Latest / Brewsers / Brewsers #386- Petty & Brian with River Hut Coffee

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Brewsers #386- Petty & Brian with River Hut Coffee · Brewsers

• 0:20
  Speaker 1: Welcome to Bruisers podcast about beer, coffee, booze and Bruisers.
• 0:23
  Speaker 1: I'm Mirie Shrodie John and today we talked to Petty
• 0:26
  Speaker 1: and Brian with River Hut Coffee. We talked about how
• 0:29
  Speaker 1: they continued what their father started, the journey it's taken
• 0:32
  Speaker 1: them on and so much more. This is such a
• 0:35
  Speaker 1: fun conversation. Petty and Brian are doing absolutely amazing things
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  Speaker 1: when it comes to the coffee world. So you don't
• 0:40
  Speaker 1: hear from me, you want to hear from them. So
• 0:41
  Speaker 1: without further ado, here is Petty and Brian with River
• 0:44
  Speaker 1: Hut Coffee. I would like to welcome to show Petty
• 0:58
  Speaker 1: with River Hut Coffee. How are you on a day?
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  Speaker 2: I'm doing good? Pleasure to meet you.
• 1:04
  Speaker 1: Pleasure to meet you as well. So for those listening
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  Speaker 1: kind of panish the word picture, where are you at
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  Speaker 1: and what's going on around you?
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  Speaker 3: I live in Texas College Station, and are you talking
• 1:19
  Speaker 3: about what we are, where we set up and all that?
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  Speaker 2: Sure?
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  Speaker 1: I mean, yeah, where are you at in life? What's
• 1:25
  Speaker 1: going on around you? Anything?
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  Speaker 2: Okay?
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  Speaker 3: So I guess I was just just talk about myself.
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  Speaker 3: We are river Head Coffee and we do own a
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  Speaker 3: coffee farm in Kenya, but currently we're based in the
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  Speaker 3: US College Station, Texas, and what we have here is
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  Speaker 3: we do bring in our coffee, the Robbins, into the
• 1:47
  Speaker 3: US and have them roasted locally in College Station, and
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  Speaker 3: that is where everything is bagged and ready for sale.
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  Speaker 3: I live here with my family. I have my husband
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  Speaker 3: and two children, twelve year old twins. A buenda girl.
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  Speaker 1: I love that.
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  Speaker 3: Yeah, I guess as we go along, when you ask,
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  Speaker 3: I'm trying to wonder how much information or so much to.
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  Speaker 2: Say or what I mean?
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  Speaker 1: Yeah, you can be as much information as you want. Yeah,
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  Speaker 1: I mean I I'd read a little bit from what's
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  Speaker 1: on y'all's website and the story of how everything started
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  Speaker 1: is absolutely fascinating. So for those who have not, unfortunately
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  Speaker 1: visited your website yet, walk us through how all this started,
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  Speaker 1: I mean years ago, and yeah.
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  Speaker 4: Continue that sang.
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  Speaker 2: All right.
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  Speaker 3: So in a nutshell, the Riverhut coffee actually stems from Kenya.
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  Speaker 3: Riverhat was started by my dad in twenty eighteen, all right.
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  Speaker 3: And in twenty eighteen he had this vision because my dad,
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  Speaker 3: who was before he was an ambassador Kenyan. He was
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  Speaker 3: the Kenyan Embassada in Qatar, so he was based there
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  Speaker 3: since twenty sixteen and when he was there, Katari is
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  Speaker 3: considered a very dry country because of the location and
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  Speaker 3: the desert that they have. However, as a country, they
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  Speaker 3: figured it out in terms of their agricultural system. They've
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  Speaker 3: known how to use the resources that they have, whether
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  Speaker 3: it's water system or whatever, because the climate doesn't favor them,
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  Speaker 3: so they do a lot of importation, but the country
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  Speaker 3: can also thrive in its own mechanisms. So because of
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  Speaker 3: learning through the agricultural system on what they have and
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  Speaker 3: how they do it to produce some of the products
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  Speaker 3: that they have. My dad being there as an embassador,
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  Speaker 3: he was able to learn so much of that. And
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  Speaker 3: why I'm saying that is coffee in Kenya is grown.
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  Speaker 3: Majority of the coffee in Kenya is grown in the
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  Speaker 3: central part of Kenya, my dad's farm, where his village is,
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  Speaker 3: and which is where a lot of agricultural systems occur
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  Speaker 3: in Kenya. Let me give you the quick demographic. The
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  Speaker 3: central part of Kenya is also where we have the
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  Speaker 3: capital city, which, of course, when you have a capital city,
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  Speaker 3: that means you've used up a majority of the land
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  Speaker 3: of agriculture to be able to have the infrastructure.
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  Speaker 2: So because of that, farming has.
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  Speaker 3: Been pushed out in the other environs, and the nearest
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  Speaker 3: environ is central Kenyon, which is where the coffee occurs.
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  Speaker 3: But it doesn't mean that other parts of the country
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  Speaker 3: cannot grow coffee. So because of the politics, of course,
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  Speaker 3: and the government and how they've done the structure, everything
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  Speaker 3: is centralized. So the community in Kenya have not been
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  Speaker 3: marginalized to think out of the box that hey, we
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  Speaker 3: also have the land, there's the climate and the temperature,
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  Speaker 3: you can actually grow coffee. So for years people have
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  Speaker 3: never done that. But because of the opportunity my dad
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  Speaker 3: had and the exposure that he got in Qatar, he
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  Speaker 3: was he realized, we have the soil, we have the altitude,
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  Speaker 3: we have the temperature and the rainfall. I mean, what
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  Speaker 3: do you need? You just need a farmer, right exactly.
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  Speaker 3: So because of learning all that, he took all that
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  Speaker 3: information back in Kenya and because he had the land,
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  Speaker 3: he went ahead and decided to start a coffee No,
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  Speaker 3: coffee growing is not for the faint heart. It takes
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  Speaker 3: four years, and he imagined putting a four year investment,
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  Speaker 3: you're just pouring water in on something and nothing is happening,
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  Speaker 3: so decided to do that, went ahead with.
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  Speaker 2: It and when he was.
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  Speaker 3: Growing it, this was in twenty eighteen when he first
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  Speaker 3: started the investment. Four years later. As he did it,
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  Speaker 3: this was a blessing from God. We were blessed with
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  Speaker 3: this twenty aca farm. However, in the fourth year, my
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  Speaker 3: dad passed away twenty twenty two in April, so it
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  Speaker 3: was a blow in the face that he wasn't able
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  Speaker 3: to pick his first chair and literally the whole farm
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  Speaker 3: had flourished. He actually got his return on investment. Wow,
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  Speaker 3: And so we were lefting this big farm. And the
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  Speaker 3: reason why he went big because he could have just
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  Speaker 3: started with a small thing.
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  Speaker 2: But the reason why you go big is in Kenya
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  Speaker 2: there's the.
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  Speaker 3: Agricultural rule in terms of coffee they've tried to also
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  Speaker 3: uncontrol it is if you want to go private and
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  Speaker 3: sell your own coffee internationally, you can only grow more
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  Speaker 3: than ten acres of the farm.
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  Speaker 2: So who is my daughter. He's like, you know what,
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  Speaker 2: go big, go home.
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  Speaker 3: He went twenty eight and for that reason, that is
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  Speaker 3: why even in his passing, we were able to get
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  Speaker 3: all the licenses and to export our own coffee. Now
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  Speaker 3: in twenty eighteen at the same time when he started it.
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  Speaker 3: That is when I came to Texas A and M to.
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  Speaker 2: Do my doctorate.
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  Speaker 3: I came to do my doctorate in public health, and
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  Speaker 3: I got a full right scholarship and I started my
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  Speaker 3: doctoral studies here. My children at that time were Kenyon
• 7:02
  Speaker 3: and twenty nineteen. By the time we already settled, the
• 7:07
  Speaker 3: kids were able to come to the US when we
• 7:09
  Speaker 3: already got in everything in stability in terms of their
• 7:12
  Speaker 3: schooling and the housing and everything. But of course, as
• 7:15
  Speaker 3: you can tell, you remember what happened twenty nineteen towards December,
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  Speaker 3: COVID happened. Yeah, so COVID happened twenty twenty in the
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  Speaker 3: I mean twenty nineteen, beginning of turn twenty. And then
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  Speaker 3: in August of twenty twenty, we lost my mother in law,
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  Speaker 3: that's my husband's mom. Wow, so kios was happening. And
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  Speaker 3: then twenty twenty two that's when I lost my dad.
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  Speaker 3: So the reason why I'm saying this journey is because
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  Speaker 3: it took me quite a while to able to finally
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  Speaker 3: finish and graduate with my doctoral degree because of all
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  Speaker 3: the emotional journey that I was going through. Now twenty
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  Speaker 3: twenty two, which is when my dad passed away. I
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  Speaker 3: wasn't able to think outside of the box to figure
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  Speaker 3: out what to do with the confee. So my mom
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  Speaker 3: who was left to this enormous burden to carry along
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  Speaker 3: because you don't want to just let it go.
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  Speaker 2: It was a legacy my dad. He had a vision,
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  Speaker 2: he knew what he wanted to do.
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  Speaker 3: And by the way, when he started in tw twenty
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  Speaker 3: two or in twenty eighteen, when he grew the farm.
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  Speaker 2: Also he also had a contract.
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  Speaker 3: It was a funny thing because we found that receipt
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  Speaker 3: in his briefcase when we were clearing his stuff. By
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  Speaker 3: the time he had passed, so he had a contract
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  Speaker 3: with this person in Kenya who had told him like, hey,
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  Speaker 3: I need some coffee.
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  Speaker 2: Do you have coffee?
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  Speaker 3: My dad told him, you know what, all that thought,
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  Speaker 3: I'll bring you some coffee.
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  Speaker 2: But he didn't have coffee.
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  Speaker 3: He was going to source this somewhere, but he didn't
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  Speaker 3: literally have it right, so he went ahead, grew his coffee,
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  Speaker 3: waited to get his coffee because he's like if he
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  Speaker 3: buys it from some other farmer in Kenya, it's going
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  Speaker 3: to be at a high price and he's going to
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  Speaker 3: have to mock up the price and he might not
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  Speaker 3: get his return back, so why not just grow his
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  Speaker 3: own coffee. So that's what he went ahead and did,
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  Speaker 3: which was such a big joke, and I was like, dude, man, what.
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  Speaker 2: Are you doing? Said, my dad had his vision.
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  Speaker 3: My vision was in my public health studies. So I
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  Speaker 3: came to do my doctor in public health, finally graduated
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  Speaker 3: in twenty twenty four, and in those two years between
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  Speaker 3: twenty two and twenty twenty four, we were selling our
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  Speaker 3: coffee at the auction.
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  Speaker 2: In Kenya.
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  Speaker 3: There's a coffee auction which is generally set for people
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  Speaker 3: who cannot privately sell or if you don't have a
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  Speaker 3: ready buyer. So since we were still learning everything to
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  Speaker 3: do with coffee sales and trading coffee as a raw bean,
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  Speaker 3: we decided to start with the coffee auction system in Kenya.
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  Speaker 3: But then those two years we learned quite a lot
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  Speaker 3: because our coffee was generally being bought by buyers from Europe,
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  Speaker 3: so slowly, by slowly, we were able to also connect
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  Speaker 3: with some European buyers. And it's actually so much easier
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  Speaker 3: to shift to Europe because of the close proximity of
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  Speaker 3: Kenya with the European countries, so it was an easy
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  Speaker 3: channel in quote unquote as compared to being in the US.
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  Speaker 3: So meanwhile, in twenty twenty five, again luck struck or
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  Speaker 3: this is just a blessing from God. My fumi believer.
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  Speaker 3: My kids in soccer, so in college station they have
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  Speaker 3: a club. So both of them, I have a boy
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  Speaker 3: and a girl. Both of them are playing soccer, so
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  Speaker 3: in the girls team. One of his parents, as I'm
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  Speaker 3: just talking, chit chatting, saying, oh, yeah, you know we
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  Speaker 3: have coffee, blah blah blah. This parent, it's a lady.
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  Speaker 3: I always really credit so much to this lady because
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  Speaker 3: it was just by faith everything all happened to where
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  Speaker 3: they are right now. This lady when I'm talking about
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  Speaker 3: my coffee and I said it's from Kenya, and she's like, oh, yeah,
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  Speaker 3: your coffee is from Kenya. I've been to Kenya and
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  Speaker 3: Kenya has really good coffee. And I told her, no,
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  Speaker 3: stop there. I'm saying, one of the coffee that you're
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  Speaker 3: saying that you drink that you love.
