Roasting up creativity: Murray State alumnus brings organic, fairtrade coffee to campus

Story by Bridgette Mcauliffe

Photo courtesy of Rhiannon Branch/The News

If you’re on campus taking courses at Murray State, you’ve probably bought coffee from Starbooks in Waterfield Library or Business Express in the Arthur J. Bauernfeind Business Building. You’ve also probably noticed that almost every dining location has a different coffee provider, resulting in inconsistent quality and making it difficult for students to find something they like. That’s all changing this semester. Murray State has partnered with a new vendor, Creative Coffees Roastery, to bring coffee to our campus.

Creative Coffees is owned by Debbie Hohman, a Murray State alumnus and is operated out of Winchester, Kentucky. Hohman jump-started the small company in 2005 as School Spirit Coffee, packaging and labeling coffee out of her home. When she realized there was a clear market for local coffee, she bought a roaster in Clearwater, Florida, thus beginning the fastest-growing facet of her company.

Hohman’s roots run deep through Murray, as her grandparents lived in the area and were tightly connected to the community. Her grandfather was in the second graduating class of Murray College. Hohman herself grew up in Frankfort.

“I know my entire life that I would be attending Murray State and following the family tradition,” Hohman said.

And that is what she did, majoring in Consumer Sciences and minoring in Marketing.

“The entire process has brought me kind of full-circle,” Hohman said.

Hohman said Murray State was like a second home to her and where she met her husband. While on campus, she lived in Hester Hall and was a member of Alpha Sigma Alpha.

Two of the most important aspects to Creative Coffees is customer service and a quality product.

Quality is what drew the attention of Charlie Liming with Murray State Dining Services. Liming said when he came to campus in Nov. 2017, he was hoping to make products consistent across campus. He was also passionate about bringing more local, “Kentucky Proud” products to campus. Liming started researching local roasters and found Hohman’s company. When he reached out to her, he discovered that her business is certified “Kentucky Proud,” and that she is a certified woman-owned business.

Hohman sent over some coffee samples, which were tested by some of the dining staff and students. He said the change was welcomed by the staff and the same has been expressed around campus for students, faculty and staff.

Parker Lindsey, sophomore from Smithland, Kentucky, drinks more coffee this semester than in any semesters past.

“I am ecstatic to see Murray State supporting their alumni,” Lindsey said. “I hope that we keep this coffee permanently, not only out of Racer pride but for the quality and taste of the product,”

Lindsey said the quality of the coffee is a lot better than what has previously been availalbe on campus.

“It’s really awesome that they are getting it from a Murray State alumni,” Lindsey said. “My favorite flavor is Kentucky Bourbon.”

By the end of the month, Creative Coffees will have spread to all dining locations on campus such as Winslow and the Thoroughbred Room, whereas previously there were different, lower-quality coffee brands in these locations.

“I know that whenever I am on call as a resident adviser, sometimes Winslow is my only option,” Lindsey said. “So that will definitely influence how much I drink their coffee.”

Liming said he isn’t stopping this initiative with just coffee. We may soon see more high-quality, local products being used in dining areas across campus. Liming said he is hoping to speak with the Agriculture Department about sourcing pork products locally, as well as the university growing its own herbs and spices. This has been done with pork in the past and local products have been featured in the Fall Harvest meal at Winslow Dining Hall, but never to this extent.

In addition, Liming wants to make Winslow a more active dining location with more events, such as the Mardi Gras party/dinner on Feb. 13, the Valentine’s Day dinner on Feb. 14 and the always-popular Chinese New Year dinner on Feb. 16. There are limited time items featured in the Thoroughbred Room that change weekly and are offered at a discounted rate, as well as a new Bluegrass Burrito location open in Market 22 Monday – Thursday from 3 p.m. to 9 p.m. that accepts Winslow “swipes.” For more information on dining services events, visit murraystate.edu/campus/dining.

           

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