Coffee Business sci.coffee, SCI

Sara Parish dives deeper into how being in Spain affected her coffee shop, what it was like to run a coffee shop with her sister, and how a consulting trip from Samuel Gurel empowered her to press on when she began to lose hope. Sara explains what happened when COVID reached Spain and why she and her sister are excited to move Torch to Guatemala.

This is the first part of Sara Parish's story and how she and her sister, Victoria began a specialty coffee shop in the classic city of Seville, Spain. Samuel introduces SCI's upcoming Coffee Shop Management book and interviews Sara about the culture behind their former coffee shop, the values that made them stand out among Seville's hostile hospitality culture, and the systems that enabled them to deliver excellent customer service during the morning rushes. All of which, they will be taking with them into their new venture in Guatemala.

The Sustainable Coffee Institute's, Samuel Gurel talks about the why behind SCI's new cupping protocols, how these will impact the industry, and how they were created.

Samuel Gurel, of the Sustainable Coffee Institute, introduces SCI and the motivation behind creating a podcast about the steps toward a successful coffee shop.

Samuel Gurel, of the Sustainable Coffee Institute, debunks the myths around coffee shop success and talks about why the road to success looks more like understanding the core of your business—your why, vision and values.

Emily McIntyre, founder of Catalyst Trade–a coffee trade platform that seeks to revolutionize the ethics of the global coffee trade—speaks about how implementing her core values caused breakthrough and momentum in her business.

emily@catalyst-trade.com