We start our mornings earlier than most, riding a 400-pound bicycle through the streets of the Phoenix, Arizona, the Valley of the Sun. Curious pedestrians pepper us with inquiries, including "is that a coffee grinder?" and "does your bicycle have a sink?" We welcome their interest and proudly explain how specialty coffee is our way to put a mark on our community.​Blue House Coffee began in Flagstaff, Arizona in 2012, where we roasted out of the eponymous Blue House. It moved to Tempe, home of Arizona State University, later that year, where our goal was to transform empty street corners into social hubs. Coffee is more than a drink; it fuels social interconnection and brightens morning rituals. Little does each customer know how much goes into each drink, from persuading city councils for permits, our farmers hand-picking only ripe coffee cherries, late-night bicycle repairs and the scientific attention behind roasting and brewing. While at ASU, we secured an Edson Entrepreneurial grant to establish relationships with coffee farmers and create more mobile coffee carts. For Blue House, the coffee business is a vehicle to improve our community and connect with others, both next door and around the world. ​Just like a pedal stroke, every day we push ourselves in our quest to provide the perfect service and create the perfect cup. We are unwavering in the pursuit to introduce a cold-brew café in the Garfield Neighborhood of Phoenix, Arizona.