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Bringing coffee to the moon and back: Local coffee shop continues Hays County expansion

Bringing coffee to the moon and back: Local coffee shop continues Hays County expansion
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An Austin-based coffee shop with locations in Buda and just outside of Dripping Springs is looking to expand to Kyle, San Marcos and even Frisco in the coming year.


Justin Terry, co-owner of Summermoon, said the coffee shop has embraced growth as part of their mission in recent years as they’ve overseen the opening of over five new locations in the last three years and with more to come.


Terry said his father-in-law and his brother-in-law began the business by opening their own coffee shop in 2001.


“Around 2003, they decided that they wanted to roast their own coffee. They started off with a small, seven-pound roaster, which grew their following, which allowed them to upgrade to a commercial roaster,” Terry said.


Not long after, Terry joined the family business with his wife by opening the first Summermoon Coffee Shop in Austin in 2005.


“My father-in-law and brother-in-law essentially closed down their shop to focus on roasting, which allowed us to open up our spot in South Austin,” Terry said.


For many years, the Summermoon Coffee Shop consisted of the one location, but Terry knew there was the potential for growth, even in the early years.


“As our following grew, I knew that we had something there that could be grow, whether as a franchise, or something else, I knew we had what was needed to grow,” said Terry.


Since then, the business has opened up more locations in Austin, Buda and San Antonio in the last three years. Additionally, the business has had licensees open up their own independent shops that use the business’ name and products.


Terry credits the success of their business to their model, which utilizes a unique method of roasting coffee and their own original products. The process is hands-on and utilizes a large, brick oven that helps with roasting the beans.


“We have to pay attention at all times while roasting. There are no gauges to read, no buttons to push, so we have to roast by sight, sound and smell. It’s a long process, but it’s been fun being able to do this with family for so many years,” Terry said.


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