Conversation with Aaron Jordan Head of Operations of Roast House Coffee in Spokane

Announcer : 0:18Welcome to the exploring Washington State podcast. here's your host, Scott Cowan.

Scott Cowan : 0:25Hey everybody, this is Scott Cowan and Today my guest is Aaron Jordan, who is the well, team player, head of operations head roaster Green Coffee buyer, bathroom attendant receta and everything for roast house coffee in Spokane. Welcome.

Aaron Jordan : 0:44Hey, thanks for having me on, Scott. That's it. That was a great, great introduction. You know, really, really jack of all trades, master of none.

Scott Cowan : 0:51There we go. There we go. So Aaron, I met you. I'll tell the story of how I actually met you in person. And we had gone out to First Avenue coffee in Spokane. And we had talked with someone there and they said, Oh, you got to go out to the roasting, roasting plant. And I said, Okay, cool. And so my wife and I drive out to to roast house. And honestly, this is what I said, I think I've told you this. So you won't be surprised by I pulled up. I said to my wife, I don't know if this is a good idea. It just wasn't what I was expecting, you know, being in this warehouse space. And we go in and the roasting roasting plants really cool. I mean, the guys the coffee bar that you have there is amazingly great. I don't think I met you that day. But we talked at the 10th anniversary party. Yeah. And I asked you, you know, do you guys partner with people and, and you're like, Yeah, and I said, Well, who do I need to talk to you? You go me? And it was like, Oh, I thought that was pretty funny. It's like, oh, you're the guy. So I actually asked the question to the right person from the very beginning. And so we've we've chatted online and offline. for quite a while now, and I'm really what you guys do at Roadhouse and at First Avenue is really, really cool. And I wanted to get you on the show. And from your own words, tell us about rose house.

Aaron Jordan : 2:14Yeah, thanks, Scott. I mean, we've always enjoyed our interactions with Yeah, and it's just great working with people that have similar values and things that they want to accomplish. So it's always a blast. Getting to chat with you guys. But yeah, Rose house was founded in 2010. Deb the owner, which hopefully I think we have a episode planned in the future with her she'll be a very surly, energetic, crass episode Most definitely. But she started this company with essentially one vision which was to do 100% organic coffee, sustainably sourced and then all the mechanisms within the business would be centered around taking care of the planet. Taking care of people. And, and really filling that need. And what we saw a lot of times in that in the industry was people had other focus points, you know, branding, there's so many cool brands out there, you know, maybe a portion of their coffee would be grant organic and a larger portion would not be. And there was kind of like, you know, too much diversity. And so Deb said, well, we're going to do the one thing, we're going to do the one thing really well, and that was sourcing sustainably produced coffees. And so over the last 10 years, that's exactly what we've done for 10 years, no stops. So it's just been a great challenge. To do that. There's a lot of dynamics that go into how to do that on a quality level, while also, you know, on a financial level for a lot of producers can be pretty costly to be organic. So, you know, what are we doing as roasters to become better partners to support them, and so that would fit into maybe the green box. portion. So the green coffee, the raw coffee that we import, and work with a number of different vendors, importers and partners along those lines to really create that high trust supply chain has been just a great journey and there's so many awesome stories that we've been blessed with over the years too. So yeah, fast forward 10 years here we are. We still rock on a 12 kilo Dietrich roaster, which does about 20 pound batches at a time. They're made just in Sandpoint, Idaho.

Scott Cowan : 4:36So how many hours a day is that roaster running. So right now we're running at about you know, it's a solid six to eight hours shift for a roaster and you have you factor in about an hour that is going to be your warm up and an hour is going to be your cooldown. So you know, effectively you're running, you're producing coffee for, you know, five hours a day, you could do longer. I have done longer. I think the longest roasting day I've clocked myself was I started at 5am. And I finished at 10pm. That was a doozy of a day I tell you what, yeah, that's, um, that's a long time to be standing around a coffee roaster. And yeah, it's going well. Yes, exactly. And so you'd have to break down midday and clean the roaster out and then warm it back up and then do some more batches and then cool it back down and clean it out. Yeah, it was a it was fun. It was it was a good way to learn how to manage production shifts so that you don't have to do that. So speaking of coffee roasting, how did you get started doing? How did you get started working with roast house? Because when we've talked before, you're not from Spokane originally. And you moved out to the to Washington State. But how did you get started? What brought you into coffee?

