EP#31-Varraco Coffee & Roasters-How Filipino Single Origin Coffee Became A Coachella Valley Hit

A bag of “too strong” coffee turns into a business idea that refuses to quit. We’re sitting down with Rochelle De Villa, Joel Lozano, and TJ Jacinto, the founders behind Varraco Coffee & Roasters , one of the most talked-about coffee shops in Palm Desert and the wider Coachella Valley. Their story starts as college friends in the Philippines, then stretches across migration, new careers, and a big question: why is Filipino coffee so hard to find in the United States when it tastes this good?

We dig into the real work behind specialty coffee, not the highlight reel. They share how importing Philippine coffee actually happens, from documentation and FDA licensing to finding the right partners and learning through trial and error. We also get into what makes Varraco’s approach different: single origin focus, dialing espresso every day for consistent extraction, and building drinks and food that feel original. TJ breaks down the thinking behind rotating chef specials, better ingredients, and recipes that keep evolving week after week.

Then we zoom out to the bigger why: community. Varraco becomes a destination by hosting car meets, motorcycle Sundays, and niche gatherings that turn strangers into regulars. It’s a modern coffee brand rooted in Filipino hospitality, direct trade sourcing, and the simple discipline of showing up, even when growth gets messy. If you care about entrepreneurship, coffee roasting, branding, or building a local business that people rally around, this conversation delivers.

Subscribe for more founder stories, share this with a friend who loves great coffee, and leave a review so more people can find the show.

Transcript

Cold Open And Quick Vibe

SPEAKER_07 0:00

Fresh tweed and dream dreams I'm flooding. Stocks up dashboard digital. I'm gliding. Organic place. Stammon over T Raw. Keep it authentic. Everything you see, raw.

Meet The Barocco Coffee Founders

SPEAKER_07 0:12

Welcome everybody to C V Hustle, the podcast where we sit down with the best and brightest entrepreneurs here in the Coachella Valley. And today's no exception to that because today's guests are Rochelle De Villa, Joel Lozano, and TJ Jacinto. And they are the owner, operators, and founders of the hottest coffee shop here in the Coachella Valley, Morocco Coffee. Thanks for coming in, guys.

SPEAKER_02 0:36

Thank you. Thank you for having us. Thanks for having us. All right. I am so excited that you guys are here. I mean, I've been trying to get these guys on forever, but I know they've been trying to get this building up. I mean, the business up and running. And uh, it's it's just a you know, it's one of my favorite coffee stores. If not, it is the favorite, excuse me. Let me correct myself. I get to see you guys.

SPEAKER_00 1:00

Yeah, yeah, yeah. And every Friday, you're there. Yeah.

SPEAKER_02 1:03

Flat white Friday.

SPEAKER_06 1:03

Venus, flat, white, actually, we should. We should say it, really name it that.

SPEAKER_02 1:13

Yeah. But

College Friends Reconnect Years Later

SPEAKER_02 1:14

um, so I I want to talk to you guys about a little let's let's take it back because I know you guys are all personal friends. And I just how did it all start? Like, how did you guys all meet? Oh man.

SPEAKER_06 1:27

So let's go back 1998. That's like we're all college friends from the Philippines. We all met in college. So um, yeah, actually, Joel and TJ are first, like you know.

SPEAKER_04 1:41

Yeah, we were already like classmates back then and friends already. Like before college, no, or during the college. Oh, yeah.

SPEAKER_06 1:49

Yeah, and then I added their yeah, added their mix into that.

SPEAKER_02 1:54

Oh, yeah, we let the cool kid in. Yes. So, yeah.

SPEAKER_06 1:59

And um, you know, life happened after college, and um, you know, little we know that TJ is also here in LA, but we all went to design school. It's interior design school. We're all in yeah, interior design, and then you know, um, Joel's background really is like industrial design. I did a lot of interior design and then TJ and then ended up doing culinary school.

SPEAKER_04 2:25

So designing food. That's true. It is totally an art. It's still, you know, on the same art, but absolutely in a different way.

SPEAKER_06 2:33

When was it? So tell me better. So 20, what, 20 years later, we TJ, we wanted to open a coffee shop. Joel wanted to offer, and I was like, Joel wanted to open a coffee shop and then bring all the coffees from the Philippines. I don't know what what do we do? I don't know what we're gonna do with the menu. Because she's you know, her background is you know culinary. It's like, look at coffees, food, what are we gonna add in there? We actually beg her for a good year. It's like, can you just join us, please? It's like no a year, yeah, a little bit more than a little bit more. Because yeah, we started actually planning I think it's 2018. Oh wow. 17 and 7 around 1718 is when we were thinking years ago. Yeah. So we were thinking about because Joel had said, Well, I'm just gonna buy the coffee and bring it here. Like, how? Who's gonna do it? You know, like um, because we we uh we were partners at the bike shop. So that's something that's we're gonna get to that bike.

SPEAKER_07 3:29

Yeah, so so yeah, it was coming your way, Joel, on that one.

SPEAKER_02 3:32

So

Moving To The US And Careers

SPEAKER_02 3:33

it was but how did you go from the Philippines to living in the States? How did like hey, let's just go there? Were you coming here to do interior design? How did it all No?

SPEAKER_06 3:43

It's really actually just migrating, trying like the new life, getting married, having a child, you know, that was me. DJ, how did it have well?

SPEAKER_04 3:53

I just wanted like you know, new adventure. Because the Philippines is beautiful, and then yeah, and then the culinary is here. The culinary is here.

SPEAKER_06 4:05

Where did you go?

SPEAKER_04 4:06

Like Corden Blue.

SPEAKER_06 4:08

Oh, she's in the corner blue, yeah, sure. That's awesome. With honors, she doesn't want to say it. Yeah, she doesn't want to say it, but she graduated with honors.

SPEAKER_02 4:17

Oh wow, I love that. Make some good stuff over there.

The Lightbulb Moment For Filipino Coffee

SPEAKER_07 4:21

All right. Well, you said you had this idea for 10 years. Why? So, those of us that I'm not like a coffee expert or anything like that. What is the difference? Why why did you guys see the need and see the want that Filipino coffee would be like a hit out here? You know, what's the difference? What is, you know, why is it so top-notch?

