We’re setting up a roasting operation in Phoenix right now. Cafe wise, we have a couple on the horizon that we’re super excited about. We’re streamlining and making all of our processes and operations extra efficient as we continue to build our momentum. What’s in store for Caffe Vita in the next couple of years? So spreading a wide net where we have some unique single origin offerings that explore different crops and countries we can bring interesting flavor profiles to our customers and broadens our horizons in general keeping us more relevant in the coffee community as a whole. At the same time, with Sam on board, we just feel like we need to be exploring broader horizons in the coffee world. We want our blends to always fit the profile that satisfies the customers we’ve had for over 27 years. How does Vita’s effort to offer more single origin coffee fit into the grander Caffe Vita experience? I know it’s easy and I’m pretty biased, but I just love the Del Sol. Del Sol is our core blend, and bringing Sam Spillman on board and working with the roasters that are already here, like Wade, Nick, they have put a ton of time and energy into making Del Sol better and the tiny tweaks that they’ve made based on sourcing and the roast profiles and the way we’re putting it all together. When I came to Vita, I loved the coffee, but at the same time, I wanted to set up a situation where we’re always trying to elevate. I’m super boring with the favorite Vita blend because it’s really the Del Sol. Feeling like you’re part of that congregation and energy is a super satisfying, fruitful feeling for me. So when I came back I really ended up focusing on that community and creating a hub for people to gather and discuss ideas, connect with each other. When I was away from coffee, I found that was the part I missed the most. I stepped away from coffee for just a little while to do some film stuff, and I was a musician that whole time. Being part of that hub of a community and creating that communal feel around serving people really became something that I’m passionate about. My passion really comes from where I started, which was behind the counter as a barista. What inspires your personal passion for coffee? I really love that part of my job, the collaboration, and the idea of creating a place where people love their job. I bring ideas to the table and some of them can be good, but they’re usually elevated by having other people listen and offer their thoughts and the push and pull can really make the final idea even better. So I do my best to try and bring an air of positivity, glass half full attitude, and want to hear everyone’s ideas. I felt like as an employee, if I wasn’t working for someone that trusted and heard me, I ended up really not liking my job. I was an employee for a long time and there were certain aspects of being an employee that could be great, and some parts that could be really bad. I think the most satisfying part of my job is trying to create a place that people love to work. What’s the most satisfying part of your job? It all went much better than I could have predicted based on the situation. We ended up finding a lot of silver linings through 2020 and really set the table nicely for our momentum right now. Fortunately for us, we had an amazing crew that ended up showing up every single day and I was super inspired by the heart and soul that they put into this place. I took over Caffe Vita in January of 2020 and had a lot of excitement and ideas and then, you know, 2020 didn’t play out how everyone thought it would.
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