Cesar Vega, a NYU Tisch alum, has established himself as a significant figure in New York City’s coffee scene with his venture, Café Integral. Located on Elizabeth Street, just a short walk from the Broome Street residence hall, Café Integral specializes in coffee sourced from Nicaragua, Vega’s home country. His passion for coffee, cultivated from a young age, has led him to create a unique space that celebrates his heritage while introducing Nicaraguan flavors to a broad audience.
After graduating from NYU with degrees in photography and economics in 2010, Vega initially ventured into food photography. However, he ultimately decided to follow his long-standing love for coffee, transforming his apartment into a roastery in 2012. The venture quickly outgrew its humble beginnings and evolved into a full-fledged coffee bean distribution business based in Brooklyn, along with locations in New York City, Chicago, and Los Angeles.
In a recent interview, Vega shared how New York City influenced his career. “I just really wanted to work hard and be in New York… Growing up in Miami just gave me so much drive to leave,” he explained. His move to NYC allowed him to immerse himself in the vibrant coffee culture, although he noticed a lack of Nicaraguan coffee in the specialty market.
Recognizing this gap, Vega set out to showcase high-quality Nickaragan coffee. He emphasized the importance of hospitality as a cornerstone of his business model. “What I want to sell, in a way, is care and hospitality,” he stated. Vega’s vision for Café Integral revolves around creating a welcoming atmosphere reminiscent of how families in Nicaragua care for their guests.
His entrepreneurial journey included a family trip back to Nicaragua for scouting coffee producers and establishing relationships that would be essential for his importing business. Initially operating from a coffee cart in a friend’s clothing store, Vega soon developed a larger roastery in Brooklyn, maintaining his commitment to organic practices and fair compensation for coffee growers despite the challenges of high production costs.
Vega’s passion for coffee is deeply rooted in his upbringing within the Nicaraguan immigrant community. He describes this connection as an “unscratchable itch,” especially given the socio-political situation in Nicaragua. Through his studies at NYU, Vega gained a deeper understanding of coffee and connected with various facets of the city’s dynamic food culture.
By 2017, Vega had opened Café Integral’s brick-and-mortar location in Lower Manhattan, garnering accolades from outlets like the Financial Times and Eater New York, which recognized it as one of the best independent coffee shops in the city. He credits NYU for helping him build a robust network that facilitated his success. “The exposure to food, culture and specialty coffee… was really amazing,” Vega noted.
Café Integral not only serves exceptional coffee but also reflects Vega’s heritage and commitment to quality, making it a treasured spot for coffee lovers in New York City. As specialty coffee continues to evolve, businesses like Vega’s demonstrate the power of passion and cultural pride in shaping the city’s gastronomic landscape.