SPEAKER_00 4:40

It's it's different because we started when was that? Oh, I went back home. I think I went back home. And then, you know, there's a tradition in Filipino because we're very hospitable. So the tradition in Philippines is like if you go travel back home, when you come back right here, you have to have presents for your friends. And sometimes not even your friends, even just your neighbor. Yeah. And if you don't bring it, your mom will get mad at you. And you have to bring it, even if you don't want to bring it in your airport in the luggage, your mom will put it in your luggage, and this is for your neighbor, it's for your friends, something like that. But it's a tradition, so of course I brought in coffee. Then I got I got to the states again and gave it to friends, gave it to her, give it to everyone. I gave it to one of my neighbors, and he goes, Like, hey, I haven't used your coffee because like uh it's actually one of our landlords. He was like, I haven't used your coffee because my hopper's still full. And after that, he started using the coffee. It's like, oh, we don't like it, it's too strong. I was like, okay, then I'll let it go. It's a gift, it's free. I can't believe he even said that. Yeah, but take it. But you know, as a friend, you know, I like like that, being normal and being honest. Yeah, sure. And like his dad started drinking it, and two weeks after he goes, like, hey, you have any more of those guineas? I said, I thought you don't like it. I was like, and then after that I called Rachel, hey, who's coming home? Why? We need more. Why people liking it? And then she goes, like, no, we're gonna bring it here. I was like, Are you crazy? Who's bringing it here? And then she was able to find a way how to import, and that's the time the year we opened an import-export business also.

SPEAKER_01 6:12

Wow.

SPEAKER_00 6:12

God, yeah, and she sorts everything out.

SPEAKER_06 6:15

So that's when Joel actually started thinking it, I it I thought it's like, you know, as the the business mindset, no one actually have this coffee here in the US. You go Google, of course, anything, right? It's like, is there anything like you that might us going back home or ha having, hey, can you send us a box of something?

SPEAKER_07 6:34

A distributor in the United States. No distributor in the United States. Wow. Okay. So a little light bulb went over your head. You're like, okay, we might have something to do with that.

SPEAKER_06 6:42

And then it's a it's a great opportunity. And then everybody, of course, thinks I was crazy. And Joel said, it's like, well, that was a crazy idea. You know, it was all that too. And then, and then at one point, you know, so when we were actually having bringing, buying the roasted coffee, bringing it here, is there a way that we can actually buy the green coffee? And then we even went to Tentera, like, right? Like that, that um roasting company out in LA. So it's almost about this size of an actual roasting um company.

SPEAKER_01 7:15

Really?

SPEAKER_06 7:16

They have a hundred-pounder roasting machine in the spot, like this, right? Remember? And then it was just all like shelving, and they they packaged their coffee. And um, yeah, we can bring them the coffee. They'll roast it in a private label for us and call it the bike shop brand. And then he said, Well, we're gonna turn the bike shop into like a coffee shop.

SPEAKER_00 7:40

Well, now, I mean, that's where this is. That was a wait, hold on.

SPEAKER_06 7:46

That's like health department. And then in the construction mind of mine, right? Like, okay, we're gonna need a health department for it. We're gonna need like we're gonna see.

SPEAKER_00 7:57

Because it's food. Food and beverage, yeah.

SPEAKER_06 7:59

Oh, because you were bringing in you can mix oil and food. So, yeah, it's it's it's a lot of really oh my god.

SPEAKER_07 8:06

There's no easy tasks, right? You had to like really do your research and find out how to do that. It's definitely something that you know you guys saw an opportunity and took a chance, right? And said, hey, we can, you know, if I'm selling it out of you know, back of my trunk, then that means I could probably sell it out of a bike shop and I could sell it, you know. So let's let's take it back to that bike shop, Joel. You uh avid cyclists, how did the bike shop come? I know you, you know, you're you're you're in you have an interior design background as well, correct?

From Bike Shop Concept To Cafe

SPEAKER_07 8:33

Yeah. So how do you get into open how's an interior designer saying, hey, let's go sell some bikes?

SPEAKER_00 8:38

And I used to write when I was young, and then when I was when I when we moved to the States, uh all you do here is work. Yeah, you have to have an outlet to bring out you know the stress and stuff like that. So when you work and I find it, I found it back and uh met a couple of new friends. I actually opened a racing team back at 2011. Oh, okay. I have a one of the things.

SPEAKER_07 9:04

So you were like a serious like competitive cyclist.

SPEAKER_00 9:07

I was a bodybuilder back then. Oh, okay. You ain't cycling and bodybuilding. I did a lot of stuff. Yeah, that's a good thing. I try everything, you know. But after that, then I met these people and actually in Bumping Grind. That's why it was a BNG riders, because it from Bumping Grind, and my other buddy called it badass, no gas riders. And actually, I we built up a couple of young cyclists and we put it all together. Ah, okay, yeah, and then it was super nice, and then uh it evolved from there, and then we made it to it evolved from uh uh being a racing thing, and then it evolved to being a bike shop, okay, and just supplying because you know once you get older, you get slower.

SPEAKER_07 9:50

Yeah, that's true.

SPEAKER_00 9:51

So now you gotta create something, but still bike related.

SPEAKER_07 9:54

Exactly. Did was did you open the bike shop just because you were already kind of doing it or you saw the need in the community?

SPEAKER_00 10:00

Uh I work in another bike shop before.

SPEAKER_07 10:02

Oh, so you already knew the industry then, huh? I learned from the industry. And I learned that you were in the industry.

SPEAKER_00 10:07

When whenever we go something, we go deep.

SPEAKER_02 10:09

And then TJ, so you started in interior design, and then you said, you know, how did you had you always wanted to cook? And so you just said, you know what, I want to try culinary. How did how did that happen?

SPEAKER_04 10:21

I've always wanted to cook, but it's just a hobby. I never really make it like a really serious like, you know, intention to do it like as a major or anything else. I just love cooking at all. Like my friends, I always cook with my friends, even when we were in college. Yeah, we will go to my house and then I'll make something before we go to the class or something like that. And then it's just my friends just keep asking me, why don't you just do a culinary or put up a restaurant or something? Because you're good food yet.

SPEAKER_02 10:54

Okay, so then are um are you a food snob?

SPEAKER_04 10:56

I just get frustrated when it's not when it doesn't taste how it's supposed to be. But I'm not saying that I'm a snob, but they just didn't do it right.

SPEAKER_02 11:07

So maybe something like that. Do you specialize in a particular type of food? Like I always go back to my roots, which is a Filipino cuisine.

SPEAKER_04 11:17

But I wanted to do kind of like elevated a little bit so it can be enjoyed by anybody, not just you know, like Filipino or so.

SPEAKER_07 11:30

Um kind of taking it back to the the bike shop. Um, I know the business started kind of in the bike shop, right? The the coffee business, right? Is that where is that where it kind of was that where you first started selling it or we didn't have we we yeah, we didn't end up.

SPEAKER_06 11:44

That was the whole idea. But then um we never really actually because it took us a while to to get like who's gonna export. And by the time I get uh all our documents um to to to get it like solidified and okay, we're ready.

SPEAKER_07 12:00

And how long did that take to get the documentation? I mean, that's a lot, like export import, especially food, right? Is it aware, right?

