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S6:E5 - Spencer Lambas, Wilder Coffee Roasters · Coffee People Podcast

0:00
Had an emergency room customers. I'm actually out in the coffee
0:03
shop, right now. Hopefully, it doesn't mess with
0:04
your audience too much. Oh no worries.
0:08
Just adds a little Ambiance, not a problem at all.
0:11
Appreciate you taking the time. Absolutely.
0:29
Hey, good morning everyone. Welcome to season 6.
0:32
Episode, 5 of the roast West Coast coffee podcast.
0:36
I'm Ryan Walt and I'm trying to be a little more enthusiastic
0:39
today, because coffee, this is the show where I bring you the
0:44
stories of coffee per specials entrepreneurship and coffee
0:47
education. I'm back once again, with the
0:50
new guest this week. It's Spencer lambis.
0:53
He's the founder and head roaster of Wilder, Coffee
0:55
Roasters in Coeur. D'Alene Idaho, I reached out to
0:59
Spencer after stopping by his slow coffee bar, a few blocks
1:03
from the lake and the main drag of Coeur d'Alene earlier this
1:05
year, the cafe is a 3-2 Force. Toolbar top inside of the fern,
1:10
plant shop meaning, if you want a cup of coffee, you're also
1:13
going to get a healthy dose of Green Therapy.
1:16
I'll post some photos of my visit to the cafe on roast
1:19
westcoast.com, and you should follow at Wilder Coffee Roasters
1:23
on Instagram to see even more photos of the shop for today's
1:27
show. Spencer joined me from one of
1:29
his wholesale clients cafes after a Hospitality emergency.
1:34
If you've ever worked in a restaurant or a coffee shop or a
1:37
Tavern, you know, that thing's only break at the worst possible
1:41
time, basically, whenever you're about to do something else.
1:45
The cable only goes out before the big game and your delivery
1:48
only shows up late right before the Friday.
1:50
Happy hour rush. I say all that because Spencer
1:53
graciously took the time to chat with me despite working through
1:55
something that was clearly more important to his business.
1:58
The downside of that is, our audio is a little bit rougher
2:01
than normal today. And the cafe sounds, which I
2:03
generally love his background Ambience.
2:06
Make a few sentences, more difficult to hear the normal.
2:09
I implore you to listen anyway, because Spencer's plan is no
2:12
plan which Makes him unique as an entrepreneur on the show and
2:17
it is inspiring to know that there isn't only one way to
2:20
pursue entrepreneurship in general.
2:23
So wherever you are, make sure you have a full cup of coffee
2:27
and settle in next to your favorite houseplant.
2:29
I'll be surrounded by the ferns. I recently brought home from the
2:32
Botanical Garden for an intention filled.
2:34
Listen of the roast West Coast coffee podcast.
2:37
This week featuring Spencer, lambis founder and head roaster
2:42
of Wilder coffee roasters. And I'd say welcome to the roast
2:56
West Coast coffee podcast. Nice to meet you.
3:02
If you wouldn't mind for the for the tape, just let us know your
3:06
name, the name of your company and maybe what your favorite
3:11
Ninja Turtle is a good question. Yeah, my name is Spencer.
3:17
This business is, why would you copy wasters based out of my
3:22
favorite Ninja Turtle? I think we have to be Leonardo
3:26
but, you know, depending on my day I was going in my change.
3:30
I want to just let the audience know.
3:32
I've been to your coffee shop in Coeur.
3:34
D'Alene, are you only in that one location in Coeur d'Alene,
3:37
which is inside the fern plant shop or uni?
3:40
I know Fern has multiple locations.
3:42
So I didn't know if you were in all of them.
3:44
Yeah, for sure. So we are that's our only
3:48
brick-and-mortar quote unquote location that we have primarily.
3:52
We're a wholesale roaster. And so we provide coffee for
3:56
tons of different crops in town, we had the opportunity in To
4:01
open up that space with burn some friends of mine.
4:05
And I actually went in and use that space, renovated, it and
4:08
then sublet it to Fern. And then we have a clothing
4:12
boutique in the back and a photographer that runs an
4:14
office. It is, it was a good opportunity
4:16
for us to have a little place for people to come and taste our
4:21
coffee. And just see what we're all
4:22
about without having to run a full-blown cancer.
4:26
I had stopped there just last month or so kind of found it on
4:29
the Google. Map and just had a really great
4:31
experience and I'm sure that was because of the coffee.
