In the early ’90s, Calgary’s coffee scene was small yet full of heart. Cafés were rooted in community, places to gather with a warm, inviting atmosphere, and Nan Eskenazi wanted to be part of that culture.
In 1991, Eskenazi and her husband joined the Calgary coffee community by opening the first Good Earth Coffeehouse. “We wanted to create a place where we would want to hang out — not a café that’s rigidly tied to a meal time, but instead, an environment open early in the morning until late at night, and people could just drift in and out, see their friends and really feel like it was a community gathering place.”
Today, Good Earth celebrates 35 years of gathering and growth, and its longevity is undoubtedly because of the heart behind the coffee — the decades of customer support, passionate franchisees and hard-working staff are part of its success story. With 54 coffee houses across the country, every location is anchored in the same values that first set off this mission: fostering the greater good through community, good coffee and good food.
A place for community
Inside Good Earth’s flagship location on 11th Street S.W., guests have always and continue to enjoy a casual feel that embraces connection. Eskenazi explains that it was important to incorporate a community table in that first location — a large table where it feels comfortable to strike up a conversation with the person next to you, even if they are a stranger. After 35 years, guests still find community tables at some Good Earths, including the first one.
As Calgary’s coffee culture has grown and evolved, many more places exist to get a good cup of coffee, but people still seek community spaces more than ever. Coffee houses continue to answer the call.
“People are really moving towards and embracing the coffee house as a part of their day where they can get that genuine interaction with other people. I think that’s, at the core, historically, what a coffee house always has been. They’ve been around for centuries, and the idea endures because people are always looking for a place to interact with other people,” says Eskenazi.
Growing at the right pace
Over the decades, the Good Earth team has paid close attention to evolving customer expectations. While community and connection have always been at the heart of the Good Earth experience customers want — so has good food and beverages. Eskenazi says that one of the biggest shifts in coffee culture is a growing interest in innovative beverages.
Good Earth pulls a lot of its beverage inspiration from global travels. It served flat whites (which originated from Australia and New Zealand) at a time when most Calgarians didn’t quite know what the espresso drink was. Today, it’s more popular than a cappuccino, says Eskenazi. The brand has also served quality matcha for 20 years, now offering a full matcha product lineup to meet growing demand.
But more than anything, Good Earth has grown to become an important part of Calgary’s coffee lore by staying grounded and operating in a responsible way.
“For it to really be meaningful and sustainable work, it needs to be rooted in values,” Eskenazi says.
At Good Earth, that means serving quality beverages and food, making ethical business decisions through sustainable procedures, such as reduced single-use packaging, and creating a space where people feel welcome to sit, mingle and enjoy a part of their day. Ensuring guests can know and feel connected to their local coffee house’s owner helped guide Eskenazi and her husband to franchise the business about 20 years ago.
As coffee culture continues to evolve, Eskenazi is excited for what’s to come, believing more passionate people will join the café industry and more people will find their gathering place.
“Every neighbourhood should have a place that feels like a Good Earth Coffeehouse,” she says. “I really envision the future of coffee houses as practically unlimited.”
To learn more about Good Earth, visit goodearthcoffeehouse.com
This content was produced for the advertiser by RedPoint Media for commercial purposes. It is not written by and does not necessarily reflect the views of Avenue staff.