys for being on the show
31:53
today, gracias, perdoname, espanol.
31:57
I'm learning. I'm working on it, I'll get
31:59
better, but I just it's really great to meet you and to learn
32:02
more about your coffee. And I'm excited to to share that
32:07
story and try some of it in the near future.
32:09
Hopefully meet up with you guys in real life sometimes.
32:11
Time, thank you. We really appreciate it.
32:13
And we hope to have you here for a cupping or something here at
32:18
the Roasterie soon as well. Yeah, we really appreciate the
32:21
opportunity and don't forget drink.
32:26
Hey, everyone. Thanks for listening to the
32:28
roast West Coast coffee podcast. We are nearing the end of season
32:31
2 with only three more episodes to go.
32:34
But the brainstorming for season 3 has already begun.
32:37
If you've been enjoying this program, please consider leaving
32:39
a tip or purchasing a subscription.
32:41
Scription at roast westcoast.com or on our anchor podcast,
32:44
homepage your support really helps grow the show and allows
32:48
me to continue bringing this coffee content.
32:50
Once again, you can subscribe on Rose to westcoast.com or on our
32:54
anchor podcast homepage. And now, back to the roast, West
33:00
Coast coffee podcast, with coffee it.
33:02
All comes back to how much intention, we decide to drink
33:05
with, and the guys from coital, clearly take that seriously, I
33:09
brew a French press or a pour-over Chemex each morning at
33:11
home and since meeting Louis. And Orion, I've made a point to
33:15
spend an extra moment or two really engaging in that process
33:19
in addition to helping me clear all the morning cobwebs from my
33:21
brain. My cups of coffee have tasted
33:24
better because of it, like they said there is power in the
33:27
ritual and a spiritual connection that can occur
33:30
between you and the coffee and the place on Earth where it was
33:33
grown, not to mention the hundreds.
33:35
If not thousands of people who were involved in its creation
33:38
before it found its way into your cup of coffee this morning.
33:41
Be sure to follow at coital coffee on Instagram and head to
33:45
coital coffee.com to order some coffee for delivery.
33:48
If you are in the San Diego area, you can look for their
33:51
high altitude. Grown bird friendly coffees in
33:53
colorful packaged bags on the Shelf as always Find links on
33:57
roast westcoast.com. Thank you for listening today on
34:01
Friday, series simran. Khalsa, is back for a coffee
34:04
smarter session in which we cover so much.
34:07
It essentially becomes a double episode she and I talked about
34:10
sustainability and coffee and business, sexism, and
34:13
Hospitality. The advice you would give to
34:15
someone entering the hospitality industry and what coffee means
34:19
to her. It is a really good show next
34:21
week. We'll close out season 2 with an
34:23
interview, specifically about coffee and beer with my Turkey
34:27
nest for most, your coffee. And the final coffee Smarter
34:30
with Chris O'Brien from coffee cycle.
34:32
If you have questions, please feel free to reach out to roast
34:34
westcoast.com in the roast Facebook group Community or on
34:38
Instagram at roast West Coast. Let me know what your liking or
34:42
not liking about the show who your favorite Roasters are or
34:45
who you think would make for a great guest.
34:47
And if you've gotten a vaccine and you're out sitting at a cafe
34:50
listening today, please consider sharing this show with your
34:53
coffee. Drinking, friends, or even the
34:55
strangers sitting one table over.
34:57
That might be me and honestly, that would be amazing.
34:59
Although for the rest of the day, my ego would probably be
35:01
too big for my hat. Thank you for sharing word of
35:04
mouth is the best way to grow the show.
35:06
The newest issue of the newsletter is out now on roast
35:09
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35:12
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35:14
Leap coffee Maria coffee, zoom bar, coffee and tea,
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steady-state, coffee. Roasting Cafe litter coffee
35:21
cycle. Most your coffee Cape Horn
35:23
coffee and first light whiskey. They are my go to coffee.
35:26
See businesses, when I'm looking for coffee Excellence, coffee
35:29
knowledge and and just damn good coffee, you'll find links to all
35:35
of the shows, roast industry, Legacy Partners on the front of
35:38
roast westcoast.com, or in this episode show notes, wherever you
35:42
happen to be listening, this episode of the roast West Coast
35:45
podcast was written produced and recorded by me Ryan world.
35:50
I hope this show is found you happy healthy and with at least
35:53
enough sanity to make it through the day and please, Always be
35:57
sure to drink. Good coffee.