Latest / Brewsers / Brewsers #376- Jim with Wavelength Coffee

Transcript

Brewsers #376- Jim with Wavelength Coffee · Brewsers

• 0:02
  Speaker 1: What Welcome to Bruisers, a podcast about beer, coffee, booze
• 0:23
  Speaker 1: and bruisers. I'm your host, Rody John and today we
• 0:25
  Speaker 1: talked to Jim with Wavelength Coffee. We talked about how
• 0:29
  Speaker 1: Wavelength got started, helping farmers around the world, and so
• 0:32
  Speaker 1: much more. Jim and everyone at Wavelength is doing absolutely
• 0:36
  Speaker 1: amazing things for the coffee beans and coffee growers from
• 0:40
  Speaker 1: around the world. So obviously you don't want to hear
• 0:42
  Speaker 1: from me, you want to hear from him. So without
• 0:44
  Speaker 1: further ado, here is Jim with Wavelength Coffee. I would
• 0:57
  Speaker 1: like to welcome to show Jim with Wavelength Coffee. How
• 1:00
  Speaker 1: you doing today, sir?
• 1:01
  Speaker 2: I'm doing very well, thank you. How about yourself doing well?
• 1:05
  Speaker 1: So for those listening kind of peny, it's a word picture.
• 1:06
  Speaker 1: Where are you at and what's going on around you?
• 1:08
  Speaker 2: Well, as you can see, I am sitting in front
• 1:12
  Speaker 2: of a brick building here at our roasting facility here
• 1:15
  Speaker 2: in Shirley, Massachusetts. So we are in an old mill
• 1:21
  Speaker 2: complex where our roasting facility is. It's built back in
• 1:25
  Speaker 2: the eighteen hundreds. Actually it was an old rope factory.
• 1:30
  Speaker 2: So this the particular building where I where we have
• 1:34
  Speaker 2: our roasting in was where they took the cotton bales
• 1:38
  Speaker 2: from the railway which is right up the hill, and
• 1:42
  Speaker 2: would unload them and then put them on a conveyor
• 1:44
  Speaker 2: to other buildings on the property where they would then
• 1:46
  Speaker 2: be spun into rope that was used by the US Navy.
• 1:49
  Speaker 2: So it's kind of cool being in a place with
• 1:53
  Speaker 2: like this much history. And it's awesome too. I mean,
• 1:56
  Speaker 2: these old mill buildings are just beautiful. So you know,
• 1:59
  Speaker 2: we love here. What was it before?
• 2:02
  Speaker 1: In between? Okay, so when did the mill close?
• 2:05
  Speaker 2: So the mill, the company that built the rope or
• 2:08
  Speaker 2: was rope making, was actually functioning all the way up
• 2:11
  Speaker 2: and I think it's in the nineteen eighties, so like
• 2:13
  Speaker 2: a long long time. And then it like what kind
• 2:17
  Speaker 2: of sat in disrepair for a while, this whole facility.
• 2:20
  Speaker 2: And then the group here, it's like a local like
• 2:25
  Speaker 2: real estate development kind of group, like bought the property,
• 2:28
  Speaker 2: put a ton of money into it, and built it
• 2:30
  Speaker 2: all up for folks like us small businesses doing you know,
• 2:36
  Speaker 2: light industrial or commercial work things like that as kind
• 2:39
  Speaker 2: of a sort of an incubator. But I mean it's
• 2:41
  Speaker 2: become kind of an anchor of small business in the
• 2:44
  Speaker 2: town of Shirley, which is a small kind of you
• 2:47
  Speaker 2: know community here in sort of north central Massachusetts, and
• 2:52
  Speaker 2: we love it here. It's great. They've it's the buildings
• 2:55
  Speaker 2: have a lot of character and just the way that
• 2:57
  Speaker 2: they've they've done, the kind of support here, it's it's
• 3:01
  Speaker 2: awesome for small businesses like us just getting started.
• 3:04
  Speaker 1: Yeah, had no point intended there with the anchor and
• 3:06
  Speaker 1: the rope situation there.
• 3:09
  Speaker 2: You know, I like to weave those things at wherever
• 3:11
  Speaker 2: I can. But it was.
• 3:14
  Speaker 3: Like like before, like in between, there was a lot
• 3:17
  Speaker 3: of businesses in this space and actually before we moved
• 3:20
  Speaker 3: in here, this space was like basically a workshop, like
• 3:24
  Speaker 3: a wood like a carpenter kind of shop.
• 3:27
  Speaker 2: There's a business in here that like made tables and
• 3:30
  Speaker 2: did the cabinetry and all kinds of other stuff. So
• 3:33
  Speaker 2: when we came in, it was not at all ready
• 3:36
  Speaker 2: for food service. Needed a lot of work. But but
• 3:41
  Speaker 2: you know it's we made it our own, and yeah,
• 3:43
  Speaker 2: that's coolear.
• 3:45
  Speaker 1: While you have been kind of making it your own,
• 3:47
  Speaker 1: have you found stuff from the past that maybe had
• 3:50
  Speaker 1: been left behind and you're like, oh wow, this is
• 3:53
  Speaker 1: I wonder how old this is?
• 3:54
  Speaker 2: Well, you know, It's funny because like we have like
• 3:58
  Speaker 2: all these like columns, like these wood you know, in
• 4:01
  Speaker 2: the space, and they sand blasted them made them look
• 4:04
  Speaker 2: look nice. But like there's all kinds of metal like
• 4:07
  Speaker 2: bits and bobs and old like hooks, and there's like
• 4:12
  Speaker 2: things like right above me hanging from the ceiling that
• 4:14
  Speaker 2: I have no idea what they are, but they're clearly
• 4:17
  Speaker 2: like from the eighteen fifties. I don't know if they
• 4:19
  Speaker 2: were like pulleys, you know, or like things like that.
• 4:22
  Speaker 2: But yeah, there's like certain things you just can't take off,
• 4:25
  Speaker 2: you know at this point, and I have no idea
• 4:28
  Speaker 2: what they are, but they kind of add to the
• 4:29
  Speaker 2: whole charm of the space.
• 4:31
  Speaker 1: There you go. Yeah, and again everybody gets their own
• 4:32
  Speaker 1: little story of what they think it is exactly.
• 4:35
  Speaker 2: You're like, what do you think that is?
• 4:36
  Speaker 1: Like, yeah, couldn't even tell you. Well, tell us how
• 4:40
  Speaker 1: Waveling Coffee starteds. I mean, you started with your wife
• 4:42
  Speaker 1: and from when I read you guys wanted just to
• 4:44
  Speaker 1: do something together. How did that? How did that end
• 4:47
  Speaker 1: up coming about?
• 4:49
  Speaker 2: Yeah? Well it was like one of those sort of
• 4:51
  Speaker 2: midlife big changes, right, Like, so I spent the first
• 4:56
  Speaker 2: say twenty five plus years of my professional career doing
• 4:59
  Speaker 2: something thing totally different. I was in product development, so
• 5:03
  Speaker 2: new product design, you know, industrial design, engineering, like that's
• 5:07
  Speaker 2: that was my specialty, right And so I worked with
• 5:11
  Speaker 2: you know, innovative companies and entrepreneurs and folks like for
• 5:15
  Speaker 2: years helping them develop their own products. And we worked
• 5:19
  Speaker 2: in medical and biotech, life science, commercial goods, and a
• 5:23
  Speaker 2: lot of consumer stuff too, so all over the place.
• 5:26
  Speaker 2: And I loved that, but you know, I did it
• 5:28
  Speaker 2: for twenty five years, and I sold my company back
• 5:31
  Speaker 2: in twenty twenty four. So me and my business partner,
• 5:34
  Speaker 2: the guy who actually started the company, he's older than me,
• 5:38
  Speaker 2: so he was looking to kind of retire. And so
• 5:41
  Speaker 2: after we got out of that, you know, I was like,
• 5:43
  Speaker 2: I'm not ready to, you know, hang up my hat,
• 5:46
  Speaker 2: just yeah, like I can't stop. You know, what am
• 5:48
  Speaker 2: I gonna do next? And after twenty five years, even
• 5:52
  Speaker 2: though I loved the field, I was kind of ready
• 5:54
  Speaker 2: for something different. And there were certain things that I
• 5:57
  Speaker 2: really started to feel really passionate about as I was
• 6:01
  Speaker 2: working in design, and especially with working on a lot
• 6:05
  Speaker 2: of consumer goods, you know, I kind of got to
• 6:09
  Speaker 2: see almost like that I was making a lot of
• 6:11
  Speaker 2: like trash, like future trash, right, it's kind of like
• 6:14
  Speaker 2: around the office and I joke about that, you know,
• 6:16
  Speaker 2: and it's like, Okay, this is fun and all and
• 6:20
  Speaker 2: I do enjoy and especially in the medical stuff, like
• 6:22
  Speaker 2: that was all really really super important. But what can
• 6:25
  Speaker 2: I do it's a little bit more grounded, maybe it's
• 6:27
  Speaker 2: a little bit more you know, hands on. I really
• 6:29
  Speaker 2: missed the kind of hands on stuff. And also sustainability
• 6:34
  Speaker 2: was becoming more important to me, so like, especially from
• 6:36
  Speaker 2: like the creating future waste stuff. I was like, man,
• 6:39
  Speaker 2: I'd love to use my talents in a way that
• 6:41
  Speaker 2: could maybe help to shape like what the future is
• 6:43
  Speaker 2: going to be like, you know, where are we going
• 6:45
  Speaker 2: and what are things going to be like in twenty
• 6:47
  Speaker 2: thirty years. And so my wife and I were kind
• 6:51
  Speaker 2: of a drift. Like she she was kind of working too,
• 6:53
  Speaker 2: Like she was in school. She was a school teacher
• 6:56
  Speaker 2: for like little kids, and education is tough too, you know,
• 7:00
  Speaker 2: so she'd been doing that for a while. Yeah.
• 7:01
  Speaker 1: It's it's so weird that as much as we want
• 7:04
  Speaker 1: to put on teachers, like obviously, if anybody's listening in
• 7:07
  Speaker 1: their teacher, thank you so much. For what you do,
• 7:09
  Speaker 1: because you are genuine saints. Even the bad ones on
• 7:12
  Speaker 1: the good days are saints.
• 7:14
  Speaker 2: Oh my goodness, I can't tell you enough.
• 7:16
  Speaker 1: Yeah, the fact that it's just mind boggling, especially the
• 7:19
  Speaker 1: state by state, but then like you look at the
• 7:20
  Speaker 1: whole country, like there's no emphasis whatsoever when it comes
• 7:24
  Speaker 1: to education, and they're also like, how do we take
• 7:26
  Speaker 1: more money out of it? But then like make sure
• 7:28
  Speaker 1: that they have to do more stuff. It's absolutely bonkers
• 7:31
  Speaker 1: to me.
• 7:31
  Speaker 2: It's mind boggling, like what I heard from the inside.
• 7:34
  Speaker 2: And my dad also was in education, like as all
• 7:37
  Speaker 2: growing up, I heard all about all that stuff, and
• 7:39
  Speaker 2: I was like, man, you couldn't. You couldn't pay me enough.
• 7:42
  Speaker 2: And unfortunately, we definitely don't.
• 7:43
  Speaker 1: Pay they do. They don't get paid at all.
• 7:45
  Speaker 2: They don't get paid nearly enough. So so she was
• 7:48
  Speaker 2: gonna get a little burnt out too, and was kind
• 7:50
  Speaker 2: of ready for a change. And so we were like, well,
• 7:52
  Speaker 2: let's do something together, like we've never done anything together before.
• 7:55
  Speaker 2: Would be kind of fun, maybe, you know, to try
• 7:57
  Speaker 2: like create a family business. And we've got two kids,
• 8:00
  Speaker 2: you know, I've got uh a daughter who's in college
• 8:04
  Speaker 2: and a son who's in high school right now. And
• 8:06
  Speaker 2: and so we're like, well, it'll be cool if we
• 8:07
  Speaker 2: could build something maybe that we could you know, bring
• 8:09
  Speaker 2: them on or hand over to them someday, you know,
• 8:11
  Speaker 2: some kind of legacy thing. And and so, so really
• 8:15
  Speaker 2: like the idea of coffee. I think my wife actually
• 8:17
  Speaker 2: suggested it. You know, I had been sort of dabbling
• 8:21
  Speaker 2: in it for a long time. I back in my
• 8:25
  Speaker 2: college days, I actually worked at a little coffee shop
• 8:27
  Speaker 2: in Syracuse, New York for like three or four years.
• 8:31
  Speaker 2: I was a manager there, so I got to cut
• 8:32
  Speaker 2: I got to see like the retail side of the business,
• 8:34
  Speaker 2: you know, on that I was a barista, you know,
• 8:36
  Speaker 2: slant drinks and everything, and so I had that side.