SPEAKER_06 12:07

Yeah, and the FDA licenses too, all that stuff. It doesn't, it's not an overnight thing. So we actually um um we we found a sh uh a shipping or producer that can actually um bring the coffee for us as well. Yes, and that has been a great partnership, actually. They've yeah, they've supported, you know, like bring you know, like bringing our product to another country. And so yeah, they've been they've been very um they've been very instrumental how we all started it. And um, so we actually before COVID, that was, you know, we're ready. Let's just why don't we because the space Joel, you know, the bike shop has doesn't really is not it's not really for a cafe.

SPEAKER_00 12:54

It's an old industrial place, no heater, yeah, gas, no nothing.

SPEAKER_06 12:57

There's no, yeah. Um so to get even a pass inspection for health department, they're not gonna let us run a coffee shop there. So then we started looking for a place.

SPEAKER_07 13:07

So that's where the idea for the whole shop came. Yeah. But ultimately, that's the biggest risk, right?

SPEAKER_00 13:11

Is dumping the money into a shop and like before before we even opened, we already well.

SPEAKER_04 13:18

Evolving, evolving fast.

unknown 13:21

Yeah.

SPEAKER_06 13:22

So so Vince actually is our other partner who, by the way, is a nurse by profession. He's not here with but um nurse by profession, and then and he said, I'm gonna roast the coffee because we were going back and forth. And I said, No, babe, you are not roasting coffee. Why?

SPEAKER_02 13:42

And then because taking care of the beans, like you would take care of education.

SPEAKER_06 13:46

But because, yeah, because he already is uh, you know, he has uh he has also a business that he's running. And then, nope, I'm over it. I'm gonna sell all the business, I'm gonna like start roasting. No, and then and then you know what? Let's give it a shot. And then Vince and Joel, um, we were looking at, you know, like a place in La Quinta. Loved it. Everything that we needed for the bike shop and a coffee, a small coffee shop, is there.

unknown 14:14

Okay.

SPEAKER_00 14:15

I guess we were gonna put it together. Yes.

SPEAKER_02 14:17

Uh yeah, combine the that was like our tile business and our payroll business in one building.

SPEAKER_07 14:22

We did that too. Yeah, we did that too. We did that too for the first year, and then she kicked me out.

SPEAKER_02 14:27

So Oh, I remember you had like that little thing in the people would walk into the tile shop and they're like, uh, where's the payroll business?

unknown 14:37

Through that back door.

SPEAKER_07 14:38

Uh-huh. Oh, it didn't last very long, but yeah, it was a big thing.

SPEAKER_06 14:42

But but yeah, that and then that was just, and then they said, Yeah, we're gonna lock down for two weeks. Oh,

Naming Barocco And Building The Brand

SPEAKER_06 14:49

because of COVID, right? And then it's like, yeah, that's it's only two weeks, no big deal. Vince's like, hold it. Yeah, let's wait for two weeks. All this, like, you know, all this epidemic, whatever, you know, background in the medical field. Let's wait. Let it's only two weeks. Let's sign the lease because we were ready to submit an LOI on that building. It's like, let's wait. And then that happened.

SPEAKER_07 15:15

That was a good call. It was pandemic time.

SPEAKER_06 15:18

Yes. But then we already ordered coffee though. You know, because the harvest, the harvest, that's another whole like another episode, maybe. Because the harvest, and then you know, having bringing in the coffee and then going into like customs. Yeah.

SPEAKER_01 15:34

Okay.

SPEAKER_06 15:34

So so that's an a whole new different ball game. And then both of them actually showed me we found a space. Yeah. It different text messages, different time, but they look at the same spot where we're at.

SPEAKER_00 15:46

No way. I was riding my scooter and say, what the hell?

SPEAKER_06 15:49

No, this is not it. This is not it, it's ugly. It's like, nope, it is it is the spot.

SPEAKER_07 15:54

You guys saw the same place, huh?

SPEAKER_02 15:56

So, so I have I do I want to take it back. How did you name it? Where did the name come from? And and also, I mean, obviously the logo, but like those colors and how did that all come about?

SPEAKER_00 16:07

Barraco actually uh it spells B-A-R-A-K-O. It's uh Barraco in the Philippines. So if you're uh a guy or uh from our our town in Batangas, they call you Barraco. So barraco means strong, masculine, genos like that. And then I and um and they automatically, if you say from your from the same exact town, they automatically associate you with coffee, which is strong coffee, which is called barraco, and then she came up with the idea, like change it to barraco with a B. It's more Hispanics, more Spanish people here. And she has a friend who's a really good designer and decided they designed that uh logo. Actually, no, before that, we hired another designer. I don't know what's the name, but like I can't imagine any names. And then she gave me like a logo, like a Lamborghini. I was like, oh my god, they took out the crest. It's like, no, no, no, no, no, no, no, no. That's Lamborghini. I like cars, but that's Lamborghini. Then she calls her friend now, and then it came out that one. It's like it's like, see, I got goosebumps like that one, it's like ratatouille. It's like that one is like the thing, it's super simple, nice, like like it's just a Nike's whoosh, you know?

SPEAKER_06 17:20

No, because Barajo is also technically trademarked, the B-A-R-A-K-O. So, and then Barajo coffee. And then we are stuck with just one coffee, which is that one town. But then Baraco actually describes the actual the the essence of what what the wild boar or what barajo, you know, in Spanish is. And you know, like it's it it it actually evokes like yes, this is wild. I mean, uh, it's actually strong coffee. And then so I I hit up like one of the guys, the graphic designer, and then he he actually created that logo for us. And then the colors, like, you know, what is the color wave? It's like, you know, we of course it's red, black, and you know, like that white is really just a strong brand color. Yeah, sure. No, no, you know, we're not fixated to a yellow, green, blue, whatever. He just thought that's like it has to be like a specific color. Sure. And then he made that proposal, and then he had a brand guideline, everything like lined up for it. And then it did actually represent what we felt it was like the brand.

SPEAKER_00 18:33

So and then the baraco, our logo is a wild boar, meet when me wild boar, right? Yeah, and she came out with the hashtag or the slogan that we use is wildly good coffee because it's a wild coffee. So that's uh that came out in there too.

SPEAKER_02 18:49

Do you you should name uh one of the things a wild boar?

SPEAKER_00 18:52

We actually on our first menu is supposed to be uh the boar. The boar. Yeah, one of our drinks is supposed to be the boar. It never went out because our drinks evolve so much. I

Menu Evolution Empanadas And No Seating

SPEAKER_00 19:05

told you we're always evolving.

SPEAKER_06 19:06

On your questionnaire, it's like pivot. Like, dang, I could go on and on about pivoting with what we have done.

SPEAKER_00 19:12

Yeah, because like for example, like right now, we're just talking like let's make a flat white Friday, Fina's flat white. No, like when I think was there like this like make a runner's delight, pioneers, runner's delighter. There's so much ideas, you know.

