For more than a decade, Caffe Cocina has been a community touchstone in Poulsbo — a place where great coffee, local connection, and entrepreneurial grit intersect. At the center of it all is CEO Eric Mahler, whose unlikely path from banking to specialty coffee has shaped one of Kitsap County’s most recognizable hometown brands.
In this month’s Executive Q&A, Mahler reflects on the evolution of Caffe Cocina and Caffe Cocina Coffee Roasting Co., the family history intertwined with the business, and the hard-earned lessons that have guided its growth. From roasting their first batch of coffee to expanding wholesale operations to 29 states, Mahler shares the vision, vulnerabilities, and values behind the company’s momentum. He also speaks candidly about community leadership, the realities of entrepreneurship, and the importance of passion — both in business and at home.
Meet the leader behind the beans, the brand, and the next chapter of Caffe Cocina.
Please tell our readers a little bit about yourself.
Hi! I’m Eric Mahler, CEO of Caffe Cocina and Caffe Cocina Coffee Roasting Co. I have a seven-year background in the financial sector, focusing on personal finance and the development of small businesses. Currently, I reside in Kitsap County with my wife Tiffany, our two sons River Pilot and Oliver Skye, and we are eagerly anticipating the arrival of our third child, Juniper Rayne, in March 2026. Alongside our family, we have two golden doodles, Sweetie Pie and Rosie, and a cat named Mr. Pickles. Additionally, we manage four businesses.
Having lived here for 35 years, we are deeply rooted in this community. We cherish our family time and enjoy traveling, cooking, hiking, embarking on adventures, and embracing life’s experiences. Our commitment to family is unwavering, and we strive to provide a strong presence in a world that often presents many questions.
Can you share the story behind Caffe Cocina and how it has evolved since its founding?
Our family acquired the business in 2012, and we are now in our 13th year of operation and 6th year of roasting. However, the establishment’s history predates our ownership. Initially known as Finn Hill Java, it changed ownership a few times but retained its original name until purchased by Shelly Love and Holly Smith. In 2005, the business was transferred to Shelly’s daughter Breanne and Holly’s son Paul, who had married the previous year. This marked the founding of Caffe Cocina and Ciao Bella.
My mother, Sharon, who had a prominent career in finance, became a regular customer. She managed the Washington Mutual Bank and Loan Center in Poulsbo, holding the title of Western Regional Vice President. She developed a strong connection with the local community and business owners. Over time, she befriended Breanne and became one of her regular hair clients, making Caffe Cocina her favorite spot. My mother always harbored a dream of running a charming “Cheers”-style coffeehouse, although she kept this aspiration to herself, considering it a post-retirement possibility.
In 2011, following the financial industry collapse and bailout crisis, my mother and Breanne began discussing the potential acquisition of Caffe Cocina. At the time, the concept was somewhat unclear. The business was a drive-thru coffee shop with a hair salon inside, blending elements of a European pub, coffeehouse, kitchen, bakery, sports bar, and hair salon. After extensive family discussions and about six months of deliberation, we decided to proceed with the purchase, despite my initial hesitation. I was then a young 23-year-old, in my 7th year as a financial representative for Washington Mutual, Chase, and later US Bank.
Witnessing the evolving retail banking landscape, I realized that the opportunity ahead of me was shifting. Coming from a family with a 28-year combat veteran father and a senior bank president mother, the expectations were not mild. This acquisition represented a potential turning point for me. On June 1, 2012, we finalized the purchase, inheriting staff, clientele, and a list of repairs and to-dos. Our initial plan was for me to manage the business temporarily until my mother could retire and take over in a year or two. However, things did not go as originally planned. My mother did not retire, and I did not leave. Instead, I uncovered a deep-seated enthusiasm for business management, driving growth through pointed decision-making, branding, strategic menu rollouts, fostering relationships between community and business, cooking, refining operations, and projects, all fueled by a relentless pursuit for exceptional coffee. The initial idea of how the world worked was peeled away and granted me a deeper understanding of business I never thought possible.
In 2014, I rebranded our entire company after enduring a couple of challenging years. I made some mistakes and ruffled feathers, but I had a vision for improving the business. Through our financial expertise, we identified missing pieces in the original financial story, leading to some difficult adjustments. This experience was a reality check, highlighting the differences between banking institutions and small business operations. Butterflies became a familiar constant, particularly during payroll periods, quarterly tax filings, and addressing repair invoices.
