Today we’d like to introduce you to Sabine Farer-Buers.
Hi Sabine, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
When I moved to the United States 18 years ago, I couldn’t work in my profession as a nurse without going back to school. I then worked in integrative health coaching, clinical trial work, and other occupations. However, I found the most joy picking up some shifts in the restaurant industry and ended up managing places. While working with and learning a lot about people and coffee, the desire to be my own boss grew over the years. When I got sick with COVID last fall, it became clear to me that I didn’t want to wait any longer to bring life to the business plan that had been sitting on my computer for so long. I found the perfect little tiny building in Ohio, moved it here, and got to work! After a few months, SaBeans was born! In December, it will be one year of brewing joy one cup at a time and building a community of coffee lovers.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The only real struggle before we opened was finding the right location. I had to consider permits, parking, access to utilities, and much more. We started in the winter, so the cold, wet weather was a challenge, and since we did not have access to electricity, we operated with a generator on the back of my truck for the first couple of months until we got connected to the grid. To this day, we still bring in filtered well water from my house, which, after all, contributes to the quality and flavor of our drinks.
Alright, so let’s switch gears a bit and talk business. What should we know?
As a coffee lover, I have had many more or less pleasant experiences while getting my morning coffee or afternoon treat. What really stands out to me when exploring a new coffee shop is not only the quality of the drinks but the atmosphere of the place and the genuine warmth of the people who work there. I wanted to bring this positive energy to my community, where every visit feels personal to that customer. Having my customers leave a tiny bit happier than they came that day has always been my goal.
Here at SaBeans, our customers keep coming back for our homemade specialty syrups, warm, fresh pastries from Ninth Street Bakery in Durham, and real New York bagels shipped from Queens, NY. I hope our friendliness, quality, speed, and consistency set us apart from others. Our unique presence on the side of busy Highway 15 501 invites commuters on their way through to give us a try, and many become regulars.. Customers and their families appreciate the homemade biscotti that comes with each drink, in the spirit of the European tradition where coffee would always be served with a small sweet treat.
Who else deserves credit in your story?
Throughout my years of planning, my close friends and family listened to me talk endlessly about my dream of opening SaBeans. They were very supportive and encouraging along the way; everyone helped brainstorm ideas, design, and create what SaBeans is today. Especially my daughter Lya, who designs the menu, makes specialty syrups, runs our social media accounts, and on some days the shop, all while being a full-time student at UNC Chapel Hill. My youngest son, Len, a junior in high school, helps out if needed and has become our IT support. My oldest son, Luc, who goes to university in Hamburg, follows and celebrates our success all the way from Germany! Lastly, SaBeans’ success wouldn’t be possible without my better half, Dave. His endless support and hard work behind the scenes keep us all happy and sane.
Contact Info:
- Website: https://sabeans.com/
- Instagram: @sabeanscoffeeandsmiles
- Facebook: SaBeans