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  Speaker 2: From Kenya, one of them is probably ours.
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  Speaker 3: And she was shock. She's like, oh, you actually mean
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  Speaker 3: you own a coffee farm? And I'm like, yeah, we
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  Speaker 3: have a coffee farm when we have twenty acres back
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  Speaker 3: in western Kenya. And that's when she's like, oh, that
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  Speaker 3: is amazing because I used to work with the Argriultural
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  Speaker 3: System and I used to work with the Coffee Research Institute,
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  Speaker 3: which is actually at Texas A and M. And I
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  Speaker 3: was like, what do you mean. I've been here from
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  Speaker 3: twenty eighteen. I've never heard of Coffee Research Institute INM.
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  Speaker 3: And it was because of that simple conversation she introduced
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  Speaker 3: me to the Coffee Research Institute at Texas A and M.
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  Speaker 3: And through that connection Texas A and M and the
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  Speaker 3: folks that I met there at the Research Institute, they're
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  Speaker 3: the ones teaching us about coffee roasting and they took
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  Speaker 3: our information and they also connected us through a coffee
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  Speaker 3: buyer because it was at the Coffee Research Institute. They
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  Speaker 3: do actually have a course that they offer for I
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  Speaker 3: think coffee brewing and coffee growing, coffee roasting, the whole
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  Speaker 3: chain coffee, and one of the students there they've always
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  Speaker 3: been waiting to connect with someone who's an authentic coffee
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  Speaker 3: grower in one of the coffee regions in the world
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  Speaker 3: and who are we right here. It was like gold
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  Speaker 3: and a platter for them. And we had literally just
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  Speaker 3: started to talk about coffee and exporting them in the US,
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  Speaker 3: but we had just never understood the channel.
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  Speaker 2: So we were still learning. And because I'm.
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  Speaker 3: Here in the US and I'm learning about all this
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  Speaker 3: coffee thing, this is two twenty five and I've already graduated,
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  Speaker 3: and now I kind of have time to think about it.
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  Speaker 3: This student connected us with their parents and we had
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  Speaker 3: our first international buyer from the US in twenty twenty
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  Speaker 3: five January. The person bought a coffee from Kenya shipped
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  Speaker 3: to the US in San Antonio, and they set up
• 12:48
  Speaker 3: shop online to start selling roasted coffee. And when I
• 12:53
  Speaker 3: saw all that, and I'm like, what's going on? Hey,
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  Speaker 3: wait a minute, how much are you selling it? How
• 12:59
  Speaker 3: are you doing it? I'm in the US. Why can't
• 13:02
  Speaker 3: I do it right? So we sometimes, you know, we
• 13:07
  Speaker 3: think too much out of the box, like, oh, I
• 13:09
  Speaker 3: need to do this, you need a blueprint, you need
• 13:10
  Speaker 3: what you need to figure out how to do it,
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  Speaker 3: you need an investor. But I think we think too
• 13:14
  Speaker 3: much out of the box. I feel like we took
• 13:17
  Speaker 3: too long to find a launch. But it's Okay, sometimes
• 13:20
  Speaker 3: maybe the right time is the perfect time. But from
• 13:24
  Speaker 3: that learning, we realized we could just do it on
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  Speaker 3: our own because they were doing it, but they're getting
• 13:29
  Speaker 3: the coffee from us.
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  Speaker 2: And when I realized, hey, wait, the coffee is ours.
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  Speaker 3: We have the product, we can bring it in, we
• 13:39
  Speaker 3: can have it roasted as we also learn how to
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  Speaker 3: roast and have it.
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  Speaker 2: All channeled in.
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  Speaker 3: So our roaster is someone who is actually the roaster
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  Speaker 3: is actually affiliated with Texas A and M. So we
• 13:51
  Speaker 3: actually got the best of the best at Texas A
• 13:54
  Speaker 3: and M roaster and we have the product bringing in
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  Speaker 3: the top cream of the coffee chain in the street
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  Speaker 3: in Kenyon, and we have it shipped into the US
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  Speaker 3: and have it locally rooted in the US at College Station.
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  Speaker 2: And that has been the nutshell of it so far.
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  Speaker 2: So we finally launched in March of twenty twenty. Oh sorry,
• 14:16
  Speaker 2: is he in?
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  Speaker 3: Yes, I'm sorry, I'm seeing my brother is actually already
• 14:20
  Speaker 3: in here.
• 14:21
  Speaker 2: All right.
• 14:22
  Speaker 1: Yeah, I'd also like to welcome welcome Brian on the show.
• 14:25
  Speaker 2: Hello Brian, Yes, bron, I thank you.
• 14:30
  Speaker 4: How are you doing? How are you doing? John? Are
• 14:32
  Speaker 4: you great? Myster talking to sometimes you doesn't let me speak.
• 14:37
  Speaker 2: Well, I didn't realize ready joined it. Sorry for that.
• 14:43
  Speaker 3: Yeah, so we finally we finally launched this year in March,
• 14:50
  Speaker 3: roasting in small batches and before that. The reason why
• 14:55
  Speaker 3: also also it took a while because, as I said,
• 14:57
  Speaker 3: twenty four I graduated. I'm also a professor at Texas
• 15:01
  Speaker 3: A and M. So I got a job. I'm a
• 15:03
  Speaker 3: professor teaching statistics at TEXTA, A and M in the
• 15:06
  Speaker 3: School of Public Health. So everything has lined up. But
• 15:10
  Speaker 3: the one joke that I can give you to you
• 15:12
  Speaker 3: is John, what my dad told me before he passed away.
• 15:14
  Speaker 3: This is I think before he passed away, he was like,
• 15:17
  Speaker 3: you know what, keep doing that PhD of yours, but
• 15:21
  Speaker 3: one day you're going to be this This coffee is
• 15:24
  Speaker 3: going to employ you. And I think he also told
• 15:25
  Speaker 3: my brother the same thing, like yeah, you keep you guys,
• 15:28
  Speaker 3: keep flowing out there in America.
• 15:30
  Speaker 2: This coffee is going to employ you. And I was like, yeah, yeah, yeah, whatever.
• 15:33
  Speaker 2: I'm a scientist.
• 15:34
  Speaker 3: I really you can have the coffee as a family thing,
• 15:37
  Speaker 3: but I'm a scientist. You should see me hustling in
• 15:41
  Speaker 3: the coffee markets right now. I bet I'm like, hey,
• 15:44
  Speaker 3: coffee coffee, coffee, So it's such a big joke. He's
• 15:48
  Speaker 3: probably looking at me and this guy's like just wanting like,
• 15:50
  Speaker 3: look at this girl. I told you, you know what,
• 15:53
  Speaker 3: I knew this would happen.
• 15:55
  Speaker 2: So that's in a nutshell what has happened so far.
• 15:59
  Speaker 3: But we started with our family and friends by just
• 16:03
  Speaker 3: choking it down their throats, like, hey, you're gonna buy
• 16:06
  Speaker 3: this coffee whether you love it or not, and you're
• 16:08
  Speaker 3: going to tell me how it tastes because I.
• 16:10
  Speaker 2: Know it's good, you know.
• 16:12
  Speaker 3: But then I think they we choked them down the
• 16:15
  Speaker 3: throat so much that even if wishing someone a happy birthday,
• 16:19
  Speaker 3: they're like, what, no, I'm good, I have my coffee.
• 16:22
  Speaker 3: I'm like, hey, I'm just wishing you happy birthday. I
• 16:24
  Speaker 3: know you have coffee. It's okay. And that's when we realize, okay,
• 16:28
  Speaker 3: it's now time to venture out. So right now, we
• 16:31
  Speaker 3: started doing the farm farmers' markets and the different pop
• 16:35
  Speaker 3: up markets just to increase our brand and start with
• 16:37
  Speaker 3: marketing and exposing ourselves out there.
• 16:40
  Speaker 2: So that's where we are now. Brian Journey, Yes, Brian,
• 16:47
  Speaker 2: you want to talk.
• 16:48
  Speaker 4: Sure, yes, So she's giving you a breakdown of everything
• 16:52
  Speaker 4: that happened as far as our journey to get to
• 16:55
  Speaker 4: where we're at a little bit more to add to
• 17:00
  Speaker 4: hire landing, the American landscape of how to run a
• 17:04
  Speaker 4: farmer's market, how to run a business in America, and
• 17:06
  Speaker 4: all that kind of stuff. That's a nagy greties. But
• 17:09
  Speaker 4: on the other side, one thing I'll say is the
• 17:12
  Speaker 4: quality of our coffee. I'll speak on that. We stumbled
• 17:15
  Speaker 4: upon it. We didn't know anything as far as coffee.
• 17:17
  Speaker 4: Just like but she told you. Dad told me at
• 17:21
  Speaker 4: some point that hey, you know what, I'm gonna hire
• 17:23
  Speaker 4: you guys. You're gonna leave America. You went, you thought
• 17:26
  Speaker 4: you were going for the American dream, the Kenyan dream here,
• 17:29
  Speaker 4: so come back home. I'm gonna hire you guys. You
• 17:32
  Speaker 4: guys are gonna be working with me. Yeah, you're talking.
• 17:36
  Speaker 4: But on the other side, when he died, remember he
• 17:39
  Speaker 4: planted the first breeze and then he died. He didn't
• 17:42
  Speaker 4: get to see the harvest, and we ended up going
• 17:45
  Speaker 4: to bury him. Now we're dealing with burial situations and
• 17:49
  Speaker 4: we're not realizing coffee is meant to be harvest at
• 17:51
  Speaker 4: that time. So the coffee are starting to the church
• 17:54
  Speaker 4: rop and then we didn't we didn't validate that because
• 17:57
  Speaker 4: we're like, oh, you know what coffees are meant to
• 17:59
  Speaker 4: be picked as red cherries, and uh, if you don't
• 18:03
  Speaker 4: pick up by that time, you've surprised the type of pick.
• 18:06
  Speaker 4: That's what we thought. Let me tell you John that
• 18:11
  Speaker 4: that was the best coffee we we've ever sold as
• 18:14
  Speaker 4: far as text because everybody keeps crumbling for it at
• 18:17
  Speaker 4: the coffee exchange in Kenya. And then later on, I
• 18:21
  Speaker 4: think at you too, later came to realize how come
• 18:24
  Speaker 4: the prices are not matching according to what we first saw.
• 18:28
  Speaker 4: HM that told us there's something in Kenya they call
• 18:31
  Speaker 4: uh uh. I think in Kenyon Lingo call him boney coffee.
• 18:36
  Speaker 4: I think it's natural dry coffee where it falls from
• 18:40
  Speaker 4: the tree and it dries naturally. Then you dry it
• 18:42
  Speaker 4: like that and then you process it like that. It's
• 18:44
  Speaker 4: more tasty as specialty coffee than coffee that you pick
• 18:48
  Speaker 4: as red cherries. It has a more flavor, It has
• 18:51
  Speaker 4: more flavor to it. But we can.
• 18:55
  Speaker 3: Pause, Brander, let me let me explain to you the
• 19:00
  Speaker 3: difference between the So there's in our shop we're selling
• 19:05
  Speaker 3: both natural and washed coffee and then I'll let you
• 19:08
  Speaker 3: pick up from their brain. So natural coffee. You see,
• 19:13
  Speaker 3: when you plant it coffee, you're gonna get it like
• 19:15
  Speaker 3: a cherry. I don't know if you know what a
• 19:18
  Speaker 3: coffee plant looks like. Yeah, John, all right, So the
• 19:21
  Speaker 3: cherry in canyon cherry, it turns red. Okay, So when
• 19:26
  Speaker 3: it's ripe, it's red. When you remove that cherry, that's
• 19:29
  Speaker 3: the pulp you're left with the bean. The bean is
• 19:32
  Speaker 3: left sticky, so you wash it, and that's why it's
• 19:35
  Speaker 3: called washed. Once it's washed, you dry it in the sun.
• 19:39
  Speaker 3: Once it's dried is when now you can go ahead
• 19:42
  Speaker 3: and do all the processing of roasting. Okay, So that's
• 19:45
  Speaker 3: washed coffee, then natural. The difference between washed and natural natural.
• 19:50
  Speaker 3: You leave the cherry on it, that right, red cherry.
• 19:53
  Speaker 3: You leave it on it dried in the sun, and
• 19:55
  Speaker 3: it's gonna soak up all those juices, all right. And
• 19:59
  Speaker 3: once it's already dried hard as a rock. You removed
• 20:02
  Speaker 3: that hard rock. And then now go ahead and do
• 20:06
  Speaker 3: the roasting process. Now, because dat had died, we were
• 20:10
  Speaker 3: not ready for harvest. We left everything to just dry
• 20:14
  Speaker 3: up with the pulp. Now Brian can pick it up
• 20:17
  Speaker 3: from there, then you'll understand why we had the best
• 20:20
  Speaker 3: in the market.
