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Meet Trailblazer Silbia Lee

Today we’d like to introduce you to Silbia Lee.

Silbia, please share your story with us. How did you get to where you are today?
I have been interested in art since I was a child, I continued art until I became an adult. And I majored in graphic design in FIDM and majored in flower design at university in Korea.

After, I worked as a florist in Korea for the high end, London-based brand Jane Packer, a company whose clients have included Madonna, Donna Karan, and Kate Moss. Lee crafted wedding arrangements for three years before ditching it to move to Seattle.

I slung coffee at various cafes for almost six years, working my way up to the general manager level. When I moved to LA three years ago, I found work as a barista at K-town coffee shop, just a block from Bia’s current location.

It was there that I met soon to be a business collaborator, Moses Choi.

We were together almost every day, he (Choi) of brainstorming business plans with me. “We came up with so many ideas. We started to purchase syrups and we were so sweet and synthetic.

We’d love to hear more about Bia coffee.
I always wanted to open up my own coffee shop, inspiration. I think I got inspired by my business partner Moses.

We actually were having lunch at a Chinese restaurant and started talking about opening a coffee shop.

Most of the other coffee shops stick to the traditional way, different beans with origins, roasting choices, but my coffee is more like dessert coffee, floral edibles, I think my coffee is different enough.

I always so curious about why coffee had to come with only brown color. So, I always thought of changing the color of espresso, but this way nearly impossible for me to come up with. But have decided to change my mind on the milk side. I worked as a florist for a long time and so does my major, actually these two features represent who I am. So then, I met my partner and got the advice to start this R&D and came up with Bia Coffee floral drink.

I think anyone can think of these kinds of drinks but, I think it all depends who you work with and taking actions and just do it.

We have three main floral bases: Rose and Lavender and Jasmine flowers.

Some people think that floral flavor way too strong, smell like perfumes. It was very hard to balance out these concentrations and portions of floral syrups with espresso. I think it all depends on how you make and how it takes from this balance.

I do infuse for certain days and I go through filter out and mix for the floral syrup.
Syrup process can take up to three days.

Do you recommend any apps, books or podcasts that have been helpful to you?
No, I do not.

Contact Info:

  • Address: 3907 W 6th St., Los Angeles, CA 90020
  • Website:
  • Email:
  • Instagram: @biacoffee_la
  • Facebook: Bia coffee

Image Credit:
Bia coffee / Silbia Lee

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