Ashley Sullivan

And I think a lot of coffee shops focus a lot on the flavor and the flavor profiles, which is amazing.

But it is it's added expense to get this third party testing.

And a lot of places don't really know even where to start.

Like, how am I going to get this third party tested?

For us, we were lucky because it's already part of our SOP for our supplements.

So it was like, OK, we're going to put our coffee through the same testing, essentially.

How can you tell just by taste if coffee was grown with chemicals?

I don't know if I can tell that there are chemicals in other coffee, but there is something about my system when I drink certain coffees at a restaurant or a different cafe that I'm just kind of like, I just don't really want to drink this for some reason.

Yeah, your intuition is telling you something is not right.

Is single origin actually better or is that just a buzzword?

And what percentage of coffee in America is actually registered organic?

Well, it sounds to me if somebody's interested in getting into the clean food industry, the coffee industry would be a smart place to go.

We need a lot of help.

We do.

And the thing is, people are drinking coffee once, twice, three times a day.

Yeah.

It is a highly consumed thing.

So, I mean, we're all doing our best to upgrade our pantries and our refrigerators at home and eat clean food, but we're ignoring the coffee.

You guys are not only selling coffee at Firefly.

What other things do you have in your market?