• 20:20
  Speaker 2: But we did not know.
• 20:22
  Speaker 4: Yeah, we didn't know anything that we were selling because
• 20:25
  Speaker 4: we're new into the coffee business and we're just coming
• 20:27
  Speaker 4: in and we're being told, oh, the coffee is dried.
• 20:30
  Speaker 4: We just said, well, back up everything that you see
• 20:33
  Speaker 4: on the ground and just put it in storage because
• 20:35
  Speaker 4: right now we're busy with burial, and at some point
• 20:39
  Speaker 4: once the burial process was done, we decided to try
• 20:43
  Speaker 4: and sell as the market and that's what's sold at
• 20:45
  Speaker 4: the highest possible price, and.
• 20:48
  Speaker 2: The highest it went so fast we.
• 20:52
  Speaker 4: Got even we didn't taste it, so we told Cuguating
• 20:57
  Speaker 4: that was the highest we were produced. It's like, well,
• 21:00
  Speaker 4: we've never got into those standards yet, but we strive
• 21:05
  Speaker 4: to get to there because at the end of it all,
• 21:07
  Speaker 4: we're told as far as specialty coffee, we're producing top
• 21:11
  Speaker 4: notch quality of coffee. So at this point we decided
• 21:16
  Speaker 4: to look at it like we have a chance here
• 21:18
  Speaker 4: as far as the world market and what people want.
• 21:21
  Speaker 4: Because even the guy who he had a contract with
• 21:25
  Speaker 4: not a contract. It was pretty much like a uh
• 21:28
  Speaker 4: performer invoice. I think that's that's the name he had
• 21:32
  Speaker 4: an invoice with I think it was a Japanese guy,
• 21:35
  Speaker 4: and he said, now I want your coffee, and as
• 21:39
  Speaker 4: much as that's my day, I want your coffee. And
• 21:40
  Speaker 4: we told him price has changed. Yesterday's price is not
• 21:43
  Speaker 4: today's price. We've learned value. So he wasn't able to
• 21:49
  Speaker 4: match it. But now we came to understand, okay, now
• 21:51
  Speaker 4: we're playing with the big boys. Now.
• 21:53
  Speaker 2: Yeah, so we literally we literally learned the hard way.
• 21:58
  Speaker 3: We were just thrown into the woods. Figure it out.
• 22:03
  Speaker 3: My mom is employed, she's a hr specialist in her profession.
• 22:08
  Speaker 3: I'm doing my doctorate here living my life. My brother
• 22:11
  Speaker 3: is doing his also own life. We were all just
• 22:14
  Speaker 3: spread out.
• 22:16
  Speaker 2: Yes, it was.
• 22:17
  Speaker 3: It was literally a lack of nature that I met
• 22:19
  Speaker 3: that lady who started out teaching about coffee and roasting
• 22:22
  Speaker 3: for us to increase the value chain and the value
• 22:24
  Speaker 3: addition of the coffee.
• 22:26
  Speaker 4: That was a blessing, complete blessing. And now we had
• 22:30
  Speaker 4: to learn how to get our foothold in America. Weide
• 22:35
  Speaker 4: the business. She found a roaster in Texas that helped
• 22:41
  Speaker 4: us out, and eventually the company is going to grow
• 22:43
  Speaker 4: and expand in Maryland and beyond.
• 22:47
  Speaker 1: H that's huge now.
• 22:50
  Speaker 2: Now.
• 22:50
  Speaker 3: The other thing that also happened was we registered the
• 22:57
  Speaker 3: company last year. It was a whole oh ye even
• 23:00
  Speaker 3: before we started, and the reasoning also again, some things
• 23:05
  Speaker 3: just happened by just you know, when the worst case
• 23:09
  Speaker 3: scenario happens is when now you realize, you know what,
• 23:12
  Speaker 3: there's no going down. The only other way is to
• 23:15
  Speaker 3: go up. So when the company was registered, the only
• 23:19
  Speaker 3: thing we kept thinking is Okay, I have my job,
• 23:22
  Speaker 3: my mom has her job. My brothers were like, okay,
• 23:27
  Speaker 3: what do we do we coffee business. When we put
• 23:31
  Speaker 3: it in chat GPT, it's telling us, oh, you need
• 23:33
  Speaker 3: freaking fifty thousand or something. We're like, what are we
• 23:37
  Speaker 3: getting fifty thousand to start? So we were like, we
• 23:40
  Speaker 3: don't have the capital, so we're gonna have to look
• 23:42
  Speaker 3: for an investor. And that is where we started the
• 23:44
  Speaker 3: journey from. We're like, okay, let's look for an investor,
• 23:47
  Speaker 3: because that is what everyone tells you as a blueprint.
• 23:50
  Speaker 3: But I'm here to say, honestly, no, that's not always
• 23:54
  Speaker 3: the answer. You don't always have to go with the blueprint.
• 23:57
  Speaker 3: You can create your own blueprint exactly, And to be honest,
• 24:02
  Speaker 3: I can honestly say right now, that is where our
• 24:04
  Speaker 3: journey is. Because we went with the notion that the
• 24:08
  Speaker 3: blueprint says you have to look for a capital and
• 24:10
  Speaker 3: investment and I looked for John. I'm telling you, I
• 24:14
  Speaker 3: looked for all the way it tells me. On again,
• 24:16
  Speaker 3: I'm saying this business has been started with chat gebt
• 24:19
  Speaker 3: or AI because we put it in and it tells.
• 24:21
  Speaker 2: Us, Okay, this is the way to go.
• 24:23
  Speaker 3: If you don't do it this way, you're a failure
• 24:27
  Speaker 3: or it will not succeed. And I was like, okay,
• 24:29
  Speaker 3: we just itoks longer.
• 24:32
  Speaker 4: There's something I want to add on to that. It
• 24:35
  Speaker 4: was recently she was looking for a farmer's market to
• 24:37
  Speaker 4: go to and she asked jgpt about a farmer's market
• 24:43
  Speaker 4: that's around her neighborhood and she was looking at one
• 24:46
  Speaker 4: of them that was grand. I think it was close
• 24:48
  Speaker 4: to two thousand and three thousand visitors, maybe even high,
• 24:52
  Speaker 4: and chat Giputy told her like, as a joke, I
• 24:55
  Speaker 4: think you're overshooting your weight class may too small. You're
• 25:01
  Speaker 4: too small. Do you just go along?
• 25:03
  Speaker 2: Yeah?
• 25:04
  Speaker 4: She's tried it and she got it, and that's what's
• 25:08
  Speaker 4: been one of her biggest sales as far as the
• 25:10
  Speaker 4: farmer's markets. I think it was in Houston and the
• 25:14
  Speaker 4: bigger sales as far as farmers markets. Because she just
• 25:17
  Speaker 4: exposed herself to something that she had not out of
• 25:20
  Speaker 4: trying to do it, and by the time she came
• 25:22
  Speaker 4: back to chat Chat was like, oh, excellent, this is
• 25:25
  Speaker 4: what we could start from. I was telling you I
• 25:32
  Speaker 4: didn't think you get it, but hey, welcome, welcome.
• 25:35
  Speaker 2: I know.
• 25:37
  Speaker 3: Yeah, because we with the with the investor thing. We
• 25:40
  Speaker 3: pushed it from last year. Roun when did you register
• 25:43
  Speaker 3: the company June last year?
• 25:44
  Speaker 2: Right?
• 25:45
  Speaker 4: The company last.
• 25:47
  Speaker 2: Yeah, like around May May last year. So we pushed it.
• 25:50
  Speaker 3: We started looking for you because again the blueprint said
• 25:53
  Speaker 3: this is what you're supposed to do.
• 25:54
  Speaker 2: So we did it. We did the groundwork.
• 25:56
  Speaker 3: But by around November December, they invest that we kept targeting.
• 26:02
  Speaker 3: They didn't believe in our cause. Because not that they
• 26:06
  Speaker 3: didn't believe in our cause, per se Mark you. I
• 26:09
  Speaker 3: come out as a very strong scientist, and now I'm
• 26:12
  Speaker 3: telling you, like, hey, John, believe in me.
• 26:15
  Speaker 2: I'm an entrepreneur. I can sell and you've never seen
• 26:19
  Speaker 2: even selling a pencil. You get it.
• 26:22
  Speaker 3: So how do you how do you believe in me
• 26:24
  Speaker 3: now selling this grand coffee. And I'm telling you, hey,
• 26:27
  Speaker 3: I'm selling it at this much and it's going to sell. No,
• 26:31
  Speaker 3: you know, just go and do your homework first, then
• 26:33
  Speaker 3: come back and we can talk.
• 26:35
  Speaker 4: Ye John, John, if you've watched you watched Breaking Bad, right,
• 26:38
  Speaker 4: Oh yeah, sir, Yeah, remember when Walter White was brewing
• 26:42
  Speaker 4: coffee at some point in the basement. Yeah, yeah, that's
• 26:46
  Speaker 4: the level of coffee were aspired to get to. Where
• 26:48
  Speaker 4: there's nothing else that you can perfect as far as this.
• 26:51
  Speaker 4: It just has to be the coffee grower. That's the
• 26:54
  Speaker 4: level of inspiration we have to because if you look
• 26:57
  Speaker 4: at the same way, she's a scientist. I'm a scientist
• 27:00
  Speaker 4: to as as far as an educated in middle school.
• 27:03
  Speaker 4: And some of the things that I tell my kids is,
• 27:06
  Speaker 4: and I use our coffee as an example ecosystems and
• 27:11
  Speaker 4: how you have to preserve the pollinators and all that
• 27:14
  Speaker 4: kind of stuff. This is the nature of which we
• 27:17
  Speaker 4: grow a coffee. And I expressed the kid, I expressed
• 27:19
  Speaker 4: the students in my classroom with legit examples. Sometimes I
• 27:25
  Speaker 4: try to even get the people who grow the coffee
• 27:30
  Speaker 4: on ground. As for workers, I try to get them
• 27:33
  Speaker 4: on What's Up calls, just to show them that this
• 27:35
  Speaker 4: is what we're doing, this is how it's working. There's
• 27:37
  Speaker 4: a river there, there's pollinators there. They show them to
• 27:39
  Speaker 4: behives and all that kind of stuff, and we nurture
• 27:42
  Speaker 4: them because they're part of the coffee. And I explained
• 27:46
  Speaker 4: to them that it's it's not just the coffee, it's
• 27:48
  Speaker 4: the environment. And so also how it's empowering the environment.
• 27:52
  Speaker 4: You don't just grow it just because you want a profit.
• 27:55
  Speaker 4: You want to take care of the environment that grows
• 27:58
  Speaker 4: the coffee. It goes beyond just the the self, without.
• 28:03
  Speaker 1: A doubt, and I think a lot of people don't
• 28:04
  Speaker 1: think about that when it does come to, you know,
• 28:07
  Speaker 1: how they're you know, getting their coffee or storing their coffee,
• 28:10
  Speaker 1: or you know, even when they're making their coffee, because
• 28:12
  Speaker 1: there's so many different methods now and obviously they're gonna
• 28:15
  Speaker 1: all gonna taste different whenever. I mean, the beans are
• 28:18
  Speaker 1: always gonna taste different no matter how you're making the
• 28:20
  Speaker 1: coffee out. But you obviously you want the final product
• 28:23
  Speaker 1: to be something that everyone is really enjoying. And I
• 28:25
  Speaker 1: imagine that's what you guys are getting with these farmers'
• 28:28
  Speaker 1: markets as well.
• 28:29
  Speaker 4: Yeah, and I teld them, I tell them one fact
• 28:33
  Speaker 4: is yes, we love visitors coming to the farm, but
• 28:38
  Speaker 4: it cannot just be relevant honestly speaking, because I explained
• 28:42
  Speaker 4: to them as far as the ecosistence part, that you
• 28:46
  Speaker 4: have to think of this visitor, where did they visitor?