SPEAKER_06 19:25

Like just alone, these two alone, this is an overflowing creativity. Sometimes just the two of them.

SPEAKER_04 19:31

The two of us are blowing our minds like crazy. And I have all these kinds of recipes going in my head, even till I reached sometimes. I was texting her like late at night. Hey, I was thinking about this.

SPEAKER_00 19:41

It's a lot of collaboration, a lot of like uh mixed ideas thrown into one plate, and then we like eliminate, you know, like and we want to give the best for everyone and we want to put out the best of the best all the time, you know. Right.

SPEAKER_04 19:56

And it's something that we really want. Like, I will eat this, like I will drink this. Yeah, and then we want to share it to everybody.

SPEAKER_02 20:05

How how have you gauged, like, okay, we need to make this many empanadas versus, you know what I mean? Because like I'm sure Cochala comes and you're like, it actually evolved too.

unknown 20:16

Yeah.

SPEAKER_00 20:17

Because the first time we were just uh we're gonna do roasting and tasting, you know, like by what we roast. And the whole bar right there, actually, people are sitting down in there and on their computer. It's like uh like a mini cafe with a roastery with a mini cafe. Yeah, and it actually evolved to a full-blown coffee shop. And at first time they put on empanada, and they go like, oh my god, who's gonna buy these? We're so scared. You know, like it's gonna be a good one.

SPEAKER_04 20:44

That's the first people. That's the first thing. That's why you see the cases. But the demographics is not really showing it. But I told them that we're gonna have to educate them how our you know flavors are.

unknown 21:01

Right.

SPEAKER_00 21:02

And then when it first came out, see, I'm getting goosebumps. Like they start buying it. It's like, oh my god, they like it. And they can buy it, and then the same people keep on buying like two, three, and then they bring in their wives, their families. It's like and then it it it's just sells, you know.

SPEAKER_02 21:17

So I I remember you telling me, like, so a couple of things with the business went you want to talk about that? About like the bathroom issue and the review you had got, you got yeah.

SPEAKER_06 21:32

So the bath, you know, like um, it's an old building. And like we said, it was it was supposed to be maybe like a bike shopslash roasting, you know, and then like I said, milk bake based drinks and then empanadas, and then maybe eventually what we're gonna do with the food. And um, yeah, and the city doesn't want us like, yeah, like there's there's no people can sit inside. Yeah, it's not a dialogue. Okay, so it makes sense because yeah, you just grab, go grab your drink. I'm gonna go to work. And it actually worked out really good for us as business operators. My God, nobody's gonna sit here for like hours.

unknown 22:16

Yes.

SPEAKER_01 22:17

In and out.

SPEAKER_06 22:18

Go in, out, go do your thing. Because there are like, you know, hoping that if we find that space, then we can actually give like some seating area. But it's not really like a work workplace, you know, like um that's not how envisioned this business. Um, maybe it's it's just like, you know, we wanted people to go grab, go about your day. Just like if you were out of town, right? You you go like we're in even San Diego, you don't sit in a coffee shop. Let me go grab my coffee because I gotta get the kids to the zoo or da la la la la. And then, you know, for spend the weekend. So we end up actually having that people. We're here like, you know, just for the weekend. Oh my god, uh, this is part of our, you know, sometimes it's almost like I want to cry. Oh my god, we are part, this brand is part of people's like they're they're they're designing their weekend over getting the cup of coffee there.

SPEAKER_00 23:11

We became a uh destination spot. Yeah, it's like I would say, I would say, or I can probably say it's uh a travel destination now in Palm Desert. Yeah, like like just this morning, like how many people are from out of town? Yeah.

SPEAKER_06 23:28

We heard about you guys. We wanted to come in you know, before we we leave, or we're just getting into town. We heard about you. We saw you on TikTok. It's like we don't have a TikTok account, but sure. Okay.

SPEAKER_00 23:42

Oh, yeah. We we have a lot of famous people that go in there, you know.

SPEAKER_02 23:48

So I have a question. So I know I first met Rachelle, she does photography, and then she does cabinets. Like, oh my god, you are so good at everything. So, like, do you photograph like copy, you know, for like the website? Do you photograph? Hell no.

SPEAKER_06 24:07

Why not? No, my I have all my gear. I was like looking at it because my son saw, what is this? You know, it's like, yeah, they're just like cameras. It's like, how come you're not using it? Because it's easier to use the phone now. But yeah, I did I did pick up the camera a long time ago, and you know, it was really, really fun. But you know, I think the the iPhone is just so convenient these days. But yeah, I haven't yeah, I haven't really, it'll be nice to actually do it. But then also because of you know, like my day job, my full-time job, you know, like in the construction industry, that's another thing that I do. That okay, you know, how do you actually add more to it? So, but coffee became like it's almost like a passion project for all for us, even Vince, because you know, like um we're we're actually serving our community.

SPEAKER_02 24:58

Oh, totally. I I always tell everybody have you been to Bronco?

SPEAKER_07 25:03

Yeah. She's the one putting you on social media.

SPEAKER_02 25:06

Thank you. I love it.

SPEAKER_07 25:07

She's the social media.

SPEAKER_06 25:08

No, it's it's yeah, it's been it's been a pretty wild ride.

Dialing Espresso And Single Origin Focus

SPEAKER_02 25:15

Okay, so what's your favorite drink?

SPEAKER_06 25:18

Oh, I'm always a cortado.

SPEAKER_02 25:19

Okay.

SPEAKER_06 25:20

Yeah, I like the equal parts of because that because of, you know, like the cupping, which is like really tasting the right um um extraction of our coffee, even if it's the same coffee, sometimes the roast or maybe how it's actually dialed, because we dial our coffee every day.

SPEAKER_02 25:37

I don't know what that means.

SPEAKER_06 25:39

When you dial, it means like you calibrate the coffee, you make sure it is actually pulling on the same weight and then same seconds, so manually. It's actually every time we replace the bag.

SPEAKER_00 25:51

And every yeah, every every time we replace the bag, we have to dial.

SPEAKER_06 25:54

So it's like a science. Yes. So you just don't put a bag of coffee there. Also, by the way, I have to say that our because our coffee, since we open, is single origin. Meaning we never blend our coffee. You not once our hopper, actually, um, got like a blend of I don't know, some Brazil or Colombia or whatever. It's just all Philippine coffee in different regions. So that makes it a specialty coffee.

SPEAKER_02 26:24

What's your favorite?

SPEAKER_04 26:26

I'm a Latin girl. I use maple syrup.

SPEAKER_02 26:29

Oh, really?

SPEAKER_04 26:30

It's really good, yeah.

SPEAKER_02 26:32

That sounds good to me. I'll have to try that next time. Yeah, give me the JT.

SPEAKER_03 26:38

What about you, Joel?

SPEAKER_00 26:39

Mine is a papy.

