Brewed with intention Brewed with intention Brewed with intention

When Yoka had its soft opening, there was a line around the corner. Some came to visit because they followed Yoka's journey from a pop-up to a physical storefront, while others were there to check out a new spot in the Madrona neighborhood. At Yoka, there’s a place for everyone.

This Korean-Filipino specialty cafe serves matcha, coffee, and tea. Here, you’ll find coffee from Sightglass Roasters, hand-whisked matcha from Fukuoka, and products from Asian-owned small businesses. It’s also meant to be a place for cultivating connection, whether you’re catching up with a friend over a drink or stopping by to join its run club.

I sat down with Marcellus Beza, the co-owner of Yoka with former UW student Amy Park, to learn more about the journey from running a pop-up to having a brick-and-mortar location, what it means to intentionally create a third space and how they stay rooted in community.

This conversation has been edited for clarity and length.

Tell me more about your journey as a pop-up business. What was that like, and how did you transition to your brick-and-mortar location?

Beza: Back in 2020, Amy and I became romantic partners. During lock-down, we were often ordering boba from different shops, and it became our guilty pleasure. We always wished that there were more Korean and Filipino flavors, and we wondered what it would be like to start our own boba shop. We started playing around with a small menu using loose-leaf teas in flavors, and then we started taking pre-orders and doing pop-ups.

How do you want people to feel when they visit Yoka?

We know that taste is subjective, but people will remember how we made them feel. We want everyone to feel welcomed and like family, especially since hospitality is such a big part of our culture. We’re proud of the team we’ve built, and they’re helping us create a welcoming third space.

You had a very busy soft opening with a line out the door. Are there any memories from that day or other customer interactions that stand out?

If there’s anything that makes me feel happy about this business, it’s seeing people who have been supporting us since we were doing pop-ups. It means a lot that people made time for us at the beginning of our journey and are still willing to wait in line for a drink.

Why does it mean to you to be a small business in Seattle?

We want Seattle to be a space we can grow alongside the people coming through the door, and we do that by supporting other small businesses and doing what we can with what we’ve got. I want to build with the people who come in and continue to be a safe space for the community.

How is Yoka rooted in the community?

We love collaborating with other small businesses that share our values. Currently, we have a mini food and lifestyle supermarket with Anyoung Super in our space, which includes items that are often only available online. We did one of our first pop-ups with [Youn Chung of] Anyoung Super, and it felt right to bring her market to our space. We’re also doing a regular run club as a way to cultivate community. It’s free to participate, and everyone is welcome to go at their own pace.

Do you have any advice for other entrepreneurs and small business owners? 

It’s okay if you don’t have it all figured out yet. We still have signs up to let customers know that we’re in the soft opening because we’re still learning as we go. Continue to be transparent and genuine, and give yourself grace to go through the growing pains. No matter what, stay true to who you are and your vision for the business.

Stay up-to-date on the latest happenings with Yoka.

Get to know Beza through these rapid-fire questions:

Favorite item on the menu:

• Beza: Ube matcha with oat milk.

Favorite dish from your culture:

• Beza: I like tinola, which is a chicken soup that’s usually prepared with a ginger-infused chicken broth.

Favorite local small business in (besides your own):

• Beza: Locally, I love Taz Matcha in Belltown and Kemi Dessert in Capitol Hill.

Dream menu item

• Beza: When we were doing pop-ups, we offered halo halo boba, which is inspired by the popular Filipino dessert but in drinkable form. We’d love to bring it back in some way.

One word or phrase you’d use to describe the brick-and-mortar space of Yoka Tea?

• Beza: Intentional.

About the author: Aleenah Ansari (she/her) is equal parts storyteller, creative problem solver, and journalist at heart who’s rooted in the stories of people behind products, companies, and initiatives. She writes about travel, entrepreneurship, mental health and wellness, and representation in media for Insider, The Seattle Times, Byrdie, and more. You can usually find her searching for murals, reading a book by a BIPOC author, or planning her next trip to New York. You can learn more on her website.