• 28:50
  Speaker 4: What farm did they walk into, or like what kind
• 28:52
  Speaker 4: of mond did they walking into? And on their feet
• 28:56
  Speaker 4: a different type of pathogens that can also come into
• 28:58
  Speaker 4: the farm. So we don't just let anybody. Because they
• 29:00
  Speaker 4: asked me, how come you guys will not develop the
• 29:03
  Speaker 4: bridge that is across the river that pass over there, Well,
• 29:06
  Speaker 4: I told them, we'll value the river. We're valid as well,
• 29:08
  Speaker 4: will valley everything, so you can you can't just visit
• 29:11
  Speaker 4: just because if you step on the mud that is
• 29:14
  Speaker 4: on the coffee, you're introducing pathogens. You know, you don't
• 29:18
  Speaker 4: want to do that. It's it's it's in the the
• 29:23
  Speaker 4: things that people will call minuscule is on a magnitude
• 29:27
  Speaker 4: that is heavenly to us. So we have to cherish
• 29:30
  Speaker 4: that it powers the whole ecosystem and an whole environment,
• 29:34
  Speaker 4: and it might even matter to somebody's scholarship. As far
• 29:39
  Speaker 4: as the workers and the children. It goes to that
• 29:43
  Speaker 4: kind of level that there's there's little pathogens that you
• 29:47
  Speaker 4: brought with your feet because you came to visit the coffee.
• 29:50
  Speaker 4: You appreciate it, I thank you. But on the other side,
• 29:53
  Speaker 4: the coffee dies, it breaks on the whole ecosystem, right.
• 29:58
  Speaker 2: Yeah.
• 29:59
  Speaker 3: And the one thing, let me explain of what specialty
• 30:03
  Speaker 3: coffee is, because that's the other one that whenever we're
• 30:05
  Speaker 3: at the markets, we're trying to educate it. And it's
• 30:07
  Speaker 3: because we also just learned about it. We didn't know
• 30:10
  Speaker 3: much about the differences in coffee. We were We were
• 30:14
  Speaker 3: of those people, I don't know where you are at,
• 30:16
  Speaker 3: John is coffee?
• 30:17
  Speaker 2: Coffee is coffee? Is there specialty and this commercial?
• 30:22
  Speaker 3: Right without a doubt?
• 30:25
  Speaker 2: Correct, you know there's a difference.
• 30:26
  Speaker 1: Right, yes, ma'am.
• 30:28
  Speaker 3: Now we were not in that kind of mindset a
• 30:32
  Speaker 3: year ago.
• 30:34
  Speaker 2: Coffee is coffee.
• 30:35
  Speaker 3: It's just I mean, we came into the US just
• 30:38
  Speaker 3: drinking nest coffee because like that's what we grew up drinking.
• 30:45
  Speaker 4: Coffee is not coffee. Coffee.
• 30:49
  Speaker 3: Yes, majority of Kenyons don't drink coffee. We have tea
• 30:52
  Speaker 3: drinkers hot tea. By the way, yes, but we grow
• 30:56
  Speaker 3: good coffee because we are on the coffee belt.
• 30:58
  Speaker 2: In the equator.
• 30:59
  Speaker 4: Yes.
• 30:59
  Speaker 3: Now what tans us out is we do also have
• 31:03
  Speaker 3: commercial coffee growers in Kenya. But the reason why we've
• 31:06
  Speaker 3: chosen to stick with specialty coffee is because how my
• 31:09
  Speaker 3: dad grew it. When the farm was first grown, and
• 31:12
  Speaker 3: I can send you the pictures because we have it
• 31:14
  Speaker 3: from the onset. He put the holes in, you know,
• 31:18
  Speaker 3: you first dig the holes, and inside the holes he
• 31:21
  Speaker 3: put natural manure. When I say natural manure, it's cloud down. Yes,
• 31:26
  Speaker 3: he went and collected and the cow down. It took
• 31:29
  Speaker 3: him months to collect, because of course you need to
• 31:33
  Speaker 3: wait for the cows to poop, all right, and you
• 31:36
  Speaker 3: gotta wait for it, like a whole big load to
• 31:38
  Speaker 3: fill up a whole twenty acre farm. And he filled
• 31:41
  Speaker 3: up all those holes with cow down, and once all
• 31:45
  Speaker 3: those holes were ready, then he mixed it up with
• 31:48
  Speaker 3: now some natural I mean the the what do you
• 31:51
  Speaker 3: call it the hay? I'll call it hay because it's
• 31:54
  Speaker 3: much easier to understand it.
• 31:55
  Speaker 4: It was hay and soil because he wanted to turn
• 31:58
  Speaker 4: and said.
• 32:00
  Speaker 3: Yes to turn. So everything was natural from the onset.
• 32:03
  Speaker 3: And then now once the cherry has already grown, when
• 32:06
  Speaker 3: it's picked, it's hand picked by farm workers because they
• 32:11
  Speaker 3: have to pick the cherry when it's red, right, not green,
• 32:15
  Speaker 3: not semi red.
• 32:16
  Speaker 2: It has to be red.
• 32:18
  Speaker 3: And the whole farm we're not turned red at the
• 32:20
  Speaker 3: same time, like right now June July, this is when
• 32:22
  Speaker 3: we're starting to harvest the next one.
• 32:24
  Speaker 2: It can take three months for you to finish the
• 32:26
  Speaker 2: whole farm.
• 32:28
  Speaker 4: At some point, we have different times. At some point
• 32:31
  Speaker 4: you had to educate them those educations civic education. I
• 32:34
  Speaker 4: had to go down in the farm where they had
• 32:38
  Speaker 4: they had cloths to be able to compare the redness
• 32:42
  Speaker 4: to what the cherries look like and the correct redness
• 32:45
  Speaker 4: compared to what is not ripe for picking. And sometimes
• 32:50
  Speaker 4: yes they were late. And remember remember I told you
• 32:54
  Speaker 4: the first harvest was natural dry, where you might miss
• 33:00
  Speaker 4: a few cherries. Sometimes even if we picked ten percent
• 33:05
  Speaker 4: of the natural dry that fell from the tree and
• 33:10
  Speaker 4: eighty percent of the red cherries that were from the tree,
• 33:16
  Speaker 4: and then another ten percent that were perhaps as a
• 33:19
  Speaker 4: mistake almost read best selling was the natural dry.
• 33:28
  Speaker 3: Then once you've already picked all those, so that's the
• 33:31
  Speaker 3: first labor. The cherry picking once it's already been picked,
• 33:35
  Speaker 3: and then the processing Doesones can go fast enough, but
• 33:37
  Speaker 3: then you remember when you're doing natural. If you're doing
• 33:40
  Speaker 3: the natural to dry the pup, that takes longer. It
• 33:43
  Speaker 3: takes like a week or so because you have to
• 33:45
  Speaker 3: wait for the whole cherry to dry up before you
• 33:47
  Speaker 3: now extract all that cherry. But if you're doing natural,
• 33:50
  Speaker 3: which is what we switched to because Dad was my
• 33:52
  Speaker 3: dad was able to buy the machine, so we have
• 33:54
  Speaker 3: a pupping machine on the farm. When you were able
• 33:58
  Speaker 3: to I don't know if you were able to go
• 33:59
  Speaker 3: into the website, so the geolocation.
• 34:02
  Speaker 2: I did not that.
• 34:04
  Speaker 3: Now I've already we actually actually did that because in
• 34:07
  Speaker 3: the world of AI, we don't want to show people pictures.
• 34:09
  Speaker 3: We want you to actually go on Google Map and
• 34:12
  Speaker 3: able to click on our farms so you can have
• 34:14
  Speaker 3: that access. So I'll take you through that once you're done,
• 34:18
  Speaker 3: I mean just before we're done. Right now, once you've
• 34:21
  Speaker 3: already picked, when you've harvested, you have the popping, the
• 34:25
  Speaker 3: machine does it.
• 34:26
  Speaker 2: And that was.
• 34:28
  Speaker 3: By the way, that was one of the beauty that
• 34:29
  Speaker 3: also was able to set up the machine. And because
• 34:32
  Speaker 3: it's one of the things that can also be set
• 34:33
  Speaker 3: as detrimental. If you don't have a machine, you're just
• 34:35
  Speaker 3: going to have to sell your cherries because you have
• 34:38
  Speaker 3: no way of processing it. But so once it's already done,
• 34:42
  Speaker 3: that becomes easier. So as I said, when you're doing
• 34:44
  Speaker 3: natural it's even more time consuming because you have to
• 34:49
  Speaker 3: wait for all those cherries to dry. Now, the cherries
• 34:51
  Speaker 3: take up space if you try and imagine it. Imagine
• 34:54
  Speaker 3: if you have cherries on a plane bed drying up
• 34:57
  Speaker 3: in the sun.
• 34:59
  Speaker 2: As compared to seeds. If you have seeds, you need
• 35:02
  Speaker 2: less space.
• 35:03
  Speaker 3: Yeah, okay, Now the initial first year, wh Dad passed away.
• 35:08
  Speaker 3: In Tidy two, we had to do the We had
• 35:11
  Speaker 3: to do the cherries because as I said, we didn't
• 35:13
  Speaker 3: know what we're doing. But it was the easier way
• 35:16
  Speaker 3: to do it. And because at that time also the
• 35:18
  Speaker 3: machine had not arrived. It was in Brazil by the way,
• 35:22
  Speaker 3: but we knew it was coming from Brazil. He had
• 35:28
  Speaker 3: paid eighty percent of the machine and it was in
• 35:31
  Speaker 3: the high seas. I mean, it had just it was
• 35:34
  Speaker 3: about to leave the dog from Brazil.
• 35:36
  Speaker 2: Wow.
• 35:37
  Speaker 3: But then the beauty about you know what, sometimes you
• 35:40
  Speaker 3: can actually give credit to some of these things. The
• 35:42
  Speaker 3: company are the ones who contacted us and told us, hey,
• 35:45
  Speaker 3: we have learned about your the past, dad, but your
• 35:48
  Speaker 3: machine is gonna arrive, don't worry. And they worked with
• 35:51
  Speaker 3: us and we got it. So it was it's one
• 35:55
  Speaker 3: of the best companies. I guess I won't say it
• 35:57
  Speaker 3: here because marketing rights and all that, but you know what,
• 36:01
  Speaker 3: give them so much credit.
• 36:03
  Speaker 2: They're amazing.
• 36:04
  Speaker 4: Yeah, there's pictures of that pulling the machines with the
• 36:07
  Speaker 4: donkeys and there's pictures of that.
• 36:09
  Speaker 2: Yeah, all the way to the farm.
• 36:11
  Speaker 3: Because the farm is very interior, it doesn't have access
• 36:14
  Speaker 3: road access all the way to the inside where some
• 36:17
  Speaker 3: big trucks can pass in. So anyway, the cherries, if
• 36:21
  Speaker 3: you're doing cherries, it's time consuming. If you're doing some seeds,
• 36:27
  Speaker 3: it's so much faster. Now once you've already done that process,
• 36:31
  Speaker 3: then you have to take it to a milling station.
• 36:33
  Speaker 3: The milling station that is where a knight's taken to
• 36:35
  Speaker 3: the capital city, which is in Nairobi, which is the
• 36:37
  Speaker 3: central part of Kenyon. All that is done, everything and
• 36:41
  Speaker 3: then night it's processed. It's bad and now it's ready
• 36:44
  Speaker 3: to come to the US. But before you bring it
• 36:47
  Speaker 3: to the US at the milling station, they're going to
• 36:49
  Speaker 3: have to separate that to the different sizes of the beans.
• 36:55
  Speaker 3: The reason why we're saying that is for us, what
• 36:57
  Speaker 3: we're roasting in the US, we've taken the top of
• 37:00
  Speaker 3: the cream, the top best of the best of our seeds.
• 37:04
  Speaker 3: We've taken even le sized seeds. The reason why I
• 37:07
  Speaker 3: said that because when you're roasting, you want an even roast.
• 37:12
  Speaker 3: When if you mix small beans and large beans when
• 37:15
  Speaker 3: you're roasting, some are going to roast so much faster,
• 37:19
  Speaker 3: some are going to roast slower. And for that reason,
• 37:21
  Speaker 3: that's why you end up finding majority of the coffee
• 37:23
  Speaker 3: that are going to be roasted our dark roast. Now
• 37:28
  Speaker 3: I'm not here to dispute dark roasting, but if you
• 37:31
  Speaker 3: get your coffee dark roasted, you have to question where
• 37:34
  Speaker 3: those those.
• 37:35
  Speaker 2: Seeds came from. Are they masking something?
• 37:38
  Speaker 3: Are they hiding the poor beans, are they hiding old beans?
• 37:42
  Speaker 3: Are they hiding the bugs? Are they hiding chicory?
• 37:47
  Speaker 2: In there?
• 37:48
  Speaker 3: There's allowed to question and John, you just laughed there
• 37:51
  Speaker 3: because have you heard of chicory?
• 37:53
  Speaker 2: I have, yes, you have right there? You go. So
• 37:57
  Speaker 2: if you want a dark roast.