4:34
But also, just the Green Therapy.
4:37
I was getting by being inside but the plant store.
4:40
Yeah, absolutely. It's a great combination for
4:43
sure. I want to go back a little bit
4:45
and just learn more about you and kind of your coffee
4:48
experience, I'm wondering if you had some first experiences or
4:53
something that happened to you with coffee or a coffee tried,
4:56
maybe that made you think, you know, I want to pursue this a
4:59
little bit further. I really enjoyed this aspect of
5:03
coffee. Yeah, for sure.
5:06
So, I went to a small Bible College in Seattle, in 2007.
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And when I went over there, you know, see how this kind of the
5:15
coffee Mecca of the world, one over there and my drink of
5:19
choice at the time, was a white chocolate mocha with raspberry
5:23
syrup and my friends just made fun of me.
5:27
You know, was not exactly the man way.
5:30
His drink that you could choose. I always got a heist.
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Yeah, never hot. And a friend of mine, shout out
5:38
to and Eno hammock. She was an amazing breezed over
5:41
there and Julie continues me into various parts of the world.
5:45
You know, what happened drinks were available the different
5:49
types of discussions that she was pulling.
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It was really eye-opening for me.
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And you know, my new coffee was a big deal up here in the
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Pacific Northwest but I never been exposed to it in.
6:00
Way that she kind of showed me as a sense.
6:03
Then I've been in the coffee industry, part-time full-time,
6:06
volunteer, whatever you say. You know, I've been definitely
6:10
interested in it, but that was kind of eye-opening moment for
6:13
me like, oh, this is something that I didn't think, I didn't
6:17
know, existed as you're having that and you're learning more
6:21
about coffee or trying more coffee and your friend Angie's
6:24
kind of guiding you at some point.
6:26
You decide to become a coffee roaster or to get into that.
6:30
Side of things which is yeah, a Step Beyond what most people who
6:33
drink coffee. Decide it several steps beyond
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what made you think that coffee? Roasting would be something you
6:39
were interested in and then once you started learning that
6:43
process, what made you think? You know what, I want to
6:45
actually share this with other people and I feel like I might
6:49
have a future here. Yeah, so I didn't have any of
6:52
those thoughts and several years into that.
7:09
You know, the church has working.
7:11
That was heading in the direction that I wasn't
7:13
necessarily on board with. And if it was just my church, I
7:16
would be, although he's out see you later.
7:18
But when it's your job, you know, you're kind of like, oh,
7:20
this is more complicated than just stepping out from that
7:24
space. And a friend of mine, had a tiny
7:29
Coffee Roasting Company. And I wasn't the biggest fan of
7:34
his coffee, you know, I wasn't a fan, I've been scanning how we
7:37
roasted it, but he asked me, if I would like to consider taking
7:41
it over. We wanted to move out of the
7:43
area and was this point, you know, I had been talking to
7:47
treat for probably seven, seven years or so seven.
7:51
Eight years and manage my, our marriage to copy shop for a
7:56
local roaster for a few years. And so, I had some experience on
8:00
the grease, decide things on the management side of things.
8:04
But I remember telling my wife, probably six months before he
8:07
approached me. I don't want to own my own
8:10
business, I don't want to roast coffee, you know, and she's had
8:15
the idea, the notion that I'm being comfy for a long time.
8:19
And so, I just felt like that was something I was supposed to
8:22
do and took over his company started.
8:26
My own company kind of absorbs is, and it just blew up.
8:30
And since day one, we've been paying all the bills and, you
8:35
know, I got two young boys and taking care of them and it's
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been Been a big blessing but a wild ride for sure.
8:45
You mentioned kind of your path where you were on a trajectory
8:48
to become a pastor and the church that you were with was
8:53
initially going in the same direction.
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But what made you decide not to just find another church or
9:00
church that did mesh up with the values that you felt were
9:02
important to you? Sure.
9:05
Yeah. I don't necessarily know As you
9:10
were kind of looking around to see what's next to your life.
9:13
He just kind of fell into place and, you know, when something
9:17
feels, right, you just go with that.
9:19
And yeah, I don't want to say, I had a identity crisis or like,
9:25
for what crisis or anything like that, but definitely thinking
9:29
internal inventory of where my values.
9:32
You know, what do I want to do with my life?
