We often get asked the question: "How do you manage to do it all?" Starting a small business, raising two amazing, energetic, and sometimes (okay, maybe more than sometimes...) exhausting little boys, definitely can have it's ups and downs. I (Crystal), also work full-time at Mayo Clinic as a physical therapist. So time usually is not on our side. I recently listened to an amazing Leadership Podcast by Craig Groeschel. He enlightened me by discussing how time is a finite concept. Meaning, that no matter how much we wish for, or pray for more time in the day, it does not change. There are only 24 hours in each day, 7 days in each week, and 52 weeks in each year. What we can do about this dilemma, is managing our energies. Take an inventory of what things bring you energy and what things drain you of your energy. Capitalize on the times of day, or days a week that you are at your best, and be gracious to yourself when you are not. I think the best answer to the question of "how do you do it all?", is that we choose to show up. Decide to be present. Stay up late roasting or bagging coffee instead of finding a spot on the couch and watching Netflix (though this definitely happens too). Involve your kids in your business. This means that things can get chaotic when you are trying to engage customers and your kids want your full attention, but I believe that customers are gracious and understanding, and I'm also teaching my kids patience, and how to connect to others. This is not to say that we don't get tired or worn out. But I guess that goes back to the energy concept, and finding ways to build up our energies, and then making sure we do those things. This is still a process and journey for us. We are so grateful to have each and everyone of you right along side us as we figure out this small business life.
Crystal & Jim
Starting a small business with your husband definitely has it's challenges. Recently, I've come to the realization that it is a lot like dancing...literally. When Jim and I are working an event, crammed in a 10' x 10' space, things get a little...crowded. We've had to learn how to work together, and around each other. One of us will handle the samples, while the other manages the checkout process. There are of course, still times when we might step on each others' toes, but for the most part, after 2.5 years of navigating this journey together, I feel like we have found our rhythm. This goes for managing the business as well. Sometimes Jim leads, and other times, I need to take the lead. We have learned how to make decisions together, being considerate of each others' opinions....and sometimes strong ones. I'm learning when to speak up, when to stay quiet, and when to wait. I have this tendency to push Jim outside his comfort zone, and he helps me to be patient....which is very challenging at times. I have no doubt, that we haven't yet mastered this dance and we still have a lot to learn. But there is no one else I'd rather be learning the steps with...and dancing our way toward achieving our dream of a dual purposes coffee shop.
We are excited to announce that we are now able to produce cold brew....and lots of it! Jim has been experimenting with different roasts, and we have found the medium roast Guatemala to be the most flavorful! We were able to test this out at the CEDA (Community and Economic Development Association) Annual Meeting at the Round Barn in Red Wing, MN, and it was a HUGE hit!! Let us know if you'd be interested in purchasing you're very own gallon!
We recently sourced a new coffee from Guatemala. It is a microlot coffee, meaning that it comes from one single farm, instead of a region of multiple farms. It is unique, fully traceable, and tells an interesting story. This amazingly sweet coffee, comes from the Isabelita farm in the Huehuetenango region of Guatemala. Ismar Isabel Martínez Sáenz owns the 19-manzana farm Isabelita, which is planted with about 1,200 coffee trees, 85 percent of the property. Ismar grows Caturra, Pache, and Chimeco variety coffee. After being picked the coffees are depulped the same day and fermented dry for one or two days, depending on the weather. It's washed twice with a demucilaging machine, which uses friction to remove the fruit from the seeds before drying. The coffee is dried on concrete patios for 3–7 days. Tasting notes for this coffee are savory and sweet with a big tart acidity and sugary mouth feel; very fruity with chocolate, caramelized sugar, and citrus fruit flavors. We have come to LOVE this coffee.
Starting on 4/8/2019, Daniel's Restaurant in Kasson, MN began serving our coffee. We sourced an exclusive Honduras coffee to be served there that will be known as "Daniel's House Roast". This fair trade, organic, delicious, and smooth coffee has tasting notes of clean and citric acidity with cocoa and almond flavors. It was quite the surreal experience to be able to drink our coffee at a local restaurant together. Stop into Daniel's for breakfast to try it today!
We are super excited to be attending the Dodge County Expo for the 2nd year in a row! Thanks to the Dodge County Independent for the shout out.
Thanks to all those who joined us at our open house last weekend! We are so excited to start ramping up production in our new space and meet the demand of so many amazing friends and customers. We also received some great coverage from KROC, check it out!