• 38:00
  Speaker 3: You got a question a little, you know, So if
• 38:04
  Speaker 3: you find a medium roast, majority of the time you
• 38:06
  Speaker 3: have good quality coffee. And not to say, of course
• 38:09
  Speaker 3: all quality coffee, I mean all medium roast is good.
• 38:11
  Speaker 3: So when we're saying we're bringing in specialty coffee, we're
• 38:15
  Speaker 3: bringing the hard work starting from the time it was planted,
• 38:19
  Speaker 3: from my dad's hard work, because that manure that he
• 38:22
  Speaker 3: planted in twenty eighteen is the one that has been
• 38:25
  Speaker 3: making our soil thrive so well, because coffee is going
• 38:30
  Speaker 3: deep roots to a somewhat mid shallow root right there,
• 38:34
  Speaker 3: so it's still well nutritioned from natural fertilizers. And then
• 38:41
  Speaker 3: we have the farmers who are just our neighbors around there,
• 38:46
  Speaker 3: who're the ones who have all the hard work coming in.
• 38:49
  Speaker 3: And then Brian, I'm sure you also add this one.
• 38:52
  Speaker 3: Remember we have bees because we have honey surrounding our farms,
• 38:58
  Speaker 3: so those bees around. And then the best thing that
• 39:02
  Speaker 3: dad also did, apart from the rainfall, he was able
• 39:05
  Speaker 3: to drink a bohol. Now I normally keep saying bohol,
• 39:09
  Speaker 3: but I think it's called a water well.
• 39:10
  Speaker 2: Do you know what the water well?
• 39:13
  Speaker 4: Oh?
• 39:13
  Speaker 3: Yes, yes, so we do have a water well right
• 39:17
  Speaker 3: in the farm and that keeps us to any shortfolds
• 39:20
  Speaker 3: of the weather conditions. Yes, so there's a lot that
• 39:25
  Speaker 3: comes into it for us to go to call it specialty.
• 39:27
  Speaker 3: It's not just a name the big cooin and use.
• 39:30
  Speaker 4: Yeah, here's the thing. As far as the water well,
• 39:33
  Speaker 4: even the water well has a water tower that water
• 39:38
  Speaker 4: is pumped to. There is solo powered. So that's that's
• 39:43
  Speaker 4: something else, that an extra that he actually factored into
• 39:47
  Speaker 4: the environment, because I feel like it did. The need
• 39:53
  Speaker 4: for the reliability as far as aware the farm is
• 39:56
  Speaker 4: located and Kenya providing electricity is kind of tricky, but
• 40:03
  Speaker 4: he did factor in the fact that I can't rely
• 40:07
  Speaker 4: on the government just myself to provide electricity. So end
• 40:13
  Speaker 4: up putting up a solar panel that powers the water
• 40:16
  Speaker 4: pump to pump water from underground and put it into
• 40:20
  Speaker 4: the waterfall and whenever I put it into the water
• 40:24
  Speaker 4: tank and whenever rainfall is not as reliable. It's a
• 40:30
  Speaker 4: twenty four hours, seven days through sixty five kind of
• 40:36
  Speaker 4: system where yeah, we'll rely on the bees. The bees
• 40:39
  Speaker 4: will do what they do so long as there's water
• 40:41
  Speaker 4: and so long as its flowers and we'll just keep
• 40:44
  Speaker 4: doing what the farm does. It's pretty much sustainable.
• 40:52
  Speaker 1: It seems like he really thought like far ahead on
• 40:56
  Speaker 1: this to make sure that obviously he was set up
• 40:58
  Speaker 1: and then you know, he didn't obviously about his when
• 41:01
  Speaker 1: he was going to pass. And so this literally just
• 41:04
  Speaker 1: seems like it's a layup for you guys as well.
• 41:06
  Speaker 1: Makes it so easy.
• 41:07
  Speaker 4: Let me let me tell you something that shocked me,
• 41:10
  Speaker 4: something that shocked me that he also thought about. Because
• 41:14
  Speaker 4: that there this one, I was impressed. I don't expect
• 41:17
  Speaker 4: it from him as far as the generational difference of education,
• 41:23
  Speaker 4: I don't expect it from him to factor in flooding
• 41:27
  Speaker 4: and all that. But if you go to the if
• 41:30
  Speaker 4: you go to the farm, because it's the foothills of
• 41:32
  Speaker 4: Kiss Kiss Highlands and and Ken, you remember we're not
• 41:36
  Speaker 4: in a place where it's historically known for coffee. But
• 41:40
  Speaker 4: on the other side, he factored in that we're in
• 41:42
  Speaker 4: the foothills, and where the foothills comes rainfall that will
• 41:46
  Speaker 4: seep and carry away the top sol.
• 41:48
  Speaker 2: In the high altitude.
• 41:50
  Speaker 4: But what he did, because we're in the foothills, every
• 41:53
  Speaker 4: single row towards the steep areas of the farm, every
• 41:57
  Speaker 4: single row him plan napier grass to be able to trap,
• 42:03
  Speaker 4: to be able to trap any swells that kind of
• 42:06
  Speaker 4: come away from the farm itself. That there's areas that
• 42:11
  Speaker 4: you will see that are a little bit steep, there
• 42:14
  Speaker 4: will be run off water. What he what he did
• 42:18
  Speaker 4: was to cover that area with napier grass. It does
• 42:21
  Speaker 4: not nutritionally sap up any anything from coffee as a plant.
• 42:28
  Speaker 4: But it's actually amazing that he actually did that because
• 42:32
  Speaker 4: I've also found out other ways now having learned about coffee,
• 42:35
  Speaker 4: I found out other ways about perhaps giving coffee itself shelter.
• 42:43
  Speaker 4: There's people who've talked about putting in what's that called,
• 42:46
  Speaker 4: what's that seed called cashew nuts. They've talked about cashew nuts,
• 42:52
  Speaker 4: putting cashew trees around there and all that. And you'll
• 42:55
  Speaker 4: realize coffee growing areas have cashew nuts and cushy seeds.
• 42:59
  Speaker 4: But for us in in the ltity to do it
• 43:02
  Speaker 4: in the sun is not so much of a problem.
• 43:05
  Speaker 4: What would be a problem is the runoff water. And
• 43:09
  Speaker 4: now it makes sense that he did not uh grow
• 43:13
  Speaker 4: cash nuts, but he grew naypay grass to be able
• 43:16
  Speaker 4: to hold because again it helps with the environment and
• 43:19
  Speaker 4: the neighborhood. The neighboring communities would require some grass for
• 43:27
  Speaker 4: their cows.
• 43:29
  Speaker 2: Mm hmmm. Yeah, there's a lot of sustainability on.
• 43:34
  Speaker 4: With the water underground water. I spoke to my Mama's
• 43:39
  Speaker 4: appoint and is in the process of that. We can
• 43:41
  Speaker 4: give access to underground water from the borehole. Is the
• 43:46
  Speaker 4: farm itself, Yes, is huge, he just maybe might not
• 43:51
  Speaker 4: use all that water. We can give access water to
• 43:54
  Speaker 4: the communit neighborhood community. There's a lot of people who
• 43:58
  Speaker 4: get from that.
• 44:00
  Speaker 3: Actually, let me give you a point of note. So
• 44:02
  Speaker 3: the boathol, the water well is even rarely used, so
• 44:07
  Speaker 3: we recycle a lot of water. So I know some
• 44:10
  Speaker 3: of the listeners might question, what do you use the
• 44:13
  Speaker 3: water that you're using because the machine, the popping machine
• 44:16
  Speaker 3: requires a lot of water. Because I'm not told you
• 44:18
  Speaker 3: it's called washed system that they're doing. So we have
• 44:22
  Speaker 3: water that is used that is used to wash the
• 44:24
  Speaker 3: mucialage coming from the seeds. That water is recycled into
• 44:28
  Speaker 3: the farm the channeling that is where the farm gets
• 44:33
  Speaker 3: the water from. Secondly, the pup that comes from the cherries,
• 44:38
  Speaker 3: that's manure, we just go back and use it also
• 44:42
  Speaker 3: into the farm some of them when they dry up.
• 44:45
  Speaker 3: That is what we use for malching. Malching is so
• 44:48
  Speaker 3: that the plants to dry out, so we also have
• 44:52
  Speaker 3: that all recycled into the farm. Additionally, because we also
• 44:56
  Speaker 3: have the local farmers who have their cows, some of
• 44:59
  Speaker 3: the pup can also be used for feeding the animals.
• 45:03
  Speaker 3: So a lot just so literally our waste is so
• 45:06
  Speaker 3: much minimized. Everything is all back recycled into the farm. Well,
• 45:12
  Speaker 3: I know some people might question, Okay, where did the
• 45:15
  Speaker 3: name come from?
• 45:16
  Speaker 2: River Hut On.
• 45:18
  Speaker 3: One of the pictures we have on our Instagram and
• 45:20
  Speaker 3: our social media, there's a river right by the farm,
• 45:24
  Speaker 3: flowing right and right by the farm. Now, because that
• 45:27
  Speaker 3: was thinking in terms of the environment and the reasoning
• 45:30
  Speaker 3: behind the agricultural system. You're not allowed to use water
• 45:37
  Speaker 3: coming from the river because you might actually dry up
• 45:39
  Speaker 3: the river. It's a natural river that has been there
• 45:41
  Speaker 3: for years. So that is the reason why he started
• 45:45
  Speaker 3: and had the water well built up. Because the water
• 45:48
  Speaker 3: well goes way below the sea level so that you
• 45:52
  Speaker 3: can to collect water from down below all right, the
• 45:55
  Speaker 3: water well doesn't dry up, so we have access to
• 45:58
  Speaker 3: that and it's pumped where needed into the farm. However,
• 46:02
  Speaker 3: the river which is flowing right by the farm, and
• 46:06
  Speaker 3: then we had the vision of the farm the factory,
• 46:10
  Speaker 3: which is what we're calling the Hut, and that's where
• 46:12
  Speaker 3: the name came from.
• 46:13
  Speaker 2: River Hut Love that that's.
• 46:16
  Speaker 3: How that's how the name was coined because of the
• 46:19
  Speaker 3: river that flows just by the side. So when you're
• 46:21
  Speaker 3: accessing the farm, there's different access to the farm, but
• 46:24
  Speaker 3: one of the main access to the farm is literally
• 46:26
  Speaker 3: you have to cross this man made bridge into the farm.
• 46:30
  Speaker 3: So if you scroll through our instagram, you're going to
• 46:33
  Speaker 3: see that river right there.
• 46:34
  Speaker 2: It's a very beautiful natural site.
• 46:37
  Speaker 4: Oh it is beautiful.
• 46:37
  Speaker 1: Yeah, I was, yeah, looking through the images on your
• 46:40
  Speaker 1: Instagram and all your website and yeah, it's just the
• 46:44
  Speaker 1: overhead shot of the farm is just so beautiful.
• 46:47
  Speaker 2: It's so beautiful sometimes. And that's the one.
• 46:50
  Speaker 3: So for anyone who's wondering what is exactly we're talking
• 46:54
  Speaker 3: about here, it's literally on the website, I've put a
• 46:56
  Speaker 3: geomap link. If you've never been to Kenya, please traveled
• 47:01
  Speaker 3: with us through that jailing. But you know, I'm not
• 47:04
  Speaker 3: posting pictures of ai. You know, there's a lot of
• 47:07
  Speaker 3: things that can be just manufactured.
• 47:11
  Speaker 4: That video with the drone. That's the one that gave
• 47:16
  Speaker 4: people a perspective of what we're talking about. Because sometimes
• 47:18
  Speaker 4: you tell people, yeah, we got a coffee farm, everybody
• 47:22
  Speaker 4: comes back and tells you you don't have a farm,
• 47:24
  Speaker 4: you have an estate. Because whatever you're dealing with here
• 47:27
  Speaker 4: is it's crazy, crazy levels.
• 47:30
  Speaker 2: Mm hmm.
• 47:32
  Speaker 1: Now this is yeah, this is also beautiful and the
• 47:35
  Speaker 1: story alone is so fantastic, and it's again, it's not
• 47:39
  Speaker 1: like he was. He obviously wanted y'all to be a
• 47:42
  Speaker 1: part of it and make it a generational thing, but
• 47:45
  Speaker 1: he could not imagine what his uh planting in this
• 47:49
  Speaker 1: and doing everything that he was lining up to do
• 47:53
  Speaker 1: was setting up you guys have just for absolute.
• 47:55
  Speaker 4: Success in the future.
• 47:58
  Speaker 2: You know what.