Aaron Jordan : 5:55Yeah, so I was doing my undergrad in Chicago and I had met a gentleman well, I'll say gentlemen now, he was 13 at the time, but let's just be clear. He was a professional Though. Yeah. Anyways, they own this shop him and his, his parents own this shop in Rochester, Michigan, called the desert oasis. And there's still clock ticking the day they've got, I think, three beautiful shops and Detroit and Royal Oak and a couple other places in Michigan. And so I met him, Nathan, and he showed me his little roasting operation again, mind you this whole time, he's 13

Scott Cowan : 6:37Ok you have a 13 year old coffee roaster, right. And he's explaining to me the science behind you know, carmelization in the Mainard reaction and all this stuff and he shows me his little roasting room and the green coffee bags that he had in this whole thing. And I was just like, this is awesome. And so I go, Well, how do I do it at home? I don't know why that was my first thought that I asked the question. He goes, Oh, you go on this website, you can buy a roaster. You can buy some green coffee for me, and you'll be off to the races. So then before I know it, you know, we're going back and forth, and he's teaching me how to roast. So I fast forward. I'm in Chicago. I started roasting to save money for myself for college. I figured, well, if I can feel my caffeine addiction, then I don't have to pay retail for it. I can just pay wholesale do the labor myself. So I got this whole setup. Well, what happens when you start roasting coffee on a dorm floor with 50 other dudes that you got 50 other people asking you for coffee? Exactly. So I am an entrepreneur through and through so my little foot starts kicking in and I'm thinking gone. No, you know, I might have a little side business here. So you know, of course it developed into something so I, what I would do is I'd go to school in the morning, I'd work my day job. I'd come home at night. I'd rose to one two in the morning. do my homework while I'm roasting. Then, in the morning, I'd load up my backpack with roasted coffee bags. And I'd go distribute like a drug dealer, you know. And dealer that smelled good. Yeah. Coffee in your. Yeah, there you go. Yeah. And I could use my own product without getting judged for it, you know, right.

Aaron Jordan : 8:19So then I moved out to Spokane, to follow a girl, and we wanted to get married. And we just celebrated our seventh anniversary this past week, and congratulations. And she was out here and she introduced me to Deb ones rose towels. And so I asked him, Hey, can I get a job here? And I was 19 at the time. And she looked at me and asked me where my mother was

Scott Cowan : 8:50I have described you to people. I said, I asked this guy at the Roast House party, and I really wanted to ask him for his driver's license.

Unknown Speaker : 9:01Yes, yeah, it's perfect.

Scott Cowan : 9:02So Oh my God, I just I just turned 13 I'm really excited to be in my teens. Now the fact that you have the fact that your your coffee mentor was 13 Yeah, yeah, exactly. Not to be hysterical in this story.

Aaron Jordan : 9:15It is. Yes. And you know, and now he runs three companies, he runs operations for all them all the branding, all that and he does a stellar job. So it's just funny. It's really funny to me. So, but yeah, I moved out here and, and Deb didn't really have a position for me. And so she said, Well, you know, if you want to apprentice you can. And the head roaster at the time Dave said, Yeah, sure, you can come hang out with me on Saturdays. So I would hang out with them. And then I would, I just made a list. I remember early on, you know, even in high school, I remember someone telling me that the best thing you can do is find someone 10 years in the position you want to be in and then invest your dollars in getting to know that person And so I took that to heart and I thought, well, I'll make a list of all the coffee roasters, I think are cool. And you know, doing interesting things in the industry. So sure enough, I made a list I called a bunch of them. Some of them told me to F off, some of them told me to take a flying leap in a rolling donut. And then a handful of them took took me seriously and were willing to kind of take me under their wing and mentor me and so velten Ross, who owns velten roasting company out in Everett, Washington was, was a huge influence on me early on, and is just a great human being. And then, you know, Mark Michaelson out an onyx coffee in, in Arkansas, you know, was willing to take like, take time and, and walk me through some things if I had questions and so those relationships really were the blossoming of, of teaching me how to learn how to be a professional in the industry. And so then yeah, fast forward now. Dave wind up. Getting out of the coffee industry. He passed off the reins to me. Deb and I have been working together ever since.