9:34
Do? I want to do something that
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would, like you said, if I found another church, what I just run
9:38
engine The same problem down the road you know starting your own
9:42
business if you don't have a whole lot of inner struggles and
9:47
in arguments with yourself when starting a business can be super
9:50
fun, super rewarding. And it has been, I'm definitely
9:53
not. And so I'm kind of a black
10:08
sheep. You guys very much.
10:23
I would point out that, even though you have taken a
10:26
different path coffee is something that brings people
10:29
together in a community and that they community over, which is
10:32
very similar to church coffee at least in my experience was
10:35
always integral to kind of the post Church experience.
10:38
Yeah, especially when I was younger and there are a lot of
10:42
similarities in that it's bringing people together and
10:45
coffee is kind of just a foundational piece of what
10:48
anchors people together. Absolutely.
10:52
You're the name of your company is Wilder.
10:54
What does that? Where did that name come from?
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And then I'm wondering kind of about you mentioned, you have
11:00
two young sons and a wife, how does the family impacts what
11:05
you're doing with the business? So twin boys, there's six.
11:09
Now when we started the business in one and one of their middle
11:15
names is Wilder, so that's kind of where that came from.
11:18
Of course you see all these trendy And I'll take that name
11:23
as well and we weren't trying to be cool.
11:26
It is one of my son's domains but it fit our business and our
11:30
brand. And you know my family is I
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constantly have to recalibrate to bring them back to the center
11:41
of why I do what I do and you know working towards having more
11:46
time with them working towards being the best husband that I
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can be a father than I can you. I love coffee.
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It's great. I will meet people that I work
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for and then I work with and I roast or but he said, cause he's
11:58
a big Community part of the community, and it creates its
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own, and I love being part of that.
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But, you know, My kids are adults who their dad was growing
12:10
up. How does that impact your vision
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for the future of wilder than, as you mentioned, trying to be
13:00
there as much as possible. I come from a Hospitality
13:03
family. I started working for my
13:05
parents, when I was about nine. So you only have a few years
13:07
away. It was definitely, I'm loading
13:11
coolers and cleaning under booths when I was about nine
13:14
years old as far as growth goes, you mentioned your wholesale,
13:17
you have this one location, but does that family thought process
13:22
or how does that impact your vision for the growth of this?
13:24
This company or non growth of this company kind of strategic
13:28
not Grove. Yeah, my dad.
13:54
People that I work with are also small business owners and have
13:58
that same family mentality. And so, as we look at what will
14:04
this company look like in two years and five years, I really
14:08
don't have a set but we're idea where it should be, you know,
14:13
I'm just kind of going with the flow, you know, 2020 came around
14:17
and a lot of small businesses had to close their doors became
14:21
endemic. And that year, we actually grew
14:24
this Any by 70%, which is absolutely insane.
14:28
And then the next year we grew another 30% and this year we're
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on track to grow another 30%. And it's just something that,
14:36
you know, I didn't put a ton of effort into making that happen.
14:40
We've gotten Word of Mouth. I've been in our city since I
14:44
was seven. So I have a lot of connections
14:46
with people up here and it's just been just a big blessing,
14:51
just to be a part of the community and so on.
14:54
Our like what our business looks like.
14:56
Like I have like, oh, it'd be cool one day if we can do this
14:59
or do this and but those definitely don't steer the
15:03
business. I just kind of let the business,
15:05
you know, do its own thing and I do what's right for me and my
15:11
family and what's right for my customers.
15:13
And if there's ever like a disconnect with that, then I
15:17
just walk away from that situation.
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You know. It's not worth it to me to grow
15:21
my business at the expense of something else.
15:24
Else. And so can we just find what
15:27
works well for us? And, you know, I do have several
15:30
employees that will be run. I think you met Savannah and
15:33
down at the coffee bar and she's great.
15:36
I love all the team members down there, but as a business I
15:40
don't, I don't want to outgrow myself and so, you know, it's so
15:45
far been a good experience, there's some Seasons that are
15:48
busier than others. But then it's really favorable
15:51
for me and, you know, I don't know if that's something.
15:54
It's my personality or my experiences, maybe it's a
15:58
combination of all of that but it's just been a really awesome
16:01
experience and unique enough where I can't point to what I'm
16:05
doing as I do. If you're trying to start a
16:07
business, do this, you know, because it's definitely not the
16:12
standard way to start a business for sure.
16:15
Well your business growth kind of correlates with the growth of
16:19
that Coeur d'Alene region generally over, you know, say
16:22
the last decade or so, is it's been exploding.
