{"id":12250,"date":"2025-02-02T09:15:49","date_gmt":"2025-02-02T00:15:49","guid":{"rendered":"https:\/\/typica.coffee\/en\/?page_id=12250"},"modified":"2025-05-20T14:51:10","modified_gmt":"2025-05-20T05:51:10","slug":"cm-javier-ghersi","status":"publish","type":"page","link":"https:\/\/typica.coffee\/en\/cm-javier-ghersi\/","title":{"rendered":"The World Is Bigger Than It Seems: Every Moment, Here and Now, Is an Opportunity to Learn<\/strong>"},"content":{"rendered":"\n
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A company unlike any other<\/strong><\/h4>\n\n\n\n

Javier first heard about TYPICA while working as a quality control manager at Hola Coffee Roasters in Madrid. He was struck by the professionalism and sincerity of Samuel, a member of TYPICA.<\/p>\n\n\n\n

At the same time, he couldn\u2019t help but notice something unusual. Unlike typical importers that deliver green coffee immediately, TYPICA shipments often arrived later than scheduled. Curious, he asked his boss about it. \u201cTYPICA operates differently,\u201d his boss explained. When Javier realized that the company was working in sync with producers every step of the way, it was a revelation.<\/p>\n\n\n\n

As he explored new career opportunities, focusing on green coffee importers, TYPICA stood out. Its website wasn\u2019t just a catalog \u2013 it featured photos and personal stories of producers, revealing something deeper. It wasn\u2019t just PR; it reflected real connections and a guiding philosophy. The more he read, the more intrigued he became.<\/p>\n\n\n\n

A few years later, when he heard from a friend that TYPICA was hiring, Javier applied without hesitation. The chance to step outside his comfort zone, take on new challenges, and grow in a fresh environment set his pulse racing.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Everything has two sides<\/strong><\/h4>\n\n\n\n

Javier joined TYPICA intending to put his experience to use in quality control. But he soon found himself taking on another role as a community manager. He had never worked in sales before, but he didn\u2019t see that as a downside. If anything, the added sense of adventure only made it more exciting.<\/p>\n\n\n\n

What did surprise him, though, was that the Europe team had only four members. Based on what he knew of TYPICA\u2019s business, he had pictured a much larger team.<\/p>\n\n\n\n

Even so, Javier stayed positive. His role required him to juggle different responsibilities and support other teams, but rather than feeling overwhelmed, he found the fast-paced environment invigorating.<\/p>\n\n\n\n

\u201cEvery company has its own way of operating, so I don\u2019t think there\u2019s a need to judge whether it\u2019s \u2018structured\u2019 or not. If the team is small and we have to wear multiple hats, that\u2019s something we should embrace. It\u2019s an opportunity for growth.<\/p>\n\n\n\n

I always try to see the glass as half full rather than half empty. I left Spain, where I spent seven years, and moved to Amsterdam for this opportunity. Pushing myself in a new environment accelerates learning and growth, and that\u2019s exactly what I was looking for.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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What do you live by?<\/strong><\/h4>\n\n\n\n

Javier has always wanted to take a different path. In 2017, just before finishing high school at 17, he started working as a barista at a caf\u00e9 in Caracas, the capital of Venezuela.<\/p>\n\n\n\n

But being a barista was a far cry from mainstream careers like law or engineering. Some friends teased him \u2013 \u201cA barista, really?\u201d \u2013 and even Javier couldn\u2019t fully trust his own decision.<\/p>\n\n\n\n

In 2018, as Venezuela\u2019s economic and political crisis deepened, he and his family moved to Spain. He enrolled at a university in Madrid to study law and economics.<\/p>\n\n\n\n

Even as he focused on his studies, Javier found himself increasingly drawn to the world of coffee. The greatest reward was the satisfaction of brewing a cup he could truly call his own.<\/p>\n\n\n\n

As he gained experience and began teaching others, his passion for coffee only grew. Seeing his students learn while gaining new insights himself fueled his curiosity. The more he explored, the more he craved a deeper understanding.<\/p>\n\n\n\n

Yet beneath the surface, he wrestled with self-doubt. Barista work was often dismissed as unimportant, and his older brother, the role model he admired, was a successful lawyer. He felt the weight of expectations pressing down on him, the fear of disappointing his family never far from his mind.<\/p>\n\n\n\n

That burden began to lift when he took a course on coffee science and learned how to measure concentration levels. Being a barista wasn\u2019t just about brewing coffee \u2013 it was a science, full of complexities most people overlooked. For the first time, he felt justified in chasing his passion for coffee.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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A Defining choice<\/strong><\/h4>\n\n\n\n

The moment of truth came in Javier\u2019s first year of university. While cramming for his final law exams, he found out that a rare cupping event was happening that same day.<\/p>\n\n\n\n

A roaster from Denmark was coming to Madrid \u2013 an opportunity he might never get again. It wasn\u2019t just about learning new skills; it was a chance to connect with like-minded people who shared his passion for coffee.<\/p>\n\n\n\n

But skipping the exam would mean failing the course and retaking multiple subjects \u2013 essentially losing an entire year. It was a test of how serious he really was about coffee.<\/p>\n\n\n\n

In the end, Javier made his decision the morning of the event. As he sipped coffee at the cupping, an email from the university landed in his inbox: \u201cBecause you did not take the exam, you have been automatically failed.\u201d<\/em> And yet, he knew he\u2019d made the right choice.<\/p>\n\n\n\n

Not because he met a mentor who changed his life. Not because he had some earth-shattering realization. Objectively, skipping a final exam to attend what was, in the grand scheme of things, just another cupping session was a choice 99 out of 100 people would call reckless.<\/p>\n\n\n\n

