Photography: Sarah Brooke Lyons

Culturally, the word, "spirit," has become a popular, frequently used word that historically has included multiple meanings and implications.

As a result, it inspires just as many personal sensibilities and images.

I think most would agree that all the word imparts to us is positive and beneficial. I would presume the word’s influential and almost divine-like connotations are why we find “spirit” so omnipresent in our language.

When not used in the context of religion, “spirit” often refers to the well-being of an individual, particularly with regard to body and inner being (or soul), inasmuch as the person inherently functions collaboratively. The product of this cosmic collaboration, ostensibly, is a person’s energy.

I don’t think it would be that far of a stretch to suspect that it’s this semblance of harmony that a lot of folks would like to experience from time to time.

And it’s because of this idealistic impression that like-minded appreciators of what this lifestyle has to offer have sought to replicate it and spread it to others.

Having said that, there is one apostle of this ethos, in particular, who is bringing people in the San Antonio community together in a similarly harmonious fashion – through coffee.

Robby Grubbs is the owner of Local Coffee. And it is through what Grubbs calls “the local experience” that he’s been able to grow and cultivate a following of loyal patrons who seemingly have found that “energy” within his coffeehouses.

You could say the Grubbs family has an entrepreneurial pedigree, as Grubbs’ grandfather was one of the first local owner/operators of Texaco gas stations, while his family set generations in real estate.

A native of San Antonio, Grubbs is a graduate of Winston Churchill High School. After graduation, he moved to Marble Falls, Texas, with the intention of going into the family business of real estate construction.

But Grubbs felt ill-suited toiling away in the homebuilding environment, so he moved to Boulder, where he enrolled at the University of Colorado. And what Grubbs discovered in Colorado, besides bone-chilling temperatures and a downtown Denver bike courier position, was something that would inevitably alter the course of his life.

There, Grubbs began frequenting a particular coffeehouse – one that was unique, ambiance-rich, alluring and communal. At that particular time, Grubbs remembers, the coffeehouse encounters felt much more like “experiences” because of how innovative and conceptual the environment was.

He remembers that “the more I spent time there, the more I felt like part of that small community.” It was at this point that Grubbs not only fell in love with the concept, but also realized the trajectory his life would more than likely take as a result of this newfound captivation.

Grubbs’ professional epiphany came at a fortuitous time. The largest coffeehouse in the world just so happened to open its first store in Texas at that point, so without any hesitation, Grubbs moved to Dallas and became part of that company’s growth in Texas.

Industry lessons like brewing standards, customer focus and pride in the product all served as valuable lessons, but as fate would have it, after a year-and-a-half, Grubbs’ natural familial inclination drew him back to San Antonio to work in the family construction businesses.

But “I’ve always been a coffee guy,” Grubbs says. Even then, “I found myself picking apart coffeehouses and thinking about what I would do differently. What I wanted to do was to take my creativity, design and function in homebuilding, and transfer it into creating an ideal coffeehouse.”

That sentiment pretty much represented Grubbs’ commitment to being the coffee guy he believed he was. After doing a real estate location exercise in Austin and finding nothing, Grubbs came to San Antonio and began looking for the optimal location for his coffeehouse. He met with a real estate developer and ultimately found what he believed was the ideal location.

But as is, regrettably, far too common in many significant endeavors, there existed a serious financial challenge. Grubbs was unable to get the necessary loan. However, he was fortunate in that his real estate developer believed in him and in his coffeehouse concept, and very much wanted to see him succeed.

Grubbs “pulled together everything” he had, and along with the goodwill of the developer, he saw the doors to Local Coffee open on Oct. 27, 2009.

Grubbs now had the opportunity and the freedom to begin channeling his creativity, so he began assembling and piecing together his experience, skills, philosophies and education to create the environment he had always envisioned.

“I remember it all coming together and evolving organically,” he says. “At that point, what was truly a leap of faith really didn’t feel like one.”

And as his customers have learned over just a short period of time, there’s an unusually tremendous level of effort that’s part of the Local Coffee experience. Grubbs had the opportunity to tour coffee mills in El Salvador and witness firsthand Mike McKim from Cuvee Coffee Roasting Company (Austin) direct trade relationships with his farmers.

Baristas are trained arduously in order to deliver what they consider five-star service behind the bar. Temperatures are incessantly calibrated, employees are constantly educated about brewing practices and everything from chocolate to vanilla is made from scratch in-house.

It goes without saying that Grubbs’ brainchild has subsequently been “well-received by the community.” Texas Monthly magazine, the San Antonio Express-News and WOAI-TV all have recently provided special recognition for Local Coffee.

There is also an expansion strategy in place for Local Coffee that includes at least two additional shops this year.

“I really enjoy hearing the sound of the question, ‘What are you drinking?’ from customers,” Grubbs says.

What’s interesting is that’s really just the beginning of their experience. Beyond the “What are you drinking?” question, I’m quite certain there are many more things Grubbs enjoys about his accomplishment.

For example, I believe Grubbs enjoys and takes satisfaction in knowing that his vision has happened locally, in his hometown community of San Antonio.

But even more particularly, and intrinsically, he’s created that community he envisioned back in Boulder: a place where guests come in for coffee, but are given much more; where an existing community becomes connected, joined and engaged; and where there is an energy of fellowship, company and a level of harmony that enhances our well-being.

A cup of the best coffee in San Antonio can lend a little to that overall local experience, but collaboratively, with the destination that Grubbs has set in place, it is certain to deliver a much more worthwhile spirit of community and harmony.

Local Coffee is located at 700 E. Sonterra, San Antonio, Texas 78258. For more information, visit www.localcoffeesa.com, or look for the company on Facebook or Twitter (@localcoffeesa).