16:24
Just first with tourism. And then with people moving
16:27
there and then with the pandemic, I know what even more
16:29
growth and with coffee companies, there's a whole bunch
16:32
of coffee based businesses in that kind of northern Idaho,
16:36
Eastern, Washington area that are doing really interesting
16:39
things. You, you are a relatively small
16:43
batch coffee roaster. And I'm so there aren't a lot of
16:47
offerings at your, at your coffee at your coffee bar, which
16:50
is a slow bar. How does working in smaller,
16:53
batches? If it's you, what is the value
16:56
of that to you? And you mentioned early on that
16:59
when you kind of got your starting coffee, you were
17:01
drinking iced mochas. And and obviously, you've gone.
17:05
I don't know what you drink in your personal life.
17:07
I asked you about that later but at least with your coffee
17:11
company, you've gone in a different direction, offering
17:13
single origin coffees and what is working in those small
17:16
batches offer you and what is kind of your philosophy when you
17:19
are working with them? Yeah, so wholesale side of
17:24
things working in small batches allows me to offer each one of
17:28
my clients, a custom roast. And so we we do have our houses
17:33
for Som, but each one of my coffee shops or stands that I
17:37
roast for we work together and get them a rose, that's
17:40
proprietary to their location. And you know, working in small
17:43
batches allows me to just create that for them without having to
17:48
stress about how much coffee is coming in.
17:50
And how much Now, you know, I can just tell them in this
17:53
Gator, each batch to their specific roast on the retail
17:57
side of things. I remember early on, in my
18:01
coffee days, I went to another local roast.
18:03
Your, we have a big day at a latte, art competition or
18:06
something like that. And they were test running, a
18:08
new espresso that they've been developing and tasting that and
18:14
it tasted like blueberry muffins and I was like, holy shit.
18:17
This is really, really interesting and then You know,
18:21
maybe a year or two later having a pour-over.
18:24
I think it was engag and just tasted like you Benton to a warm
18:28
orange, you know, with like this real sweet floral Aroma and this
18:33
amazing thing that we think about being generally people
18:37
think of Starbucks or whatever to have something that just get
18:42
your palate. So differently I was really
18:44
inspiring to me for me trying to seek those out and not
18:49
necessarily replicate that but to find what flavors already
18:53
exists in the couple's young purchasing and bring the best
18:59
those copies. And so when we just ramped up
19:04
the roast and bring the heck out of that, we lose a lot of those
19:07
flavors. So when I'm working at a small
19:11
batches just really taking the time and care to see what
19:17
flavors we can find and then how we can adjust your against those
19:21
neighbors, super fun, part of my job.
19:25
That's what drives why I do what I do, you know.
19:29
Well, working with a smaller batch.
19:30
Can also be a little bit more challenging and frankly more
19:34
expensive. If you are trying to meet
19:36
certain certain values. And and I noticed just as I was
19:40
researching you your company, the things like transparency and
19:43
chemical, free and sustainability are values that
19:46
you put forth. Part of your company is that
19:49
important to you and how has it impacted how you operate.
19:53
Yeah, I think it's small batches, you know, we we are an
19:56
artisan Roasters and you won't have any automation to our
19:59
roasting, but we do use a roasting software and some track
20:03
every roast through that software.
20:05
And then I want every, those by hand, and there are a lot of
20:10
practices that you can do a lot of shady things in business and,
20:15
you know, for me, finding importers the Q graders that I
20:20
work with, you know, looking at what their values are.
20:23
Our as the businesses that they are and sinking those up with
20:27
mind and then continuing that process down to my customers.
20:31
You know, when people invite the questions, I invite, you know.
20:36
Okay, where do we get our coffee?
20:37
You know, what Farms wasn't the from what region does it come
20:40
from? How or those practices matching
20:42
up to our standards and we do a lot of work to try to do a lot
20:49
of work with farms and co-ops and organizations that Late
20:54
different either. Minorities women in the copy
20:58
community and just working with businesses and companies
21:02
producers that just have high standards and I think that when
21:07
you seek that out, your product is going to speak to itself and
21:11
hopefully people will seem that not only in your product, but in
21:15
the character of your company, as well, you briefly kind of
21:18
mention that some of your wholesale clients are coffee
21:21
stands. And I would say coffee, V kiosks
21:24
are like a uniquely Pacific Northwest phenomenon.
