Send us a textA 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.

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