SPEAKER_03 26:41

That's a puppy special. I have a special drink. Really? Watch my friend knows.

SPEAKER_00 26:45

It's a secret, though. It's a paper's a lot of people call me poppy.

SPEAKER_02 26:49

Oh, Jesus.

SPEAKER_00 26:49

So it's like uh I have a drink called Papi Special. It's not on the menu.

SPEAKER_02 26:53

Oh, Bobby calls himself Daddy. Oh, we can make something new daddy's drink.

SPEAKER_00 26:59

Yeah, daddy's drink. No, but it's basically I drink cortaro too, but like mine is a simple pump of uh one pump of brown sugar. But it's uh with oat milk. And uh so far up to this day, for the last four years, I have everyone tried it, and I haven't had anything bad, and everyone loves it. It's just a short punch, you know, like a short drink. Yeah, but it gives you the cake before you ride your bike, and you don't have to be riding when you're full, you know, and stuff.

SPEAKER_02 27:26

Well, you gave me, remember you had me try a banana matcha?

SPEAKER_00 27:29

That's a banana, yeah. That's all her creation.

SPEAKER_02 27:33

Oh, really? Oh, it's so good. I think I love it.

SPEAKER_00 27:35

I love it. And those bananas are real bananas. Oh, from the Philippines. Yeah.

SPEAKER_04 27:40

No, um, it's from here. It's Costco, man. We we make our own, so it's made with a special ingredient. La Casco.

SPEAKER_00 27:49

La Costco depends where Costco gets, Ecuador or Mexico. That's it.

SPEAKER_02 27:54

Yeah, the little sting. Yeah, one thing the banana. Some of the bananas are in the land. Oh my god.

SPEAKER_07 28:01

So it's a passion project for you guys, it's an original, original recipes. Oh, yeah. Coffee you can't get anywhere else, you know, around here.

SPEAKER_00 28:10

That that's what people actually say. Every time they come in there and they talk, it's like, I like it because it's unique.

SPEAKER_07 28:16

Yeah.

SPEAKER_00 28:17

That's a that's uh that's what brings them back all the time. It's unique, and then like every weekend, like today's a weekend. We have a chef special every time. It's different. Like, no, you're not here today, so you didn't try the cake. But it's a special cake today, a quiche, and uh whatever flair she wants to put out, like a surprise.

SPEAKER_04 28:36

They throw out like different kinds of different ones.

SPEAKER_03 28:39

Whatever you see there, that you screen something.

SPEAKER_00 28:44

You know, Andre 3000 grabs an instrument and plays this one, it grabs the food and makes it nice.

SPEAKER_07 28:48

It's a goat, huh?

SPEAKER_04 28:51

I just keep putting it out and she says, There's no more room. Make room, make room. Gonna have to buy another.

SPEAKER_06 28:58

I know. Well, I'll end up making that whole like counter of like a pastry case. But yeah, it's been really fun because you know, like, because TJ would come here on weekends, and then for us to bring in everything, like you know, and the intention too is we never really TJ hates refined sugar. So we never actually use uh refined sugar, and if it there is, what would that be? It'll be like a brown sugar muscovado kind of like sugar that we have. Like a brown sugar. Our syrups are cane sugar based, you know, like or um agave, like the um in yeah.

SPEAKER_04 29:36

What else do we um as much as we can, we really make everything in-house so it's it's better quality, just you know, uh finest ingredients, like two or three ingredients in there, nothing else. Just whole ingredients.

SPEAKER_00 29:53

Oh, like special cereal.

SPEAKER_02 29:56

You know what? I re so I remember you telling me one time I had gone in to go get coffee or something, and then Joel said, I was like, Where's Rachelle? And he's like, Oh, she went to go source coffee in the Philippines and you went on this awesome

Direct Trade Sourcing From Farmers

SPEAKER_02 30:09

trip. Tell me, tell me about that. About what do you mean sourcing?

SPEAKER_06 30:12

So part of like my job for Morocco is actually the green buying. So we would go to different like um um regions um in the country and then find more coffees. We don't buy coffees from wholesalers, we buy it directly, only direct from farmers. I know exactly where that farm from coffee is from, and um we I you know, we really take pride with that because even if it's a backyard farmer with like one or two bags, we know that it did not really actually use pesticides. There's you know, it's a micro, micro lot, meaning micro micro lot because nobody buys their coffee. Joel's mom actually connected me in the beginning to to a group of farmers there, and then nobody wants, Nestle doesn't want to buy their coffee because it's not enough. It's not enough coffee. Um, you know, the volume doesn't reach. It's like, oh my god, the volume is still 4,000 pounds of coffee. But nobody wants to buy it. So, you know, so well, let's go try and let's taste it. And then the some some relationships did not work out, but you know, and you know, I think in life in general, right? Yeah, it's trial and error. Trial and error, and then you you're like, and then it narrows and you actually are in the same path where all these people are wanting to be. So that's how, you know, even like from vendors, like, you know, from just people in general, like what are the you know, who we learn it along the way that we wanted to be collaborating with mind like it's like you you heard this, you've read this on Instagram, I'm sure, but it actually is still true. You know, we've learned that we wanted to be part of like groups or people that really do align with what we see in life in general.

SPEAKER_02 32:07

So it's kind of like your car club.

Cars Bikes And Events Build Community

SPEAKER_02 32:10

I always see like tell us about that. Like, like was it on Sundays or something? You'll just see all these awesome cars lined up and Joel, you're right.

SPEAKER_00 32:20

Yeah, we have events, so we have different events. Oh, I I have a car club, too. Um my first car club. I'm with the 111 Volkswagen Club now. So yeah, he's a cute Volkswagen. We have a small buggy, then uh we put Barack on it, and everyone talks at it, takes a photo with it. It's fun. And then um, but actually it works too. And then uh now every Sunday we have uh an actually a community thing for our local people, you know. It's not a six-month thing, it's not uh it's a whole year thing. Like hot or not, we're there. And you know, in the beginning, it's like we started with three, three bikes. Or I do we do motorcycles, we do Japanese cars. First week, second week we do European cars. Uh, third week we do motorcycles. And fourth week we do American Classics, which is today. Uh, fifth week, if there's five Sundays, we do the air-cooled Porsche and Volkswagens. Exclusive. And we people we get people from Autotown who comes in now. Uh we started with Porsche and Coffee only, but it evolved, you know. And then now we always gotta pay for and think of something new. It's like, oh, they they went disappear. What they what can we put now? You know, but uh the motorcycle people, the motorcycle club is very supportive, they're there every Sunday no matter what. You know, and then uh it became another community inside Morocco. So they became uh it's another family within a family, and they're very supportive. Uh they're always there. Um and then we just connect people.

SPEAKER_03 33:54

Yeah.

