I got the rare opportunity to cup at Moplaco’s dry mill! This is new for me!

45 lots with a wide range of tastes were on the table, and it was a great cupping session!!

Just as I expected, Moplaco has so many great lots!

They welcomed us with a religious ritual.

Each of us had a piece of Ethiopian bread. It tastes salty and delicious.

After the cupping, we took a photo with Heleanna.

Despite being extremely busy, she spent a total of four days with us, sharing with us the realities of Ethiopian coffee production and a sense of urgency she has.

Thank you very much!!

It’s been a really meaningful trip, getting to know great roasters and producers.

My personal theme for this trip was to go back to the basics.

Now nearing the end of this trip, I remember the passion I had when I opened TOKIWA COFFEE ROASTER, a determination to create the first specialty coffee chain in Japan.

But I realize I haven’t even come close to achieving that goal yet.

Today marks the new beginning! I’m going to work harder!!

Life is Evergreen.

We started off the morning with a long-anticipated cupping session at Wete Ambela!

I couldn’t help but feel excited to taste all the great lots.

I was thrilled to see the beans I gave to Elias and Mekuria on the first day, now on display in the cupping room.

Wote Konga WS’s washed and natural tasted just as delicious as last year!!

Mekuria hosted a dinner party in his garden.

His adorable children welcomed us with a coffee ceremony.

I’m grateful for the amazing hospitality.

I’ll be leaving behind coffee farms and heading back to Addis Ababa today.

Moplaco’s dry mill was bigger than I imagined, with a stylish cafe also on the premises.

At the dry mill, washed and natural coffees were separated between different buildings to ensure thorough control.

Though the mill was not operational when we visited it, it was my first time seeing such a neat and clean dry mill.

I felt like I caught a glimpse of the secret behind the delicious coffee from Moplaco.



We made the long journey to Moplaco’s washing station today. 

The drive was made enjoyable by the engaging conversation we had. Time did fly by.

And I’m more convinced than ever that the future of roasters is bright. 

This trip has already been incredibly stimulating for me.

And I have a feeling it will be a true awakening.

In the evening, we had the pleasure of speaking with Heleanna, the representative of Moplaco.

 I asked her directly, “What is the secret behind the exceptional taste of Ethiopian coffee?” 

Her answer was simple – it’s all about the blend. 

The soil, she explained, is certainly a factor, but it’s the blending of coffee beans from a variety of local farmers that truly creates that complex, delicious flavor.

It made me think about how blending diverse elements can make a company and a store stronger. And this blend is key to the success of both, in my opinion.

During our visit to Wete Ambela’s Wote Konga washing station, I was struck by the impressive and far-reaching views. 

It was a truly humbling experience to think that this is where the delicious coffee I serve my customers originates from.

I will be offering Wote Konga WS washed and natural coffees at my store soon, so stay tuned.

Later in the evening, I had a fascinating conversation with South Korean roasters. I was surprised by the differences between the coffee markets in Japan and South Korea, and the sheer size of the South Korean market.

In the evening, I joined some of my fellow roasters around a bonfire. For me, it was a rare opportunity to connect with other roasters in the industry and I savored every moment of the conversation. 

Unexpectedly, it’s become a new mission of this trip for me to connect with and learn from others in the trade.

We started off with a traditional Ethiopian coffee ceremony, which was a great welcome to the country.

Unfortunately, the harvest was already over at the Anfarana farm in Guji, but even so, it was my first time seeing an Ethiopian coffee farm, and it was truly amazing. Unlike other coffee-growing regions, here, the coffee trees are scattered among shade trees in a seemingly random way.

It’s kind of mind-blowing that this is where the delicious Ethiopian coffee comes from.

I’m looking forward to learning about the secret behind its incredible flavor.

At this moment, the one thing that sets me apart is that I create a work of art with acrylic paint to describe my impression of coffee I roast and drink and make it into labels. 

This means that I visualize coffee’s flavor profiles, something that everyone can enjoy with their own sensibilities, and express it as artwork.

This is my style. Lately, I’ve been presenting a few of my works to the public as NFT art, too.

https://opensea.io/collection/the-art-of-specialty-coffee

I hope to connect people, whether they like coffee or not, with art one day, and to visualize the invisible and realize a cultural crossover between people with different values.