Since the beginning of this summer, Boxwood has been undergoing a lot of changes in the way we produce and create coffee and other products and services to all of you, our wonderful customers. We began our own brand of roasted coffee, set up a farmer's market stall and overall have been revamping and rethinking a lot about how we serve coffee and tea to do the very best we can.
With a new season upon us, resting and settling down for a little while may sound enticing after the rush of summer, but we are looking forward too much to what else is to come to get too comfortable where we are right now. Improving quality, modes of expansion and superior offerings will always be on the horizon we chase, and we are excited to be making each vision a reality bit by bit.
Recently Boxwood became a member of the Specialty Coffee Association of America, or the SCAA and I myself have become a member of the Roasters Guild. These memberships are incredible new assets for us, and offer us a multitude of virtual and real world resources that can educate us more about coffee and train us in how we can do what we do even better. This will also put us in the loop with a lot of great people and businesses in the specialty coffee industry and grant us some street cred towards being recognized among our peers for all our efforts of product offerings, service and growth. We hope to use this membership to continue our endless efforts to educate ourselves and those around us about the importance of variables that create great coffee.
As we continue to grow internally, so do we externally. With winter approaching, my small, private roasting space with minimal heating won't be cutting it. Ruby the roaster and I will soon be relocating into a new space with a lot more physical resources for us to capitalize on and provide us with room to grow. The space is TBD, but from what we've gotten to look at already, it's going to be a great transition for us. Cooler digs and more space will mean a lot more flexibility in workflow, opportunities to train staff and clients and provide us with our own form of a coffee lab that will allow us to cultivate incredible new offerings to unveil to our customers. We may even be able to offer classes and roasting tours to those who would be interested!
It is really crazy to think that only a few months ago we were just figuring out how to turn a roaster on, and already we are feverishly feeding our minds with more knowledge than ever and fueling this business into a fantastic position to offer great coffee to everyone. We don't plan on slowing down anytime soon, and we'd love for you to stick around and see just where we end up.
Hayden Kaye is our Master Roaster and head of the Say Interesting Stuff department.