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My pandemic coffee shop

I was having a hard time having instant coffee. Did not like the coffee my keurig made me. My neighbor Sara told me ..'why not try weathervane?'

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My pandemic coffee shop

It is 3:50pm and I just got out of my training. I check my phone to see if there is any text or call from Mary. Yes,there is, and she had texted me hours ago which I couldn’t see as I was tied upin training. As I hurriedly got into my driving seat I managed to write, ‘I’llbe there soon.’As I open the door of Weathervane, Ismell fresh coffee…it was so refreshing after a rigorous brainstorming day. Paulwas roasting coffee beans which he collects from around the world.

Before we started to talk Paul seemedvery nervous, but as we started our conversation I noticed how passionate and proudhe was with his new venture.

Paul Large spent quite a bit of his time in Seattle, late 90s early 2000s and accordingto him the coffee culture there is just phenomenal. He says it's a communitythat he had grown attached to. Then he moved to the D.C. area.

About 2000, late 2009, andI started working for the federal government and kind of in that time I wasjust really missing a lot of that coffee culture that I had grown accustomed toand used to in Seattle. So I just started to do I basically started roastingcoffee at my house, like just for myself. And little by little like, you knowyou give it to a friend, and they really like it.
What I really wanted to highlight is, we bring in coffees from different areas of the world and we really want to do like, oh here's a single origin from Peru that has these flavor profiles in these tasting notes asopposed to another one from Colombia or in Ethiopia. Ethiopian coffee. And so,as a roaster I kind of wanted to provide the public with an option to taste a coffee  something that you don't have to put cream and sugar to enjoy.
We do have our signature coffee. I mean we call it it's like the weathervane latte. And so,it's roasted hazelnut And Honey and I we've picked those two because they pairvery well with like the natural flavors that are in the coffee. So, I kind ofwanted any of our signature flavors to create like an interplay with the coffeerather than cover up the coffee.
One of the things that we're super proud of is our staff, the staffthat we've brought on board, they really understand that consistent level ofquality that we're trying to deliver. And they're like our biggest cheerleadersand our biggest champions in making sure that that carries out and follows through.

Paul said there are other places offering just great coffee and it shouldn't have to be something that one needs to tolerate. It's not about getting your caffeine level fixed, it's about having that enjoyable drink in the morning.