Scott Cowan : 11:04Well, that's that's, that's a very cool story. So good on you for being persistent because so many of us up so so one of the things that I thought was was so how I found you so how I found First Avenue was I was doing these blog posts 100 cups of coffee and 100 days across Washington state as a as a way of me handling the grief of my father's passing because my dad's passing. As for any of us, it's not particularly fun thing to go through. But my dad and I had this lifelong I mean, really, since I was like, 12. We drink coffee together. It's just what we did, and my dad didn't really care what the coffee was. In other words, he could go to Denny's and sit and drink coffee at Denny's all day long and just perfectly happy. good coffee was kind of wasted on it. I don't like drinking coffee at Denny's and I like good coffee. So I started Going around Washington State and going to all these coffee shops. And so First Avenue somebody somebody, Molly Lindquist who I believe Yeah, yeah, well I hit Ollie had written an article for our website on I think the 10 best coffee shops in Spokane and and first staff was there and so I thought I'd go and check this out for myself so we drove over and I walked in and I literally my job just kind of went hmm and the coffee bars amazing the whole the whole shop is I wish it was in Wenatchee because I well you I moved in and you have to kick me out but I just the shop was one that was is just this amazing coffee experience. And it's literally you are in the top three of my coffee shop experiences in Washington State. And thanks for saying that. Oh, it's it's the truth. I looked at I so one of the things that this coffee journey that I've been on and explore Washington stage is getting out to see more Washington state than I ever did in all my life and it's breaking my preconceived notions. I didn't hold Spokane and particularly high regard. And this is coming from a guy who lives in Tacoma so it's really kind of a weird thing. I like going to Spokane, I we go there for concerts now. We will not right now because

Aaron Jordan : 13:30I was about to say what concerts are you going to I want to go!

Scott Cowan : 13:33I want to go Yeah, we go. We've gone to half a dozen shows last year in Spokane. Yeah, it's it's a it's a really cool city. And each time we go there, I stop it either either one of your places, Roast House or First Avenue. And I look forward to it. In fact, I look forward to the drive. So one of the things I thought was really cool is the neon sign it at First Avenue with a damn good coffee, I of course chuckled at that. I thought that was okay. I'm gonna like this place. In fact, I've got my no one can see me but I'm drinking coffee out of that damn good coffee mug right now. But the F bomb coffee, you're kind of, I'll call it your signature. Maybe you'll disagree with you. To me. That's the first thing I identified with you guys was the F bomb coffee.

Aaron Jordan : 14:23Yes.

