Meet Rachel Lehman | Co-Creator and Chief of Dishwashing

We had the good fortune of connecting with Rachel Lehman and we’ve shared our conversation below.

Hi Rachel, maybe we can start at the very start – the idea – how did you come up with the idea for your business?
My love for coffee started back in high school when I got my first job at a coffee shop in the late ’90s. From there, I spent the next 12 years working as a barista, trainer, and general manager before opening Crema Coffee Roasters. Coffee has always fascinated me—not just for its flavors, but for how it brings together both local and global communities.

From the beginning, I wanted Crema to be a place where baristas could learn, grow, and carry forward our values of personal development and environmental responsibility. I also have immense respect for the hard work of coffee producers and strive to showcase their coffees in a way that truly honors them. My goal has always been to create an exceptional coffee experience for everyone who walks through our doors—whether they’re new to specialty coffee or a seasoned enthusiast.

I saw a real need in Nashville for a specialty coffee roaster with a strong focus on barista training and hospitality. Now, 17 years later, it’s still my greatest joy to serve the amazing people of Nashville and the surrounding areas.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?

From the very beginning, we were ready for an adventure and willing to work hard to create something special. More than just serving coffee, we wanted to craft an experience—one that inspired people, challenged perceptions, and gave new meaning to everyday moments.

Building a coffee shop from scratch—or building anything from scratch—isn’t glamorous. Full nights of sleep were a distant dream, and culture bloggers weren’t exactly lining up to cover our grand opening (which, in hindsight, was probably a good thing—bloggers aren’t great with a table saw). We did everything ourselves—carving old lumber to build a bar, ripping out cinder blocks, and scrubbing away the decades-old diesel engine repair shop smell. While we didn’t handle the plumbing or electrical work, we poured ourselves into every other detail. We were completely self-funded—or, more accurately, barely funded. We painted for days, hunted down every piece of used equipment we could find, and convinced three of the best humans we knew to join us. Without the support of friends, family, and one very special wiener dog, we never could have done it.

We’re from the Midwest, where walking bean fields and pulling weeds was just a part of growing up. That farming work ethic stuck with us and served us well. Rachel worked 70-hour weeks in those early years, while Ben spent six years in the corporate world to help capitalize the business and, you know, afford food. It was hard work, and we claimed to love every minute of it.

We started small—using just half our building and renting out the rest. Over time, we expanded—adding a deck, more seating, and a full-time trainer. We knocked down walls and took over the entire building. We started roasting, introduced coffee classes, paved our infamous off-road gravel lot, built a new bar (this time with the help of an actual craftsman), expanded our food menu, and opened an outpost at Pinewood Social. Through it all, we remained eager to learn, serve, and improve.

Roasting was always part of the plan. After three years, we were finally ready to begin that journey. Our motivation was simple—we knew that the best coffees came from direct relationships with farmers. Before we knew it, we were traveling to places we’d only read about, meeting people just like us—passionate farmers working hard to share something amazing with the world. We became part of a much bigger story—the story of humble people doing meaningful work. It’s an honor to be part of that story, and we strive to tell it every day.

At Crema Coffee Roasters, we believe that how we do anything is how we do everything. That belief guides every decision we make. We work humbly, honor those who share this journey with us, and always aim to create something truly special.

Looking back at where we started—our hands covered in sawdust and coffee grounds, our eyes eager yet sleep-deprived—we’re incredibly proud of how far we’ve come. The Specialty Coffee Association (SCA) has recognized two of our coffees with top-two finishes in their annual roasting competition. We collaborate with some of the region’s brightest culinary minds, including Pinewood Social, Bastion, Henrietta Red, and Husk. We’ve built lasting partnerships with coffee farmers around the world. We have employees who are like family and customers who have become friends.

Every morning, we wake up fueled by the excitement of serving something simple yet meaningful. We are deeply grateful to share the coffee experience—and the human experience—with every person who walks through our doors.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I’d say make sure you hit up some of the classic touristy sites, but also get out in nature, there’s many beautiful places around Nashville to explore.

Here’s my list:

Tourist Stuff:
Robert’s Western World
Johnny Cash Museum
Lane Motor Museum
The Downtown Public Library-Specifically check out the Civil Rights Room
National Museum of African American Music
Nashville Soccer Club-Go to a Game
Ryman Auditorium- go to a show!
Belcourt Theatre

Outdoorsy Stuff:

Bells Bend Park
Radnor Lake
Go for a Bike Ride at the Little Harpeth River Greenway at Edwin Warner Park

Place to Eat/Drink:
City House
Henrietta Red
Bastion for drinks AND make sure to snag a reservation at the restaurant
Locust
Smith and Lentz for amazing beers and on point pizzas!
Living Waters for Beers and coffee
Ladybird Tacos for breakfast tacos and coffee
Tempo
Dozen Bakery
Bad Idea
Martin’s BBQ
Surati Indian Street Food
King Tut’s
Lyra
Matryoshka Coffee
Sump Coffee
Husk for weekend brunch or dinner
Iggy’s for pasta

Who else deserves some credit and recognition?
Absolutely! First and foremost, I want to thank our incredible team at Crema—some of whom have been with us for years. Their dedication, talent, and belief in our vision have been instrumental in shaping what Crema is today. We truly wouldn’t be here without them.

When it comes to business inspiration, three individuals stand out. Yvon Chouinard’s Let My People Go Surfing deeply influenced my approach to leadership and sustainability. Wendell Berry’s non-fiction works—especially The Unsettling of America and his essays—have shaped my perspective on community and responsibility. And Brene Brown’s books, including Dare to Lead and Compass of the Heart, have helped me grow as a leader.

I also have to give a huge shoutout to my husband. He’s played an integral role in our journey—spending countless hours building out our locations, developing our marketing and brand story, and envisioning the future of Crema. His entrepreneurial spirit and leadership have made an immeasurable impact, and I’m always grateful for his support.

Website: https://cremacoffeeroasters.com

Instagram: cremacrema

Twitter: cremacrema

Youtube: Crema Coffee Roasters

Image Credits
Victoria Quirk