NIKOS ZORBAS & GEORGIA KOMPOROZOU, OWNERS OF COFFEE ISLAND PYRGOS, ILIA

INTERVIEWS Opinions

At Coffee Island Pyrgos, Ilia…

In the peaceful town of Pyrgos, Ilia, there are two Coffee Island stores run by Nikos Zorbas and his wife, Georgia Komporozou. Together with their team, they welcome customers every day, sharing their love and passion for coffee.

We asked them…

1. What type of coffee do you start your day with?
   The day begins with the first sip of coffee. I absolutely love filter coffee and especially enjoy experimenting with single estate varieties. But I must admit, I’m also a bit of an “espresso guy.” On the other hand, my wife has remained a loyal fan of Greek coffee all these years.

2. What year did you start your business journey?
   Our entrepreneurial journey began on March 3, 2001. Our first store, a pure coffee roastery, was just fifty meters from the town’s central square. Four years later, we moved to the city’s busiest street, Manolopoulou. In 2009, we turned a new page by combining the roastery with an espresso bar, and in 2018, we opened our second store in Ifaistou Square.

3. What made you take the step into entrepreneurship?
   The truth is, we’re not people who make quick, easy decisions. We know that starting a business requires persistence, effort, and preparation. So, we took this step after much thought. A first motivation was to secure a better standard of living. However, it was our love for coffee that pushed us to take the big risk back then, as Coffee Island had only just begun its journey.

4. Why did you choose the Coffee Island brand?
   We’re coffee lovers. Our desire to understand its fascinating journey—from the farms to the enjoyment of a cup—made us take the risk and trust the founder’s vision, embarking on this flavorful journey of knowledge.

5. How has the coffee market changed since you started?
   We would compare the coffee market in Greece to a river—sometimes it swells, other times it runs dry. Today, it’s deeply tied to Greek culture and is much more than just another business sector. It’s part of our life, our daily routine, and even our diet. In times of prosperity, it grows and spreads quickly. In times of crisis, it contracts and struggles to survive.

6. What personal value have you consistently kept that helps you in business?
   Values come from within—they’re our inner drive. To succeed, you need vision, persistence, and patience. Hard work and self-discipline. Under no circumstances can you abandon your values. For us, the values we held onto were patience and persistence. They help us overcome daily challenges.

7. What’s your recipe for resilience despite challenges?
   There’s no magic recipe. The only thing you need is faith. Of course, you also need the drive for progress and knowledge, and to never stop pursuing your goals—no matter how difficult it seems.

8. What activity helps you unwind and recharge after a busy day?
   Unwinding comes with good food and family peace. And let’s not forget—a cup of delicious coffee.

When you’re sure of the raw material, prepare it with care and love, and serve it with a smile, success is certain! The real challenge, however, is maintaining that success over time—24 years in a row—especially in times when demands keep increasing.

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9. What do you say to partners, employees, or customers who feel pessimistic, to inspire them?
   To follow their goals with faith and dedication, and to do what they chose with passion and love. They shouldn’t fall into pessimism, because pessimism breeds vanity, which doesn’t help in achieving goals.

10. How important is the roastery experience, and how do you and your team ensure customers feel the Coffee Island experience every day?
    We’re living in difficult times. Every day we meet people full of insecurities and worries. We become their friends, listen to their problems, get closer to them, and build personal relationships.

11. How important is hands-on training in the coffee business? Do customers notice it?
    Hands-on training is essential and must be continuous, both for new and experienced partners. Training and knowledge provide confidence both in sales and in customer interaction. It builds trust with customers and employees alike. After all, we stand out from the competition because of our knowledge.

12. What advice would you give a prospective entrepreneur before starting?
    The road to entrepreneurship is not straight or easy. It’s full of twists, potholes, uphill climbs, and descents. You need love and knowledge for the field you’re entering.

13. What advice would you give to someone who wants a career in coffee?
    A strong work ethic and a willingness to continuously grow.

14. Describe Coffee Island, which celebrates 25 years this year, in one phrase.
    COFFEE ISLAND is a big embrace full of good memories, a journey filled with sweet aromas, a complex blend with full body and rich flavor!

15. What, in your opinion, is the one element that makes Coffee Island stand out over the years?
    The strict selection of raw materials and its constant effort to improve every day.

16. What commercial practices have you used in the past to increase sales?
    What we’ve always done—and I believe we’ve done it well, judging by the results—is to maintain a strong presence in the market by participating in local events and making donations.

17. What practices build loyalty in the local community and among consumers?
    We used to think personal connections were most important. Over time, this changed. As competition increased, things became tougher. We now give consumers the chance to buy their coffee at better value through a variety of offers available via the TAP ME program in our stores.

18. How has Coffee Island’s Direct Trade with coffee farms helped the brand?
    Direct collaboration with producers is what gives Coffee Island exclusivity and guarantees quality coffee. This translates to the consumer, who feels special when enjoying a unique coffee.

19. What should a retail store do to avoid creating a negative impression on visitors?
    It should always have a clean look, a warm and well-kept environment without noise. Staff should be knowledgeable, eager to work, and respectful to customers.

20. What would you say to people about avoiding single-use plastics?
    We offer reusable cups instead of plastic, informing customers about their benefits. At the same time, we set the example by recycling in our stores—a practice our staff also communicates to visitors.

21. What do you think Coffee Island as an organization should do to better support society?
    Continue supporting actions with social impact, such as the collaboration with “The Smile of the Child” in the anti-bullying campaign, and stand by national associations related to health and other causes. Also, keep innovating by offering more products made from recyclable and/or recycled materials.

22. What do you wish for Greece and the coffee market over the next five years?
    In Greece, the history of coffee began during the Ottoman period. Greeks were the first in Europe to taste coffee. Our wish is for this journey of taste and aroma to continue, bringing the pleasure of coffee to everyone.

Every partner has a story

Nikolaos and Georgia, along with the other entrepreneurs featured in Coffee Island’s series “Every Partner Has a Story”, are great examples of small-to-medium entrepreneurs who inspire with their creativity, resilience, and passion for coffee.

The best business lesson they’ve learned is that “The secrets to a successful business are patience and persistence in detail. It takes composure and love for what you do—that’s the recipe for success.”