Scott Cowan : 14:24And let's talk about that. Because what's the story behind it? And, and then I want to ask you a follow up question. But what what's the backstory there? Yeah, that's a great question. So, you know this, this ties in with our vision of trying to support producers year to year. So it's very difficult to kind of lock down a relationship that in coffee producing regions or even even a coffee producer in and of itself that can sustain year after year. You know, producers have up years and down years it's an agricultural product. So one of the big problems that I saw was as a green buyer in the industry was a lot of cherry picking so to speak, and no pun intended as coffee as a cherry. But, um, was that, you know, if, hey, one producer from Peru couldn't get you the volume that you needed you to jump ship and go to a producer down the street, producer farmer are kind of synonymous, I guess, at that point. And I thought, well, that doesn't make a whole lot of sense, because it's not like these producers can just hop on Amazon or have a web platform and just, you know, start selling their coffee agency and access to marketplaces, one of the biggest problems and challenges for coffee producers, considering a lot of these places are I remember chatting with a producer in Guatemala years ago, and I said so what's the name of your farm? He goes, What do you mean what's the name my farm? Like, what do you call it? Like, I don't know. My grandpa farm this land my dad farm this land on farming the land. It's our farm, as I Oh, and I was so used to having coffee farms that had a name or a brand. It being in North America, of course, that I never thought of that. So because I don't know we have a lemon tree in our house, so we'll call it eliminar. I was like, that's a great, that's a great story. But anyway, so. So we we, one day, we had this producer group in Mexico that we're actually coming up on our 11th harvest with them, which is an amazing feat to work with the same producer for 11 straight years. And I was roasting the first batch or the the fresh crop harvest, and man, it smelled like brownies. Oh my god. It was incredible. And it came out of the roaster and Deb comes out and are we allowed to curse on this? Yeah, sure. Okay, well, it was it. Well, she was cussing a lot. You dropped an F bomb. We'll leave it at that. She thought she thought it was so effing Right. Those were her words. Okay, and she got so excited. So then the next day a friend of ours that was that was working for us at the time, actually, Bill Blum. He came in and wrote, had this little illustration. It was like a bomb, and the wick was in the shape of an F. And it said f bomb coffee on it. And we thought cost lecture is clever. That's kind of cute. Maybe we should name it that. So then we did a couple tastings where we will take coffee that we will call Mexico Mahmoud. And then we would take a cup, that same coffee and label it f bomb, and we did some market research to see what people's responses were. Even though it was the same coffee people wanted the F bomb more than they like the Mexico even though it's exactly the same. Okay, and so we started it was the first realization where we recognize that, you know, branding helps, you know, helps you move coffee, so I figure if I can move 100 bags of it as Mexico mama or I can move 300 bags by calling it f bomb. I should probably call it F bomb. So that Now I can support that producer on a higher level. And so that's f bomb was born and then has evolved since then into our single serve brand. So we we rolled out cold brew, we do it in 12 ounce bottles the F bomb cold brew, we also put it on keg in kegs and serving on Nitro at the cafe at First Avenue and at rose house. And then we do this steeped coffee packs which are like single serve all compostable, you just need a mug of hot water, dip the bag in there and you're good to go. So then F bomb kind of became like you said our signature a calling card if you will. Yes. And so actually you just answered what my follow up question was is the the brand extensions that you guys have done with it the cold brew the bottled and the steep bags. I think a lot of people if you say, you know, bag coffee, they're gonna have a funny look on their face like what Can you explain benefit and why you guys are doing these individual serve steeped bags? Yeah, this is great. We This is something that we were always kind of keeping at the forefront of our minds single serve. Coffee has been around for a very very very long time multi multi billion dollar industry. When you look at instant coffee and Starbucks Via, and you're, you know, all What's that one with the yellow label? Oh, god, it's been around forever. cafe boosts Lee or Cuban coffee, right?

