COBA COFFEE
I started COBA to reinvent chocolate by infusing it with the bold flavors and functional energy of third-wave coffee and tea. As a coffee enthusiast and traveler, I saw an opportunity to go beyond sugar-laden chocolates and create something new.
At UC Berkeley, I began roasting coffee and experimenting with ways to make it more portable. The breakthrough came when I transformed trending drinks—like matcha, hojicha, and cold brew—into a functional chocolate bar.
Inspired by my travels, from Kyoto’s matcha ceremonies to summiting Kilimanjaro and fueling UTMB runners, I built COBA for those who crave more than just sweetness—offering a better-for-you, repeat-worthy energy source.