Yaro's Coffee Journey

My coffee journey started on our family coffee farm and mill in Costa Rica. I was tasked with improving production, sustainability, and coffee quality across the operation. The farm covered 42 hectares, and over a five-year period we rebuilt much of the production system. We replanted roughly half the farm with new coffee bushes, improved sorting and fermentation methods, and introduced better processing practices. The result was a major turnaround: production doubled while quality and farm sustainability improved.

We were then ready to launch Invito Coffee in our hometown of Vancouver. The timing coincided with the start of the COVID pandemic, which forced us to change our approach immediately.

Instead of a traditional launch, we pivoted to selling freshly roasted beans and espresso drinks at local farmers markets across our community. This period taught me how to operate a food business under strict regulations and uncertainty.

Working directly with Fraser Health and Vancouver Coastal Health, I learned how to navigate the permitting process and secure the required health approvals to operate during a global shutdown.

As customers in the lower mainland began tasting our small-batch, freshly roasted coffee, the brand quickly gained traction. Our focus on farm-to-cup transparency and quality helped Invito Coffee build a loyal following from the very beginning.

As my experience grew, so did my qualifications. I became a professional coffee roaster and completed all coursework toward a Coffee Diploma through the Specialty Coffee Association.

During this time, I also designed and built a custom coffee trailer from the ground up, successfully navigating the permitting process with Vancouver Coastal Health to bring the project into operation.

At Invito Coffee, we also launched Vancouver’s first zero-waste coffee refill program, where customers received their coffee in reusable mason jars — similar to the traditional milkman model. This program helped divert over a ton of plastic packaging from landfills while creating a simple and practical way for customers to reduce waste.

At the same time, we partnered with many local entrepreneurs in our hometown of Vancouver, building strong relationships along the way. We worked closely with food vendors, restaurants, and small businesses to design and curate their coffee programs, helping them select equipment, source coffee, and train staff on espresso and brewing techniques.

Through these collaborations, I gained hands-on experience building practical coffee programs that work in real businesses, balancing quality, workflow, equipment, and cost.

If you want to save time and money launching a coffee business, or improve your current café operations, my experience can help you move faster and avoid expensive mistakes.

Over the years I’ve worked across coffee farming, roasting, equipment, café operations, food trucks, permitting, and zero-waste systems. That hands-on experience lets me help entrepreneurs make better decisions early — from equipment selection and workflow to menu design and sourcing.

Many coffee startups lose time and money learning these lessons the hard way. I help you skip the trial-and-error phase and move toward profitability sooner.

My approach is simple and practical. No pressure, no fluff — just honest advice based on real experience.

If you think your project could benefit, let’s talk and see how I can help your business move forward. ☕

Email: consulting@invitocoffee.com

Pricing Plans

Most entrepreneurs waste $5k–$50k on avoidable mistakes during launch. My goal is to help you avoid them.