21:28
Like you just don't see that in the same amount of quantity and
21:32
popularity in other places in the United States.
21:35
But traditionally and stereotypically, you wouldn't
21:38
say that they would be craft coffee kiosks for the most part,
21:41
like a local roaster like you or Evans, Brothers or Doma, or
21:45
someone like that might be, if you are trying to meet those
21:48
standards, as a coffee company, I assume you're also trying to
21:52
elevate the product that you're giving.
21:53
Your wholesale clients on these white labeled products that
21:56
maybe don't have your name on them.
21:58
How do you convince those clients?
22:00
That it's a good thing to pay more for what they're, what
22:04
they're putting out when traditionally they haven't had
22:07
to sure. You know, I think my answers too
22:10
cold, my being a smaller business and I don't have the
22:13
amount of employees that these are the businesses have and
22:17
still life overhead can be a little bit less than those other
22:20
companies. And, you know, instead of Of
22:24
keeping my price the same as my competition to know I'm going to
22:28
pass some of those savings on to my customers and so I think that
22:31
you know being a smaller operation and just being at a
22:34
particular you at the future that you partner with your able
22:37
to offer them, a very competitive price for specialty,
22:42
coffee for practicing, I think the other side of that is, you
22:46
know, a little bit of Education. We know what to look for.
22:56
Whatever it is and just kind of introducing them, your customers
23:01
or your future, customers to your coffee, and why taste a
23:05
little bit better working with them on, you know, maybe they
23:08
had a roast that they really loved and they want to match
23:10
that but support a local business.
23:13
So just working with them to see what their desires are to get
23:16
out of that Rose. And then put together a roast
23:19
profile blend that would meet their expectations.
23:23
And there is what they desire to serve out of the shop.
23:28
It's not all the time. What I would choose to serve
23:30
either Shop, but you know, if I can create a custom quality
23:35
product, that means damn happy. And you know, be able to support
23:39
another local small business. And I know that all that coffee
23:42
comes from sustainable transparent sources, you know, I
23:47
think everybody needs that point and everybody wins.
23:51
I'm happy to know that a good place to be me.
23:55
The speaking of everyone winning you have recently, I believe or
23:59
are turning five or have turned five as a company.
24:03
And you mentioned earlier that you don't necessarily have these
24:05
huge strategic growth plans, you're kind of making decisions
24:08
as you go and and so far it's been working but Woody, what is
24:12
next? Maybe in the the immediate
24:14
future for you and Wilder coffee and and what phase of the
24:18
business? Do you see yourself in right now
24:20
where where, what's happening on the horizon?
24:23
Yeah. Also, congratulations on turning
24:26
five. That's a huge milestone.
24:28
Yeah, yeah, I've been told that like, oh cool.
24:33
It's been kind of a blur. I've had a bunch of businesses.
24:37
Not turn five. Yeah.
24:39
So okay, yeah, good news. Yeah, super thankful, super
24:43
thankful for 35. And, you know, it's been a blur.
24:48
I think that pandemic has helped out a little bit, you know.
24:53
So you've been to our store bar and some people do find it on
24:58
Yelp or Google or whatever. A lot of it's word of mouth.
25:01
Sometimes they have a little sandwich corn out there, but it
25:03
kind of has this this feel of this little Hidden Gem.
25:08
Almost, you know, when I went out this big start from, we
25:11
don't have any flashy advertising.
25:14
I remember, I went to New York City, a few years back and
25:19
missing before I had my own business, and I just saw a
25:21
little child porn sign. An espresso and an arrow, you
25:26
know, and it's like, 7 a.m. and I was going for a walk.
25:28
And so I just turned down this little Alleyway, and there's
25:33
this little, I think it doubled as some sort of a nightclub, but
25:37
in the morning, is your Nespresso and it was amazing.
25:41
This awesome roots, that beautiful machine, exhale cup of
25:44
coffee. And I remember thinking like I
25:47
if I didn't see that little sign out of never know.
25:50
No, you know, and so I think any of us when we find that
25:54
restaurant or a coffee shop or Art Gallery whatever it is it's
25:58
just that you know that Hidden Gem.
26:00
So I think that's that's something that I try to bring to
26:03
our business and as we have turned five and we now have
26:08
somewhat of a reputation just letting that kind of take off
26:12
and grow into what it's going to grow into.
26:15
And so by can kind of right now, right now, something like that.
