Coffee connections around the globe
A company whose name includes “brothers” is obviously about family. But for Rick and Randy of Evans Brothers Coffee—Sandpoint’s most popular coffee joint—that bond extends beyond themselves and all the way to the fields of El Salvador and Colombia.
When the two “military brats” discussed building a coffee company together, they knew they wanted to do things differently than other small roasters. Rather than relying entirely on partnerships with coffee buyers, Rick and Randy sought to know the families running the farms from which they buy their favorite beans.
“From the beginning, we were traveling to countries of origin more than most,” says Rick. “We really wanted to know the story of the coffee—the farms, the producers—because they’re doing ninety percent of the work.”
They’ve enjoyed their longest direct-trade relationship (about ten years) with the Menendez family in El Salvador, which has seven small farms. Rick and Randy spend time with the family, learning every step of their process, and cupping samples from forty to fifty lots of beans that represent variations in shade, elevation, soil, varietal, processing, and other factors.
“We’ve always wanted to have full transparency with our coffee,” says Randy. “It’s important for us to know the producers and for them to know the roasters, to have continued dialogue—it keeps the motivation and the passion going.”
For the last seven years, they’ve also bought coffee from Maria Escobar in Colombia, where the brothers discovered her coffee after it placed in the top fifteen in Colombia’s Best Cup auction. They participated as judges and buyers, along with fifteen to twenty other coffee buyers from around the world, sampling hundreds of quality submissions from farmers in Colombia. Over a five-day period, the judges tasted and graded Colombia’s best lots of coffee, narrowing down the field to the top fifteen highest scoring, which were then put on live auction—an event that turns into a community-wide celebration. Here, coffee buyers like Rick and Randy are willing to pay more, knowing that the extra proceeds directly benefit the producers so they can reinvest in their farms. For the brothers, it’s an investment to ensure quality.
“The families are so overjoyed—it’s life changing for them,” shares Rick. “We have meals at their home. It’s such a sweet experience and really just an invaluable part of our business. We feel honored to share those moments with our producers.”
Even the coffees that don’t make it to top 15 sold at the live auction still yield a greater profit to the producers than they’d otherwise see. Plus, the farmers receive input from agronomists on how to improve their outcomes.
For Maria, a relationship with the Evans brothers is like free insurance. They purchase her entire crop of approximately thirty sixty-kilo bags every year at a price premium, whether her beans make it back to the top fifteen in the annual auction. For them, it’s about long term relationships and commitments to the producers they work with.
The brothers have also traveled to Guatemala, Costa Rica, Brazil, and Ethiopia to source coffee, and they’ve treated a number of their most interested baristas to the experience as well. For Randy, who does most of the traveling now, Ethiopia (the origin of coffee) is a favorite destination.
Bringing it Home
Once those selected beans arrive in the Panhandle, it’s up to Randy and his roasting team to develop the roast profiles that showcase the highlights naturally present.
“Roasting is a craft, for sure,” he says. “There’s a lot of chemistry going on and much to understand about time and temperature, and how that relates to developing flavors in the coffee bean. I’ve been doing it for twenty years and I’m still always learning.”
There’s chemistry between the flagship Evans Brothers Coffee shop and its Sandpoint community, too, as residents consistently name “EB” a favorite destination for both coffee and environment. The old grainery on Church Street has a rustic presence and a funky vibe where young artists display their work and old men play chess. Now over a decade old, the original Evans Brothers shop is a staple in Sandpoint.
In 2017, the brothers expanded to Coeur d’Alene, ultimately partnering with Bean & Pie on the buildout of an in-house bakery, which matches quality hand-pies and other baked goods to the coffee. More polished and urban than the northern sister, the CdA location also features live music and is a popular spot for people to work away from home.
The third location is in Spokane, inside the newly remodeled Wonder Building on the north side of the river. Life is just now hopping in the rebranded Wonder Market, which faced plenty of fits and starts during the COVID-19 pandemic. With other new restaurants and a family-friendly game center in the building, Evans Brothers Coffee in Spokane is finally gaining some traction.
They were brothers first and best friends next. What would life as business partners be like?
Rick, the elder sibling, had been in resort real estate and marketing for luxury properties in Maui, while Randy got his start in specialty coffee, before each headed separate directions to continue honing their career skills. Eventually, both began thinking about wanting to raise their kids together, and looking for an ideal location, which they found in Sandpoint with its skiing, lake, and small community.
The brothers were settling into their new hometown as the 2008 economic crash unfolded, providing ample fodder for conversations about what to do with their lives.
“We were riding Chair 6 at Schweitzer and I asked Randy what he wanted to do with his life, and he said, ‘I just want to work in coffee, and I want to do it here,’” says Rick.
And so Evans Brothers Coffee was born, with Rick handling business development, wholesale relationships, sales and marketing, and Randy as green coffee buyer and roaster.
“We found our groove,” says Rick. “It was harder than I thought it would be. We learned things about each other that we didn’t know. Being business partners was very different than being best friends, going to concerts and skiing together. It’s nice to have come through, and to be in a place where we each respect what the other one brings to the table.”
Randy shares the sentiment. “I’ve grown to respect my brother even more through this business. I truly couldn’t do it without him.”
Rick and Randy both favor the fruity, bright, floral flavors of Ethiopian coffees. Randy’s current choice is Dame Dabaye and Rick’s is Kayon Mountain.
If those delicate tea-like qualities of an African roast aren’t your style, and you prefer deeper flavors and richer bodies, you’re still in luck.
“That’s the beautiful thing about coffee,” Randy says. “With more than seven hundred flavor compounds identified in coffee, there’s something for everyone.”
Don’t be afraid to ask the barista which beans are in the grinder for making your espresso-based drinks. At Evans Brothers, there are usually two options—one house blend and one seasonal single origin option. I enjoy “testing” the flavors with a traditional macchiato (not to be confused with the contemporary macchiatos full of milk and sugar), and found that my palate preferred the Kayon Mountain Ethiopian over the house blend. You never know unless you ask!
Also, try something new. I followed my stout espressos with a vanilla-mint cold brew—delish!
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