On March 18th, we arrived at Narita Airport at around 4:00 PM to begin our trip. After greeting the other roasters who were also attending the TYPICA Lab, we boarded a United Airlines flight to Los Angeles, which departed at 6:00 PM. Following a 9-hour journey, we arrived in Los Angeles in the morning, local time, at a little after 11:00 AM. Unfortunately, I couldn’t sleep on the plane and ended up watching Disney’s “Inside Out,” causing me to miss my child even more.

We had approximately 11 hours to spare before our flight to Guatemala City, so we decided to explore the Venice Beach area. Our first stop was Intelligentsia Coffee, a well-known third wave coffee giant on the West Coast. 

I ordered a refreshing COLD BREW blend, which tasted amazing in the hot weather. The other members ordered a variety of Kenyan espresso and Ethiopian pour over coffee, and we shared our thoughts on each drink. It was odd to see all nine of us roasters gathered together, each ordering different coffees and sharing our impressions with one another. I thought it might make me uncomfortable if I had customers like this in my own store.

Before going to Intelligentsia, I had assumed that it was just a popular coffee shop, but when we arrived on a Saturday afternoon, it was constantly packed with customers. It was clear that specialty coffee had become a part of daily life for many people. Even though there was no information on the blend I ordered, it was delicious and everyone was enjoying it. I talked with Mr. Asai of Regolith Coffee about how specialty coffee shops in Japan tend to over-explain things, but I felt that this was how a coffee shop should be.

On the way to a nearby pizza shop, we stumbled upon a FELLOW street store. I was surprised to see a coffee goods brand in such a super touristy area. I realized that coffee’s position was different here than in Japan.

After a quick bite to eat at a pizza place, we took a walk on the beach and were delighted to come across a skate park I had been wanting to visit.

We continued to explore the area and went to Gjusta, a nearby bakery recommended by HONO Roasteria’s Mr. Murai. We intended to have a quick snack, but the bread and jam were so delicious that we ended up taking all the Lab members to dinner there.

The turkey sandwich was particularly impressive, with its lightly toasted, crunchy bread, fresh vegetables, tender and fragrant turkey ham, crispy bacon, and perfectly acidic pickles. The care put into each ingredient was evident, and the balance of the dish was exquisite. Even though it was quite large, I devoured it quickly and couldn’t help but praise it to Mr. Kondo of FINETIME COFFEE, who had ordered the same sandwich.

I could tell that each item on the menu was made with the utmost care, and I became an instant fan. While dining with the other Lab members, I noticed that there was no alcohol menu. If a similar type of business were to open in Japan, it would have to serve alcohol to be profitable in terms of both service and profit. It surprised me that, even with only coffee, lemonade, and other drinks on the menu, the restaurant was close to full and bustling with local customers. I felt like I had seen the basics of the restaurant business: that if you serve good food, customers will appreciate it and the business will thrive, even if it takes a lot of time and effort to carefully prepare the food and the prices are not cheap. This was also true of Intelligentsia, which I had visited earlier in the day.

After leaving Gjusta, we went to Firestone Walker, a craft beer brewery, to find some alcohol that we couldn’t drink at Gjusta. We didn’t stay long, but it was fun to experience an American pub. After that, I took an Uber back to LAX and flew to Guatemala City. I realized that I didn’t use cash even once in Los Angeles, including for transportation and food and drinks. Everything was done through touch, which was quite stress-free. I hope that Japan will also become more cashless in an easy way.

The flight to Guatemala City took about 6 hours, but I couldn’t sleep well. When I arrived, I went straight to the hotel, had breakfast, and fell asleep. I ended up sleeping most of the time in Guatemala City due to jet lag.

In the hotel lobby, there was a painting of a coffee harvest.

I had dinner with Shimon from TYPICA Europe and asked him about his background during our introductions. I was reminded that we are a group of roasters as we discussed in-depth the local coffee situation and trends. Shimon had worked in coffee shops in Spain and Germany. Even in casual conversation, when the topic of roasting or coffee came up, we had deep discussions. I felt like we could talk forever.

The Los Angeles to Guatemala City leg of my journey was mostly sightseeing, but I noticed many interesting things. Tomorrow, I will finally enter Antigua and see a dry mill and a wet mill. After getting plenty of sleep and recovering my strength, I hope to take in as much as possible.

Three years ago, when I had the opportunity to visit a coffee production country for the first time, the Covid pandemic occurred and I was forced to cancel my plans. Looking back, it was probably not the right time for me to go.

But now, TYPICA has given me a ticket to Central America, which must mean that the timing is right and I should go now! I interpret this as a sign to “Go now!”

As we celebrate the 13th year of THE COFFEESHOP, many people know about the store, but as a roaster, I still feel inexperienced and have many moments of frustration. 

I cannot come up with a special move like a comic book hero, but I believe that something will change for the better through this trip. At 33 years old, I can no longer be considered part of the younger generation, and I hope that through this trip, I will mature and be able to say, “It’s our time now.”

It always seems to rain on important days like this, and I was confused about the departure day until yesterday, but that’s just like me. 

Nevertheless, I am excited to drink some excellent coffee and will be careful on my way.

“Your coffee was so delicious that it brightened my mood. Thank you for continuing to run your business despite the tough times!”

I was overcome with strong emotions when I read this message. A coffee I roasted and delivered uplifted someone out there. I realized my job isn’t just about roasting coffee beans, but also about supporting the lives of someone’s everyday life. I felt warm blood coursing through my cold body.

I don’t think my core self has changed much in the years between 2011 and now. What changed is the fact that I met specialty coffee. I think all coffee lovers reading this post can understand, but coffee has special power. It’s part of people’s ordinary life, but has colorful flavors that can bring emotions to those who drink it. Coffee can connect people. 

I’m immature as a coffee professional. But I’ve been able to spread the appeal of specialty coffee and helped someone in a small way. In that sense, I think I can say that’s where I’ve grown.

In March 2023, I will be heading to Guatemala and El Salvador with other TYPICA Lab members. This will be my first trip to a coffee origin. I’m sure there is a lot to gain from feeling the uppermost stream of the specialty coffee chain firsthand. I’m also looking forward to talking with other Lab members. Above all, I’m happy that I will be able to give back to my customers and staff at THE COFFEE SHOP when I grow.

I want them to look forward to my return. I will be bringing home a lot of positive energy to further brighten up someone’s everyday life.