Black Sheep Coffee has grown to more than 130 stores after starting with a proposition that challenged specialty coffee’s strong preference for arabica. In a World Coffee Portal interview published on 9 October 2026, co-founder Gabriel Shohet reflects on building the UK-based chain from a rented espresso machine and £20,000 in savings.
The founders began in 2013, when specialty coffee culture was largely defined by origin-led arabica. Their focus on robusta created a deliberately provocative point of difference. That positioning did not make every robusta specialty grade, nor did it eliminate the need for transparent sourcing and sensory evidence; it gave the brand a memorable argument in a crowded market.
The case matters because differentiation can come from challenging a category assumption rather than adding another flavour. Yet the commercial story should not be treated as proof that one species is universally better. Variety, cultivation, processing, roasting and preparation all shape the cup.
Coffee-Explorer tip
Do not judge a coffee from the word robusta or arabica alone. Taste the specific lot and check how it was grown, processed and roasted.
Sources
Credit: World Coffee Portal – interview image
