The Latest from Around the Shop

Friends, 

We wanted to take some time to share a 2025 look back, and also to share some thoughts about the upcoming year. 

I don’t think it would come as a surprise to hear that running a coffee company in 2025 was difficult. Significant inflation, both in local goods and green coffee abroad, mixed with a continued and aggressive increase in cost to operate tied to more local dynamics in the PNW made for a very challenging year. This isn’t something that was unique to Good Coffee, or even to food and beverage. To be honest, we heard from each of you, and know it to be true in our personal lives as well - navigating cost pressures lately has been tough - coffee at your local shop got more expensive, buying groceries got more expensive, everything got more expensive. 

This doesn’t mean the point is to stay focused on how tough things were. Alternatively, being honest about the challenges was a pressure point keeping us focused on our ‘why.’ How can we navigate the business challenges to ensure our mission in using our craft to create delight for others stays completely intact? How can we flex to live into our mission in a way that is good for our team, our guests and the rest of our stakeholders? 

There were two things that truly grounded us last year. The first was continuing to nourish our love for the work. We truly love the framework coffee gives us to be in relationship with our community. The second was continuing to remind ourselves that economic difficulties, while an input, pale in comparison to the challenges we are encountering locally in our own communities, and in our society at large. As a community - having a strong practice of hospitality has never been a more pressing need - a counter narrative that allows us to communicate to each other the truth about ourselves. Each of us is uniquely valuable and worthy of being treated with kindness and respect. 

While these insights weren’t new to 2025, the ruts created by holding onto these truths of course will extend forward. 

In more practical terms: We have some fun projects developing on the 2026 horizon we’re excited to share in upcoming months. We’ll stay focused on working with the producers, and producing communities, we’ve come to cherish on our coffee menu. We’ll keep exploring new delights with both coffee and tea on our seasonal beverage menu. More than anything, however, as a team we’ll pursue growth and a steadfast nature in our work of hospitality - knowing that this practice holds much life and joy for our community and for ourselves. 

Thank you for journeying with us this past year. We look forward to another year around the sun together. 

Until next time, 

- The Good Team