Aaron Jordan : 19:42Yeah, even. Yeah, exactly. So, right, you know, this whole idea of just single serve options. And so there were a couple companies that had come online with that were doing specialty instant coffee. So they're taking that the technology of instant coffee but instead of using really low quality Coffee, they're using really high quality coffee. And they were actually fantastic. They're really delicious. The downside was they're pretty expensive. The technology hadn't evolved enough to make it a cost effective item. So like you said, you say instinct, specialty coffee, people's faces kind of cringe. And then you say, oh, also, by the way, it's $4. It's like, their faces are like now just wrinkled up like what is wrong with you. So while it was a great solution, it just wasn't a perfect fit. And then Steve came along, which is a company out of Santa Cruz or B Corp certified amazing company, all their everything about their packaging is compostable breaks down. I mean, to the point that you can't even hold the product for over a certain period of time because the packaging will literally start to disintegrate, it's that compostable and they put some really cool things in place like heat sealing instead of using glue and then you know, in Instead of using staples on the little like t sachet bag, they use, again, the same heat sealing method. And so what that allows us to do is now we have no adhesives, everything's just screen printed on there and it's fully composts. And so we thought, hey, that aligns with their values to be sustainable. And it also allows us to provide a single serve option for people. So we rolled that out last year with the F bomb, and it was great, you know, we we did a whole discovery phase with Steve to try and find we had to change the roast profile a little bit so that it would translate to a new brewing method better. So that the experience across f bomb cold brew and F bomb in a hot brew and F bomb is a steeps pack would be somewhat similar anyways, and so so yeah, so we partnered with them on that and then we just launched a limited release lineup with them as well. That'll have a Ethiopia coffee in it. That's really really good. So we just rolled that out like earlier this week.

