Insights
Notes on craft, sourcing, retail, and the business of specialty beverage.
Long-form notes from the ChocoJava team on the disciplines that shape the company.
What direct trade actually costs—and why it’s worth it
A field note from our sourcing team on multi-year contracts, quality premiums, and the pricing math behind direct-trade coffee and cacao.
Read noteHow we underwrite a flagship cafe
Behind the unit-economics model: cohorts, ramp curves, and what we look for before signing a lease.
Read noteWhy we roast in Dallas
A closer look at the roastery, the cupping cadence, and the training loop between roasters and cafe teams.
Read noteThe case for tea flights
How the ChocoJava tea program is designed for guests who want to explore, not just order.
Read noteBean-to-bar, without the mythology
What it takes to run a real chocolate program inside a hospitality company, from cacao selection to tempering.
Read noteWhat we hire for
Notes from the ChocoJava Academy on how we evaluate baristas, chocolatiers, and store leaders.
Read note