SPEAKER_00 33:55

Like, for example, oh, this is FINA, oh, you do this, you do that. Oh, next time you go, you're on speed dial. Oh, I need a tile. Okay, call FINA. Boom. We keep the money within the circle, you know. And same thing within the community, you know. Keep it in the circle.

SPEAKER_01 34:07

I'm good with that.

SPEAKER_00 34:09

In life, you know, you support the people that support you, and your friend supports you, and and that's what we loved about them. And I don't know, it's just it now it became a regular now.

SPEAKER_02 34:21

Yeah, it's just kind of and and then weren't at some point, didn't you guys have a DJ? Oh that's another event. And he was um, he's a he's a doctor, right? Yeah, he's a doctor. Oh, what's he doing?

SPEAKER_01 34:33

DJ might be now.

SPEAKER_06 34:36

He's so busy right now, but I told him, hey, uh, you know, that's part of like you know, a lot of marketing from Joel. Like, how do we actually connect people and then become because coffee connects people, but then creating a community that Joel curr came up with, let's do events, like what events? It's like, you know, so then it kind of like again evolved into between cars. At one point, there's like a big uh a group of like camera people, you know. They were all just like, hey, come here, like gather here, you know, and then they just talk about cameras.

SPEAKER_01 35:08

Wow.

SPEAKER_06 35:09

It's kind of like, and then, you know, like, and then it'll like you know, it'll fade and then they'll come back. Or I don't know, we had so much.

SPEAKER_00 35:16

Oh, we have from camera meets. Actually, uh Kyle from Watch Demeanor, he goes, like, hey, let's do a watch meet. Uh, let's do like uh I got so many things, but you know, we're such a small space, and this is actually good because like we cannot do all the events at the same time, yeah, which is actually beneficial because now you get to filter the people that go in there at the certain like they have the same common denominator, like motorcycle, motorcycle. Like cars, or for example, Japanese, Japanese, euro, euro, American classic. And there's no clash on interest because we all have the same likes. And now what you build is common interest. And that came out really nice because the like, for example, like, oh, hi, Rachel, this is Fina. The first day I introduced you, you don't know each other. The next day I'm out of it. The next next time they see each other in the coffee shop, they're already talking. It's like a home to them now, second home, you know.

SPEAKER_07 36:07

Yeah, it's a really building like a community center.

SPEAKER_00 36:11

That's actually what they said is like uh that's a community for the motorcycles, the bikes, and cars and not everyone.

SPEAKER_04 36:22

We bring people together. Yeah, it's not a good thing. That's why you go live. That's why you guys do the karaoke. Yeah, we do. Oh, yeah.

SPEAKER_00 36:29

You should have a karaoke there.

SPEAKER_07 36:30

You know, in the Philippines, that's a national sport in the Philippines, man.

SPEAKER_00 36:33

You know, in the Philippines, uh, you go to one's house, no matter who you are, they don't know you, they will take you and accept you, and then they will entertain you.

SPEAKER_04 36:40

He will feed you.

SPEAKER_00 36:41

They will feed you.

SPEAKER_07 36:42

That's awesome.

SPEAKER_04 36:43

Nonstop.

SPEAKER_07 36:45

And you guys are just replicating that with uh the coffee shop.

SPEAKER_06 36:49

I guess without us really actually realizing, it is actually happening. Oh shit. It's like it's not part of like the you know, it wasn't even like listed on our business plan, but it has actually just organically just happening. It's just natural. Wow. Yeah.

SPEAKER_00 37:04

I think I think. Oh yeah, because we're Filipinos, so we're no, I'm just saying uh we're we're born like that. Yeah. And we were raised like that. But I think every single business owner is like that.

unknown 37:16

Yeah.

SPEAKER_00 37:16

Like when you're like us, we're always shit, we're four years and we're still there. You know, like you see other businesses, like after the first year, they're not there anymore. Yeah, you know, like we're there, we're hands-on, and people and people love that. Yeah, people love to see her, like her, like, oh, DJ's right here. Oh, god, thank you, I like your food.

SPEAKER_06 37:34

And you know, it's it's I know sometimes I'm like on the bar, it's like, wait, you're actually like steaming? Why not? I love doing this. I'm not like actually, you know, I'm not in the construction field. You steam the milk.

SPEAKER_00 37:47

Actually, like actually, it's I think it's a break for her too. Like, because she's working like this all the time, and then when it goes right there, it's a different zone.

SPEAKER_06 37:54

And you know, it's you know, when you actually hand someone the cup of coffee, and then you know, you see them, oh my god, it's really good.

SPEAKER_07 38:02

So it gives you the goosebumps.

SPEAKER_06 38:05

For me, because I've seen it from the beginning to all to the end, too. I've experienced that, and it's pretty wild to actually like, oh my god, even going home to the Philippines and then showing our the farmers there. Um, this is Yelp. Yelp is like a place where people give review and then they talk about this and they have no idea what it was. And then really that's what they think of our coffee? Yes.

SPEAKER_02 38:31

Aww, that's awesome.

SPEAKER_06 38:33

Oh yeah. And it's very, you know, like for us that we actually are helping others in the any way, that is also really a driving force for us. We're not we're not fucking stopping anymore. Yeah.

Filipino Hospitality And Showing Up Daily

SPEAKER_02 38:48

Well, speaking of not stopping, are you guys planning to expand like a get a bigger shop, or just you guys kind of like it?

SPEAKER_07 38:59

Breaking news on CV Hustle. We're gonna do that.

SPEAKER_06 39:01

Well, it's kind of like a lot of things. Well, yeah, we've we've we've been talking about that because we outgrew that space. Oh my god, two years ago. I mean, we've already put everything we can. Yeah, we we've modified that place. You're gonna go, yeah, yeah. Cooking it up, TJ. Yeah. So we're really actually hopeful for, you know, like a really good another new space where we they can even more be creative and all that.

SPEAKER_00 39:28

I think it's just it's just gonna come out with more surprises, you know. Something new and something cool again.

SPEAKER_07 39:34

Yeah. Reinventing, huh? Like reinventing the the brand a little bit. They always gotta evolve. Yeah. Yes. You have to, you know. What do you guys see for the future for the company, the brand? I know you guys are talking about expansion. Is there any anything else you guys like to share with your fans? 400 million. Coming down the pipeline.

SPEAKER_06 39:54

Yeah, we we thought about that too. Um, you know, like, but but really what's driving our scale uh scaling the business is also the supply.

unknown 40:06

Oh, yeah.

