The Coquille Indian Tribe Design-Build Services Request for Proposals Gray Whale Haws Project

The Coquille Indian Tribe is seeking design-build services for the Gray Whale Haws Project, a Request for Proposals (RFP) issued for an Indigenous Foods Processing Facility (IFPP) located in Coos Bay, Oregon. The procurement involves a comprehensive design and construction effort to establish a 2,560 square-foot facility for receiving, processing, and storing game, seafood, and traditionally-harvested foods. Proposers must provide full-scope services including programming, design development, construction documents, permitting, and construction, with a strong emphasis on culturally relevant design that integrates with existing community facilities. The RFP was posted on August 28, 2025, with proposals due on September 30, 2025, at 2:00 PM PST, and includes a mandatory pre-proposal meeting on September 9, 2025, at 11:00 AM PST. Evaluation criteria will focus on the proposers' approach, cost, engagement experience, tribal and facility design experience, and project management capabilities. The project is structured in two phases: Design Services (November 1, 2025, to April 30, 2026) and Construction Services (May 1, 2026, to February 28, 2027).

The project is specifically targeted to support the Coquille Indian Tribe's food sovereignty goals and will be located adjacent to the Plankhouse on the Kilkich Reservation. Initial funding of $1.6 million is provided through a U.S. Department of Agriculture Indigenous Animals grant, with potential additional funding up to $5 million contingent on successful completion of the design phase. While the RFP does not explicitly outline specific set-aside designations, the nature of the project suggests a preference for contractors with demonstrated experience in tribal community projects and indigenous facility design. The total project budget ranges from $1.6 million to potentially $5 million, depending on grant and additional funding approvals. The design-build team will be responsible for creating a centralized, sanitary space that supports the tribe's traditional food processing practices, indicating a nuanced approach to facility development that goes beyond standard construction requirements.