Today we’d like to introduce you to Jason Simpson.
Hi Jason, so excited to have you with us today. What can you tell us about your story?
My Camp Coffee story started when I was a kid, exploring much of California’s deserts and mountains with my parents in our small camper. My mom would start each day by putting a percolator on the stove, filling the air with the magical sound and smell of coffee brewing. Since that time, coffee and camping have been an important part of my life.
My career in coffee started in the mid 90s when I worked for Starbucks. Over my 20 year tenure with them, I worked in a variety of roles from operations, training and coffee education. I left in 2017 to begin work on what would become Camp Coffee Company. We opened in Sept 2019 in downtown Oceanside and just celebrated our 2 year anniversary.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
I don’t think anyone would say opening a new business is smooth but with each problem comes a learning opportunity. I feel very fortunate about what me and my team have accomplished in our first 2 years. We were open for 6 months when the pandemic hit. We continued to focus on our vision of taking care of people and as a result, the business continues to grow.
We’ve been impressed with Camp Coffee Company, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Our vision is making people feel valued and appreciated and delivering great products. That is a differentiator that has fueled our business success in our first 2 years. Hiring the right team is key and the experience my staff provides our customers has made such a difference in creating loyalty. We are known for amazing coffee drinks, pastries and panini grilled cheeses and toasts. We start with high quality products – Our coffee is roasted by Bird Rock Coffee Roasters, our organic milk comes from Straus Family Creamery and we use high quality chocolate from San Diego’s Nibble Chocolate, pastries including vegan options come from Split Bakehouse and Bread & Cie. A few of our signature drinks are the s’mores-inspired Camp Mocha, Tribute Latte featuring House-made vanilla and orange oil and the Iced Campsite Cappuccino that has cardamom and honey-infused oat milk cold foam.
Do you have any advice for those looking to network or find a mentor?
I believe having a mentor and other business advisors is so important to supporting you through the process of opening a business. I was lucky to have a mentor who is also a life coach to support me through the process. I also connected with other coffee shop owners as resources and used my local Small Business Development Center.
Contact Info:
- Email: hello@campcoffeecompany.com
- Website: campcoffeecompany.com
- Instagram: wearecampcoffee
- Facebook: wearecampcoffee
Image Credits:
Will Lefevre
