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A yellow-eyed penguin, a gut-health experiment, and a stubborn belief that decaf can taste brilliant set the stage for a candid conversation with Hoyho Coffee. We trace how a personal nutrition journey turned into a decaf-first brand in Dubai, why most people accept mediocre coffee, and what it actually takes to build a business that respects both flavour and sleep.

We open up about the origin story: learning that coffee is a fermented, gut-friendly food; realising caffeine timing matters for deep sleep; and discovering that great decaf is rare but possible. From there, we dive into the hardest chapter—launching a physical café. The numbers didn’t lie: rent, permits, staffing, and delivery apps pushed them off-mission and squeezed margins. The pivot to an events-led model changed everything. Face-to-face service increased bean sales, strengthened storytelling, and kept quality at the centre without the drag of fixed overheads.

You’ll hear how two co-founders split roles and protect their relationship: teaching skills translate into leadership and networking, while branding, finance, and logistics keep the engine running. We talk honestly about social media pressures, why patience beats trend-chasing, and how Dubai’s coffee community—roasters, organisers, and fellow founders—made the journey less lonely and more practical. We also unpack caffeine myths with performance and sleep in mind, offering a simple rule: enjoy your morning buzz, then switch to decaf at midday to protect recovery.

If you care about coffee, entrepreneurship, or the reality behind “location equals success,” this conversation delivers useful, hard-earned lessons. Subscribe for more stories at the intersection of education, community, and building things that last. If the episode resonated, share it with a friend and leave a quick review—it helps more listeners find thoughtful conversations like this one.