Meet Honeycutt Coffee’s new owner

Cathy Dykstra has climbed from Honeycutt Coffee’s first employee to the owner.

When Honeycutt Coffee first opened in 2012, Dykstra was the first employee hired. She was able to expand her knowledge of coffee roasting and selection and developed a relationship with previous owners Eric and Joel Graham.

When the Grahams decided to move back to Seattle, Washington, it was a simple choice for Dykstra to take over ownership.

“We had a partnership for about three months, and then the ownership transferred over,” Dykstra said. “We had an instant connection with [Eric and Joel Graham], and they didn’t want to hand off the shop to someone who would change everything. The Grahams really wanted this to be an extension of what they had done, and we’re not looking to change it. We’re looking to build off what they had.”

Dykstra has tried to keep Honeycutt Coffee true to its roots. She retained the same staff, and has been successful in maintaining the shop’s usual clientele. Her hope is to expand the business, but still keep the shop friendly to its loyal customers.

“I haven’t run into anyone that doesn’t know the brand Honeycutt Coffee,” Dykstra said. “We want to sustain the pieces already put in place. We want to take advantage of the brand and make local coffee available throughout the city. We know people want a convenient way to get their coffee, and we want to provide that to them.”

If all goes according to plan, Honeycutt Coffee will see their brand expand throughout the community. They hope to be able to provide their customers with an expanded menu featuring gourmet options (such as cheesecake and quiche), mix and match items (such as soup, salad, and half sandwiches), and some healthy alternatives.