• 8:40
  Speaker 2: But I also, like in the work that I did
• 8:42
  Speaker 2: at my product development company, we actually did some consumer
• 8:46
  Speaker 2: work and some commercial work on like coffee and beverage stuff,
• 8:50
  Speaker 2: you know, so I also saw like the mechanical side
• 8:52
  Speaker 2: of things, and both of those things started to kind
• 8:55
  Speaker 2: of pique my interest in like, oh maybe we could
• 8:57
  Speaker 2: do something in coffee. And I already knew like working
• 9:00
  Speaker 2: at a cafe was hard work, Like, oh, man, I
• 9:03
  Speaker 2: don't know if I want to dive into that just yet,
• 9:04
  Speaker 2: but like what about coffee roasting? And the more I
• 9:07
  Speaker 2: really and in design, like as a job, you're kind
• 9:11
  Speaker 2: of a professional like learner like all I do because
• 9:14
  Speaker 2: every project's different and and so you're like you're sort
• 9:18
  Speaker 2: of a you know, jack of all trades, master of none, right,
• 9:20
  Speaker 2: so you sort of like have to learn everything you do.
• 9:22
  Speaker 2: So I just dove like headfirst into coffee like just
• 9:25
  Speaker 2: research and I read everything I could, I took classes
• 9:29
  Speaker 2: in it, I bought a little roaster, and I just
• 9:31
  Speaker 2: started roasting just tons and tons of beans like all
• 9:33
  Speaker 2: the time. And the more that I learned about it,
• 9:37
  Speaker 2: the more I loved it, like just the roasting side
• 9:39
  Speaker 2: of it and like learning about it, but also the
• 9:42
  Speaker 2: more I was just really floored by what was happening
• 9:46
  Speaker 2: all around the world from at the ground level, like
• 9:48
  Speaker 2: what the coffee farmers were actually doing and how the
• 9:53
  Speaker 2: industry needed is like in the process of basically completely
• 9:57
  Speaker 2: adapting to a changing world. You know, we all see
• 10:01
  Speaker 2: it around us, Like anybody who's been alive for more
• 10:03
  Speaker 2: than like five or ten years realizes, like you know what,
• 10:07
  Speaker 2: like things are different now than they used to be,
• 10:08
  Speaker 2: for sure. Yeah, and so you can see it here.
• 10:12
  Speaker 2: But like, especially like if you're a farmer who you know,
• 10:15
  Speaker 2: a subsistence farmer living in the tropics, who is growing
• 10:19
  Speaker 2: a very sensitive crop, like like a rabbita coffee that
• 10:23
  Speaker 2: doesn't like things to change. It likes a very narrow
• 10:25
  Speaker 2: band of temperature, doesn't like things too wet or too dry,
• 10:29
  Speaker 2: And you are definitely feeling the pressure. And there's a
• 10:34
  Speaker 2: lot going on all around the world that's some really
• 10:36
  Speaker 2: innovative stuff. And I was like, well, man, like I'm
• 10:40
  Speaker 2: just hearing about this, and I love coffee, like I
• 10:43
  Speaker 2: bet a lot of people would love to know more
• 10:44
  Speaker 2: about this kind of stuff. And at the same time,
• 10:48
  Speaker 2: as a techie kind of person, I was really diving
• 10:51
  Speaker 2: into the hole like roasting and everything, and there was
• 10:54
  Speaker 2: just there seemed like there was a huge opportunity there
• 10:57
  Speaker 2: to bring an industry that's kind of been the same
• 11:00
  Speaker 2: since the eighteen fifties with some really exciting new technology.
• 11:04
  Speaker 2: This is just starting to come out. I was like, oh, wow,
• 11:06
  Speaker 2: you know, these are kind of a couple things that
• 11:08
  Speaker 2: are sort of coming together. Maybe there's an opportunity for
• 11:11
  Speaker 2: us to make to do something, to build a company
• 11:13
  Speaker 2: that's doing something a little different, you know, because we
• 11:15
  Speaker 2: want to make us we want to differentiate ourselves, right,
• 11:19
  Speaker 2: So that's that was kind of the spark of it.
• 11:22
  Speaker 2: And we were like, well, even though we haven't been
• 11:24
  Speaker 2: in coffee before, guess we're like, we're kind of industry novices, Like,
• 11:28
  Speaker 2: let's see what let's see what happens. Let's give it
• 11:29
  Speaker 2: a try.
• 11:30
  Speaker 1: Well where did so I mean, obviously you helped create
• 11:33
  Speaker 1: so many other different brands, and not only the names,
• 11:37
  Speaker 1: but the logos, the everything else, the packaging, all that.
• 11:41
  Speaker 1: Where did y'all end up coming up with what you
• 11:44
  Speaker 1: were doing? Because while yes, you were working on other
• 11:47
  Speaker 1: people's stuff, now you're working on something for yourself, and
• 11:50
  Speaker 1: so it's going to be completely different. And you may
• 11:52
  Speaker 1: have already had I mean, like you said, you were
• 11:54
  Speaker 1: in the business for twenty five years, you probably already
• 11:56
  Speaker 1: had some things already kind of in your head that
• 11:58
  Speaker 1: you're like, all right, well, we this one got shot
• 12:00
  Speaker 1: down years ago, but I really still liked it, so
• 12:03
  Speaker 1: maybe we'll still use it. How did all that kind
• 12:05
  Speaker 1: of come together?
• 12:06
  Speaker 2: It's funny. That was kind of a humbling experience for me,
• 12:08
  Speaker 2: to tell you the truth. It was learning learning how
• 12:12
  Speaker 2: to be a client to someone else. So like, first
• 12:18
  Speaker 2: of all, like it was really illuminating, like being a partner,
• 12:22
  Speaker 2: you know with I was always a partner at my
• 12:24
  Speaker 2: previous business too, but like partnering with my wife learning
• 12:27
  Speaker 2: how to like, Okay, now I have my husband head on,
• 12:31
  Speaker 2: now I've got my business partner.
• 12:32
  Speaker 1: Yeah, I want to talking about that part later, but
• 12:33
  Speaker 1: I can.
• 12:34
  Speaker 2: Yeah, we'll get to that. But I mean, but also
• 12:36
  Speaker 2: like I wanted to make sure that I just didn't
• 12:37
  Speaker 2: like steamroll all like the branding and naming and everything.
• 12:41
  Speaker 2: I wanted to make sure that, Okay, this is our thing, right, Like,
• 12:45
  Speaker 2: let's make sure that we're doing this together. So I
• 12:47
  Speaker 2: had to already kind of take a little bit of
• 12:49
  Speaker 2: a not a backseat, but just like a side seat,
• 12:51
  Speaker 2: I guess, to the process. And and it's funny when
• 12:54
  Speaker 2: we started out, I mean, naming itself is always hard,
• 12:57
  Speaker 2: you know, so we like looked at a thousand different
• 12:59
  Speaker 2: names or whatever before we decided on wavelength. And I
• 13:02
  Speaker 2: can tell you what that means at a minute. But
• 13:05
  Speaker 2: I had I started to make some logos, you know,
• 13:07
  Speaker 2: because I'm I'm a designer. I'm like, oh, I can
• 13:09
  Speaker 2: do this, you know, like I got some ideas and
• 13:11
  Speaker 2: like I started making some and I realized, like, I
• 13:15
  Speaker 2: don't know, it's not really I like it. But when
• 13:18
  Speaker 2: I showed to other people, they're like, so I was
• 13:22
  Speaker 2: like one of the one of the biggest, one of
• 13:24
  Speaker 2: the most important lessons that I learned, I think in
• 13:27
  Speaker 2: my previous work and some of the other businesses that
• 13:29
  Speaker 2: I've I've started over the years, is like it can't
• 13:32
  Speaker 2: be all you do it yourself, right, Like it can be,
• 13:36
  Speaker 2: but it's better when you involve other people. You just
• 13:40
  Speaker 2: get a better product. And so we were like I
• 13:44
  Speaker 2: reached out to some a local group. I'll name drop them.
• 13:49
  Speaker 2: It's they're Awen A W. E. N and Company. Awen
• 13:52
  Speaker 2: and Company, a group of young ladies. I call them young,
• 13:55
  Speaker 2: you know, because I'm old, but I mean like they're
• 13:57
  Speaker 2: you know, they're they're you know, in their twenties and thirties, right,
• 14:02
  Speaker 2: young professionals. Like they're all graphic designers, illustrators, photographers, like
• 14:06
  Speaker 2: they all kind of work together. And reached out to
• 14:09
  Speaker 2: them to help us do the design and branding, and man,
• 14:11
  Speaker 2: it was awesome, Like it was such a fun experience
• 14:15
  Speaker 2: for me to like turn the table because I'm like,
• 14:18
  Speaker 2: instead of being the guy who's like coming up with
• 14:20
  Speaker 2: the ideas of like actually being on the other side
• 14:22
  Speaker 2: and having them present ideas to me. It was actually
• 14:25
  Speaker 2: really fun and absolutely what they came up with was
• 14:30
  Speaker 2: so much better than anything else I had come up with.
• 14:33
  Speaker 2: It was just like, yeah, you guys are you guys
• 14:36
  Speaker 2: are awesome. So that was and like I said, it
• 14:40
  Speaker 2: was humbling because I tried to do it myself and
• 14:42
  Speaker 2: realized like, not gonna happen, not as good. So I'm glad.
• 14:47
  Speaker 2: I absolutely her percent glad I did that. Yeah.
• 14:51
  Speaker 1: So, okay, how did wavelength come about?
• 14:54
  Speaker 2: Yeah? So, so my original crazy idea, which I might
• 14:59
  Speaker 2: eventually do someday, was I wanted to use one hundred
• 15:02
  Speaker 2: percent solar power like PV photo voltaics. I was going
• 15:07
  Speaker 2: to like set up a bunch of solar panels and
• 15:09
  Speaker 2: like a whole bank of batteries, you know, and I
• 15:12
  Speaker 2: was going to like use all solar energy and then
• 15:16
  Speaker 2: plug my roasters into the batteries and run it all
• 15:18
  Speaker 2: off of that. And so the original thought was like, well,
• 15:23
  Speaker 2: with wavelength, it's a nod to how energy moves, you know,
• 15:28
  Speaker 2: through through space or through mediums, right, you've got waves
• 15:31
  Speaker 2: of energy, you know, whether it's radio frequencies or also electricity.
• 15:36
  Speaker 2: You know, when we plug in, it's AC so it's
• 15:38
  Speaker 2: moving into waves, you know, everything. So there was it
• 15:40
  Speaker 2: was that, but also because we were trying to do things,
• 15:44
  Speaker 2: we were trying to come at it from a sustainability angle.
• 15:46
  Speaker 2: It was about the idea of like being on the
• 15:49
  Speaker 2: same wavelength, so like creating creating an alignment, especially like
• 15:54
  Speaker 2: a you know, between the people who are growing coffee,
• 15:58
  Speaker 2: people who are roasting like who actually transform it into something,
• 16:01
  Speaker 2: and then the people who are drinking it, our customers
• 16:03
  Speaker 2: and like kind of bring all those things together in
• 16:08
  Speaker 2: a really kind of positive and forward thinking way. And
• 16:11
  Speaker 2: you know, not the doom and gloom kind of stuff
• 16:13
  Speaker 2: that I don't think really helps motivate people. But to
• 16:16
  Speaker 2: be like, look, it's it's not like a you know,
• 16:20
  Speaker 2: some kind of green hippie tippy thing. It's more about like, well,
• 16:23
  Speaker 2: the world's changing, and we just kind of have to
• 16:25
  Speaker 2: come to grips with that, right, Like whether you believe it,
• 16:28
  Speaker 2: you know, whatever reasons it is changing, is like things
• 16:31
  Speaker 2: are changing, and so we have to adapt. And so
• 16:34
  Speaker 2: how are we adapting? And because coffee is not going
• 16:36
  Speaker 2: to be the same in ten twenty years as it
• 16:38
  Speaker 2: is today, and so let's talk about that, and let's
• 16:41
  Speaker 2: kind of highlight where things are going, because it's actually
• 16:43
  Speaker 2: kind of exciting and interesting. So that was kind We
• 16:47
  Speaker 2: liked that duality of the two sides of that name,
• 16:51
  Speaker 2: and luckily it wasn't taken like a lot of the
• 16:55
  Speaker 2: other ideas we'd had. So, yeah, the only problem is
• 16:58
  Speaker 2: that wave length, especially the end of the word, surprisingly
• 17:02
  Speaker 2: hard to spell for a lot of people.
• 17:04
  Speaker 1: How do they spell it?
• 17:05
  Speaker 2: I see a lot of misplaced g's and n's that
• 17:08
  Speaker 2: they're in the wrong place. Sometimes it's like when you
• 17:11
  Speaker 2: start writing it, you think you know how to spell lengths,
• 17:13
  Speaker 2: but then you're like, that seems like too many consonants.
• 17:16
  Speaker 1: Who puts that many continents together?
• 17:17
  Speaker 2: That's that doesn't make any sense, kind.
• 17:20
  Speaker 1: Of like rhythm or rhyme people.
• 17:22
  Speaker 2: Yeah exactly, You're like, that doesn't look right.
• 17:24
  Speaker 1: Yeah.
• 17:25
  Speaker 2: Yeah.
• 17:25
  Speaker 1: Anytime I try to write a convenience, I'm always like,
• 17:28
  Speaker 1: that's not right.
• 17:28
  Speaker 2: But yeah, ye to fix it for us, no, yeah, exactly. Well,
• 17:36
  Speaker 2: so we touched on that.
• 17:37
  Speaker 1: I mean, obviously you're doing this with your wife, which
• 17:40
  Speaker 1: absolutely is amazing, And you talked about how you have
• 17:44
  Speaker 1: to take your hat off for your husband hat and
• 17:47
  Speaker 1: your business partner.