• 47:59
  Speaker 3: I think he's started, Like, you know, sometimes sometimes I
• 48:02
  Speaker 3: argue that point because I feel like he just took
• 48:05
  Speaker 3: a challenge, someone challenged him. Well, he's always been a businessman.
• 48:11
  Speaker 3: The only one thing that you can say for my
• 48:14
  Speaker 3: dad that never did for us is he never taught
• 48:17
  Speaker 3: us business to his level of expertise. We were all
• 48:21
  Speaker 3: fostered into academic My brother, my elder, our firstborn brother,
• 48:26
  Speaker 3: is a medical doctor. I ended up in my science field.
• 48:31
  Speaker 3: My sister ended up in her arts. My brother also
• 48:34
  Speaker 3: ended up in his science field. We were academically oriented.
• 48:38
  Speaker 3: Business was not the side he never saw us in,
• 48:40
  Speaker 3: but on the on the flip side. On my dad's side,
• 48:43
  Speaker 3: he's been a hustler for the longest time.
• 48:48
  Speaker 2: Tiding where next.
• 48:49
  Speaker 3: Is like, Okay, this one is done, let's move on
• 48:51
  Speaker 3: to the next one.
• 48:52
  Speaker 2: You know.
• 48:52
  Speaker 3: So even when he was starting the coffee, we were like, dude,
• 48:56
  Speaker 3: really okay, good for you, okay, and we were.
• 49:01
  Speaker 2: Just tagging along.
• 49:02
  Speaker 3: I think the slap came in, and I think that's
• 49:04
  Speaker 3: when God said, you know what these children are going
• 49:06
  Speaker 3: to know.
• 49:08
  Speaker 4: I agree with her, it's true. But at the end
• 49:12
  Speaker 4: of it all, the common denominator is to never give up. Yeah,
• 49:18
  Speaker 4: you pick acided, you just don't give up. That's one
• 49:20
  Speaker 4: thing it was very adamant about, because this is what
• 49:24
  Speaker 4: you decided to choose. Even if I was to choose
• 49:27
  Speaker 4: being a rapper, it would be crazy to his mind,
• 49:30
  Speaker 4: but it would be like, you know what, You've got
• 49:32
  Speaker 4: to be the best rapper in the world.
• 49:37
  Speaker 3: Yeah, and remember what I said. No, I don't know
• 49:41
  Speaker 3: if I mentioned it earlier. So when I was starting
• 49:43
  Speaker 3: about the whole investment thing. We had already One of
• 49:46
  Speaker 3: the things that we learned from when we were searching
• 49:49
  Speaker 3: for investors between last year and May and March of
• 49:52
  Speaker 3: this year by the time we launched, was we learned
• 49:54
  Speaker 3: some tidbits of oh, what do you need to set up? Oh,
• 49:57
  Speaker 3: you need to get a mailing trail, or you need
• 49:59
  Speaker 3: to look for you need to set a website. There
• 50:01
  Speaker 3: were so many things were being asked, and those questions
• 50:04
  Speaker 3: we were being asked, like do you have a website,
• 50:06
  Speaker 3: do you have this?
• 50:07
  Speaker 2: Do you have a mailing list? Do you have a registration?
• 50:13
  Speaker 3: So because of the questions we were being asked and
• 50:15
  Speaker 3: we were like, oh, oh, I'm sorry, we don't have that.
• 50:17
  Speaker 3: Let's go back to the drawing board. But then come
• 50:20
  Speaker 3: December January, the last invest becles. I think we were
• 50:23
  Speaker 3: able to gunner up like four potential investors, but they
• 50:26
  Speaker 3: kept dropping down because they kept not seeing our vision
• 50:29
  Speaker 3: the way we were seeing it. And then the vision
• 50:32
  Speaker 3: that again they were not seeing is the pricing. The
• 50:34
  Speaker 3: pricing was throwing them off. They were like, no, you
• 50:39
  Speaker 3: guys are not Blue Mountain coffee. No, you ain't that good,
• 50:45
  Speaker 3: And they were dropping off because of that, and the
• 50:48
  Speaker 3: rest of us were.
• 50:49
  Speaker 2: Like, no, we know we are that.
• 50:51
  Speaker 4: And the thing is we don't need yeah, we don't
• 50:54
  Speaker 4: need to be bluemnded coffee. Where we had coffee this, Yeah,
• 51:00
  Speaker 4: you've just not tasted it. We're like, we're riverhurt. That's
• 51:03
  Speaker 4: Blue Mountain. You're gonna talk about us, you know. And
• 51:06
  Speaker 4: we went chest high.
• 51:08
  Speaker 3: And so by the time the Lasting Vest had dropped
• 51:11
  Speaker 3: us in March in February of this year, we already
• 51:14
  Speaker 3: had the website set up. We've already invested our own money,
• 51:18
  Speaker 3: you know, and we already had some coffee already shipped.
• 51:22
  Speaker 3: It was in the high Seas on its way fighting
• 51:25
  Speaker 3: pirates to get here.
• 51:27
  Speaker 2: Yeah, and truly we're like, you know what, we're not
• 51:31
  Speaker 2: going to stop.
• 51:32
  Speaker 4: Got the home truly speaking. At some point, even Petty
• 51:36
  Speaker 4: was questioning about the whole pricing thing at some point,
• 51:39
  Speaker 4: because I would go to the stores and I would
• 51:42
  Speaker 4: tell her eight ounce coffee for Blue Mountains, going all
• 51:45
  Speaker 4: around forty bucks, the teller like, we're gonna go for
• 51:49
  Speaker 4: thirty five or something like that, and she'd be like
• 51:52
  Speaker 4: it's a little too high. We're not it. I'm like, naw,
• 51:54
  Speaker 4: we're it. We're it because you only get river Hut
• 51:58
  Speaker 4: from Riverhart that's it. You don't get it anywhere nowhere else.
• 52:03
  Speaker 2: It's river Hut period.
• 52:05
  Speaker 3: And we are coming from western Kenya. So John, I
• 52:09
  Speaker 3: need to give you the trajectory of Kenya same as
• 52:12
  Speaker 3: the same as the compass point.
• 52:14
  Speaker 2: We have not southeast west.
• 52:17
  Speaker 3: All right, Coffee in Kenya comes from central Kenya, but
• 52:22
  Speaker 3: now here we are from the western Kenya saying hey, hey,
• 52:27
  Speaker 3: we are now the new kids in the block. And
• 52:30
  Speaker 3: when they tasted it, they were like, oh god, dang,
• 52:33
  Speaker 3: this is actually really good. So it's a new niche.
• 52:39
  Speaker 3: It's a surprise even in Kenya. If you google Kenya
• 52:44
  Speaker 3: and coffee a kid, you not ninety eight percent central Kenya,
• 52:51
  Speaker 3: the one the two percent is scuttered all over different
• 52:54
  Speaker 3: parts of Kenya. And it doesn't mean because they don't
• 52:57
  Speaker 3: know how to grow coffee. The reasoning is, again it's
• 53:01
  Speaker 3: just geographical politics. Right, central Kenya is closest to the
• 53:05
  Speaker 3: exit port. Western Kenya just increases your transportation. So for
• 53:10
  Speaker 3: that reason, people are not going to do it. And
• 53:12
  Speaker 3: it's just the education. If we can actually educate people
• 53:15
  Speaker 3: and tell them like, hey, this whole farm, you can
• 53:18
  Speaker 3: grow your coffee. Now, of course it's expensive, but if
• 53:22
  Speaker 3: you put down your foot in it and you have
• 53:24
  Speaker 3: the financial capacity, Kenya, the whole of Kenya can grow
• 53:28
  Speaker 3: good quality coffee.
• 53:30
  Speaker 2: And that's what we did.
• 53:32
  Speaker 3: And we are here to also educate other Kenyans to
• 53:36
  Speaker 3: tell them that we can stand out in terms of production,
• 53:40
  Speaker 3: in terms of quantity of production as Kenya as a whole.
• 53:43
  Speaker 2: Because we've done it, they can also do it. And
• 53:46
  Speaker 2: we can.
• 53:47
  Speaker 3: Produce top quality coffee, specialty coffee that is in comparison
• 53:51
  Speaker 3: to the Blue Mountains, to the Civits, you know, the
• 53:54
  Speaker 3: Civit coffee. Yeah, we can produce it to that level
• 53:57
  Speaker 3: and even higher. I'm not even to say that I'm
• 54:01
  Speaker 3: I'm to the level of Stavit. No, I'm river hat. Like.
• 54:04
  Speaker 4: The one thing I can tell you, John, is in Kenya,
• 54:08
  Speaker 4: coffee is grown around Mount Kenya region. That's typically where
• 54:11
  Speaker 4: coffee comes from. So if anybody, anybody who I ever
• 54:16
  Speaker 4: talked to, I told them, oh, yeah, we grow coffee,
• 54:20
  Speaker 4: and they asked me, so are you guys from Mount Kenyon.
• 54:22
  Speaker 4: I'm like, no, you don't get my tribe from Mont Kenye.
• 54:25
  Speaker 4: You get it from close to like Victoria, which is
• 54:28
  Speaker 4: the western Kenya, and they asked the first thing they asked,
• 54:31
  Speaker 4: since when the coffees are growing in that side, Well,
• 54:34
  Speaker 4: we got it. And the thing is they are skeptical
• 54:39
  Speaker 4: of tasting it, but once they tastes like this is
• 54:41
  Speaker 4: amazing coffee. Yeah, we grew and then and then it's
• 54:46
  Speaker 4: one of those things where it's it's a matter of
• 54:49
  Speaker 4: building trust coffee drinkers and not just selling the coffee,
• 54:55
  Speaker 4: because anybody can sell coffee central Kenya, but selling coffee
• 54:59
  Speaker 4: from a very new region, which our dad told us that, hey,
• 55:04
  Speaker 4: this was a government experiment. This was not meant to
• 55:07
  Speaker 4: be something that was actually happening. We're just trying to
• 55:10
  Speaker 4: see if grow over there. Sometimes even struggle together. Subsidies
• 55:14
  Speaker 4: will fertilizer from the Kenyan government into the region because
• 55:19
  Speaker 4: subsidies are given in Kenya as far as county based,
• 55:22
  Speaker 4: and the county we come from is known for other
• 55:24
  Speaker 4: things apart from coffee. So when you told them, oh, yeah,
• 55:27
  Speaker 4: we're the guys who came for subtities for coffee, they're like,
• 55:31
  Speaker 4: who are using the coffee grow here? But eventually we
• 55:36
  Speaker 4: just figured out a way to still keep the county
• 55:39
  Speaker 4: growing and the country growing, and as far as coffee
• 55:42
  Speaker 4: being a foothold of coffee in Homa Bay County. And
• 55:46
  Speaker 4: that's why even in one of the toads that we sell,
• 55:50
  Speaker 4: this is proudly from Homa Bay County. I love that.
• 55:57
  Speaker 1: It definitely seems like y'all have definitely. I mean, like
• 56:01
  Speaker 1: you said with the investors, everyone was saying no, and
• 56:04
  Speaker 1: you're like, all right, fine, we'll just keep doing it
• 56:06
  Speaker 1: on a round like we have been doing and it's
• 56:08
  Speaker 1: clearly working out for you.
• 56:10
  Speaker 4: Yeah. Sometimes well sometimes it's one of those myself. Pretty
• 56:13
  Speaker 4: pretty Sometimes it's one of those situations where it's one
• 56:17
  Speaker 4: of those situations where she walks into the beating and
• 56:20
  Speaker 4: she wants you to say no. She can show you
• 56:24
  Speaker 4: that you were silly and saying.
• 56:28
  Speaker 2: I have what you call don't know I even forgot
• 56:31
  Speaker 2: the name.
• 56:31
  Speaker 3: I use negative criticism like I use positive criticism, like
• 56:35
  Speaker 3: if you criticize me, I'll be like, okay, thank you,
• 56:40
  Speaker 3: but I'll be back. Let me go and cry on
• 56:43
  Speaker 3: the corner the things out and I'll be right back.
• 56:47
  Speaker 3: But I can be challenged, but I'm never defeated. That's
• 56:51
  Speaker 3: that's usually my motto. I can be challenges exist, but
• 56:55
  Speaker 3: I don't get defeated because.
• 56:58
  Speaker 4: To take don't ever take no for an answer. So
• 57:00
  Speaker 4: long as you left your know a little bit cracked,
• 57:03
  Speaker 4: that door is still open. Unless you close it with
• 57:05
  Speaker 4: the lock and through the key, that door is still open.
• 57:08
  Speaker 4: That's how I told us.