SPEAKER_06 40:06

Because um, if we were to really just focus on Philippine coffee, um that's gonna be a slow, slow one. But then, yes, but then if let's why don't we call it a Southeast Asian coffees, which we can actually go into other coffee regions, cut countries, or just highlight a lot of the other things. Because as a roastery, we already roast coffees for different companies. Um, and and we already are roasting, Vince is already roasting Brazil, like right now he has Costa Rica, you know, like um we have Ethiopian coffees, we have Kenya. So there's a lot of coffees that we already are like cupping, which is like tasting all of that. And then how do we actually include that into a brand and then to expand? And then the the the promise, or at least my promise to myself, to this brand that hey, we wanted to really do single origin coffees with the tariffs too, with all the drama, with everything. We're not in a hurry, we're not in a hurry to actually grow bigger. Because, like, you know, slow and steady wins the race, you know, especially in business. Yes, we're gonna win the race. We'll get there. Yeah, but right now we're you know, we're we we're learning a lot in the just within the five years. Let's let's get to the fifth year, and then what do we want to do next? Because we've seen like there's so many things that are new, um, you know, from food, from coffee, like techniques. Oh my god, there's so many. So those are like just a few things, but yeah, we definitely wanna expand. Yeah. So growing up.

SPEAKER_07 41:46

That's right.

Expansion Plans And Supply Reality

SPEAKER_07 41:48

Um, we're kind of getting up against time here. It doesn't seem like we've been talking about it.

SPEAKER_02 41:53

I have no I have a question. There's four of you guys. How in the hell do you make it work with different personalities?

SPEAKER_06 42:02

And you know, is there is that you know we were just literally doing this last night. We had a meeting. We would like, you know, I have to twist on arms and legs for all our meetings too, just to get it going. And then you have um say say your piece or forever hold it. Say it now. And then what are we going to do moving forward? You know, I think it it it doesn't apply to just the coffee. I think it just in general in life. There are like very difficult conversations, but we have to have that.

SPEAKER_04 42:35

There's a lot of uncomfortable ones. Oh, way uncomfortable. It's good. I mean, everything that's happening, it's good. It's meant to happen, it's purposely happening.

SPEAKER_02 42:45

Yeah, because I mean, as you grow, there's gonna be new situations that arrive all the time. And I mean, it's just it like so. He's set he has sat on a football board, I'm on a design board, and yeah, the more people you get, the other thing.

SPEAKER_07 42:59

The harder it is to get things done.

SPEAKER_06 43:01

So that's why I yeah, but at the end of the day, you know, like um, yeah, whether it's four or fifteen people or twenty people or fifty people, I think it's like, what is really the goal now that you actually express your opinion about something? Or if you're really strong about something, what would be what do you expect out of it too? And um I think that's really important as a you know, like like just a group, like of four, four owners. And then we all specialize in different departments. That's true. Yeah, that's where it's great. We technically cannot live what one is not around. Or because to replace that, that's a big hole. So whether, you know, and and that's why, you know, we're stuck with each other as like you know how families are, you know, there's no, you know, firing a sister, or maybe I don't know about that, but maybe. But but for us, you know, like you know, we made that pack and say, No, we're gonna get through this, but how are we going to the next step?

SPEAKER_02 44:05

Well, and I you like all have the same end goal, right? Like you want this to, you know, work and and all of that. So it's that's part of the battle there. It's like, okay, we got an end goal, we we can get there.

SPEAKER_07 44:15

You're all pulling

Four Owners One Vision Decision Making

SPEAKER_07 44:16

in the same direction, just you have your opinions on how that that works, you know. I often it's commendable because four people, we just me and her making business decisions sometimes, and sometimes that's you know, and we're all he's really smart though.

SPEAKER_02 44:29

He's he really helps me. Like, I'm like, what about this? What about that? And then he's like, calm down.

SPEAKER_07 44:34

Yeah, she's the artist.

SPEAKER_02 44:35

Um I know, it's like I'm the numbers person.

SPEAKER_06 44:37

How yeah, how do you do that? Like as a couple and doing business.

SPEAKER_07 44:40

Yeah, it's it's an adventure. But we get through it. Um, we always like to ask our entrepreneurs though before they leave, and you guys are all serial entrepreneurs, not just a coffee shop. Um, what advice would you give to the younger generation looking at you guys saying I'd like to do that at some point? You know, what what advice would you give that person? You know, that maybe that kid looking. Yeah, maybe that kid thinking, hey, I want to, I might want to open a coffee shop or a bike shop. What would it, what would that advice be?

SPEAKER_00 45:07

For me, it's like um, so I talk to a lot of old, old people. All my friends are old, and because I I I gain wisdom from them, you know, like and not a successful business owner, especially in town. And always they tell me it's uh let's keep going. Don't stop. And sometimes I get frustrated like shit, uh, I want to quit this thing, I don't want to this anymore. Like, you know, my thing is better this way. But like, is that what you really want to do? You know, and then like just keep going and don't stop until you reach the uh finish line or the end goal or whatever you wanna get. Right. Not even just in business, it's basically in life, you know. Right, right. And no matter what gets in the way, you know, there's a lot of waves, challenges, but that's part of the game. Like I saw this thing on Instagram. Uh there was like a finish line right there in the flag, right? And then the thing was right there. There's a guy climbing and this is God's plan right there. And there's a big ass hole right here. Yeah. And then the guy slipped right there. And then he climbed up and he goes slip back down again and get stuck in there, and then how are you gonna do about it? Yeah. So just keep going.

SPEAKER_02 46:21

I love that.

SPEAKER_07 46:22

Just keep going. That's great business advice, and that's what we kind of live by too.

SPEAKER_04 46:26

TJ. I would say like keep learning. They'll never stop learning. Keep evolving, keep evolving, you know. There's a lot of things that you're still gonna learn every day, especially with the young kids too. I'm learning a lot with the young kids too.

SPEAKER_06 46:45

Oh like what gen gen where are we? Gen generation is now.

SPEAKER_02 46:51

I don't even know where we're there's what are the poker. I just heard of a gen alpha.

SPEAKER_07 46:55

That's uh the next one coming up. They're different than Gen Z. Yeah. Yeah, but continue education is always. I've been in my industry for 20 years and still learning, still learning, still every day.

SPEAKER_04 47:09

You have to, or else you're just gonna be like, what am I gonna do?

SPEAKER_07 47:12

Right.

SPEAKER_04 47:12

You can't say stagnant. Yeah.

SPEAKER_07 47:14

Yeah, it's always the new something new to keep you on your toes, right? So great.

SPEAKER_04 47:18

And then keep grounded, always keep grounded.

SPEAKER_07 47:20

Yeah.

SPEAKER_04 47:21

I like that.

SPEAKER_00 47:22

That's kind of for the young kids. Yeah, I forgot you have to say show up. Show up to work. No, not even that on time, just showing up, you know, showing up is the first game.

SPEAKER_01 47:34

Showing up on time, oh my god.

SPEAKER_00 47:36

I mean you know, sh show up, and you gotta stay uh teachable, trainable, you know. Yeah. That's very important.