• 17:48
  Speaker 2: Hat.
• 17:48
  Speaker 1: Is there like a safe word that you all have.
• 17:50
  Speaker 1: I love asking couples this of like when you guys
• 17:54
  Speaker 1: are maybe out to dinner with the kids or whatever
• 17:57
  Speaker 1: and you're in they're like, no, we're not talking about
• 18:00
  Speaker 1: business right now, We're done with that.
• 18:03
  Speaker 2: Yeah, there's there's the two sides of that, right, Like
• 18:05
  Speaker 2: there's the yeah, Friday night, we're home and like we
• 18:09
  Speaker 2: find ourselves starting to talk about like what happened our
• 18:11
  Speaker 2: business or something next week, and my wife's like, what
• 18:14
  Speaker 2: are we doing, like, you know, get the glass of wine, Like, nope,
• 18:19
  Speaker 2: no more business talk. You know where this is. You know,
• 18:22
  Speaker 2: this is home time, like and luckily I know I
• 18:25
  Speaker 2: can't imagine. I know some folks actually, some friends of
• 18:28
  Speaker 2: mine that that are the couple that are in business
• 18:31
  Speaker 2: together and they actually work out of their own home.
• 18:33
  Speaker 2: And oh no, me, that would be that. I don't
• 18:36
  Speaker 2: even know how I could do that because like then
• 18:38
  Speaker 2: there's no like physical barrier at least, like it's really
• 18:41
  Speaker 2: it's much easier having a place where we go to
• 18:44
  Speaker 2: like a brick and mortar where we can say, Okay,
• 18:45
  Speaker 2: I walk in this door and now we're we're in business,
• 18:48
  Speaker 2: and I leave and now we're at home. But like
• 18:51
  Speaker 2: the safe word, like the flipping thing. I don't know
• 18:54
  Speaker 2: if it's the safe word exactly, but like I can
• 18:56
  Speaker 2: definitely tell, like when I'm getting on my wife's nerves
• 18:59
  Speaker 2: and like because I definitely slip into the like coworker thing,
• 19:05
  Speaker 2: you know, and just being like Okay, this is what
• 19:07
  Speaker 2: we're doing, or like giving critiques of something she's done
• 19:10
  Speaker 2: or something, and I'm just being brutally honest. I'm not
• 19:12
  Speaker 2: being mean or anything, which you know, I can tell like,
• 19:15
  Speaker 2: may I've gone too far, you know, I'm.
• 19:21
  Speaker 1: Back up.
• 19:21
  Speaker 2: She has to go for a walk, like go and
• 19:23
  Speaker 2: she walked to the mail room and the other building.
• 19:24
  Speaker 2: You know, it's like, okay, all right now. I think
• 19:27
  Speaker 2: it's it's healthy. It's important to have, you know, a
• 19:31
  Speaker 2: little bit of that back and forth, you know. And
• 19:34
  Speaker 2: again it's always based on just honesty and because she's
• 19:36
  Speaker 2: never had a chance to work with me before, and
• 19:38
  Speaker 2: I'm like, honey, you know, hey, this is this is
• 19:41
  Speaker 2: just how it's been. You just haven't been around, so
• 19:45
  Speaker 2: like hopefully, hopefully it's okay, we're not divorced yet, so
• 19:48
  Speaker 2: it's so far. It's been six months, so so far,
• 19:50
  Speaker 2: that's a good track.
• 19:51
  Speaker 1: Well, congratulations on not being divorced so far. Yeah. Yeah,
• 19:55
  Speaker 1: I wanted to touch on that thing. But like I
• 19:58
  Speaker 1: have heard this happen a lot with people who do
• 20:00
  Speaker 1: work from home, that let's say they do it in
• 20:02
  Speaker 1: a separate room and then you know, they go on
• 20:04
  Speaker 1: and with the rest of their day, they don't ever
• 20:07
  Speaker 1: go in that room again unless it is for that work,
• 20:09
  Speaker 1: which I find to be very I mean, I don't
• 20:11
  Speaker 1: work from home, so I can't. I don't have a
• 20:14
  Speaker 1: hand on knowledge with this, but I feel like you
• 20:17
  Speaker 1: just need to almost work from a different spot in
• 20:21
  Speaker 1: the house so that way you're not just getting used
• 20:24
  Speaker 1: to that one one view, one room, whatever it is,
• 20:27
  Speaker 1: and you can't just shut it off. That way, you
• 20:29
  Speaker 1: can just be like, Okay, well I'm in this room
• 20:31
  Speaker 1: and we're also working, or I'm in this room and
• 20:33
  Speaker 1: we're we're outside, or whatever it is. So I don't
• 20:36
  Speaker 1: I just feel like that is a good.
• 20:37
  Speaker 2: Way to go about it.
• 20:38
  Speaker 1: But again, everyone works differently, so.
• 20:41
  Speaker 2: Everybody does work differently, and for me, like I can
• 20:44
  Speaker 2: kind of never like really shut it off, you know
• 20:48
  Speaker 2: what I mean, like just up here like in my head,
• 20:51
  Speaker 2: you know, I find like, man, I'll be I'll be
• 20:53
  Speaker 2: trying to sleep and I'll be going, I'll be thinking
• 20:56
  Speaker 2: of things, like, you know, something that happened earlier, or
• 20:58
  Speaker 2: something I'm planning for, or like in the morning and
• 21:01
  Speaker 2: we get a first thing in the morning, we start
• 21:02
  Speaker 2: talking about it. So I mean, like there's definitely times
• 21:05
  Speaker 2: where we're like, okay, yeah, no business talk. But it's
• 21:08
  Speaker 2: also I think important, Like you were saying, like too,
• 21:11
  Speaker 2: you kind of need to be agile, right, They kind
• 21:13
  Speaker 2: of need to be able to like just take it
• 21:17
  Speaker 2: as it comes and like because sometimes something might you know,
• 21:20
  Speaker 2: come to you for me. Like I find like I'll
• 21:23
  Speaker 2: have ideas that come to me when I'm not trying
• 21:25
  Speaker 2: to have them or think about course, They'll just be
• 21:28
  Speaker 2: like boop, something will drop in there when I'm doing
• 21:30
  Speaker 2: something completely different and be like, oh, wow, well that's
• 21:33
  Speaker 2: an interesting idea, and like that'll spark a conversation, right
• 21:36
  Speaker 2: that we'll have about business or a new opportunity or
• 21:38
  Speaker 2: something like that. So yeah, it just kind of I'm
• 21:42
  Speaker 2: not really I'm not really good at sequestering, I guess,
• 21:44
  Speaker 2: so that idea of just having a place where you
• 21:46
  Speaker 2: only do your business is definitely at a little foreign
• 21:49
  Speaker 2: to me as well.
• 21:50
  Speaker 1: Yeah, I've heard people will keep like notepads by their
• 21:52
  Speaker 1: bed or just in case, because they obviously don't want
• 21:55
  Speaker 1: to be getting on their phone in the middle of
• 21:57
  Speaker 1: the night or whenever the idea comes to them, because again,
• 21:59
  Speaker 1: then you get lost and whatever else is going on.
• 22:01
  Speaker 1: But yeah, right next to the bed or outside of
• 22:04
  Speaker 1: the shower or whatever it is, it helps it.
• 22:06
  Speaker 2: It pulls it out of your head so that you
• 22:09
  Speaker 2: don't have to be worried about forgetting it, and so
• 22:11
  Speaker 2: you can just kind of have it there. Yeah. I
• 22:12
  Speaker 2: definitely do that too.
• 22:14
  Speaker 1: Yeah, but then it's fun going back and like, what
• 22:15
  Speaker 1: the hell was I even thinking? Is? What are these
• 22:17
  Speaker 1: words even mean together?
• 22:18
  Speaker 2: Half the time, when I think I've had a great
• 22:20
  Speaker 2: idea in the middle of the night or some important idea,
• 22:23
  Speaker 2: and they get in the morning, I'm like, no, that
• 22:25
  Speaker 2: was that was dumb? Yeah, that's not important. What am
• 22:28
  Speaker 2: I worried about? Yeah?
• 22:30
  Speaker 1: Our brains are strange, Yeah, and we still don't understand
• 22:33
  Speaker 1: how they work.
• 22:34
  Speaker 2: Were fun? Yeah, not even clothes?
• 22:37
  Speaker 1: Well, so I mean you talked about how you were
• 22:40
  Speaker 1: wanting to get into this and you wanted to roast
• 22:42
  Speaker 1: in a different way. How did the process come about?
• 22:47
  Speaker 1: You know, obviously with trial and error, I imagine, but
• 22:49
  Speaker 1: like what did you kind of what rabbit hole did
• 22:52
  Speaker 1: you go down to figure out what other people were
• 22:53
  Speaker 1: doing when it came to roasting and then what you
• 22:56
  Speaker 1: can do and what you were able to do with
• 22:58
  Speaker 1: obviously the technology we have.
• 23:00
  Speaker 2: Yeah, that was definitely a deep rabbit hole. Yeah, So
• 23:06
  Speaker 2: I started looking, and like I said, I kind of
• 23:10
  Speaker 2: started as an impulse of like, well, it would be
• 23:12
  Speaker 2: great to do solar power because it was the first
• 23:16
  Speaker 2: thing that you learn about when you're looking at like
• 23:18
  Speaker 2: roasting outside of just like a home roaster, because folks
• 23:22
  Speaker 2: are like roast at home, you know, like hobbyists, which
• 23:24
  Speaker 2: is kind of where I started to like those are
• 23:26
  Speaker 2: all most of those are kind of more or less
• 23:28
  Speaker 2: like coast robins or smaller. Yeah, I've heard like the
• 23:31
  Speaker 2: popcorn thes work great. Yeah, they're fantastic coffee roasters. My
• 23:36
  Speaker 2: commercial roaster is is in some ways a giant copper unpopper,
• 23:40
  Speaker 2: but so so that side of it's like always been electric.
• 23:45
  Speaker 2: You know, because it's a it's an appliance. It's a
• 23:46
  Speaker 2: small little thing. But the commercial side, like pretty much
• 23:50
  Speaker 2: ninety nine plus percent of all the coffee that's been
• 23:54
  Speaker 2: roasted ever and even today is roasted on what's called
• 23:58
  Speaker 2: the drum roaster, and they're like it is kind of
• 24:00
  Speaker 2: like a giant horizontally rotating drum, like a giant clothes
• 24:03
  Speaker 2: dryer that is heated with predominantly gas, Like it's a
• 24:08
  Speaker 2: gas flame, and it's like it's natural gas. So that's
• 24:12
  Speaker 2: mostly nothing really is what it is. And that's kind
• 24:14
  Speaker 2: of been the way that it's been since coffee roasting
• 24:17
  Speaker 2: was done commercially, which is back in like the eighteen fifties.
• 24:21
  Speaker 2: And you know, it doesn't take long to find that
• 24:23
  Speaker 2: even if you look at today and like even the
• 24:25
  Speaker 2: newest roasters that are out there, they kind of look
• 24:28
  Speaker 2: almost like like steam locomotives, you know that they look
• 24:32
  Speaker 2: almost apart. So there's a part, like a lot of
• 24:35
  Speaker 2: industries like coffee roasting, like there's there's a craft to it,
• 24:39
  Speaker 2: and so there's there is that historical touch point of like, oh,
• 24:42
  Speaker 2: you know, it's it's this old craft's kind of side
• 24:44
  Speaker 2: of things. But and that's where I think this machine,
• 24:48
  Speaker 2: like you know, this history driven kind of look to
• 24:50
  Speaker 2: it or this idea of well, this is how it's
• 24:52
  Speaker 2: always been done, and this is the way we're always
• 24:53
  Speaker 2: going to do it. But there are big limitations to
• 24:56
  Speaker 2: that and the more and actually not even just self imposed.
• 25:02
  Speaker 2: Like there's so gas lines are you know, natural gas
• 25:06
  Speaker 2: lines are all run underground, right, and as we all know,
• 25:09
  Speaker 2: like they leak a lot, and they cause that's actually
• 25:16
  Speaker 2: a pretty decent factor into global warming is actually just
• 25:20
  Speaker 2: methane leaking out of pipes. It just basically it costs
• 25:24
  Speaker 2: people money, right because that's like just stuff that we've
• 25:27
  Speaker 2: paid to refine that's just going into the atmosphere for
• 25:29
  Speaker 2: no good reason. And methane is a really powerful greenhouse gas.
• 25:34
  Speaker 2: It's short lived, but it's really super powerful. But a
• 25:37
  Speaker 2: bigger problem with that is that it's it's really has
• 25:40
  Speaker 2: a big safety issue. So I don't know about around you,
• 25:43
  Speaker 2: but I know up around here in the Northeast, we
• 25:47
  Speaker 2: actually had a couple like pretty high profile like house fires,
• 25:51
  Speaker 2: house explosions dealing with whether it's tanks of propane or
• 25:55
  Speaker 2: underground fuel lines. So it really is kind of a
• 26:00
  Speaker 2: public safety issue, and even just in the roastery side
• 26:04
  Speaker 2: of things, when you imagine like every if you've got
• 26:07
  Speaker 2: a gas grill, which most people do, like you know,
• 26:09
  Speaker 2: you hear everybody, and there's even warning things, warning signs
• 26:12
  Speaker 2: on like don't use this inside your house, right.