• 57:09
  Speaker 1: Yeah, it's yeah, very true. No matter where you are
• 57:13
  Speaker 1: in life or what you're doing. Just because they're saying no,
• 57:16
  Speaker 1: that doesn't mean it's that's no forever. And also you
• 57:18
  Speaker 1: have to figure out why they're saying no so that
• 57:20
  Speaker 1: you can learn from the future of maybe not to
• 57:23
  Speaker 1: do it that way with these people, but maybe it's
• 57:25
  Speaker 1: not going to work the same way with it as
• 57:26
  Speaker 1: somebody else.
• 57:27
  Speaker 4: Yeah, you can say no. You can say no, but
• 57:29
  Speaker 4: it doesn't mean no. You got to give me a reason.
• 57:31
  Speaker 4: And if it doesn't apply here, that no is still
• 57:33
  Speaker 4: it's not a no.
• 57:34
  Speaker 3: Yeah, So get to it to John. Now, I have
• 57:38
  Speaker 3: a blueprint. So my blueprint is going to be on
• 57:41
  Speaker 3: chat JIPT right, Yes, my system of working it out.
• 57:47
  Speaker 4: And she changed that GPT. Oh there's Foremas markets you
• 57:51
  Speaker 4: cannot go to. Now we can go to something in
• 57:54
  Speaker 4: Tamas markets.
• 57:55
  Speaker 3: Yeah, because some of the markets that we tried applying.
• 58:00
  Speaker 3: You know, they had like, you know, you have to
• 58:03
  Speaker 3: be like a dog of the dog, you know, top
• 58:05
  Speaker 3: of the cream. You have to be an it person.
• 58:11
  Speaker 4: What are you talking about?
• 58:13
  Speaker 3: Yeah, so I gave myself the credit, like, okay, we
• 58:16
  Speaker 3: can make it. And we've started very basic right now.
• 58:21
  Speaker 3: If you see whatever I've posted, we have posted on
• 58:23
  Speaker 3: the website. We still don't have financial capacity to do
• 58:27
  Speaker 3: perfect packaging. But the packaging is in the right qualified
• 58:33
  Speaker 3: packaging that is required for a coffee bag. It's just
• 58:36
  Speaker 3: not beautifully decorated, you know, like competing with the world
• 58:40
  Speaker 3: of coffee.
• 58:41
  Speaker 4: But sometimes sometimes you come to realize it in simplicity
• 58:45
  Speaker 4: there's greatness exactly. Yes, it might not look perfect, but
• 58:49
  Speaker 4: that's what's perfect in the simple.
• 58:53
  Speaker 1: I mean, just because it's not perfect with the package,
• 58:54
  Speaker 1: I mean what's inside of it's not.
• 58:56
  Speaker 4: We might not look generic like everybody else, but in simplicity,
• 59:00
  Speaker 4: people finding perfection in it.
• 59:02
  Speaker 3: Yes, you know what, I wish. I wish we did
• 59:04
  Speaker 3: this in person, because you'd be I don't even know
• 59:08
  Speaker 3: if this interview would be going on, you'd be like,
• 59:10
  Speaker 3: you know what, let me just take another sip of coffee.
• 59:14
  Speaker 1: I can sip and drink it while you guys talk.
• 59:16
  Speaker 1: I have no issue with that, I know.
• 59:19
  Speaker 2: Because it was Oh my gosh.
• 59:20
  Speaker 3: The best reaction that we always get is when we
• 59:24
  Speaker 3: don't even say much and there's these customers who come
• 59:28
  Speaker 3: to our booth and they're like, oh, what is this
• 59:30
  Speaker 3: And you know, I'm talking big. This is on Kenya,
• 59:33
  Speaker 3: this from our farm, and they're like, yeah, yeah, whatever.
• 59:36
  Speaker 3: And then as soon as we opened the bag before
• 59:38
  Speaker 3: they sip it, they're like, what is that?
• 59:42
  Speaker 4: And then yeah, my class complaining in the school. I
• 59:47
  Speaker 4: opened up a packet in my classroom and the whole
• 59:50
  Speaker 4: hole it was spelling of coffee, like what is that? Like, yeah,
• 59:53
  Speaker 4: that's riverd Coffee behind you, you better recognize that. And
• 59:56
  Speaker 4: then something else. Just talking about customers like pretty was
• 1:00:01
  Speaker 4: one thing I love. I really love about the journey
• 1:00:04
  Speaker 4: about Kadeen Coffee as far as homer Bie County is.
• 1:00:09
  Speaker 4: Some people are coming with their dads. Who are some
• 1:00:13
  Speaker 4: people coming with their dads who perhaps served in the
• 1:00:15
  Speaker 4: military or the missionaries and all that, and and they
• 1:00:20
  Speaker 4: might have gone to other places in Kenya apart from
• 1:00:23
  Speaker 4: Central Kenya. And now that the meeting Petty in uh
• 1:00:27
  Speaker 4: in Farmer's Markets coming. They're coming with with the what
• 1:00:32
  Speaker 4: is it I would hold I call it there's not
• 1:00:34
  Speaker 4: a moral fiber. It's like it's like there's a connection
• 1:00:38
  Speaker 4: that they have with the county itself. The fact that, oh,
• 1:00:42
  Speaker 4: this is Homer Big County coffee. I didn't even know
• 1:00:44
  Speaker 4: Homer Big County produced coffee. I was in Kenya, my
• 1:00:47
  Speaker 4: dad was in Kenya twenty years ago, thirty years ago.
• 1:00:51
  Speaker 4: I have to buy this coffee. And it's it's more
• 1:00:54
  Speaker 4: of like a spiritual kind of connection that they have
• 1:00:57
  Speaker 4: with the country itself that yeah, we know Kenya coffee.
• 1:01:00
  Speaker 4: But the fact that they're coming from this region, I
• 1:01:03
  Speaker 4: have to have this memorabilia or whatever it is. It
• 1:01:06
  Speaker 4: just brings some nostalgia in it.
• 1:01:09
  Speaker 3: Yeah, we love the fact that also, Yeah, the fact
• 1:01:12
  Speaker 3: that Homoby is now it's getting into the map. And
• 1:01:16
  Speaker 3: by the way, it's you know, like the way Florida
• 1:01:21
  Speaker 3: has the Bay areas. Yes, ma'am, that's exactly what Homabi is.
• 1:01:26
  Speaker 2: It's a baby. Yeah.
• 1:01:27
  Speaker 4: I think of it like somebody tell you. Think of
• 1:01:30
  Speaker 4: it like somebody telling you if you were in if
• 1:01:33
  Speaker 4: you were in Uganda, for example, and somebody is telling
• 1:01:36
  Speaker 4: you John that you know what I got crabs from Chicago,
• 1:01:39
  Speaker 4: and we know Maryland is known for crabs, right, and
• 1:01:43
  Speaker 4: you taste the crabs and the from Chicago and they're amazing,
• 1:01:46
  Speaker 4: and you're like, oh, wait, what's going on here?
• 1:01:49
  Speaker 3: What's going on here? Yeah, it's the best reaction. We
• 1:01:55
  Speaker 3: just love that reaction and connecting with the customers direct.
• 1:01:59
  Speaker 3: And one of the things that the reason why we're
• 1:02:01
  Speaker 3: the ones who are actually on the ground. We've not
• 1:02:03
  Speaker 3: employed anybody, and I hope, I hope, I hope we
• 1:02:07
  Speaker 3: can do this for the longest that we can, you know,
• 1:02:09
  Speaker 3: because you know, sometimes once you start growing too big,
• 1:02:11
  Speaker 3: you want to start employing people. But the best reaction
• 1:02:14
  Speaker 3: is when people at the market meet us and they're
• 1:02:18
  Speaker 3: like and then we tell them, oh, this is from Kenya,
• 1:02:20
  Speaker 3: this is from our farm. And then they're looking at
• 1:02:22
  Speaker 3: us like, oh your farm, like you're the owners, Like
• 1:02:24
  Speaker 3: you're the owner's owners. I'm like, yeah, you're.
• 1:02:26
  Speaker 2: Meeting the owner.
• 1:02:28
  Speaker 4: Well rare is that? For example?
• 1:02:31
  Speaker 2: John?
• 1:02:31
  Speaker 4: You know you know Kenya grows tea right, Yes, have
• 1:02:34
  Speaker 4: you ever met a t owner?
• 1:02:37
  Speaker 5: Not in person, no exactly, but you know they exist
• 1:02:41
  Speaker 5: somewhere and somewhere somewhere, Well, I can tell you ken
• 1:02:46
  Speaker 5: you gross coffee here, the coffee growers.
• 1:02:52
  Speaker 3: It's such a beautiful feeling because for my dad, who
• 1:02:57
  Speaker 3: also also have gone to a country to become an
• 1:03:01
  Speaker 3: and as an ambassador, it's on a political it's a
• 1:03:03
  Speaker 3: political appointment from the government and he was established there
• 1:03:07
  Speaker 3: to go and you know, bring political relations. And now look,
• 1:03:11
  Speaker 3: because of a political relation, a coffee farm has been developed,
• 1:03:15
  Speaker 3: which is an expansion for the country on its own. Yeah,
• 1:03:18
  Speaker 3: and now we're exposing it also to the US. We
• 1:03:21
  Speaker 3: could have just kept this in Kenya, true, but it
• 1:03:24
  Speaker 3: was it was the reaction we got whenever we started
• 1:03:28
  Speaker 3: selling it to the coffee auction and then we realized
• 1:03:31
  Speaker 3: initially there were like five buyers.
• 1:03:34
  Speaker 4: For the coffee. Then it went down to.
• 1:03:39
  Speaker 3: Three and the next thing, one buyer was just coming
• 1:03:42
  Speaker 3: and just sweeping everything.
• 1:03:44
  Speaker 4: Were like, hey, remember this is this is the bad batch.
• 1:03:48
  Speaker 4: This is a bad batch that we thought because we
• 1:03:50
  Speaker 4: were dad.
• 1:03:51
  Speaker 2: Yeah, exactly.
• 1:03:55
  Speaker 3: The reason why it was a bad batch.
• 1:03:57
  Speaker 2: Remember, the reason why it was a bad batch.
• 1:03:59
  Speaker 3: Is because remembers, as they explain to you, what natural
• 1:04:02
  Speaker 3: coffee is.
• 1:04:04
  Speaker 4: Not on purpose.
• 1:04:06
  Speaker 3: Yes, so it talked of all those juices for all
• 1:04:10
  Speaker 3: those days because in Kenya as an African country. Usually
• 1:04:14
  Speaker 3: it takes two weeks before you bury someone, right, so
• 1:04:18
  Speaker 3: the cherries by the time he was buried, so let's
• 1:04:20
  Speaker 3: say so the two weeks sell ups. So the cherries
• 1:04:22
  Speaker 3: are just riping on the farm. And now some of
• 1:04:25
  Speaker 3: them started dropping off because once once it turns red
• 1:04:29
  Speaker 3: and its going to to you know, it's getting to burgundy. Yes,
• 1:04:35
  Speaker 3: and that means it's fermenting more. And it doesn't mean
• 1:04:40
  Speaker 3: it's all bad. That's that's just collection of juices into
• 1:04:43
  Speaker 3: that seed. That's unnatural. So when we get people at
• 1:04:47
  Speaker 3: the farmer's market asking us you didn't spray anything on
• 1:04:50
  Speaker 3: this thing, no additives, I'm like, no.
• 1:04:56
  Speaker 2: One.
• 1:04:58
  Speaker 4: Thing you taught me as far as the coffee Institute
• 1:05:02
  Speaker 4: in Texas A and M was the fact that when
• 1:05:06
  Speaker 4: it comes to coffee flavors, and I usually tell this
• 1:05:09
  Speaker 4: to the teachers that I try to introduce our coffee
• 1:05:12
  Speaker 4: to coffee does not come in flavors that we think
• 1:05:17
  Speaker 4: hazel nut, vanilla and all the stuff. It does not
• 1:05:21
  Speaker 4: come like that. And she's also been in comfort with
• 1:05:24
  Speaker 4: that in selling coffee as far as farmer's markets, because
• 1:05:27
  Speaker 4: he will express to people that hey, as far as coffee.
• 1:05:31
  Speaker 4: Whenever you're selling coffee, you got to make sure number one,
• 1:05:35
  Speaker 4: you buy the bean. It will show you authenticity that
• 1:05:38
  Speaker 4: there's beans here. I'll explain to you that as the
• 1:05:41
  Speaker 4: second point. So first, first of all, you buy the
• 1:05:44
  Speaker 4: bean best roast, usually this medium roast, because you will
• 1:05:48
  Speaker 4: get the flavors of what you want. It will speak more. Yeah.
