From exploring coffee plantations with an old Irishman in the mountains of Colombia to watching the sun set over the Strait of Gibraltar from the terrace of an ancient Moroccan cafe, this thesis sent Charles and Zane on an elaborate cafe-crawl across ten countries, with stops at a few of the world’s most interesting coffee houses. Some of these cafes, such as the world-renowned Caffé Florian (opened in 1720) and Caffé Greco (1760), are built on long-standing traditions. Others are led by innovators championing high-quality boutique shops, challenging mass production chains such as Starbucks and Tim Hortons. These newer cafes fuel a movement classified as the “Third Wave”. With a foundation gained from specialized courses with Patrick O’Malley, North America’s leading voice in coffee, Zane and Charles conducted first-hand research into the unique coffee preferences of multiple cultures, the emergence and impact of the Third Wave in these countries, and what the future may hold for coffee lovers.

Through Entrepreneurship at ASU, I became passionate about venture creation and the behind the scenes work that comes with creating a startup company. This allowed me to create my own venture in the realm of travel called "OverLay", where I learned that entrepreneurship is much more than coming up with a solution and solving it. I went into the community and had informational interviews with founders of startups and successful entrepreneurs to collect qualitative analysis of what must be done to have a successful venture. Through this analysis, I continued working on my own personal venture and was able to reassess some of the initial problems that I was having. I learned the importance of being customer oriented and of creating a successful team. I am continuing to progress my venture "OverLay" and am working on an official prototype to be released. With unyielding determination and a relentless pursuit of excellence, I am excited to bring my vision to life and make a meaningful impact in the travel industry.