Scott Cowan : 22:00Oh, very cool. I have to have to come in and grab some lunch give it a shot cuz my wife picked up. I think she ordered 50 bags of it for me for for Christmas. And it was pretty funny. It's like it's this little there's this box but it's really light. What is it? It's It's pretty cool. We I take it with me when I'm going places where I know I'm not going to have you know, good coffee. Yeah, they're they're great stocking stuffers. Yeah, I mean, they're there. It's in It's really tasty. It's it's, it's very good. Very good cup of coffee. So congratulations for you guys for you know finding that and being patient enough to bring it to market and share it with with your with your audience. The other so what else have you guys been doing? Let's Let's go here. So at the time of this recording, we're all still conscious. I think scratching our heads about COVID and whether we can go out in public or we can't and all those things but it's getting better. But for a little while, it was kind of like we were all in our homes, and we're going to you guys. And correct me if I'm wrong, but you guys kind of launched these higher in cold coffees single, you know, 12 ounce bottles. Was that new and it was added in response to the market shift or had that been on the works for a while and you just had time to execute? Or am I completely wrong and you've had them forever? And I just didn't know. No, yeah. So we It was a new product. And it also was something that was in the cooker for a long time. And again, like many things in coffee, there is a, you know, a large market, that larger companies do things on on a scalable level that maybe isn't quality oriented. But they serve a need in the marketplace. And so as smaller independent companies, you kind of look at that and weigh the options of what you can wait to Then on, you know, the risk analysis and all that. And so for the single serve bottles, we really wanted something that was crazy high quality. And so we just never really found a recipe that we liked or that we thought tasted good or translated or had any shelf stability, all those kind of hurdles came into play. And then of course, you know, our COVID culture hit and we thought, Okay, how do we adapt? How do we serve our marketplace? Now? You know, I know many people would would argue that coffee is essential. And we, we think so too, you know, but the fact of the matter is, is that if economics really hit hard, and people weren't able to afford coffee, you know, they, I don't know they start chewing on roots again, to get caffeine fixes I'm not sure so. So we try and always keep that in mind that we need to adapt and serve a marketplace because at any given time, you know, your product could not be needed anymore. or out of reach for people. And so what we looked at is what? What did the market need? And what did the community need, more importantly, during a time where they're all, you know, locked up in their houses, they're having to work from home. You know, moms are working double duty, you know, dads are trying to orchestrate families are together more than they ever have been with all the challenges that can be faced there. You know, I, I've worked with my wife for the last decade. So I didn't necessarily have those problems. We were used to it. But it was a big challenge for people. And so what we wanted to do is bring some, some joy, some smiles, have a good time, be able to engage and have something that wasn't COVID related on their social media feeds. And so we just decided to kind of adapt to what was going on. And what we thought is that people didn't need another COVID response post. They need, you know, something to laugh at something to have a good time with. And so we say started doing you know curbside. People would drive their cars up and we'd Chuck bags of coffee through their car windows and we would you know, kept everything super clean. We did free shipping because people were staying home and staying safe. So our free shipping code is, is safety is sexy and is actually still available online. If you get a pound the coffee will cover the shipping costs. And then we thought, Well, people aren't enjoying this space, the cafes, the tasting room. So how can we bring that experience to them? And First Avenue and Rose style says made our own chocolate panache since the beginning. And for our mochas and, and things like that it kind of became our our signature. And we thought well, Hey, why don't we throw that in the bottle so that people can just enjoy it at their, at their house. And so we pulled together the we're actually bottling right now out there for this week's production we bought on Fridays. And so, Ryan and myself and Kyle were the three roasters here we workshopped different recipes and ratios and figured out what would work best. And then figured out a scalable system. And we just started jamming out cases in cases in cases of bottled mochas and to the point where we're selling out every week now, and I'm seeing people putting them in their ice cream maker throwing them in cocktails putting odd bourbon and whiskey and all sorts of really creative ways of enjoying these and so they became just a fun way to engage people in in our in our culture but from the safety of their own home. And that was that was just a ton of fun to see right it's always great to see posts of people cracking open a cold one ear bottled of your bottled stuff and sipping on it in their in their in their PJs. That's that's very cool. So what's next Do you guys have I mean, I don't know if you, you know, you didn't know I was gonna ask you Questions on. Here's that bus backing over you right now. What's next? You guys got something else up your sleeves coming up? Or is it just kind of mastering and continuing to perfect everything that you're doing right now? I'm not telling. Okay, I know I've just I've just yeah, we've always gotten ideas in the cooker, man. I mean, that's the fun part about coffee. Is that that coffee is coffee, right? You know, for some people, it's, I've said this for years that coffee can be as simple or as complicated as you want to make it. Sure. And that's the beauty of it. So if you want to get nerdy on the farm details, and the variety and the processing method and what month it was harvested and how many hours of sunlight it the coffee plants got on westward, Easter, you know, whatever. Yeah, we can go there. And then if people just want the I like it, I don't like it simplicity of coffee, we can do that too. And so we're always trying to serve that. So yeah, we're about to lunch. Right now fresh crop, Ethiopians are coming in from Ethiopia. And so this is a great time. The summer is fantastic for Ethiopian coffees because they're bright, they're lively, they're super refreshing. Some of them can even be like, like summer teas or sun teas or something like