• 26:14
  Speaker 1: Like yeah, well your apartments get in trouble with that
• 26:17
  Speaker 1: all the time because they try to end the falcony.
• 26:19
  Speaker 1: It's like what are we doing?
• 26:20
  Speaker 2: Yeah, you don't do it, and it's a fire hazard
• 26:22
  Speaker 2: for one, but also like it the combustion is incomplete, right,
• 26:27
  Speaker 2: like you don't fully burn everything in it, so carbon monoxide,
• 26:31
  Speaker 2: other types of uh you know, gases, and everything's poisonous
• 26:36
  Speaker 2: wherever coming out of that is coming off of the
• 26:39
  Speaker 2: flames all the time. And so in roasteries where you
• 26:42
  Speaker 2: basically have kind of like a gas grill, giant gas grill,
• 26:45
  Speaker 2: that's like inside your building, ventilation is a huge concern, right,
• 26:49
  Speaker 2: so you have to have big ventilation things that are
• 26:51
  Speaker 2: getting clean air on all the time or else you're
• 26:53
  Speaker 2: poisoning your workers. So it's this kind of the industry
• 26:57
  Speaker 2: is kind of built on this foundation of like, well
• 26:59
  Speaker 2: we use gas, well, okay, I can understand before when
• 27:04
  Speaker 2: like maybe we didn't really have many options for generating
• 27:06
  Speaker 2: heat in good ways. But like now, new things have happened,
• 27:11
  Speaker 2: and there's actually this new crop just in the last
• 27:13
  Speaker 2: few years of commercial scale roasters that people are starting
• 27:17
  Speaker 2: to make and even some new companies. So when I
• 27:20
  Speaker 2: started looking around, I found a couple of these new
• 27:24
  Speaker 2: fledgling companies. One of them is called air Motion Roasters,
• 27:26
  Speaker 2: actually based in South Africa, and they like totally redesigned
• 27:32
  Speaker 2: the coffee roaster, Like they just kind of took everything like, well,
• 27:36
  Speaker 2: let's forget everything we know about coffee roasting and build
• 27:38
  Speaker 2: it from the ground up, assuming that it's all electric,
• 27:40
  Speaker 2: and what's the best way to do that? And there
• 27:43
  Speaker 2: was the side of me that was like, really from
• 27:45
  Speaker 2: the very start, it was interested in that from just
• 27:48
  Speaker 2: an efficiency standpoint, because, like I said before, like I
• 27:51
  Speaker 2: really was focused on I wanted to use a lot
• 27:52
  Speaker 2: of renewables, and I wanted to get like what's the
• 27:54
  Speaker 2: most efficient electric grocery use. But that quickly turned into
• 27:59
  Speaker 2: a lot of other benefits that that came up with,
• 28:02
  Speaker 2: which was the quality of the coffee that it creates
• 28:06
  Speaker 2: actually is fantastic because with traditional drum roasters, they're kind
• 28:14
  Speaker 2: of like a closed system. You know, you don't you
• 28:16
  Speaker 2: don't ever like get inside of a drum roaster and
• 28:18
  Speaker 2: kind of clean it out every time you use it.
• 28:20
  Speaker 2: It's kind of sealed up. And so it's kind of
• 28:24
  Speaker 2: like in a lot of ways, cooking on a skillet
• 28:26
  Speaker 2: that you never clean and like after years and years, yeah,
• 28:31
  Speaker 2: it season for sure, and like after years and years,
• 28:33
  Speaker 2: like everything you cook on it kind of tastes a
• 28:35
  Speaker 2: little bit like the pan, you know, that all kind
• 28:38
  Speaker 2: of tastes the same. And so that was another thing
• 28:42
  Speaker 2: that like we realized when we started roasting on the
• 28:45
  Speaker 2: on the air roaster that we have that like the
• 28:49
  Speaker 2: coffee just tastes it's hard to describe, but it does
• 28:51
  Speaker 2: taste clean, like you you you don't get like the
• 28:55
  Speaker 2: the you're always used to like and I hear people
• 28:58
  Speaker 2: who taste our coffee as they say this all the time,
• 28:59
  Speaker 2: and like when you taste coffee, you're used to that
• 29:01
  Speaker 2: like bitterness, Like that's just what coffee tastes like, right, like,
• 29:04
  Speaker 2: well that's coffee. It's like, well, actually that's kind of
• 29:07
  Speaker 2: drum roasted coffee. Is what you're tasting. Is when you
• 29:09
  Speaker 2: taste air roasted coffee, especially from this one. It's just
• 29:13
  Speaker 2: like you taste the coffee flavor and then that kind
• 29:15
  Speaker 2: of tail end of like the experience is like smooth
• 29:18
  Speaker 2: and clean and just kind of like it's it's nice
• 29:22
  Speaker 2: and people are like kind of blown away by it
• 29:24
  Speaker 2: because it's like, well, they've never really had coffee like
• 29:27
  Speaker 2: this before, because it's kind of a new experience. So
• 29:30
  Speaker 2: it kind of turned into like an an advanced technology
• 29:33
  Speaker 2: that was advantageous for U, say, you know, environmental or
• 29:37
  Speaker 2: efficiency standards, but now it's like, well, actually the end
• 29:39
  Speaker 2: product is actually really good and in a lot of
• 29:43
  Speaker 2: ways kind of superior from an experience standpoint, and so
• 29:47
  Speaker 2: so yeah, so it's kind of been like we've really
• 29:49
  Speaker 2: embraced that side of it and are excited to show
• 29:52
  Speaker 2: that to people all the time. Yeah.
• 29:54
  Speaker 1: Yeah, what is their feedback been.
• 29:56
  Speaker 2: Like, it's really been great. I mean, like I said,
• 30:00
  Speaker 2: we're kind of just getting started and this is even
• 30:03
  Speaker 2: it's been uh since the last October is when we've
• 30:06
  Speaker 2: been in business, so like I guess it's like six
• 30:08
  Speaker 2: months or so, and you know, we're still getting getting
• 30:11
  Speaker 2: out there. We're doing lots of events and everything, and
• 30:13
  Speaker 2: one of the things we like to do at these
• 30:15
  Speaker 2: events is we put out we call them airpots, but
• 30:18
  Speaker 2: it's like, you know, the the kind of you know,
• 30:22
  Speaker 2: like containers for the urans for coffee, you're like a
• 30:24
  Speaker 2: kind of pushed the little button on the top right
• 30:26
  Speaker 2: you call them. You call them airpots. But we usually
• 30:29
  Speaker 2: have one of those out for each one of the
• 30:31
  Speaker 2: different coffees. And we at any time we've got maybe
• 30:34
  Speaker 2: I don't know eight nine, ten different kinds of coffee
• 30:37
  Speaker 2: that we have out wow, because we were predominantly a roaster, right, Like,
• 30:41
  Speaker 2: so we want people to buy our coffees, and the
• 30:43
  Speaker 2: figure the only way we can really get people to
• 30:46
  Speaker 2: know what they're going to buy is if they taste
• 30:47
  Speaker 2: it first, true, and it seems obvious.
• 30:51
  Speaker 1: It's the lips, I believe, is what we like to
• 30:52
  Speaker 1: say in.
• 30:52
  Speaker 2: The Indusnet exactly. And so but that's not something I
• 30:56
  Speaker 2: think I think that a lot of people maybe do.
• 30:59
  Speaker 2: I mean, honestly, it is kind of a lot of
• 31:01
  Speaker 2: work and h and we go through you know, a
• 31:03
  Speaker 2: lot of coffee and sampling. But the feedback we get
• 31:07
  Speaker 2: then from people is that they're just like really excited
• 31:10
  Speaker 2: about like how the coffee tastes. And we get a
• 31:12
  Speaker 2: lot of people come to us who are maybe not
• 31:15
  Speaker 2: as familiar with like specialty coffee, or maybe are intimidated
• 31:19
  Speaker 2: by a lot of the sort of cafe culture where
• 31:22
  Speaker 2: they may not know, you know, the poor over this
• 31:25
  Speaker 2: or the you know a te or the flat white
• 31:27
  Speaker 2: of this, or like I don't know, like or if
• 31:29
  Speaker 2: they want to put milk in their coffee and the
• 31:31
  Speaker 2: barista makes them feel bad about it or something, you know,
• 31:33
  Speaker 2: and and we get a.
• 31:35
  Speaker 1: Kind of milk are they getting like non dairy regular? Yeah?
• 31:38
  Speaker 2: Yeah, yeah, So like there and there is a little
• 31:40
  Speaker 2: bit of that intimidation with with some some of the
• 31:42
  Speaker 2: coffee culture, you know, in different cities, you know. And
• 31:45
  Speaker 2: and we find that, you know, we just have a
• 31:47
  Speaker 2: lot of people who just like drip coffee or like
• 31:49
  Speaker 2: you know, or just want to make it at home
• 31:50
  Speaker 2: or like come up to us and they're like, hey,
• 31:53
  Speaker 2: and up here it's Dunkin Donuts you know.
• 31:55
  Speaker 1: Oh yeah in Massachusett, Yeah for sure.
• 31:56
  Speaker 2: Yeah, They're like, hey, I like Dunkin you know, Like
• 31:58
  Speaker 2: what do I what should I try here? And like, well, okay,
• 32:01
  Speaker 2: we've got something right here. You can give it, give
• 32:04
  Speaker 2: this a try, but we've got a whole range of things,
• 32:06
  Speaker 2: and people will start with the safe thing and a
• 32:10
  Speaker 2: lot of times and we'll just try other things that
• 32:12
  Speaker 2: they never would have tried otherwise, and they'll surprise themselves
• 32:15
  Speaker 2: with like, you know, ending up at a anaerobic pocamara
• 32:20
  Speaker 2: from El Salvador that they, you know, never in a
• 32:22
  Speaker 2: million years would have tried if they didn't have the
• 32:25
  Speaker 2: opportunity to just like no, you know, no judgment kind
• 32:29
  Speaker 2: of just tastes things. And and I think that part
• 32:32
  Speaker 2: of that is due to also the way that we're
• 32:35
  Speaker 2: roasting it. It's like allowing just the flavors of the
• 32:38
  Speaker 2: coffee to come through, so like they can just very
• 32:41
  Speaker 2: easily tell the difference between all the coffees. And for
• 32:44
  Speaker 2: a lot of people that's a new experience too. They
• 32:46
  Speaker 2: used to like, well, coffee's coffee, right, Like well, actually, no,
• 32:49
  Speaker 2: there's there's like a universe of flavors.
• 32:51
  Speaker 1: Oh, so many different ones.
• 32:52
  Speaker 2: Yeah, so many different things, right, And like we don't
• 32:54
  Speaker 2: need to talk, you know, I could fall down a
• 32:56
  Speaker 2: rabbit hole of the processing. It happens, but like a
• 33:00
  Speaker 2: lot of people don't want to hear it, or they're like, well,
• 33:01
  Speaker 2: I don't even understand what that means, but just like
• 33:04
  Speaker 2: I just want to taste it, and my taste buds
• 33:05
  Speaker 2: will tell me right if it's good. And I think
• 33:08
  Speaker 2: that's been a really great experience for us. It's just
• 33:10
  Speaker 2: getting out in front of people like that, having them
• 33:12
  Speaker 2: tell us like what they think.
• 33:14
  Speaker 1: Yeah, I do think that we are in a interesting
• 33:18
  Speaker 1: world in the fact that, like like you say, when
• 33:21
  Speaker 1: you were growing up and you were in a you
• 33:22
  Speaker 1: were barista, that world is way different than what is
• 33:26
  Speaker 1: happening now because people are so trained now really on
• 33:29
  Speaker 1: Starbucks obviously dunking with you guys, but then there are
• 33:33
  Speaker 1: so many other different, you know, coffee places that you
• 33:37
  Speaker 1: can go that serve like I don't know if you
• 33:39
  Speaker 1: have a Dutch Bros. But Dutch Bros Is basically dessert coffee.
• 33:42
  Speaker 1: And then there's a Black Rifle coffee, and then there's
• 33:47
  Speaker 1: oh god, I know there's others right around me or
• 33:49
  Speaker 1: like black Rock or whatever that there's there's always something
• 33:53
  Speaker 1: somewhere or Seven Brews, whatever it is. There's always something
• 33:56
  Speaker 1: that like has kind of just ruined people's taste buds
• 34:00
  Speaker 1: when it comes to what they think coffee is, because
• 34:02
  Speaker 1: then they also think, yes, I'm getting the caffeinated part
• 34:05
  Speaker 1: of it, which is what a lot of people want,
• 34:07
  Speaker 1: but they also think that they need the dessert and
• 34:09
  Speaker 1: sweetness of it. And it's like no real good coffee
• 34:12
  Speaker 1: you can actually drink black and there's so much flavor
• 34:15
  Speaker 1: in there that you normally wouldn't ever think.
