Question 1

1. The Journey That Changed Me

Accepted Answer

Let me tell you a small story—more than just a story, this is the reason why I opened this café.

As a student at the University of Washington in Seattle, I received a scholarship that allowed me to travel the world for a full year. That trip changed me—it challenged my ideals and reshaped the way I saw the world. If you ever get the chance to chat with me, I’d love to share the ideas and thoughts I had before that journey. But this story is about something else—it’s about what led me to open this café.

I was born in México and later moved to the U.S. Growing up, I lived without my dad—not because he abandoned us, but because he lived in the U.S. while my mother, my brothers, and I were in Mexico.

Question 2

2. The Ritual That Brought Us Together

Accepted Answer

I loved my dad, but I didn’t really know him. By the time we all reunited in the U.S., we had little in common. Our experiences were different, our routines were different. We didn’t see each other much. The most time we spent together was having breakfast and watching TV on Saturdays.

Then, one Saturday morning, everything changed. My dad asked me to make coffee for him and myself. I still remember that moment clearly—because for the first time, he asked me about my life, my thoughts, my ideas. There was no agenda, just genuine interest. That day, we finally started to get to know each other. From then on, we made it a routine. "Cafecito," as he called it, became our ritual—a time just for us, to catch up freely.

Question 3

3. A New Start in Warsaw

Accepted Answer

That was the beginning of my coffee journey. Even though that experience left a lasting impression on me, I didn’t pursue anything with coffee at first. My focus was on my academic life. It wasn’t until I moved to Poland that I started developing my coffee skills. I began by selling coffee beans at local markets and to businesses. The business was doing well—until COVID forced me to shut down.

As luck would have it, I found myself working for a modern company in my hometown of Wenatchee, WA, as the Director of Operations. My job required me to work part-time on-site and part-time remotely, which meant I was traveling between Washington and Warsaw every other month. After a year and a half of constant travel, it became too exhausting.

Question 4

4. The Challenge of Building Goodly

Accepted Answer

So, I made a difficult decision—I left my job in Washington and found myself unemployed in Warsaw. That’s when I returned to what I knew: coffee.

I had always wanted to run my own business, and now I had no Plan B—this was my moment to make it happen. I had worked in the corporate world, and I knew I didn’t want to go back. With the help of Patryk and my wife, I started searching for a location. At first, I tried renting from the city, but I couldn’t secure a place (there are some interesting stories about that too). Then, I found this spot at Wąwozowna 31, and I immediately envisioned what it could become.

Question 5

5. Creating Connection in a Disconnected World

Accepted Answer

Securing the location and remodeling it was an adventure. Looking back, it makes me smile—but at the time, it made me cry more than once. Opening this little café has been the hardest thing I’ve ever done.

If you’re thinking about opening a café, ask yourself if you’re ready to work at least 70 hours a week. It’s not easy. But now that the space is built and I see people using it, I know it was worth it. I want everyone to feel welcome at Goodly, and I’ll do my best to make sure you do.

Why?

Because of what I learned from my travels. I loved seeing new places, but I was also incredibly lonely.

Question 6

Reflection

Accepted Answer

I’ll never forget the time I landed at Cairo Airport in Egypt. Standing there, I realized something—I was completely alone. No one was waiting for me. If I disappeared, no one would notice.

As I looked around, I saw families and friends embracing each other. It was beautiful. They were there for each other. It was joyful.

That’s the feeling I want to create at Goodly. I want everyone who walks through these doors to feel, at the very least, acknowledged. Because sometimes, that small moment of connection can mean everything.

Question 7

BRAZIL- SPECIALTY ESPRESSO

Accepted Answer

NOTES: HAZELNUTS. MAPLE SYRUP, NOUGAT

Sourced from Brazil’s finest coffee-growing regions, Brasil Colibri Santos blends the boldness of Catuai with the smoothness of Mundo Novo. This hand-picked espresso has been battle-tested by our clients, and they absolutely love it. Expect rich flavors of hazelnut, nougat, and maple syrup—perfect for making every morning a little more special.

Origin Details
Region:  Guaxupé, Minas Gerais
Variety:  Mundo Novo, Catuai
Altitude of crops: 1000 m above sea level
Processing method: Natural
Score: 83.00
Harvest: 2024

Question 8

GRUATEMALA - FILTER COFFEE

Accepted Answer

Guatemala Ademaya
BERGAMOT. HONEY. NOUGAT. ROASTED ALMONDS

Enjoy the smooth, balanced flavors of Guatemala Ademaya. With notes of bergamot, honey, nougat, roasted almond, and vanilla, this coffee brings a taste of Guatemala in every cup. It’s a coffee that’s perfect for those who appreciate a complex, yet approachable flavor profile.

Origin Details:
Variety: Caturra & Catuai
Altitude of crops: 1700 m above sea level
Country: Guatemala
Region: Huehuetenango
Processing method: Washed
Score: 83.75
Harvest: 2024

METHODS: FILTER, V60, CHEMEX, FRENCHPRESS

Question 9

ETHIOPIA - FILTER COFFEE

Accepted Answer

Ethiopia Yirgecheffee
JASMINE. BERGAMOT. PEACH

Discover the bright, vibrant flavors of Ethiopia Yirgacheffe. This exceptional Arabica coffee brings together smooth notes of black tea, juicy peach, and a hint of Earl Grey. It's a coffee that holds a special place in our hearts—the first love of Goodly’s founder. This unique and flavorful cup has been a favorite from the very start, and once you taste it, you’ll understand why.

Origin Details
Variety: Heirloom
Altitude of crops: 1700 m above sea level
Country: Ethiopia
Region: Yirgcheffe
Processing method: Washed
Score: 84.50
Harvest: 2024

METHODS: FILTER, V60, CHEMEX, FRENCHPRESS

GOODLY SPECIALTY COFFEE

First Specialty Coffee in Kabaty ☕️ Come taste the best with us! ✨

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