By 2017, we had achieved significant growth and accomplishments, although we still faced challenges. One night, in a moment of clarity, I realized that we needed to roast our own coffee. Navigating my significant admiration and reliance on Jeff Babcock, the owner of Zoka Coffee Roaster and Tea Co., our current wholesale roaster, was among the most challenging tasks I faced. Jeff had become a crucial source of knowledge on coffee operations and extraction methodologies, and he epitomized the artistry of specialty third wave coffee. He frequently invited us to exclusive events, cupping sessions, roasting sessions, and the occasional sushi and cocktail luncheon. I took advantage of all of them. I had been reminded by several of the key members in his company that invites of this nature didn’t happen often and I might want to “dress for it” a few times.
Moreover, as this revelation began to fester in my mind, it became clear that I needed to match the quality and dedication Jeff had devoted his life to from the very beginning. We couldn’t afford to compromise on the craftsmanship and commitment to the art. On April 1, 2019, at precisely 2:28 pm, we roasted our first batch of coffee, marking a pivotal moment for our business.
What inspired you to transition from a background in finance and banking into the specialty coffee industry?
Plain and simple, it was Mom. If it weren’t for her somewhat unorthodox idea to pursue this path, I believe my life would have taken a very different course. It’s kind of scary to think about. Both my parents had unwavering faith in me and recognized my determination to achieve goals and do big things. Their confidence and acknowledgment of my potential are truly remarkable aspects of my life, for which I am deeply grateful.
What makes Caffe Cocina unique?
While we haven’t revolutionized the industry, we have identified a critical moment where the specialty coffee industry faltered in 2010 and are addressing those issues head-on. During that period, the communication between roasters and their clients diminished significantly. The market saw an overwhelming influx of coffee brokers, and the availability of direct and fair-trade coffee was decreasing despite growing demand. Amidst this, Starbucks experienced rapid growth while Tully’s and Seattle’s Best began to slow down. New roasters were entering the industry, which was thriving, but there was still a considerable learning curve for everyone involved. At Caffe Cocina, we dedicate significant efforts to educating and supporting our wholesale partners. We are revitalizing specialty coffee education and striving to make it accessible to anyone interested in learning more, especially here on the Olympic Peninsula. While yes, our wholesale and subscription platforms are now in 29 states we pour it on a bit thick here at home.
Why is working with local farmers and using direct and fair-trade coffee important to you?
For me, it serves as the bridge between business and passion. Getting to know the individuals and families who cultivate our coffees, and witnessing the generations of dedication and expertise invested in these coffee farms worldwide is truly inspiring. This is a humbling experience. It is passion at the source. Go find brilliant, delicate, mind-bending delicious coffees on a farm built for mass production owned by equity firms. You cannot. Major corporations often appear to dismiss passion, as it is deemed expensive and arguably insignificant to 90% of their customer base, so they fake it with fun catch phrases invented in marketing departments and approved in board rooms.
You’ve been recognized as “Young Leader of the Year” and served as President of the Poulsbo Chamber of Commerce. How has community leadership shaped your perspective as a business owner?
What an incredible journey. I was so young, I had the privilege of learning from some truly remarkable professionals. Engaging with a dedicated core group of individuals who were instrumental in driving progress in Poulsbo. A transformative experience that exposed me to a level of personal commitment to the community, igniting a new fire within myself. I had never been involved in something of this magnitude. The insights I gained into the workings of local government proved to be invaluable. I am so grateful for the opportunity and the wealth of knowledge I acquired through that experience.
In terms of shaping my perspective on business ownership, it made me realize my vulnerabilities. It was during this period that I understood I didn’t have all the answers and could not handle everything independently. This realization taught me the importance of delegation and the necessity of relying on others. It was truly a turning point in my professional career.
What does success look like for you — both as a business leader and as a member of the Poulsbo community?
The concept of success is fluid and continually evolving for me. What it meant at our origin is not what it signifies today. In my beginning endeavors they were purely monetary. Everything seemed to revolve around each dollar. Presently, much of my thoughts for success stem from two thoughts, “Do the people who work for me and dedicate their time to this company feel successful?” “Does our community trust us?” If I can continually answer yes to these then we can consider ourselves successful.
On a more personal note, success is reflected in whether my children, when they’re grown and making their own way in the world, still desire to come home for the holidays or check in from time to time. The quick “hey Dad” phone calls in the middle of the day. I believe that success in business should not come at the expense of my family; achieving a balance is a vital source of motivation.
What’s next for Caffe Cocina? Are there any upcoming projects, collaborations, or expansions you’re excited about?