• 34:18
  Speaker 2: Of having it. It's funny how you say that. I
• 34:21
  Speaker 2: hear that all the time from people who will like
• 34:24
  Speaker 2: come up and because you know, we'll have the little
• 34:26
  Speaker 2: sample cups we'll give people. You know, we'll have the
• 34:29
  Speaker 2: half and half of the milk and the sugar and
• 34:30
  Speaker 2: they can put it in if they want. Yeah, but
• 34:32
  Speaker 2: a lot of folks will they might start that, but
• 34:35
  Speaker 2: they'll taste the coffee just on its own and they're like,
• 34:37
  Speaker 2: oh wow, like normally I need to add no sugar,
• 34:41
  Speaker 2: but like, actually this is really good on its own.
• 34:43
  Speaker 2: And they're surprised, like because I think that, like you're saying,
• 34:48
  Speaker 2: there's like there's kind of these two different worlds even
• 34:51
  Speaker 2: from coffee sourcing, right, Like you've got basically the world
• 34:53
  Speaker 2: of sort of the commercial commodity coffee, right, which is
• 34:58
  Speaker 2: the vast majority of coffee, right, Like, and.
• 35:01
  Speaker 1: Even people look up how much Starbucks actually owns. When
• 35:03
  Speaker 1: it comes to like farmers, it's not great.
• 35:09
  Speaker 2: No, no, any of the big chains right like there,
• 35:13
  Speaker 2: I mean they need huge amounts of coffee because they
• 35:16
  Speaker 2: have even if they wanted, even if they wanted to
• 35:18
  Speaker 2: buy like the really specialty stuff, there just isn't enough
• 35:21
  Speaker 2: of that around almost like in a lot of places, right.
• 35:24
  Speaker 2: And even though like part of I think the movement
• 35:28
  Speaker 2: now or the adaptation of the of the farming community
• 35:32
  Speaker 2: is trying to take more of those like what the
• 35:34
  Speaker 2: specialty growers are learning about how better to care for
• 35:38
  Speaker 2: their plants and the soil so that and and the
• 35:42
  Speaker 2: rainforest around them and everything so that everything's not just
• 35:44
  Speaker 2: like totally extractive. Right, So there's lessons there, But there
• 35:48
  Speaker 2: is also like the flip side of that, like that
• 35:50
  Speaker 2: coffee consumption worldwide is still going up, right, Like it's
• 35:56
  Speaker 2: not going down. Uh, And so you've got demand that
• 35:59
  Speaker 2: just keeps going up, and you've got the arable land
• 36:02
  Speaker 2: like where you can actually grow coffee in the world
• 36:04
  Speaker 2: is getting smaller and smaller just because of the way
• 36:07
  Speaker 2: that things are working with climate changing and deforestation and
• 36:10
  Speaker 2: what have you. But and so it's like, well, how
• 36:12
  Speaker 2: do you make those two square, right, And so part
• 36:16
  Speaker 2: of me is like, well, it's true that the big chains,
• 36:20
  Speaker 2: like they kind of talk about maybe how like they're
• 36:23
  Speaker 2: like you throw on Starbucks, arieverable that all I'm talking
• 36:25
  Speaker 2: about like specialty copy or hy But most of the
• 36:28
  Speaker 2: time what they are buying is more of the commodity stuff, right,
• 36:31
  Speaker 2: Like that's just on the mass level just because of
• 36:33
  Speaker 2: the volume that's required, and with the specialty stuff like
• 36:39
  Speaker 2: you can go there's a whole range there too, right
• 36:42
  Speaker 2: you know, so I think just a lot of people
• 36:44
  Speaker 2: who are used to, like you're saying, more of the
• 36:46
  Speaker 2: chain kind of places that are around. Then there's a
• 36:49
  Speaker 2: ton of them around, and a lot of them are
• 36:50
  Speaker 2: like decent coffee. You know, it's okay, But it's not
• 36:55
  Speaker 2: like there's a step there that when you go into specialty,
• 36:58
  Speaker 2: it doesn't have to also be like people think that, oh,
• 37:01
  Speaker 2: I now I have to spend fifty dollars for you know,
• 37:04
  Speaker 2: two ounces of like really like high end, super crazy
• 37:07
  Speaker 2: stuff that I won't know what to do with it.
• 37:10
  Speaker 2: It's like, well, no, actually, there's there are plenty of
• 37:13
  Speaker 2: growers out there who are doing the right things to
• 37:16
  Speaker 2: make like really high quality, like really excellent coffee, and
• 37:19
  Speaker 2: it's not much more expensive really than what you're getting
• 37:22
  Speaker 2: in any of these like places that are also pouring
• 37:25
  Speaker 2: tons of sugar and extra stuff on it. By the
• 37:27
  Speaker 2: time you pay for all the caramels and the whipped
• 37:29
  Speaker 2: creams and everything, you're paying like what nine dollars or
• 37:32
  Speaker 2: something like that right for a coffee, way too much,
• 37:35
  Speaker 2: you know, Like you can you can get really excellent
• 37:37
  Speaker 2: quality coffee without breaking the bank or being super intimidated.
• 37:41
  Speaker 2: It's out there, and that's part of what we're trying
• 37:43
  Speaker 2: to bring to the people here, like you know, and
• 37:46
  Speaker 2: and they surprise themselves sometimes with what they're tasting.
• 37:49
  Speaker 1: I love that.
• 37:50
  Speaker 3: Well.
• 37:50
  Speaker 1: So speaking of that, where do you like to where
• 37:53
  Speaker 1: do you normally get your beans at?
• 37:56
  Speaker 2: So we have a few places that we like to
• 37:59
  Speaker 2: work with, and that was actually one of the more
• 38:02
  Speaker 2: fun aspects of starting this business, was like just trying
• 38:07
  Speaker 2: all these different amazing coffees from like all over the world.
• 38:09
  Speaker 2: Like it was really hard to make any choices, like, man,
• 38:12
  Speaker 2: how do you how do you decide? But it kind
• 38:15
  Speaker 2: of started with like looking at for us, it was
• 38:19
  Speaker 2: about organizations or kind of programs or on that level
• 38:23
  Speaker 2: because we were we wanted to tell the stories about
• 38:27
  Speaker 2: what was happening around the world. And and I think
• 38:29
  Speaker 2: that there's there's Jill like, there's just this certification level,
• 38:34
  Speaker 2: and there's lots of coffee companies around the world that
• 38:36
  Speaker 2: have done you know, been doing fair trade or organics
• 38:39
  Speaker 2: or things like that, you know for years, Like that's
• 38:42
  Speaker 2: nothing new, and not to say there's anything bad with
• 38:44
  Speaker 2: those those are those are great programs. And then we
• 38:46
  Speaker 2: have some coffees that are fair trade and organic. But
• 38:49
  Speaker 2: but I also knew that there was a lot more
• 38:51
  Speaker 2: going on out in the world there that was great
• 38:54
  Speaker 2: that also was kind of outside the realm of certifications,
• 38:57
  Speaker 2: and so we started just kind of looking at and
• 39:00
  Speaker 2: talking to people out there and identifying certain people we
• 39:04
  Speaker 2: wanted to work with. Right So, like, for instance, one
• 39:08
  Speaker 2: of the first groups we contacted with is called Unblended,
• 39:12
  Speaker 2: and they are a group that works in Colombia with
• 39:17
  Speaker 2: specifically with young people. And so their whole idea is
• 39:21
  Speaker 2: like in Colombia, it's that Colombia is the I think
• 39:24
  Speaker 2: second or third largest producer of coffee in the world.
• 39:28
  Speaker 2: Number one is Brazil. I think Vietnam, of all places,
• 39:31
  Speaker 2: is actually number two.
• 39:32
  Speaker 1: Vietnamese coffee is so fantastic.
• 39:34
  Speaker 2: And and I think number three is Columbia and they,
• 39:38
  Speaker 2: of course they've always been huge with coffee, and so
• 39:42
  Speaker 2: you've got a lot of families that own coffee plantations there,
• 39:47
  Speaker 2: who have multi generational coffee families.
• 39:50
  Speaker 1: Right.
• 39:50
  Speaker 2: But the young folks are kind of looking at their
• 39:54
  Speaker 2: their parents, their grandparents, you know, everybody else saying like, man,
• 39:56
  Speaker 2: that is hard work. You know in any part of that,
• 40:00
  Speaker 2: I've seen my parents. Like you talk about a teaching
• 40:02
  Speaker 2: it's kind of the same thing. Like, man, I've seen
• 40:04
  Speaker 2: my family work their fingers at the bone. And like
• 40:07
  Speaker 2: I'm going to go find work in the city or
• 40:10
  Speaker 2: i want to go, like I'm going to maybe even
• 40:12
  Speaker 2: leave the country. I'm going to go someplace else. Right,
• 40:14
  Speaker 2: And so these are some of the bigger problems you're
• 40:16
  Speaker 2: having in a lot of these coffee producing countries, right,
• 40:20
  Speaker 2: And so Unblended what they're trying to do is like
• 40:23
  Speaker 2: show young people that, you know what, you don't have
• 40:27
  Speaker 2: to do coffee the commodity way. So like that's where
• 40:30
  Speaker 2: the idea of unblended because traditionally in Colombia, all the
• 40:34
  Speaker 2: coffee farmers when they would bring all their coffee together
• 40:37
  Speaker 2: into the basically central points at the washing stations and things.
• 40:41
  Speaker 2: Everything just gets blended together into Colombian coffee. Right, So
• 40:45
  Speaker 2: there's no like identity. If you're a farmer, your coffee
• 40:49
  Speaker 2: is blended into everyone else's. There's no particular identity. So
• 40:52
  Speaker 2: what Unblended is trying to do is to tell people like, well,
• 40:56
  Speaker 2: actually you can make kind of your own brand. Like
• 40:59
  Speaker 2: you can, we'll we'll give you mentorship. Well, we'll show
• 41:02
  Speaker 2: you how to do it. You know, there's training. So
• 41:04
  Speaker 2: it's this like community and co op sort of thing.
• 41:07
  Speaker 2: But it's also about giving people the empowerment to show
• 41:10
  Speaker 2: them how to do it. And and it's about raising
• 41:12
  Speaker 2: the level of coffee. So the coffees they're producing our
• 41:15
  Speaker 2: specialty level, they're actually they're really excellent, and they are
• 41:19
  Speaker 2: promoting like this is you know Luis's coffee, this is
• 41:23
  Speaker 2: you know, Sophia's coffee. Like they're actually showing people how
• 41:25
  Speaker 2: to brand themselves on you know, on the international stage,
• 41:29
  Speaker 2: so that a roaster in Massachusetts or in Saint Louis
• 41:33
  Speaker 2: or Texas will have their name on their coffee bag.
• 41:36
  Speaker 2: Right it says he I'm roasting your coffee. And that's
• 41:39
  Speaker 2: a really powerful thing, right So, and they've they've been
• 41:43
  Speaker 2: really successful with it the last few years, and so
• 41:45
  Speaker 2: we reached out to them and just really wanted to
• 41:48
  Speaker 2: partner with them. And there were a couple of coffees
• 41:49
  Speaker 2: that we tried from them that were just that we
• 41:51
  Speaker 2: just absolutely loved. And so we're like, man, okay, like
• 41:54
  Speaker 2: we love this program. One of the ones we car
• 41:57
  Speaker 2: actually is it's called the Transformation Blend and it's likeifically
• 42:01
  Speaker 2: from young women. Okay, so all just women, young women
• 42:05
  Speaker 2: farmers who are kind of learning the craft and getting
• 42:07
  Speaker 2: into specialty coffee, and we just love supporting that kind
• 42:10
  Speaker 2: of stuff and the coffee is just incredible. So we're
• 42:12
  Speaker 2: like that's a win win, right, Like, So that's definitely one.
• 42:15
  Speaker 2: And there are some others, like so we've got a
• 42:17
  Speaker 2: couple from Columbia. There's a farmer in El Salvador that
• 42:20
  Speaker 2: I had read about what they were doing on the
• 42:23
  Speaker 2: farm level in terms of like agronomy and introducing it's
• 42:29
  Speaker 2: called Michael Riiseel fungus. So it's like actually it's like
• 42:33
  Speaker 2: a symbiotic fungus that actually grows on the roots of trees,
• 42:39
  Speaker 2: specifically coffee trees, and this farmer was was one of
• 42:43
  Speaker 2: the things they did was introducing that purposefully to his
• 42:46
  Speaker 2: coffee trees because it allowed the trees to pull more
• 42:50
  Speaker 2: nutrients out of the soil like naturally without having to
• 42:52
  Speaker 2: act fertilizer. And it also allowed the soil to sort
• 42:56
  Speaker 2: of hold more moisture and so we didn't have to
• 42:58
  Speaker 2: irrigate as much. And this is coming from an area
• 43:02
  Speaker 2: that was like decimated by a coffee tree disease back
• 43:06
  Speaker 2: in twenty twelve and like ruined basically ninety percent of
• 43:09
  Speaker 2: the country's crop.
• 43:10
  Speaker 1: Wow.
• 43:11
  Speaker 2: And so they're like, you know, look, we have to
• 43:14
  Speaker 2: do something different or else, like our entire livelihood is gone.
