Coffee and the American Northwest are more or less synonymous, and seminal coffee companies from places like Seattle and Portland have become household names. But what folks in other parts of the country might not realize is that the city of Spokane—300 miles east of Seattle, near the Idaho border—is home to a really innovative, exciting, deeply rooted coffee scene. They love their coffee out in Spokane, and one of the core movers there over the last 15 years is Indaba Coffee, a specialty coffee company with a strong fanbase and community focus. This new cafe from Indaba we’re featuring today is another highlight in the 2024 Build-Outs season. Let’s take a closer look.
The 2024 Build-Outs of Coffee is presented by Ceado and Dona. The 2024 Build-outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Acaia and Ghirardelli.
As told to Sprudge by Bobby Enslow.
For those who aren’t familiar, will you tell us about your company?
Indaba Coffee first opened in 2009 in one of the poorest neighborhoods in Spokane, WA. The mission was to create a community space where everyone felt welcome and provided an opportunity to catalyze change in the neighborhood. We became a multi-roaster bar in 2012 and then began roasting in 2014. We are a family-owned business that has been blessed with some awards over the years but we are most proud of our community service award and how we give back to our community. We enjoy long walks along the Spokane river while sipping on a refreshing lemon vanilla cold brew.
Can you tell us a bit about the new space?
Our new space on North Monroe we are calling our forever home. Just a few blocks from our actual home, we see ourselves spending most of our days here connecting with our community and serving delicious coffee and light fare. Set inside an old car show room, the large open windows create a sense of openness and connection to everything around us. The original terrazzo floor has been cleaned up and dressed with a variety of furniture to create pockets where community and connection can happen. We will be sporting two espresso bars, a slow bar, and a training room we plan to use to provide classes and certifications. The most exciting part of the space is the fact we are ditching the fast-food order/pickup model for what we’re calling the human model. With the constant push for speed, mobile ordering, and pressure to tighten margins, we believe we are losing the art of connecting in real life. You won’t see any cash registers in this space. You will just see another human, a barista, there to connect and serve you delicious coffee. Our goal is to connect and serve first, and then, sure, we’ll take your money, but not until we’ve provided you with a quality product and service.
What’s your approach to coffee?
We approach coffee with humility and respect for the diversity and delight found in a variety of different beverages. We enjoy everything from a nice single origin co-ferment coffee pour-over to a house-made butterscotch latte. We value hospitality and making everyone feel welcome by doing our best to have something they will enjoy while doing our best to maintain a small and simple menu.
Any machines, coffees, special equipment lined up?
After going to the SCA Expo in Chicago, we were inspired to feature some fun new gear. We will be grinding on the new Ceado E37Z-Barista grinder using Red Speed Burrs. The taste, reduction in waste, and longevity were some of the main factors in our decision. We will continue to use Slayer Steam LPx machines for espresso service along with Mahlkönig EK43S grinders for single dose espressos. We will also be featuring the Gen2 Ground Control Brewers to brew our batch brew coffee and batch espresso for iced lattes. Another thing we are excited about is having a dedicated slow bar utilizing frozen beans. We have been roasting up some fun new coffees as part of our “Indaba Reserve” line featuring co-ferments like coconut/pineapple or passionfruit and so on. While these coffees may not be everyday drinkers, we believe they serve an important role in getting people excited about coffee and creating those sought after “aha” moments for people. There is something exciting when you see someone’s eyes widen after that first sip of a special process coffee.
How is your project considering sustainability?
Sustainability has been important throughout this project. Everything from remodeling an old car dealership, to having a self-serve washing station for travel cups, we want people to slow down and consider their impact on the environment. Spokane is celebrating the 50th Anniversary of the World’s Fair in Spokane—the first World’s Fair to have an environmental focus. We want to honor that legacy by encouraging the use of “for-here” wares and using your own takeaway mugs.
What’s your hopeful target opening date/month?
We had a soft opening in mid-July with a Grand Opening event in late August.
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
There are quite a few artisans we would like to mention: Rock Solid Remodeling, Old Hat Workshop, Baker Construction, Bernardo Wills Architects, Maker & Made Design Firm, and Freeform Spaces.
Thank you!
Thank you!
The 2024 Build-Outs of Coffee is presented by Ceado and Dona. The 2024 Build-outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Acaia and Ghirardelli.
