When Ulysses Romero opened his first Tierra Mía Coffee in 2008, Los Angeles was on the verge of a specialty coffee boom. Chicago’s Intelligentsia had just moved in the year before, sparking a surge in third-wave coffeehouses. Romero, a business school graduate with an entrepreneurial spirit, noticed an unfilled niche in the market and sensed an opportunity.
“I decided that I wanted to start a business, and I felt it made the most sense to do something that reflected who I was and what I understood and what I grew up with,” says Romero, a first-generation Mexican American who was raised in southern California and earned an MBA from Stanford. READ MORE AT THE GUARDIAN
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