• 43:18
  Speaker 2: So at that point they really changed course and started
• 43:20
  Speaker 2: doing things like this. And I was like, man, I
• 43:23
  Speaker 2: love that story. I really want to support these guys,
• 43:26
  Speaker 2: Like how can I get involved? And so we reached
• 43:28
  Speaker 2: out to them directly in El Salvador and have started
• 43:30
  Speaker 2: carrying their coffees that Carlos Pola is the farmer. And
• 43:35
  Speaker 2: we've got also a couple from Burundi, which is a
• 43:37
  Speaker 2: small country in Africa that it's not a lot of
• 43:41
  Speaker 2: people know of. It's one of the poorest countries on Earth,
• 43:44
  Speaker 2: but they make wonderful coffee, and coffee is a really
• 43:47
  Speaker 2: important part of their the farmer's livelihoods there. So we're
• 43:52
  Speaker 2: in a lot of ways like buying coffees from them.
• 43:55
  Speaker 2: We've got two different ones we buy from are really
• 43:58
  Speaker 2: kind of helping to just better their lives, you know,
• 44:02
  Speaker 2: and the provide better infrastructure, you know, steap steady your
• 44:08
  Speaker 2: income being these letting these people get up out of
• 44:12
  Speaker 2: poverty really so like yeah, so it's like each area
• 44:16
  Speaker 2: like we like highlighting kind of different aspects of what's
• 44:19
  Speaker 2: happening in the world because there's no like just one
• 44:22
  Speaker 2: size fits all with of course, not anything right, like
• 44:26
  Speaker 2: and especially with this idea of building a more robust
• 44:29
  Speaker 2: coffee you know future, it's really about building a better
• 44:33
  Speaker 2: future for all of us for everything, right, Like if
• 44:35
  Speaker 2: you can do it for coffee, then why not for
• 44:37
  Speaker 2: anything else in your life? And and it's like and
• 44:41
  Speaker 2: with and that's part of the thing we loved about this.
• 44:43
  Speaker 2: It's like, yeah, okay, we sell coffee, but like the
• 44:46
  Speaker 2: people we're buying it from, like this is their life, Like,
• 44:48
  Speaker 2: this is this is their livelihood, this is their village,
• 44:51
  Speaker 2: this is their their history, their future, and if we
• 44:55
  Speaker 2: can tell more people about like the cool stuff that
• 44:58
  Speaker 2: they're doing, then all the better, right for for all us.
• 45:01
  Speaker 2: So yeah, so that's that's kind of Those are our
• 45:05
  Speaker 2: favorite places right now. We've got a few and I'm
• 45:07
  Speaker 2: excited I got because some new coffees coming in from
• 45:09
  Speaker 2: some different places. We're always trying to get new things
• 45:12
  Speaker 2: coming in and that's also really fun too. It's getting
• 45:16
  Speaker 2: getting new things in all the time and getting in
• 45:18
  Speaker 2: front of people. So yeah, that's cool, No, that's huge. Yeah.
• 45:21
  Speaker 1: I saw a headline the other day that was that
• 45:24
  Speaker 1: it was similar to this. It was basically, the kids
• 45:27
  Speaker 1: of farmers are not wanting to get into the family
• 45:31
  Speaker 1: business because again they're seeing how much that their parents
• 45:35
  Speaker 1: have to work, like you said, down to their bones,
• 45:37
  Speaker 1: and they aren't getting the money back that they want. Obviously,
• 45:41
  Speaker 1: it's not sexy being a farmer as much as Yellowstone
• 45:44
  Speaker 1: is trying to make it to be. But you know,
• 45:47
  Speaker 1: it's it's one of those things that it is very
• 45:49
  Speaker 1: hard work every day, and you like you we talked
• 45:52
  Speaker 1: about the climate. We can't control it, we can't fix
• 45:55
  Speaker 1: it on our own, and it's something that is continuously
• 45:59
  Speaker 1: changing on a regular basis. I'm going to keep hearing
• 46:01
  Speaker 1: stories about you know, El Nino is going to happen
• 46:04
  Speaker 1: toward It's like the peak is going to be happening,
• 46:06
  Speaker 1: I think around the end of this year. But it's
• 46:09
  Speaker 1: like one of those things. As a farmer, they are
• 46:13
  Speaker 1: so used to doing it their old way, and that
• 46:15
  Speaker 1: I imagine that a lot of the you know, anybody
• 46:18
  Speaker 1: who is interested in that world, which if you love coffee,
• 46:22
  Speaker 1: if you love food in general, if you love wine,
• 46:25
  Speaker 1: if you love you know, even beer, because of the hops,
• 46:28
  Speaker 1: like you need farmers.
• 46:29
  Speaker 2: We need farmers to.
• 46:31
  Speaker 1: Help, you know, make sure all of this stuff is
• 46:33
  Speaker 1: still going to be happening. Because as much as yes,
• 46:36
  Speaker 1: we would love to say that we're gonna be able
• 46:38
  Speaker 1: to do it in labs, no, we're not doing it
• 46:40
  Speaker 1: in labs. We're doing literally doing it.
• 46:41
  Speaker 2: Out in where they were before.
• 46:43
  Speaker 1: So I love that there is people out there that
• 46:46
  Speaker 1: are like, Okay, well if your kids don't want to
• 46:48
  Speaker 1: do it, we still want to help you. And what
• 46:50
  Speaker 1: you guys are doing where you're really putting the spotlight
• 46:53
  Speaker 1: on these places in the world, these families, these people
• 46:56
  Speaker 1: who are doing it, especially female farmers doing it. That's huge.
• 46:59
  Speaker 1: I haven't really about this, and I love this so
• 47:01
  Speaker 1: and you're learning so much more about what's happening in
• 47:03
  Speaker 1: the world as well, so like that's even better.
• 47:06
  Speaker 2: It's a huge like learning curve just in general. Like
• 47:09
  Speaker 2: I feel every day I'm like like drinking from a
• 47:11
  Speaker 2: fire hose and see it. And I love that too.
• 47:15
  Speaker 2: Like that's always what I loved about my work in
• 47:17
  Speaker 2: design because it was, like I said before, it's like,
• 47:20
  Speaker 2: you know, jack of all trades, like you have to
• 47:22
  Speaker 2: learn so much and so I'm kind of conditioned for that,
• 47:24
  Speaker 2: and this is this industry blows me away, like it's
• 47:29
  Speaker 2: and I just love that you talk about like terroir, right,
• 47:33
  Speaker 2: Like Okay, the coffees from different places definitely taste different,
• 47:35
  Speaker 2: but also like the conditions that are happening are all different,
• 47:38
  Speaker 2: and there's so much, like there's so much out there.
• 47:41
  Speaker 2: There's a whole world, and there's a whole world of
• 47:44
  Speaker 2: solutions that are happening, and each one's a little bit different.
• 47:48
  Speaker 2: And that's why like we developed we call them like
• 47:51
  Speaker 2: sourcing pillars, like so they're like five different We have
• 47:53
  Speaker 2: the icons on our website, right, so it's like five
• 47:56
  Speaker 2: different sourcing pillars that we kind of categorize all of
• 47:58
  Speaker 2: our coffees in and that's like our own just kind
• 48:01
  Speaker 2: of way of trying to simplify things and let you know, like,
• 48:04
  Speaker 2: well that one of them is like called future farmers, right,
• 48:06
  Speaker 2: so that's like the coffee from Colombia fits in that
• 48:11
  Speaker 2: category where it's like this is really about highlighting future farmers,
• 48:15
  Speaker 2: like the one that can Like one of the coffees
• 48:17
  Speaker 2: we have from Burundi, it's from an importer called J ANDP.
• 48:21
  Speaker 2: It was actually started by a woman who is from
• 48:24
  Speaker 2: Burundi and she kind of had a successful career and
• 48:27
  Speaker 2: then came back and was like, look, I really want
• 48:29
  Speaker 2: to help my fellow countrymen, you know, improve their lives
• 48:32
  Speaker 2: and get their coffee out to the world. And a
• 48:35
  Speaker 2: big part of that is about the women workers, right
• 48:37
  Speaker 2: and women farmers, and how in a lot of cultures
• 48:40
  Speaker 2: all around the world, you know, it's it can still
• 48:43
  Speaker 2: be very patriarchal and even like especially if we talk
• 48:47
  Speaker 2: about like farming, Like with farming, so much of it's
• 48:50
  Speaker 2: about land ownership, right, who owns the land, and so
• 48:53
  Speaker 2: in a lot of cultures it's like, well, the father
• 48:56
  Speaker 2: owns the land, and like he might bequeathed it to
• 48:58
  Speaker 2: his sons, you know, and and there are you know,
• 49:00
  Speaker 2: some some you know, some daughters that will get that.
• 49:03
  Speaker 2: But it's it's kind of it is slowly changing, but
• 49:06
  Speaker 2: that's kind of been the way things have gone. And
• 49:08
  Speaker 2: so with women, like they were in coffee, but a
• 49:11
  Speaker 2: lot of times they're just seen as workers, right, like okay,
• 49:13
  Speaker 2: you you know, you you just help with this or
• 49:17
  Speaker 2: and so changing that kind of mindset and and with
• 49:21
  Speaker 2: J and P, like with this coffee we're buying from them.
• 49:23
  Speaker 2: With Burundi, like so much of what they're doing in
• 49:25
  Speaker 2: Burundi is about giving women their fair share. It's like
• 49:28
  Speaker 2: making sure that like, okay, you are paid like for
• 49:31
  Speaker 2: your work the same levels like the men. And we're
• 49:34
  Speaker 2: going to like structure it so that we make sure
• 49:36
  Speaker 2: that everybody's on a playing field. And we're kind of
• 49:39
  Speaker 2: helping you rate. You know, a rising tide, right, you know,
• 49:42
  Speaker 2: or it's a boat, yeah exactly. Yeah, so it's it's
• 49:49
  Speaker 2: like rising something with tides. So yeah, it's that's a
• 49:54
  Speaker 2: really important thing like that I've learned here because I'm
• 49:58
  Speaker 2: not from a you know, farming background thing, but like
• 50:01
  Speaker 2: the it's just staggering to me, like the scale of
• 50:07
  Speaker 2: it and the the amount of work that goes into it.
• 50:11
  Speaker 2: It's just and how dependent we are in the US,
• 50:15
  Speaker 2: like as consumers yea, and on on farmers not even
• 50:19
  Speaker 2: just here in the US, but like farmers all over
• 50:21
  Speaker 2: the world. And how ignorant we are of all the work,
• 50:25
  Speaker 2: Like how ignorant we are where our food comes from,
• 50:27
  Speaker 2: you know, like it's we I talked to some people
• 50:31
  Speaker 2: who are smart, people who don't even realize, like, Okay,
• 50:34
  Speaker 2: coffee actually is a cherry that grows on the tree, right,
• 50:37
  Speaker 2: and that cherry has to be you have to pit
• 50:40
  Speaker 2: that cherry and the coffee is inside. It's like a
• 50:43
  Speaker 2: little it's like a tiny little cherry, like a real
• 50:45
  Speaker 2: cherry or like a peach. It's the same plant. And
• 50:48
  Speaker 2: people are like, I had no idea, you know, like
• 50:51
  Speaker 2: that's it's astounding.
• 50:53
  Speaker 1: Yeah, that's why I think that craze. Oh god, I
• 50:56
  Speaker 1: don't know. Twenty years ago maybe where like people were
• 50:59
  Speaker 1: getting like the coffee that they these monkeys pooped out
• 51:03
  Speaker 1: because they would eat the cherries and yeah, and the
• 51:06
  Speaker 1: beans would obviously poop out. And then people are like, oh,
• 51:09
  Speaker 1: have you not had this coffee, and it's like, why
• 51:10
  Speaker 1: would I want that coffee?
• 51:12
  Speaker 2: I no, thanks, Yeah, Now it's it's funny because like, yeah,
• 51:18
  Speaker 2: it's all fat. They're still doing that too. I think
• 51:19
  Speaker 2: it's exhibts, Like it's like a I think a civet.
• 51:23
  Speaker 2: I don't even know what kind of animal animal that is, actually,
• 51:25
  Speaker 2: toy three line, if it's like a monkey or if
• 51:27
  Speaker 2: it's a cat or something. I should ProAb of look
• 51:29
  Speaker 2: that up. But yeah, that's a silly thing. I mean
• 51:35
  Speaker 2: it kind of stems from So basically, all coffee, once
• 51:40
  Speaker 2: it's picked, has to be processed in a way that
• 51:42
  Speaker 2: allows you to dry essentially the coffee or seeds. Right,
• 51:46
  Speaker 2: we call them beans, but they're really seeds. You have
• 51:48
  Speaker 2: to be able to dry the seeds downs enough so
• 51:51
  Speaker 2: that you can roast them, and that process of taking
• 51:53
  Speaker 2: it from like a wet, pulpy fruit to a dried,
• 51:57
  Speaker 2: dryable seed. There's lots of different ways you can do that,
• 52:00
  Speaker 2: and I guess one of the ways you can do
• 52:02
  Speaker 2: that is to have an animal eat it and poop
• 52:04
  Speaker 2: it out, But there are easier ways to do it.
• 52:09
  Speaker 2: Usually they either like will set the cherries out in
• 52:11
  Speaker 2: the sun to dry like a raisin. It's called natural process.
• 52:15
  Speaker 2: Or they'll pulp them like immediately while the while the
• 52:18
  Speaker 2: cherry is fresh, and then kind of wash them off
• 52:20
  Speaker 2: as much as they can, and that's called the wash process.