SPEAKER_07 47:44

Yeah, there's definitely some generational gaps going on in the place right now. I know my generation's having a hard time figuring out the new generation coming in. Um, we see a lot of, and especially on the HR side, there's a lot of things that there's different trainings and stuff like that you have to kind of do just to keep keep up with the new generation.

SPEAKER_02 48:02

They're very they cry about everything. Well, they're just very they're very wait, oh, but it's a lot.

SPEAKER_07 48:08

They're just a lot.

SPEAKER_02 48:10

I'm so stressed

Entrepreneur Advice Keep Going Keep Learning

SPEAKER_02 48:11

out. We want you never know. Yeah, whatever.

SPEAKER_01 48:14

There's definitely a generation guess.

SPEAKER_02 48:16

So is your is your um advice get a therapist?

SPEAKER_06 48:21

No, actually, don't I think my my best advice is like don't step on the brakes. Just go.

SPEAKER_07 48:30

Oh just go. Just go.

SPEAKER_06 48:32

Like, well, I don't know. It's like nope, just go. Because if it's not gonna work, then you figure out another reason. And then, well, it didn't work. Well, it didn't work, well, then but you are going. What what is gonna what's actually motivating you to stop? And then you're gonna, well, I don't want to do this anymore. Cause like, but why? Right? You just have to just keep going. It's a scary world anyway, because we don't know. So just go.

SPEAKER_02 49:04

And you want to fail, you know what I mean? Like, yeah. Yeah, 100%. I would love to. Well, I will tell you, like in my business, I had something happen the other day, and somebody took my goddamn order and I was pissed. And so I was like, okay, I'm gonna learn from this. What am I gonna learn? Okay, you know what? I have a different way that I'm gonna get the price down and I'm gonna kick their ass next time. So it was it's you know, it hurt at the time, but it I'm I learned something from it.

SPEAKER_00 49:31

And so failure is the best teacher. It is mistakes are the best teacher.

SPEAKER_07 49:35

Yeah, that's true.

SPEAKER_02 49:36

Even though you don't like it at the time, but yeah, it's very uncomfortable that it's that's the way you're gonna learn. Necessary.

SPEAKER_00 49:44

The problem with the I can say the new generation. But the problem right now is uh I watched this actually on Instagram. It's a real the reason the problem on the new generation is they want everything perfect that they cannot fail. Everything they do has to be on point.

SPEAKER_07 50:02

Yeah.

SPEAKER_02 50:02

Well, online everything looks perfect.

SPEAKER_00 50:04

That's why they are stressed out.

SPEAKER_07 50:06

Ah people stress out because of that. Yeah. Yeah. Well, don't let don't let perfect be the enemy of good, you know. You always want to try and do a do a good job and do your best. Yeah, do your best.

SPEAKER_04 50:17

And always, you know, enjoy what you're doing. Yeah.

SPEAKER_02 50:20

I'm sure you need to have some love behind it.

SPEAKER_07 50:23

Yeah. Well, it's easy to see why you guys are so successful, man. You guys are a powerhouse team right here. Thank you. Somebody, an expert in all areas.

SPEAKER_06 50:32

Yeah, and and you know, just quickly too, um, Vince has been very instrumental too, because when I did not believe, like he wants to roast, but he's quietly, he's the guy that you'll see at the shop roasting, you know, at that like six-foot ledge and then pumping all that coffee. And he's writing down things. Yeah, he's very good. He actually for that little machine it roasts for eight accounts. So, yes, it's it's yeah, he's just quietly working there. Props to you, Vince. Yes. Hi, babe.

Online Store Merch And Where To Follow

SPEAKER_07 51:09

Um, where can our audience check you guys out? Obviously, you're on Highway 111, your shop is there. Um, online, where can they kind of find you and get more information about the company, some of the roasts? Where's the best place to check you guys out?

SPEAKER_06 51:20

We are very c near um to turning on our online store so you can buy coffees. Oh. Um you hear it first here. Yes. So breaking news. Yeah. So our e-commerce will be um, yeah, we just photographed some content for for that, like just last week. And Brandon. Oh, you got Brandon? Yes, Brandon is amazing. So yeah. And then um, yeah, our Instagram, you can, you know, uh follow a lot of like what's happening at the shop from um what's our handle again? Um at Barocco um roaster. Baracco Roasters. Barocco Roasters at Barocco. And our website is like, yeah, in the middle of like, like I said, because we're we're revamping it because of the e-commerce.

SPEAKER_01 52:05

Okay.

SPEAKER_06 52:05

So, but yeah, you can check it out. Um, sign up on our um mailing list to join our so you'll know when we we actually announce our online stores live. So it's Barocco Roasting.com.

SPEAKER_02 52:17

And before we go, really quick, and I just thought about it, like I love that you guys put the merch out. I mean, I have my little sticker on my laptop, and you guys have the little yeah, right? Like marketing. Yeah. Yep, marketing. He does, he does that.

SPEAKER_07 52:30

And does all that you can buy that on the website as well? Or you gotta go soon. Why not?

SPEAKER_00 52:36

Soon maybe you should follow the website. We'll follow it. Maybe a little cliffhanger there. There you go. A little cliffhanger.

SPEAKER_05 52:43

Oh, the merch will be available, yeah. We'll we'll we'll do it. We'll do it online too.

SPEAKER_00 52:48

Plus, every merch that we have, also mentioning the merch, they have a story. So there's always a story on our merch. It's not just a merch.

SPEAKER_02 52:55

I know the fan. I know the fan. I heard you told me about that.

SPEAKER_00 52:58

We we have local artists, we highlight local artists. We collaborate a lot.

SPEAKER_06 53:03

Dogs of Rocco, yeah.

SPEAKER_00 53:05

Yeah, we we we love everyone up to the dogs, up to their dogs. Oh, yeah. And the dogs love us too. And they can.

SPEAKER_06 53:11

We got the pre-Pappuccinos, puppuccinos. Yeah, we get to.

SPEAKER_00 53:15

And then we just collaborate with everyone. That's not both on the same good stuff. You know, yeah, darling. I love that.

SPEAKER_07 53:22

You guys are becoming pillars of our community, so we thank you guys for doing that. Thank you for so much for accounting. You guys are awesome. Thank you, thank you. We've watched you for a long time. You guys are the, you know, like I said, the hippies and hottest spot. Check them out, people.

Closing And Listener Support

SPEAKER_07 53:36

And you guys know the routine. If you found some value in this episode, like, subscribe, and follow. And we'll see you next time on C V Hustle.

unknown 53:44

Keep the circle tight like a mission and shift. Only bread I break now comes with respect.

SPEAKER_00 53:49

Silk robe dragging on the marble floor.

SPEAKER_07 53:52

Breakfast in bed. Girl, bring me some more poached eggs with the truffle on the side. My boats is flowing like a West Coast tide.