We have been adamant about maintaining a robust pipeline of projects. Some big and some small. Some most won’t even recognize or even hear about. Earlier this year, we successfully negotiated an expansion deal for our roastery, which is located just two doors down from our flagship location on Finn Hill. This new Roasting Headquarters features offices, green coffee storage, training facilities, a cupping room, and a significantly larger roasting room. This expansion will enable us to achieve a 450% growth in our wholesale and e-commerce platforms without sacrificing the quality we are currently producing. We anticipate being fully operational very soon.
Additionally, we are excited to announce the upcoming launch of our third café location in Silverdale, situated just across from the Trails Shopping Center at the base of the new Highlands living complex on Clear Creek Rd. This new café will offer both indoor seating and an expansive drive-thru, which we are particularly enthusiastic about.
Looking ahead to 2026, we have plans to introduce four new blends to our year round offerings and to revive an exciting project involving bourbon barrels, roasted coffee, and canned cold brew. In terms of collaborations, we have several initiatives in the pipeline. Notably, we will be partnering with Scarlet Road, a local non-profit organization dedicated to supporting survivors of sexual exploitation and human trafficking. This collaboration has been a profound eye opener, revealing the stark reality of these issues occurring close to home. Our objective for 2026 is to make Scarlet Road a household name in Kitsap County.
How do you define entrepreneurship, and what mindset do you think is essential for long-term success?
Entrepreneurship has undergone significant evolution over the past decade. The rise of social media and advancements in technology, the introduction of AI to countless interfaces have given birth to a new generation of entrepreneurs. In my view, true entrepreneurship is embodied by individuals who possess a certain “heart fire” , a stonewall determination, striving to achieve goals independently, and thoughtfully. Pulling inspiration from everything. It is the spirit of creating something unique and pursuing it with fierce commitment. This drive encompasses hope, vision, and excitement, requiring a mindset that is constantly adapting.
Fundamentally, it all begins with an unyielding desire to learn, followed by the acceptance of inevitable failure and an uninterrupted fight to push forward, applying the knowledge gained from hard-learned lessons.
What advice would you give to someone thinking about launching a business in Kitsap County today?
DO NOT RUSH TO SIGN THE LEASE!
I encourage people to do intense research, perhaps even uncomfortable research. It is essential to ask questions, even if doing so may make you seem uneducated. Embrace the discomfort of not knowing everything and remain humble. Delve into leasing contracts, zoning, change of use permits, CALL THE CITY, question everything, triple net agreements, point of sale systems, credit card processing, and search engine optimization (SEO) to understand why your website needs it. Conduct interviews, investigate inventory and supply chains, and familiarize yourself with graphic designers. Understand why some people respond promptly while others do not and learn how to collaborate effectively with everyone.
Develop your business acumen by engaging with your weaknesses, which will enable you to connect with individuals who have achieved success or accomplishments that you admire. Observe those who possess charisma as well as those who have navigated and grown through challenges over the years. Pay close attention to how these individuals handle opposition, accusations, and public feedback.
Furthermore, critically examine the aspects of yourself that make you uncomfortable and commit to addressing them without compromise. Cultivate financial management skills and hold yourself accountable. It is imperative to understand and build your credit, as well as to cultivate your capital and funding needs. Don’t make excuses, establish and adhere to effective systems. Focus on your future while also planning for the present, so that you can truly savor and live in the moments when they arise.
What do you enjoy most about leading Caffe Cocina?
It has been an experience to witness the growth of this company and to see such an amazing community come together in support of it. The enthusiasm and appreciation that people express for our work are truly heartening. Observing our staff evolve from young individuals into accomplished adults, pursuing their aspirations has been incredibly rewarding. Moreover, providing access to coffee education and witnessing our wholesale partners, managers, and staff embrace it with enthusiasm and passion is a real gift. There’s never a dull moment.
Who or what inspires you most — in business, coffee, or life?
In the realm of business, travel serves as an obvious source of inspiration for me. It is all too easy to become confined within our comfort zones and grow complacent with the status quo. Content in a self-manufactured echo chamber. I am driven by a desire to continually experience new foods, drinks, flavors, sights, smells, and cultures. This wanderlust rekindles the entrepreneurial spirit’s spark and enduring flame within me. It challenges everything, it presents a fun little uncomfortable space where you control nothing that you interact with. Additionally, my family serves as a significant source of inspiration, as I observe them engaging with and navigating through life. Seeing the world through their eyes and exposing them to all this world has to offer. Similarly, I am inspired by my staff, witnessing their trust in the process and their dedication to showing up every day. It’s big. It’s really big. It’s always just coffee, until it’s not.
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