26:19
And, you know, Not necessarily advertise myself as something
26:24
that I'm not or something that I want to be, but not advertise
26:28
myself as something that I necessarily want to be, but you
26:33
know, to be authentic and be true to what I'm doing.
26:37
Now, I think that's that's our game plan for now.
26:41
And as we go into 2023 and continue to bring our community
26:48
and ER, Online subscription customers this quality copy.
26:55
And, you know, I sound like a broken record but you know not
27:00
having a strategy is kind of my strategy and playing it by ear.
27:06
You know, I think that turning Vibes, like you said it is a
27:10
milestone. And, you know, I think for us I
27:14
can see results, easily going another five years and having
27:18
just as much fun as As we had passed by the you know we get
27:22
more efficient we get more excited about some of the
27:25
companies that we see coming down the line.
27:27
And yeah, I'm just real thankful to be where I'm at and a not not
27:34
too I don't feel too ambitious but I am excited to discontinue
27:42
what I do and do it well and do it.
27:44
Love for the people that my customers.
27:48
This is meant to be a compliment and I don't think it's going to
27:51
sound that way. But talking with you now is
27:54
making me anxious because I feel like you should have more
27:57
anxiety about the future because I am constantly anxious about
28:01
the future. So I am envious and I mean that
28:05
as a compliment, if it didn't come off, that way.
28:08
No, thank you since those beginning days when you were
28:11
drinking, what ultimately, our delicious iced mocha coffees
28:16
because milk And cream and sugar.
28:19
And coffee together is just like ice cream essentially.
28:22
Yeah, in a good way. What is it that you're drinking?
28:24
Now, if you were to be out on the road with the family and
28:27
stopped to get a cup of coffee? Yeah, really.
28:35
Well that hits the spot but a lot of times, you know, if I'm
28:39
going to another roaster and down, you know, we like to
28:42
support the fellow Roasters here in town, see room, it shops
28:46
around town, and hang out. And We all kind of know each
28:49
other and so it's a cool Community to be a part of, but I
28:53
love seeing what their debuting, as batch, drip, you know, I
28:57
think that batch coffee can be really surprising.
29:01
Sometimes it how delicious it is, you know, I think you're in
29:05
San Diego right now. I see your shirt, says
29:07
Escondido. I was born in Escondido, so
29:09
that's awesome. But my family and I try to
29:11
frequent San Diego as much as possible.
29:14
We're actually heading down there now.
29:16
And I love going to Bird Rock and modern times.
29:46
Something in the morning, but most the time you and your
29:49
family, you know, you're getting pastries and you're sitting and
29:52
you're having a good time and so I'll get something a little bit
29:56
larger drink than the expensive not super into, you know, drinks
30:01
right now, you know, the lattes and cappuccinos and they
30:04
definitely have their place. But you know, when I spend most
30:08
of the week roasting and testing and calibrating espresso, when I
30:13
go out, you know, I want something a little bit different
30:15
from a picture. Sure.
30:17
Well, there are plenty of great new coffee places to try when
30:21
you come down to visit. I want to give you one man or
30:24
one. I want to be the last chance.
30:25
I'd like to give you a chance, if there's anything that we
30:27
didn't cover today that you'd like to just to say about
30:30
yourself or about your company or about your thoughts about
30:32
coffee. Yeah, I think if I had to
30:36
describe all of that in a word, it would be thankful coffee is.
30:43
It's probably because I'm addicted to it, but I'm very
30:44
thankful for it, you know. And how it Changed my life and
30:49
you know, brings people together and just the community it
30:53
creates and is a matter where you're at.
30:55
You can find a cool shop and usually, there's more people
31:00
there. I'm thankful for my customers
31:03
and just support. Mm-hmm!
31:05
Me and the trust that they've given me to deliver them
31:10
products week in and week out. Yeah, I think that, you know, I
31:15
would encourage people to stop by the slo-mo.
31:17
Learn if they're ever in Coeur d'Alene but there are like you
31:20
said, there's a ton of coffee or seized up here, and we have a
31:23
lot of great coffee. And so I would just ask that.
31:26
People find good coffee and start drinking good coffee.
