Coffea Espression
Meet Flavia bringing the taste of Brazil to Willington with her new business Coffea Expression. Flavia explains where they source their coffee from and how they roast the beans to make that amazing cup of coffee just for you. “Go For It” as Flavia shares her passion for Brazilian coffee and how Mark helped from Durham Startups to get this off the “ground.”
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We are doing well. Some days can be a bit quiet—it depends on the weather—but it’s been nice, it’s been great to be here.My husband and I had the idea of opening this kind of business back in Brazil when we were living there. When we came to England to work at the university after the pandemic, our contract came to an end. So we said, “Okay, I think it’s life saying go for it.” I wanted to do something for myself and my family.
We are from Colombia and Brazil, so we bring coffee from our countries—the green coffee beans—and roast them here. We know the product we have, we believe in it, we know it’s good. We just need to keep going.
We always start by preheating the roasting machine. Once it’s ready, we put our green coffee beans in, and roast them. Obviously we monitor the temperatures carefully to get the best notes from the coffee. After roasting, our coffee is ready.
“Hello Paul.”
“Hello, how are you?”
“Latte please.”Mark has helped us a lot as well. We are not from a business background, so it was nice to know what we should consider. We have meetings every week, workshops to learn more about the things we are not used to. We are educating ourselves to make this grow and move forward.
After roasting, we need to measure colours to know if the roast is light, medium, or dark. Then we pack them here, and finally we have the finished product which we sell to the public. At the moment we have six varieties available.
Our ambition is to become a bigger roastery, but what I really like about being a small roastery is the interaction with the public.
“Thank you, have a wonderful day.”
“I come here almost daily. It’s working. And if you can support the businesses, that’s all fine by me. I like to talk to them. I like to discuss coffee, tell them about the varieties, about their countries, about the process.”