• 52:23
  Speaker 2: That's kind of the really super basic description of ways
• 52:27
  Speaker 2: of processing. But it all stems from like the basic
• 52:30
  Speaker 2: need to take something that's kind of wet and fruity
• 52:32
  Speaker 2: to something that is dry and roastable, and that's kind
• 52:36
  Speaker 2: of the process that you go through the process.
• 52:39
  Speaker 1: According to Wikipedia, civet is a mostly a nocturnal start
• 52:43
  Speaker 1: mostly nocturnal mammal native to tropical Asia and Africa, especially
• 52:47
  Speaker 1: the tropical forest. So that makes sense for the coffee.
• 52:51
  Speaker 2: So I can't believe there would be that much of
• 52:52
  Speaker 2: it that you could get that would be you know,
• 52:54
  Speaker 2: how many how much civat pooper are you picking up
• 52:56
  Speaker 2: that like that?
• 52:57
  Speaker 1: See also, who's the first person to do it?
• 52:59
  Speaker 2: Yeah, why would you be like, you know what, I'm
• 53:00
  Speaker 2: want to roast that, I'm gonna clean it, I'm gonna
• 53:04
  Speaker 2: roast it, and then it's gonna be great, and I'm
• 53:06
  Speaker 2: gonna charge three times as much as normally. That's probably
• 53:09
  Speaker 2: where it came from. It's like, you know, how that
• 53:11
  Speaker 2: some Americans and Europeans would probably pay a lot of money.
• 53:13
  Speaker 1: Oh, just wealthy people in general around the world.
• 53:16
  Speaker 2: Yes, that's true. Not just that's true. I don't want
• 53:18
  Speaker 2: to I don't want to be you know, Eastern or
• 53:20
  Speaker 2: Western centric. That's right. Wealth wealth, Wealth knows no bounds.
• 53:24
  Speaker 1: Welter knows no bounds, and what they can and cannot
• 53:27
  Speaker 1: get away with is uh yeah, totally off the table.
• 53:29
  Speaker 1: You can buy whatever you want. People. Everybody has their price.
• 53:32
  Speaker 1: As the million Dollar Man used to say, yes, absolutely, Well,
• 53:37
  Speaker 1: so when it comes to the business, I mean, obviously
• 53:41
  Speaker 1: you said you've been having great success. You have your
• 53:44
  Speaker 1: beans in multiple places in Massachusetts. Obviously you're selling them
• 53:48
  Speaker 1: online really well. How as I mean, like you said,
• 53:51
  Speaker 1: you started this in October and we're recording right now
• 53:53
  Speaker 1: in the beginning of June. I mean, what does I
• 53:57
  Speaker 1: guess because you're coming up to a year, what does
• 53:59
  Speaker 1: a year look like for you?
• 54:02
  Speaker 2: Yeah, that's that's a really good question too, because like
• 54:06
  Speaker 2: my wife and I, like when we started this, we're like, well,
• 54:08
  Speaker 2: you know what, we're going to take the first year
• 54:10
  Speaker 2: and just kind of experiment, right, you know, we're just
• 54:12
  Speaker 2: going to try a bunch of different things and see
• 54:16
  Speaker 2: what sticks. My wife's always saying like this is our
• 54:18
  Speaker 2: spaghetti year, right, like, throw stuff all against the wall,
• 54:23
  Speaker 2: see what sticks, and then we'll go for it. And
• 54:26
  Speaker 2: we figured like, well, we're just basically we'll get at
• 54:28
  Speaker 2: our anniversary year right in October. We'll look back on
• 54:31
  Speaker 2: it and be like, Okay, how do we do and
• 54:33
  Speaker 2: what worked and what did And I have to say, like,
• 54:36
  Speaker 2: I'm I'm definitely things could always be better. You know,
• 54:40
  Speaker 2: obviously the business, this is how it works. But you know,
• 54:44
  Speaker 2: I'm I'm pleasantly surprised with the trajectory of where things
• 54:46
  Speaker 2: are going. Like I think, you know, things are definitely
• 54:49
  Speaker 2: going well, and I think where where we would like
• 54:55
  Speaker 2: to get into We're in a few like restaurants now,
• 54:58
  Speaker 2: like in cafes and stuff, and we have to get
• 55:00
  Speaker 2: more of that kind of side of the business going.
• 55:03
  Speaker 2: That's always great. It's because it's like a little bit
• 55:06
  Speaker 2: more consistent, you know, with the kind of business. But
• 55:08
  Speaker 2: I think we we love being part of our community
• 55:13
  Speaker 2: and that's one of the reasons why we are where
• 55:16
  Speaker 2: we are and what we're doing right here in terms
• 55:18
  Speaker 2: of where we are and Shirley and with the space
• 55:20
  Speaker 2: we have because we've actually got a pretty big facility
• 55:23
  Speaker 2: as as roasters go, as small roasters go, a little
• 55:27
  Speaker 2: about five thousand square feet here and yeah, yeah, and
• 55:31
  Speaker 2: so we have the ability to scale, but we also
• 55:33
  Speaker 2: have the space to actually hold events and things like that.
• 55:37
  Speaker 2: So we've had we've had some businesses come in and
• 55:40
  Speaker 2: do like they'll do like a business meeting and then
• 55:43
  Speaker 2: we'll do like a tour and we'll show them all
• 55:44
  Speaker 2: that stuff we're doing, and then they'll do a tasting.
• 55:46
  Speaker 2: And we've started to do more like like custom blending
• 55:51
  Speaker 2: and sort of things you know that have groups come
• 55:53
  Speaker 2: in whether they're schools or universities, and they'll again we'll
• 55:57
  Speaker 2: give them a tour, show them what we're all about,
• 55:59
  Speaker 2: and then the people will kind of come up with
• 56:02
  Speaker 2: their own custom blend of the coffees we're doing and
• 56:03
  Speaker 2: then we'll you know, basically have them able to sell
• 56:07
  Speaker 2: it or use it as gifts or promotional things like
• 56:09
  Speaker 2: at their school or group or whatever. And that's something
• 56:13
  Speaker 2: that we like, with the space we have, we're able
• 56:15
  Speaker 2: to do and we really love kind of having more
• 56:17
  Speaker 2: of that like connection to our local like so we
• 56:22
  Speaker 2: don't want to just be like, for instance, like oh, hey,
• 56:24
  Speaker 2: we're just a website right or ur l and we
• 56:27
  Speaker 2: like that's all great too. We love the online sales,
• 56:30
  Speaker 2: but being being sort of a part of our community
• 56:33
  Speaker 2: and having the business groups and local folks be able
• 56:36
  Speaker 2: to interact with us, we love like we like doing
• 56:39
  Speaker 2: like we do cupping, like a cupping event, which is
• 56:43
  Speaker 2: like basically we have the cups basically literally where we
• 56:46
  Speaker 2: put out coffees or people to taste them and give
• 56:48
  Speaker 2: us their thoughts, or we might have some crazy stuff
• 56:50
  Speaker 2: we've tried that we bring out and have people try
• 56:53
  Speaker 2: some really different wacky coffees and those are awesome. Events
• 56:57
  Speaker 2: like those are so much fun that people have a
• 56:59
  Speaker 2: lot of fun. It's fun for us to get have,
• 57:02
  Speaker 2: you know, to do this with people, to kind of
• 57:03
  Speaker 2: share our enthusiasm and what we know with people. And
• 57:06
  Speaker 2: and so I see like in a year of being
• 57:10
  Speaker 2: able to kind of lean into more of that kind
• 57:12
  Speaker 2: of stuff I love, I would love to kind of
• 57:14
  Speaker 2: strengthen that part of the business to be more connected
• 57:17
  Speaker 2: and to do more of events and things as well
• 57:20
  Speaker 2: as obviously like yeah, just getting our coffee out in
• 57:22
  Speaker 2: front of people and being able to tell our story.
• 57:23
  Speaker 2: That's but yeah, I think as long as we're still
• 57:27
  Speaker 2: up and doing it and still enjoying it, then the
• 57:30
  Speaker 2: experiments a success. I think there we go.
• 57:33
  Speaker 1: I mean, you talked about wanting to do this as
• 57:34
  Speaker 1: a generational thing. How are the kids kind of picking
• 57:37
  Speaker 1: up on it?
• 57:37
  Speaker 2: The kids are awesome, man, Like they they've been out
• 57:42
  Speaker 2: and helped us several times. I had my daughter out
• 57:44
  Speaker 2: just like last week. We've got a little like we've
• 57:46
  Speaker 2: got like a coffee cart that we will bring out
• 57:50
  Speaker 2: our facility here every week every Wednesday. They do like
• 57:54
  Speaker 2: a food truck thing for folks in the facility, right,
• 57:58
  Speaker 2: And so we've been out there a few weeks and
• 58:00
  Speaker 2: and selling coffee to the people who are who work
• 58:01
  Speaker 2: here at the facility, and and that's what people here
• 58:05
  Speaker 2: don't even know where we are, Like, wow, this is
• 58:07
  Speaker 2: I have my daughter out and she was helping, you know,
• 58:09
  Speaker 2: sling some coffee and talking to people. And so she's
• 58:11
  Speaker 2: she's super into it and just loves the idea. My
• 58:14
  Speaker 2: son has been out and helped us out several times.
• 58:16
  Speaker 2: And they are they're just awesome. I can't say enough
• 58:20
  Speaker 2: good things about how proud I am of them, and
• 58:22
  Speaker 2: I just it's it is a really cool thing too,
• 58:28
  Speaker 2: like as a as a parent to be feeling like
• 58:32
  Speaker 2: I mean, you're always living, but you're always in like
• 58:35
  Speaker 2: an example for your kids, like no matter what you do,
• 58:38
  Speaker 2: like obviously that's part of the great thing. And also
• 58:41
  Speaker 2: the stressful thing about you're always worried, like was it
• 58:45
  Speaker 2: Chris Rock always said, like, you know, you want job
• 58:47
  Speaker 2: as a parent is like keep keep your kids off
• 58:48
  Speaker 2: the pole. Right, that's like just don't mess things up
• 58:53
  Speaker 2: so badly, right like so, but you know, aside from
• 58:57
  Speaker 2: just like the bar like raising the bar, like you
• 58:59
  Speaker 2: you want to kind of lead in it by example
• 59:01
  Speaker 2: in certain ways, and it is really really nice to
• 59:04
  Speaker 2: know that. Like you're trying something new like mom and dad,
• 59:08
  Speaker 2: hey we're trying something new. We're you know, so experimenting
• 59:12
  Speaker 2: trying new things isn't bad. You know, even something you're
• 59:14
  Speaker 2: not sure how to do exactly yet like it's okay,
• 59:17
  Speaker 2: like give it a try, just put yourself into it,
• 59:20
  Speaker 2: like give it your all and you know, throw yourself
• 59:22
  Speaker 2: into it and good things will happen. And I think
• 59:24
  Speaker 2: that that's you know, hey, even let's say in a
• 59:28
  Speaker 2: few years, like even if this isn't successful. I still
• 59:31
  Speaker 2: think it's a really valuable thing to go through and
• 59:34
  Speaker 2: to have your kids be part of it and see that.
• 59:37
  Speaker 2: I mean, I don't think it's gonna go in that direction,
• 59:39
  Speaker 2: but I mean, you know what I'm saying, Like, it's
• 59:41
  Speaker 2: it's an important Yeah, it's a good life lesson, I think,
• 59:44
  Speaker 2: one way or the other. And honestly, like, I just
• 59:45
  Speaker 2: love having it be something we can all share. It's
• 59:48
  Speaker 2: really cool.
• 59:49
  Speaker 1: What is your daughter going to college.
• 59:51
  Speaker 2: For for environmental science as much?
• 59:55
  Speaker 1: Okay, then that could you could definitely help in the coffee.
• 59:57
  Speaker 2: World because yeah, so the yeah, the apple is not
• 59:59
  Speaker 2: falling are from the tree in that way. Yeah, so
• 1:00:02
  Speaker 2: she's like super into that stuff and she's and the
• 1:00:06
  Speaker 2: one downside is that my kids are definitely becoming coffee snobs,
• 1:00:10
  Speaker 2: so they're definitely getting good coffee. So yeah, so she's
• 1:00:15
  Speaker 2: learning how to do all the processes and making all
• 1:00:17
  Speaker 2: the different sort of things. So but no, it's it
• 1:00:19
  Speaker 2: is really cool. So she could definitely help us out
• 1:00:22
  Speaker 2: with things. It's certainly down the road.
• 1:00:24
  Speaker 1: I love it.
• 1:00:25
  Speaker 2: Well.
• 1:00:25
  Speaker 1: I have a second on the show. I call it
• 1:00:26
  Speaker 1: the five count. She's five random questions, all right, number
• 1:00:30
  Speaker 1: one what are you nerding out on right now?
• 1:00:36
  Speaker 2: Strangely enough, global logistics probably is the one thing nerding
• 1:00:40
  Speaker 2: I mean, like I was talking with somebody earlier today
• 1:00:43
  Speaker 2: about like, as a business owner, like you, you think
• 1:00:46
  Speaker 2: you're going to be doing one thing for business, and
• 1:00:49
  Speaker 2: then you find out when you do that, like you
• 1:00:50
  Speaker 2: actually have to learn like ten other things.
• 1:00:52
  Speaker 1: Oh yeah, and that's because you're not just doing your
• 1:00:55
  Speaker 1: anything domestically. Like, yes, you would live here in America,
• 1:00:58
  Speaker 1: you roast the coffee here, you sell it here. However
• 1:01:02
  Speaker 1: your billings are not coming from here.