31:30
A lot of people skip over that, you know, but I think that the
31:34
more people we introduced to get comfy, the more people will
31:38
enjoy it that much. And I think, as we continue to
31:44
grow as a community here, I think that's just going to bring
31:48
more opportunity for us to share as makers as Artisans as
31:54
producers. You know, to share our product
31:58
with new faces, new people and just build pretty cool
32:02
Community. Very well said Spencer, thank
32:05
you for joining the show. I really just appreciate your
32:08
time and and finding a spot in the coffee shop that we can
32:11
chat. And I'm looking forward to my
32:14
next visit to Coeur d'Alene as well.
32:15
Hopefully, we can have a cup of coffee then.
32:18
Absolutely. Thank you so much for having me.
32:26
Okay? To recap drinking an iced white.
32:29
Chocolate mocha with raspberry syrup.
32:31
Can push you through a coffee, Gateway into a future in which
32:35
you not only roast your own coffee, but you own and operate
32:39
a coffee, roasting business and Cafe.
32:42
I think the lesson is that it doesn't matter what gets you
32:44
started, it's where you go with it.
32:47
There's only one official Wilder coffee roaster Cafe at this
32:50
time. It's a small slow coffee bar
32:53
inside of the fern plant store in downtown Coeur d'Alene.
32:57
I love this Cafe. It is one of the very few places
33:00
that I made a repeat visit to while traveling earlier this
33:03
year. That was not only because of the
33:06
really good cup of coffee in service I received from
33:08
Savannah. It was also because walking into
33:11
the plant store. It was like taking a B12 shot
33:14
The Greenery. Lifted my spirits and inspired
33:17
me to spend the day happier than I might have had.
33:20
I not gone. There are all kinds of green or
33:22
Eco therapy opportunities including gardening or Forest
33:26
bathing or just going for a walk in the woods that can make you
33:29
feel this way. Spending time Outdoors has been
33:32
shown to improve mood, promote relaxation, and calm anxieties,
33:36
not to mention improving people's productivity, and
33:38
increase their creativity. Basically going outside or being
33:42
surrounded by plants is good for you and going outside and
33:45
drinking. A cup of coffee is great for
33:47
you. At least, it is for me and
33:51
disclosure, this is not a medical podcast and I am not
33:53
giving you medical advice. I'm just advocating for
33:56
drinking, coffee outside near some plants.
33:59
The trajectory of growth that Wilder is unplanned.
34:02
Despite learning the old adage that if a business isn't growing
34:05
it is dying. Spencer has chosen a different
34:07
path to quote him I do what's right for me and my family and
34:12
what's right for my customers and if there's ever like a
34:15
disconnect with that then I just walk away from that situation
34:19
for him. The best strategy has been not
34:21
having one and finally in breaking down his experience as
34:25
a coffee preneur Spencer finds himself being in a word.
34:29
Thankful. As for you, if you are in
34:32
northern Idaho and you find yourself needing a cup of
34:34
coffee, check out Wilder Coffee Roasters in downtown Coeur,
34:37
d'Alene, you can order coffee from Spencer online at Wilder
34:40
Coffee Roasters.com. And of course, be sure to follow
34:44
at Wilder Coffee Roasters on Instagram.
34:47
While you're there, you should follow this show at roast West
34:50
Coast. You can find those links in this
34:53
podcast show notes, wherever you may be listening or in this
34:56
edition of the newsletter which you can find and you should be
34:59
subscribing to on roast westcoast.com.
35:03
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35:06
join the upper echelons of cool, namely people that help grow
35:09
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35:15
Thank you for your support and for drinking good coffee.
35:19
It's roast West Coast supporters and our industry partners.
35:22
That ensure the show gets made every week and helps us continue
35:25
to grow. This shows industry Partners
35:28
include Cafe litter. Most, your coffee company.
35:31
Study, State coffee, roasting Camp, Coffee Company, coffee
35:34
cycle, roasting ignite, Coffee Company.
35:37
First light whiskey, Maria coffee, Cape Horn coffee,
35:40
importers and Ascend coffee roasters.
35:44
Check out the recent Bean Journal Edition featuring a send
35:47
Roasters and a shout-out to moisturize Ryan.
35:49
Sullivan who gave a rousing talk at Coffee Fest.
35:51
La earlier this week, this episode of the roast West Coast
35:55
coffee podcast is was has been written produced and recorded by
35:59
me Ryan Walt. As always, I hope this episode
36:03
is found you happy healthy and with at least enough sanity to
36:07
make it through the day, always tip your Baristas and be sure to
36:11
drink a coffee. Oh no, it's almost gone.
36:52
Need another coffee.