But none of that mattered to Javier. What mattered was that, for the first time, he had shut out external voices and followed his own. That, more than anything, was his real triumph.Later, when he told the owner of the coffee shop where he worked that he was dropping out of university, the reaction was harsh. \u201cWhy ruin your life? You should go back and graduate.\u201d<\/em> But Javier stood firm. \u201cI don\u2019t see it that way. I\u2019ll shape my life on my own terms, centered around what I love.\u201d <\/em>Behind his fiery resolve, fear and urgency gnawed at him \u2013 he had left himself no way back.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Seeing the whole picture<\/strong><\/h4>\n\n\n\n

From that moment forward, Javier set out to turn words into action. He mapped out his ideal career in coffee and took on a new role each year to match that vision, from head barista and quality control manager to green coffee buyer, and even a stint as a processing assistant on a coffee farm. For the past seven years, every move he made was a strategic step, working backward from his goals.<\/p>\n\n\n\n

\u201cEven when I accomplish something, I can\u2019t just stop there. My drive to keep learning and evolving is almost overwhelming. Just brewing great coffee isn\u2019t enough for me. I find more value in understanding the bigger picture. That\u2019s how you create real impact and help move the industry forward. It may sound harsh, but I can\u2019t stand mediocrity.\u201d<\/p>\n\n\n\n

For Javier, learning has always been about giving back. Teaching meant sharing knowledge; quality control meant ensuring trust in the product. That sense of responsibility is what brought him true fulfillment.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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<\/h4>\n\n\n\n

After joining TYPICA, he began looking at things from a new perspective: How does my work affect everyone involved? <\/em>That shift began with conversations with community manager Mao Fujihara. Early on, whenever he suggested ideas, she would challenge him: \u201cSure, that\u2019s one way, but have you looked at the bigger picture?\u201d<\/em> At first, Javier was completely baffled.<\/p>\n\n\n\n

\u201cI just didn\u2019t get it. Even after going home, sorting out my thoughts, and coming back the next day with what I thought was a broader perspective, she said the same thing: \u2018Think bigger. X, Y, and Z are all connected to this decision.\u2019<\/em> It hit me like a ton of bricks.\u201d<\/p>\n\n\n\n

He couldn\u2019t stop wondering what he was missing. Then, one day, the realization struck him out of nowhere, while he was listening to his partner talk at home. Out of the blue, a voice seemed to whisper: You\u2019re not seeing the whole picture. <\/em>That was it. He had thought<\/em> he was looking at things clearly, but in reality, his perspective was narrow. The realization sent shivers down his spine, and he was secretly thrilled.<\/p>\n\n\n\n

\u201cSince then, I\u2019ve made it a habit to see things from a 360-degree perspective. No one creates anything in isolation. We\u2019re constantly influencing one another, in ways we don\u2019t always realize.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Giving coffee producers a voice<\/strong><\/h4>\n\n\n\n

Coffee and wine are often compared, but many believe coffee is falling behind. In the wine industry, consumers are already well-versed in the unique traits of different regions, the philosophies of producers, and the stories behind each bottle. In contrast, even within the coffee industry, many baristas and roasters remain unaware of these same aspects.<\/p>\n\n\n\n

Javier experienced this firsthand while running his own wine bar.<\/p>\n\n\n\n

\u201cOnly a small fraction of baristas truly understand where coffee comes from. They might know the country their beans came from, but not the people behind them or the passion that drives them. Wine places a strong emphasis on minimal intervention \u2013 preserving the producer\u2019s story and terroir as they are. Coffee deserves to be discussed with the same depth and nuance. That moment reshaped how I think about traceability in coffee.<\/p>\n\n\n\n

My life\u2019s goal is to build an industry where producers themselves have a voice and control over pricing and are recognized for their contributions. That\u2019s why TYPICA felt like the perfect platform. It doesn\u2019t take center stage but instead facilitates direct connections between producers and roasters, allowing their stories to take the spotlight.<\/p>\n\n\n\n

At the same time, I want to shine a spotlight on Robusta coffee. Robusta accounts for about 40% of global coffee production, yet in the specialty coffee world, it\u2019s largely dismissed as \u2018disease-resistant and high-yield, but low quality.\u2019 But I\u2019ve personally witnessed how careful, experimental processing can transform Robusta into something truly exceptional. I want to merge that personal mission with my work at TYPICA.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

A company unlike any other Javier first heard about TYPICA while working as a quality control manager at Hola …<\/p>\n","protected":false},"author":3,"featured_media":12255,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-staff.php","meta":[],"acf":[],"toolset-meta":{"template-staff-narratives":{"staff-name":{"type":"textfield","raw":"Javier Ghersi"},"staff-outline":{"type":"textarea","raw":"When Javier Ghersi, originally from Venezuela, was 17, he started his coffee career as a barista. Over the next seven years, he worked as a head barista, quality control manager, green coffee buyer, SCA-certified trainer, and ran a specialty coffee and wine bar. Yet, that wasn\u2019t enough. Wanting to dive even deeper into every facet of the coffee supply chain, he joined TYPICA in October 2024.\r\n\r\nNow 24, it feels like he\u2019s been living life in fast-forward. His goal is to connect every part of the coffee chain and turn it into something truly special for the world. To refine that vision, he constantly experiments, adapts, and pushes himself forward. Even in a new environment, his evolution never stops."}}},"_links":{"self":[{"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/pages\/12250"}],"collection":[{"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/comments?post=12250"}],"version-history":[{"count":2,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/pages\/12250\/revisions"}],"predecessor-version":[{"id":12257,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/pages\/12250\/revisions\/12257"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/media\/12255"}],"wp:attachment":[{"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/media?parent=12250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}