• 1:01:04
  Speaker 2: And yeah, so coffee, yeah exactly, I mean you can
• 1:01:08
  Speaker 2: you can get some coffee from North America, there's not
• 1:01:10
  Speaker 2: much of it, and the vast majority of what we're
• 1:01:13
  Speaker 2: drinking all comes from other places, and those places are
• 1:01:15
  Speaker 2: pretty far away.
• 1:01:16
  Speaker 1: Yep.
• 1:01:17
  Speaker 2: And like and especially you know, this year for various reasons,
• 1:01:22
  Speaker 2: like global logistics is is all tied up in knots
• 1:01:25
  Speaker 2: and and it's amazing to me, like just the ripple
• 1:01:29
  Speaker 2: effects that can happen from like, you know, things not
• 1:01:33
  Speaker 2: being able to go through the strait of horrm moods
• 1:01:34
  Speaker 2: for instance for a while, Like Okay, those containers have
• 1:01:37
  Speaker 2: to go someplace else, or those containers that are on ships.
• 1:01:40
  Speaker 2: Like now, there's only so many containers in the world,
• 1:01:42
  Speaker 2: so you can't actually fill them at ports that are
• 1:01:45
  Speaker 2: not even close to that, like I know the places
• 1:01:46
  Speaker 2: in the world because they're just not moving around. So
• 1:01:49
  Speaker 2: just like reading, I find myself reading like global logistics reports,
• 1:01:53
  Speaker 2: like from my suppliers, and like being actually interested in
• 1:01:56
  Speaker 2: what they're saying. I never thought I would have been
• 1:01:58
  Speaker 2: doing that, So yeah, yeah.
• 1:02:00
  Speaker 1: I mean the same thing kind happened with COVID where
• 1:02:02
  Speaker 1: we saw, you know, so many containers just get bogged
• 1:02:05
  Speaker 1: down at these docks and it's like, can you imagine
• 1:02:09
  Speaker 1: what's in those things?
• 1:02:10
  Speaker 2: Like Yeah, you don't realize how dependent you are on
• 1:02:14
  Speaker 2: like simple things like that until you just kind of
• 1:02:17
  Speaker 2: turn it off and then suddenly you're like, oh wow, geez.
• 1:02:19
  Speaker 2: Everything that I use is pretty much tied into like
• 1:02:22
  Speaker 2: the entire world, Like we're all, whether we like it
• 1:02:25
  Speaker 2: or not, we're all connected exactly.
• 1:02:27
  Speaker 1: Yeah, it's a small world and ins a huge world
• 1:02:29
  Speaker 1: at the same time. It is Number two. If you
• 1:02:32
  Speaker 1: were a progresser or MMA fighter, what would your name be?
• 1:02:38
  Speaker 2: Oh man, I'd have to say the Inner Demon.
• 1:02:44
  Speaker 1: Okay, that's a good one.
• 1:02:45
  Speaker 2: Here. It sounds cool, but it also means like, because
• 1:02:48
  Speaker 2: I am my worst enemy. Man, Like nobody is harder
• 1:02:51
  Speaker 2: on me than myself. So like, you know, whether it's
• 1:02:55
  Speaker 2: when I'm out playing golf or if it's doing anything
• 1:02:58
  Speaker 2: in the world, Like I hold myself way too high
• 1:03:01
  Speaker 2: of a standard. So yeah, the enter demon is definitely
• 1:03:04
  Speaker 2: who i'd be.
• 1:03:05
  Speaker 1: Well, as long as you can celebrate your victories too,
• 1:03:07
  Speaker 1: no matter how small they.
• 1:03:08
  Speaker 2: Are, that's a good that's a good point. That's a
• 1:03:10
  Speaker 2: good Yeah.
• 1:03:12
  Speaker 1: Number three, what was your first car?
• 1:03:17
  Speaker 2: The very unsexy It was a Mercury Sable station wagon.
• 1:03:21
  Speaker 2: I believe it like.
• 1:03:22
  Speaker 1: Stationwagon, We're gonna be sexy depending on what happens on
• 1:03:25
  Speaker 1: how you use it.
• 1:03:25
  Speaker 2: But yeah, like it was very very unsexy, and it
• 1:03:30
  Speaker 2: died on my way to work one day. I had
• 1:03:33
  Speaker 2: to like climb a big hill. Uh yeah, drive up
• 1:03:35
  Speaker 2: with this big long hill. It was like two miles long,
• 1:03:38
  Speaker 2: and like one day it just it had enough and
• 1:03:40
  Speaker 2: it just died halfway up and I had to find
• 1:03:45
  Speaker 2: some other way to transfer to Yeah, so it died
• 1:03:47
  Speaker 2: of very ignominious death. But yeah, it served its purpose
• 1:03:50
  Speaker 2: for a while. You know, Hey, that's what a first
• 1:03:52
  Speaker 2: car is supposed to be, just something the beater. But yeah,
• 1:03:56
  Speaker 2: that's what that was.
• 1:03:58
  Speaker 1: Number four? Who were what ins by as you?
• 1:04:03
  Speaker 2: Oh so I've got kind of a two part answer
• 1:04:05
  Speaker 2: to this, if that's allowed, if I'm not breaking the
• 1:04:07
  Speaker 2: rules here. So one so one is as a as
• 1:04:13
  Speaker 2: a business owner who is trying something, you know, maybe
• 1:04:16
  Speaker 2: something new, but also it's like very forward thinking. I
• 1:04:20
  Speaker 2: I find I'm always inspired by Patagonia. Yeah, and as
• 1:04:24
  Speaker 2: a company and the founder, Yvonne Chreunard, and I read
• 1:04:29
  Speaker 2: read a book about him recently. It's called us uh
• 1:04:34
  Speaker 2: ah was it? Uh?
• 1:04:37
  Speaker 3: Oh?
• 1:04:38
  Speaker 2: Jesuss like slum bag billionaire or something like that, but
• 1:04:41
  Speaker 2: basically a dirt bag billionaire. That's the name dog Millionaires.
• 1:04:45
  Speaker 2: The other is the movie about the dude in India
• 1:04:47
  Speaker 2: the other way around. Yeah. So, but just the idea that,
• 1:04:51
  Speaker 2: you know, a business can be profitable and successful while
• 1:04:57
  Speaker 2: also kind of wearing its values on its sleep and
• 1:05:00
  Speaker 2: being like out there like that. For them, it was
• 1:05:02
  Speaker 2: all about protecting land, you know, and that's still at
• 1:05:05
  Speaker 2: the foundation of what they're doing. And I'd like to
• 1:05:09
  Speaker 2: believe that, you know, we can lead by example too,
• 1:05:12
  Speaker 2: and that maybe someday, you know, we can also grow
• 1:05:14
  Speaker 2: to something where there are people looking to us, like
• 1:05:17
  Speaker 2: as an example of how you can run a business
• 1:05:19
  Speaker 2: well you do good and also create great products. So
• 1:05:23
  Speaker 2: that's that's one side of things. But I'd say the
• 1:05:25
  Speaker 2: other part of my answer is is my kids, because
• 1:05:29
  Speaker 2: I mean, I love my kids, They're great, but also
• 1:05:32
  Speaker 2: just they're a reminder that this I'm leaving this world
• 1:05:36
  Speaker 2: to them, right, We're all leaving the world to our
• 1:05:39
  Speaker 2: next generation, and that we should really always be reminded that,
• 1:05:44
  Speaker 2: like we're kind of the stewards for the next generation
• 1:05:46
  Speaker 2: in the generation after that, and if we really keep
• 1:05:49
  Speaker 2: that in mind, I think that we might all make
• 1:05:52
  Speaker 2: better or different decisions sometimes about things. And so they're
• 1:05:56
  Speaker 2: kind of a constant inspiration and reminder to do to
• 1:06:00
  Speaker 2: do as best as I can.
• 1:06:01
  Speaker 1: I love that. And then number five, what would you
• 1:06:04
  Speaker 1: tell your seventeen year old self.
• 1:06:08
  Speaker 2: Oh, man, to relax, Like it's like settle down, man,
• 1:06:16
  Speaker 2: Like you know it's gonna be okay, you know you're
• 1:06:18
  Speaker 2: gonna be I was definitely an anxious, you know, anxious kid,
• 1:06:22
  Speaker 2: and you know, I was always trying to maybe things
• 1:06:27
  Speaker 2: weren't happening fast enough for me. You know, hey, wasn't
• 1:06:29
  Speaker 2: getting the dates. You know, it wasn't going out. Like
• 1:06:32
  Speaker 2: It's okay, everything's gonna work out. You're gonna meet a
• 1:06:35
  Speaker 2: great lady, You're gonna have a nice family. Things are
• 1:06:37
  Speaker 2: gonna go your way, like you know, just take it easy, man.
• 1:06:41
  Speaker 2: So I love that.
• 1:06:43
  Speaker 1: Now, if people want to find out more about y'all,
• 1:06:45
  Speaker 1: follow you guys online, obviously, buy the coffee, support you
• 1:06:47
  Speaker 1: guys in any way. How can they do? So?
• 1:06:49
  Speaker 2: Yeah, so you can visit our website that's wave length
• 1:06:54
  Speaker 2: dash coffee dot com. We talked about how hard it
• 1:06:57
  Speaker 2: is as well length but being l E N G
• 1:07:01
  Speaker 2: A T H. We're also on Instagram primarily is kind
• 1:07:07
  Speaker 2: of our our main thing, and I think our handle
• 1:07:10
  Speaker 2: is a Wavelength Coffee Roasters there, So yeah, that would
• 1:07:13
  Speaker 2: be the best way to check us out. If you're
• 1:07:14
  Speaker 2: local here up in Fame, was listening up here in
• 1:07:16
  Speaker 2: the Northeast, they can always swing by our roastry and Shirley,
• 1:07:20
  Speaker 2: Massachusetts and find us in some local places around.
• 1:07:23
  Speaker 1: So it's Wavelength Coffee on Instagram.
• 1:07:26
  Speaker 2: But yes, okay, so you're correcting yourself. I don't even
• 1:07:28
  Speaker 2: have my right handles suck. Yeah, I had I had it.
• 1:07:31
  Speaker 1: Up already, so I was like, wait a minute, is
• 1:07:33
  Speaker 1: it that.
• 1:07:34
  Speaker 2: If my wife here, she'd be yeah, she's already home.
• 1:07:36
  Speaker 2: She'd be like, you know, punching me in the rifts.
• 1:07:40
  Speaker 2: She does, like she's really awesome about all the social stuff,
• 1:07:44
  Speaker 2: so that's really kind of her gig and she does
• 1:07:46
  Speaker 2: a great job with it. We try to stay very
• 1:07:48
  Speaker 2: very current with like just keeping stuff out there. I'd
• 1:07:51
  Speaker 2: like to let people know about what's going on to
• 1:07:53
  Speaker 2: the roastery and events and everything. So yeah, just give
• 1:07:55
  Speaker 2: us a fall love it.
• 1:07:57
  Speaker 1: Jim, Thank you so much for your time. I've loved
• 1:07:59
  Speaker 1: this and I can wait to see what you guys
• 1:08:01
  Speaker 1: have for not only the second year, but all the
• 1:08:03
  Speaker 1: way up to the fifth, tenth, you know, all the
• 1:08:05
  Speaker 1: way to the future.
• 1:08:06
  Speaker 2: Thank you so much. I really appreciate being part of
• 1:08:08
  Speaker 2: this conversation. It's been a pleasure.
• 1:08:10
  Speaker 1: Thanks. Thank you so much for Jim for being on
• 1:08:23
  Speaker 1: the show again. Definitely make sure to get yourself some
• 1:08:25
  Speaker 1: Wavelength coffee. They're doing absolutely amazing things helping farmers, really
• 1:08:29
  Speaker 1: putting spotlight on what they're doing, and absolutely incredible things
• 1:08:33
  Speaker 1: that they are doing. So go check them out on
• 1:08:35
  Speaker 1: social media. Obviously, check their website out, get their coffee,
• 1:08:39
  Speaker 1: find out what the new coffee is going to be.
• 1:08:41
  Speaker 1: So while you're doing all that, definitely going to make
• 1:08:43
  Speaker 1: sure to follow us on social media. It is bruisers Pod.
• 1:08:46
  Speaker 1: That is R E w U S C R S
• 1:08:48
  Speaker 1: p O D on the Instagram, the threads and the Twitter.
• 1:08:51
  Speaker 1: If you want to send us an email, it is
• 1:08:53
  Speaker 1: Bruisespod at gmail dot com. If you want to follow
• 1:08:56
  Speaker 1: me directly, it is Roddy John. There's R O d
• 1:08:57
  Speaker 1: I E j O N. Roddy John is the name
• 1:09:00
  Speaker 1: on the Twitter and untapped. In case you wanta find
• 1:09:02
  Speaker 1: out what I'm drinking, maybe we.
• 1:09:03
  Speaker 2: Can have a beer together.
• 1:09:05
  Speaker 1: If you don't follow me on the threads or the Instagram,
• 1:09:07
  Speaker 1: it is a Fisher Wordy John. So until next time,
• 1:09:09
  Speaker 1: make sure to enjoy life, drink local and cheers