• 1:05:53
  Speaker 4: And then secondly is after you buy the bean, you
• 1:05:57
  Speaker 4: want to check if the beans have been sprayed with oil.
• 1:06:00
  Speaker 4: The arizult No, it's a vanilla, French vanilla and all
• 1:06:03
  Speaker 4: that kind of stuff.
• 1:06:05
  Speaker 3: All beings should not be shiny.
• 1:06:06
  Speaker 4: It should not be shiny, not be oily and all that,
• 1:06:09
  Speaker 4: because if.
• 1:06:09
  Speaker 3: It is, you look all bland and dry dust.
• 1:06:13
  Speaker 4: If it is, if it's oily and shiny like that,
• 1:06:15
  Speaker 4: that means it's going to clog your grinder, you grinder,
• 1:06:21
  Speaker 4: because you will have residue on your grinder and it
• 1:06:23
  Speaker 4: will clog it over time. But if you have natural coffee,
• 1:06:27
  Speaker 4: not natural grown, natural dried coffee that has its natural flavors,
• 1:06:33
  Speaker 4: if you are grinding that kind of coffee on your grinder,
• 1:06:36
  Speaker 4: you will have a long life on your grinder. It
• 1:06:40
  Speaker 4: will have authentic flavors. From the farm itself. And here's
• 1:06:44
  Speaker 4: a beautiful thing about coffee. Every single harvest has its.
• 1:06:52
  Speaker 3: The best thing ever, like.
• 1:06:54
  Speaker 4: This year's taste can be very different from next year's taste.
• 1:07:00
  Speaker 4: So let me give you that.
• 1:07:03
  Speaker 3: Let me give you the profile of this currant coffee.
• 1:07:05
  Speaker 3: All right, what we're selling right now. This was harvested
• 1:07:08
  Speaker 3: November twenty twenty five, which is what we're still selling generally,
• 1:07:13
  Speaker 3: Canyon coffee chocolate. That's the chocolate note you're gonna get. Yes,
• 1:07:18
  Speaker 3: generally all kenya, we have that kind of chocolate.
• 1:07:21
  Speaker 2: Now.
• 1:07:22
  Speaker 3: The extra additive, which becomes fruity, is depending on the weather.
• 1:07:27
  Speaker 2: Dang it.
• 1:07:27
  Speaker 3: I was crossing my fingers from some raspberry, but we
• 1:07:31
  Speaker 3: got pineapple and peach. Interesting, okay, yes, because it's the bees,
• 1:07:38
  Speaker 3: it's the sunshine, it's all. You know. We've not covered
• 1:07:42
  Speaker 3: our whole farm with trees in between. We've left it
• 1:07:46
  Speaker 3: to have the natural sunlight. So if it doesn't sun
• 1:07:49
  Speaker 3: good enough in terms of the lighting, if the bees
• 1:07:52
  Speaker 3: don't come good enough, maybe the bees were too fat
• 1:07:55
  Speaker 3: or too skinny, I'm just exaggerating. In the terms of
• 1:08:00
  Speaker 3: the environmental factors, it does affect the kind of flavor
• 1:08:04
  Speaker 3: you're gonna get. So I'm crossing my fingers for this
• 1:08:07
  Speaker 3: next harvest to get some bit of raspberry. And it's
• 1:08:10
  Speaker 3: not And I always tell people it's not us who
• 1:08:13
  Speaker 3: are deciding, because sometimes whenever I explain like that, some
• 1:08:15
  Speaker 3: people get confused. And it's actually the cue grad because
• 1:08:19
  Speaker 3: what you harvest is what you're gonna get and it comes.
• 1:08:23
  Speaker 3: We can have even four or five different cue grads
• 1:08:25
  Speaker 3: at the same top. So it's kind of like wine.
• 1:08:28
  Speaker 3: You gotta do the wine tasting and then whatever comes out.
• 1:08:32
  Speaker 2: It is what it is.
• 1:08:33
  Speaker 4: Yep, yeah, yeah, So.
• 1:08:36
  Speaker 3: John, we are currently on chocolate, pineapple, peach.
• 1:08:40
  Speaker 4: That's it now. On the on the other on the
• 1:08:43
  Speaker 4: other side, like just like I was explaining, you want
• 1:08:45
  Speaker 4: to buy beans because if you don't buy beans and
• 1:08:49
  Speaker 4: you buy ground coffee, there's a lot of fraudulent stuff
• 1:08:53
  Speaker 4: going on as far as the coffee industry, where you'll
• 1:08:56
  Speaker 4: get people who will grind beans with twigs and roots
• 1:09:01
  Speaker 4: and all that flavors adding into it in there. It
• 1:09:05
  Speaker 4: tastes like coffee. I've tried it in the house here.
• 1:09:08
  Speaker 4: It tastes like coffee, but you're.
• 1:09:10
  Speaker 3: Not smell like coffee where you're gonna have stomach problems.
• 1:09:15
  Speaker 3: Your stomach is running.
• 1:09:17
  Speaker 4: Because here's having when when you when you when you
• 1:09:21
  Speaker 4: drink coffee. Just matter of fact, if you encounter beans,
• 1:09:26
  Speaker 4: and I'll challenge you to this, John, go ahead and
• 1:09:30
  Speaker 4: get commercial beans anywhere, and then get specialty beans. This
• 1:09:36
  Speaker 4: is where you'll appreciate specialty. You can chew specialty beans
• 1:09:40
  Speaker 4: and it will not taste better. You can chew it
• 1:09:44
  Speaker 4: just like you would chew perhaps a piece of candy, yeah,
• 1:09:48
  Speaker 4: a peanut, and you will not It will not taste better.
• 1:09:51
  Speaker 4: You will screw your face or anything. But on the
• 1:09:54
  Speaker 4: other side, if you taste or take a crunch on
• 1:10:00
  Speaker 4: commercial coffee beans, you will screw your face. Why because
• 1:10:03
  Speaker 4: they were picked when they were green. They were not
• 1:10:07
  Speaker 4: right ready. Yeah, And that's the difference between special to
• 1:10:11
  Speaker 4: coffee and commercial coffee because that's why special to coffee
• 1:10:15
  Speaker 4: goes for cheaper, because it's just for commercial You just
• 1:10:18
  Speaker 4: want coffee into flooding into the market, right. Yeah, you
• 1:10:21
  Speaker 4: appreciate the heart, Yeah, if you appreciate the art, and
• 1:10:25
  Speaker 4: you appreciate the picking, and you appreciate every single level
• 1:10:28
  Speaker 4: of coffee as far as processing the wash it. Yeah,
• 1:10:33
  Speaker 4: the patience that comes with waiting for it to be natural,
• 1:10:37
  Speaker 4: dried and all that kind of stuff. You'll appreciate coffee
• 1:10:39
  Speaker 4: in its own natural sense. I fully agree.
• 1:10:44
  Speaker 1: Yeah, well, I've love this conversation so much.
• 1:10:48
  Speaker 4: You guys.
• 1:10:48
  Speaker 1: If people wanted to find out more about y'all, follow
• 1:10:50
  Speaker 1: you guys online obviously by their River Hut Coffee themselves,
• 1:10:54
  Speaker 1: or support you in any way, how can they do so?
• 1:10:57
  Speaker 3: So we are all social media platform starting from Instagram, TikTok, Facebook, LinkedIn,
• 1:11:04
  Speaker 3: and even x. All of the handles are the same
• 1:11:08
  Speaker 3: River Hut Coffee, one word, Riverhut Coffee, so very easy
• 1:11:13
  Speaker 3: to get it. We've figured out all.
• 1:11:16
  Speaker 2: The seos you will get.
• 1:11:18
  Speaker 3: It Riverhut Coffee. And the website, which we do have
• 1:11:22
  Speaker 3: an online store that is where we started from. Is
• 1:11:25
  Speaker 3: Rivo Hutcoffee dot com dot shop Riverhut Coffee dot Shop.
• 1:11:31
  Speaker 3: That is the website and it's very seamless. We do
• 1:11:35
  Speaker 3: ship anywhere in the US, and this is a very
• 1:11:39
  Speaker 3: good fun fact. Anything fifty dollars an up is free shipping.
• 1:11:44
  Speaker 4: There you go.
• 1:11:46
  Speaker 3: Yeah, so we do have packages from twelve ounds, two pound,
• 1:11:51
  Speaker 3: and five pound, and that is for individual bias. We
• 1:11:55
  Speaker 3: definitely are targeting b to B businesses in future, so
• 1:12:00
  Speaker 3: B to B is going to be a different contract,
• 1:12:02
  Speaker 3: so please reach out to us. That would be actually
• 1:12:04
  Speaker 3: a very good, awesome way to world so connect. Now,
• 1:12:08
  Speaker 3: what is our goal? Rememby I said, we've been taught
• 1:12:11
  Speaker 3: how to We're still learning how to roast and analyze
• 1:12:16
  Speaker 3: good specialty coffee so far. Right now we have an
• 1:12:19
  Speaker 3: introduction of Ethiopia and Guji, so we do have a
• 1:12:24
  Speaker 3: single Oh it is amazing, John, Oh my gosh. Now
• 1:12:27
  Speaker 3: I feel like they're competing with ours. I'm like, should
• 1:12:29
  Speaker 3: I remove it? It's beautiful because we got natural from
• 1:12:33
  Speaker 3: Ethiopia and that is awesome for a cold brew.
• 1:12:37
  Speaker 2: It's amazing.
• 1:12:38
  Speaker 3: So we are going to be introducing other single origin
• 1:12:41
  Speaker 3: coffee brands from different parts of the world because it's
• 1:12:45
  Speaker 3: our target to showcase ourselves as a single origin specialty
• 1:12:49
  Speaker 3: coffee brand. And other than that, we are also going
• 1:12:53
  Speaker 3: to be intending ourselves as a goal to be to
• 1:12:56
  Speaker 3: have a roastery. That's actually our eventual goal. We're going
• 1:13:00
  Speaker 3: to have a roastery. So you know what my mother said,
• 1:13:03
  Speaker 3: I'm usually challenged but never defeated. Give me two years, John,
• 1:13:06
  Speaker 3: there you go. I love that we're gonna be talking
• 1:13:08
  Speaker 3: something different, not just as oh yeah, come buy from
• 1:13:11
  Speaker 3: a farmer's market. No, no, no, I'm gonna have a
• 1:13:13
  Speaker 3: brick and mortar and I'll be there with a rosy
• 1:13:17
  Speaker 3: oh please, yes, and I'll get you that nice corner.
• 1:13:20
  Speaker 3: And now we can actually talk with a sip, you know. Yes,
• 1:13:24
  Speaker 3: as you're smelling it and sipping it, you're hearing it
• 1:13:27
  Speaker 3: some roasting going on in the background there. Oh, I
• 1:13:30
  Speaker 3: can't wait for that.
• 1:13:43
  Speaker 1: Thanks so much to Petty and Brian for being on
• 1:13:44
  Speaker 1: the show again. Definitely go make sure to check out
• 1:13:47
  Speaker 1: some River Hut coffee because they're growing it on their
• 1:13:50
  Speaker 1: own land that their dad started many many years ago,
• 1:13:53
  Speaker 1: and it is absolutely becoming more fruitful and absolutely incredible
• 1:13:56
  Speaker 1: what they're doing. So definitely go make sure to check
• 1:13:58
  Speaker 1: them out social media and their webs side, and obviously
• 1:14:00
  Speaker 1: order yourself some. But while you're checking them out, go
• 1:14:03
  Speaker 1: make sure you check us out on social media. It
• 1:14:05
  Speaker 1: is bruisers Pod that has b R E W S
• 1:14:08
  Speaker 1: c R S p O D on the Instagram, the threads,
• 1:14:10
  Speaker 1: and the Twitter. If you want to send us an email,
• 1:14:13
  Speaker 1: it is bio at gmail dot com. Ye if you
• 1:14:15
  Speaker 1: want to follow me, directly, it is Roady John. That
• 1:14:17
  Speaker 1: is our O d I E j O N or
• 1:14:19
  Speaker 1: Roddy John is the name on the Twitter and untapped
• 1:14:21
  Speaker 1: case you want to find out what I'm drinking, maybe
• 1:14:23
  Speaker 1: gonna have a beer together. If you wanna follow the
• 1:14:25
  Speaker 1: many threads or the Instagram, it is Officier Rudy John.
• 1:14:27
  Speaker 1: So until next time, make sure to enjoy life, drink
• 1:14:29
  Speaker 1: local and cheers