that. They're just a really fun experience. So we'll be we'll be rolling out our second year with a group in Ethiopia, here probably in the next week. So that's a new product. The Ethiopia steeped packs are brand new this week. So those will be rolling out and we're actually going to start rotating those. So as soon as we sell out there won't be any more Ethiopia Hedy, and so that coffee will switch up through the seasons. So we'll always be able to bring some new offering for the steeped product line. Let's see what else do we have in this? Oh, we have a draft project. The work so I'll say that for the for the cafe and for up at rose house that I'm very, very excited about. It's something I've been having hadn't the idea for a couple years now. So I'm excited to bring it to fruition. Yeah. So, the premise of explore Washington State is, you know, we want to get out there and celebrate and showcase things that are a little bit off the beaten path. And, you know, people in businesses that are doing cool things like lacrosse, and you know, good hikes to go on, you know, places to go that you know, everybody knows about the space space know, everybody knows about my Rainer. So I asked everybody pretty much the same series of questions. So when you're going out in Spokane, where's a great place that you'd like to go to lunch? Oh, that is a great question. I am a sucker for brunch. They are on Monroe and Broadway by the courthouse. And they have always had great experiences with them. And she had some so they do breakfast, brunch food, and they're having some challenges like how do you transport eggs, you know, that's kind of a weird takeout food to do. And, and so when they finally figured it out and started doing takeout we went there. And it was amazing. So just the attention to detail, really quality food. They have a wide array of goodies on the menu. And you know, shameless plug, they serve our coffee. They get a good cup of coffee and you can get brunch. Perfect. So you've got friends coming in from out of state, and they're gonna be in town for a day and you're gonna hang out with them for the better part of the day. Where are you going to take them? What are you going to show them? It's in the Spokane area. Okay, sure we're going on a hike. Okay. So I love the Liberty Lake loop. I think that's a gorgeous loop. It's about a Nine Mile altogether. Not too technically difficult. That's great mountain Spokane is obviously beautiful. You can do a hike up there. So that's how it started at 9:10am I'd be getting up. I'd be going on beautiful hike, cool weather, see some waterfalls, see some scenic outlooks. And then we'd come back and we'd we'd have lunch or brunch net. Obviously I already said that. So that's kind of a no brainer. And one of my favorite things in Spokane to do is the centennial trail. I just love going for walks. There's so many great directions you can take it and go it'll take you to different spots. So we'll go for an afternoon ice cream, for sure. At the scoop and Kendall yards Or we'd go up to the South Hill there there. Oh, geolocation is awesome as well. And then you know, we'd probably do. I'm a I'm a pretty big home cook I love cooking at home, so I'd probably cook them a meal or something. We might go out for dinner but I like cooking for people if I'm hosting, okay, and then and then we'd for sure hit some some breweries in town we'd either go to nectar I love nectar because they have a bunch of local breweries on tap and they kind of have our a bottle shop here in Spokane or we do we do cocktails that like hogwash Alright, so I might he started this off and I was thinking a nine mile hike I myself, I'm like, I'm not looking forward to that. But if I'm going to go and eat a brunch in it, I'm going to go have ice cream and go drink. Yeah, I need to burn those calories. So I guess I'd have to go along with you. Yeah, really fun day. I'm strategic. You know. I thought that one through nine mile hike wasn't for exercise it was the justify the rest of the day. But you didn't start the day off with coffee though. That's the thing you left off. You didn't say, Well, we'd have coffee to start true. Oh my god, how embarrassed give me a softball. Or you could have you could have find out and I flubbed it. Oh, well. So, to wrap this up, why don't you tell our listeners where they can find you guys? Because you've got two locations. And if you got anything else you want to share, go for that. Thanks, man. Yeah, so First Avenue coffees, our cafe in downtown Spokane, on first in Monroe. Gorgeous space. 40 foot espresso bar. balcony upstairs is probably one of my favorite spots to be just quiet secluded, nice soft seating. And we have a big 15 foot wall not community table. That's gorgeous, obviously safely. proportion seedings for our current climate. So that's that's First Avenue. We do online ordering on the Joe app and we have a website to for that first Avenue coffee calm, and then a rose house. We're up north a little bit off division and foothills. We're gonna be found Roadhouse, coffee calm. Again, we're doing free shipping. So safety is sexy is the code and then we're also doing free shipping for subscriptions now through the summer, which is kind of a cool deal to get it on because we probably won't keep that around for ever. And the code for that fuel for the summer. So you get two pounds of coffee, you get to pick what coffee, you get to pick how frequent you want it. So if you only want it once a month, or you wanted every other week, you get to pick all that. We also have a curated option so we get to pick so you get something new every time that one's fun. And, and we're we're notorious for throwing extra goodies and packages. So that's been a lot of fun as well. So you can go go on rose coffee calm and find us there. So yeah, other than that, I really appreciate you taking the time to, to let us share what we got going on. It's been a lot of fun building a business during the COVID culture and we're just gonna keep plugging away and working like we always have. No You guys are you guys are outstanding. And I encourage anybody to in Spokane to go check you guys out. It's, it's, it's worth the drive from anywhere in Washington that really that that coffee bar First Avenue, which we haven't even gotten into that will maybe let Deb talk about that when we do that one. But seriously, from a coffee geek standpoint, that coffee bars, sort of the top and everybody from your I've ever dealt with in your company on any level has just been nothing but pleasant, polite, professional and with a great sense of humor. So it's like I can't say enough good things about botany about everybody. So Thank you for being on our episode. I look forward to talking to you soon and thanks. Take care. I was great Scott every great one. All right.

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