Day 52
We're already on the market. The product is slowly moving. At the moment, we're a very niche proposition, so we are selling in the specialist retail and gourmet channels. At the on-trade channel, we're going slowly, but we're sure that in a few years, the New York queues will take place in Spain.
Day 30
It's decided: let's do it! We're going to expand the Premium range by betting on a 100% organic coffee. It's a little-known product at the moment, it's a risk, I know. But when we launch it, we're going to be the first to receive the CCPAE (Catalan Council of the Organic Production) certification in Spain. Exciting times ahead.
Day 7
Every minute I spend in NY it becomes clearer to me. The future of coffee is here. I am fascinated by everything behind the product. A sustainable, pesticide-free and naturally processed coffee are guarantees of quality that fit completely with my personal values, but above all, with those of the Saula brand.
Day 3
Today, I wanted to experience this coffee revolution in my own flesh. Wandering around Soho, intoxicated by its aromatic nuances, I decide to enter several organic shops. Out of all, I grasp a milder coffee, with floral and fruity notes, something that is enhanced by the usual American way of preparation: a medium roast combined with a preference for long coffee.
Day 2
NY, more than ever, reveals itself to me as one of the most avantgarde cities in the world. All over the country, there's a growing interest in organic food, something totally opposite in Spain. And I certainly have the belief that these trends will soon become everyday realities across many urban spaces.
Day 1
There's nothing I love more than getting lost in the crowded streets of New York. Its sounds, confusing; its passers-by, crowded together; the mixture of aromas floating in the air.... It's something I know and recognise when I set foot in the city again. But there's something different about the streets I walk today: the queues at the cafés serving organic coffee.
