Hey crew, this is Sean, founder and owner of Loam Coffee Roasters. Yesterday, I posted the question on social media, “What makes Loam unique?” I’m excited to share a bit more about this brand and, more importantly, why this matters to you.
I love roasting coffee. It’s a mindful activity. At the same time, I use it as an opportunity to listen to podcasts and watch YouTube videos related to branding, marketing, and social media. One of my favorite people to read and listen to is Gary Vaynerchuk (known as Gary Vee). I watched several episodes yesterday while roasting where he was interviewed. Throughout the interview, he covered a wide variety of topics, from social media to marketing. But something he shared stopped me in my tracks …
I’m often asked to describe or define what the term “loam” means. Simply put, it is dirt. More technically, “Loam is a type of soil that’s got a lot going on: loam contains clay, sand, and decaying organic substances.“ That describes perfectly the soil we build trails and ride on here in the Pacific Northwest. But the Loam Coffee origin story began in a place not known for its rich soil … the Sonoran Desert. So, how did Loam Coffee come into being? Let me tell you a story …
One of the conversations I have with racers, whether they’re riding mountain, gravel, or road bikes, is their coffee plan before their race starts. How much coffee do you have? When to drink it? How much is too much? More than that, how do you plan on brewing coffee wherever the race is at? Let’s jump into this and explore how to get the most out of your coffee experience before your race begins …
It’s that time of the year… race season is here! Whether you’re racing DH, enduro, XC, gravel, or road, weekends are filling up with racing! That means you need fuel for optimal performance. Who needs energy drinks and fancy gels with electrolytes when you can pound a 10oz cup of naturally processed Ethiopian coffee before you hop on the saddle to race?
Wait, you don’t or wouldn’t? All joking aside, we’re gearing up for race season here in Portland with Nacho the Van
It was literally a year ago today that I was sitting in a coffee shop in Santa Barbara, California, with my journal and laptop open. Since I was on the coast, it seemed appropriate to listen to the Beach Fossils on Spotify. I sat there wide-eyed and excited. After selling Loam Coffee three years prior, it was mine again. I just got it back before hopping on a plane to attend a wedding in California. Now what?