{"id":14434,"date":"2025-11-03T14:36:45","date_gmt":"2025-11-03T05:36:45","guid":{"rendered":"https:\/\/typica.coffee\/en\/?p=14434"},"modified":"2025-11-03T19:23:49","modified_gmt":"2025-11-03T10:23:49","slug":"typica-guide-2025","status":"publish","type":"post","link":"https:\/\/typica.coffee\/en\/typica-guide-2025\/","title":{"rendered":"A Place for Self-Reflection and Mutual Growth: After TYPICA GUIDE 2025<\/strong>"},"content":{"rendered":"\n
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The final round<\/a> of TYPICA GUIDE<\/a>\u2014a guide service created to help all coffee lovers encounter truly exceptional coffee\u2014was held on September 28, 2025, at WASSE, inside the Osaka-Kansai Expo venue. This year, LUSH-COFFEE Roaster and Laboratory from Tokyo earned the title of 3-Star Roaster.<\/p>\n\n\n\n

From among 195 1-Star Roasters recommended by TYPICA\u2019s community managers, nine 2-Star Roasters advanced to the final round. Each gave a seven-minute presentation while brewing coffee, and the 3-Star was chosen through votes cast by both a panel of special recommenders\u2014including four producers invited from overseas\u2014and the general audience on-site and online.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Although the terms 1-Star, 2-Star, and 3-Star might sound like a ranking system, TYPICA defines them differently:<\/p>\n\n\n\n

1-Star Roaster \u2013 a caf\u00e9 you\u2019d recommend to someone exploring local gems across Japan;<\/p>\n\n\n\n

2-Star Roaster \u2013 the one shop you\u2019d choose to recommend to a friend traveling within a specific region;<\/p>\n\n\n\n

3-Star Roaster \u2013 the single roaster you\u2019d proudly introduce to a friend visiting Japan from abroad.<\/p>\n\n\n\n

Unlike typical competitions that focus on flavor or technical skill, TYPICA GUIDE highlights vision, personal origin, passion, joy, sustainability, potential for growth, and sincerity. That is why TYPICA calls it \u201ca place not for rivalry, but for cultivating individuality together.\u201d<\/p>\n\n\n\n

The following sections introduce reflections and voices from the nine 2-Star Roasters who took part in the final round and the seven special recommenders who joined them.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

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LOUPE COFFEE STAND \u2014 Ryosuke Masuda<\/strong><\/strong><\/h4>\n\n\n\n

The True Value of Taking Time for Self-Reflection<\/strong><\/p>\n\n\n\n

What I realized after taking part in the final round is that I want to stay closer to the customers right in front of me. The excitement in the venue, the energy of the crowd, and the uplifting feeling I got from talking with the producers \u2014 I don\u2019t want those moments to end there. If I can somehow pass that same energy on to the customers in my shop, I believe it could help enrich the coffee culture in Hiroshima.<\/p>\n\n\n\n

I\u2019ve never visited a producing country, so I don\u2019t have first-hand experiences to share about producers. But in reality, most roasters in Japan are probably in the same position as I am. That\u2019s why I believe there\u2019s meaning in speaking from the perspective of \u201cwhat we can do even without going to origin.\u201d<\/em><\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Coming into the coffee industry from a completely different field, I started this journey as a total beginner. That\u2019s why I try not to be swayed by other people\u2019s evaluations or caught up in conventional standards. I simply keep doing what I can, step by step. <\/p>\n\n\n\n

To stay true to that mindset, the time I spend preparing my presentation \u2014 reflecting on my growth and setting a vision for the coming year \u2014 is more valuable than any number of stars. For me, TYPICA GUIDE isn\u2019t a competition; it\u2019s a place where I can look back on the past year and have my journey recognized by the people at TYPICA.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Encore! Coffee Roastery \u2014 Katsuyuki Sugiyama<\/strong><\/strong><\/h4>\n\n\n\n

It Reassured Me That I Was on the Right Path<\/strong><\/p>\n\n\n\n

In recent years, many coffee competitions have become extremely difficult to enter, but what makes TYPICA GUIDE so appealing is that it gives every 1-Star Roaster an equal opportunity. When we were selected as a 2-Star Roaster, I was deeply moved by the sincerity of the TYPICA team, who even took the time to call and share thoughtful feedback with us.<\/p>\n\n\n\n

The main reason I decided to apply was to understand where we stood. It has been ten years since we opened, but my wife and I are both quite introverted, so we\u2019ve had almost no lateral connections in the industry. Our shop is small, with modest recognition, and at times we\u2019ve felt as if we were isolated in a little shell.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Right now, we outsource coffee bean sorting and packaging to about five or six welfare facilities. Lately, we\u2019ve even received inquiries from facilities outside our prefecture asking if we could offer them work too. Those experiences have strengthened our desire to increase the amount of coffee we handle and create more job opportunities for them through our business.<\/p>\n\n\n\n

During the final round, I hesitated about whether I should have focused more on the coffee farms themselves in my presentation. But afterward, customers and many others told me, \u201cI really related to your talk,\u201d<\/em> and \u201cIt moved me.\u201d<\/em> Hearing that made me feel truly happy \u2014 because it reassured me that I hadn\u2019t been wrong about my approach.<\/p>\n\n\n\n

Around the same time as TYPICA GUIDE, I had also begun studying coffee more systematically. Taking part in the competition further fueled my motivation. Receiving objective feedback made me more determined to ground our work in solid knowledge and theory \u2014 I don\u2019t ever want a lack of foundation to cast doubt on the credibility of our shop.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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HONO roasteria \u2014 Tatsuya Murai<\/strong><\/h4>\n\n\n\n

You Don\u2019t Have to Chase What\u2019s \u201cCorrect\u201d<\/strong><\/p>\n\n\n\n

I applied for 2-Star last year as well, but this time the big change was completely shifting my presentation style \u2014 and I think that\u2019s what made things work. Previously, I crafted my story as if I were carrying the weight of the coffee world on my shoulders. This year, I focused purely on my own story, in a way that both the special recommenders and general audience could simply enjoy.<\/p>\n\n\n\n

One thing I was especially conscious of this time was the presence of Hashimoto-san, last year\u2019s 3-Star winner. I\u2019ve been deeply inspired by his approach \u2014 from how he works, to his presentation style, to initiatives like donating drying beds to producers. I knew that if I tried to stand on the same stage in the same way, I\u2019d never win. So I intentionally broke the mold. I wanted to help ensure TYPICA GUIDE didn\u2019t fall into the typical \u201ccompetition mindset.\u201d Thanks to the lack of strict technical regulations, I could relax and approach it with a freer spirit.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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There are many ways to help the coffee industry grow. Talking about social justice is one way, and some people are perfect for that. But that\u2019s not my path. I believe that when everyday coffee lovers improve the quality of the coffee they brew at home, they end up buying more from producers \u2014 and that\u2019s how the industry evolves. For that to happen, \u201cfun,\u201d \u201cdelicious,\u201d and \u201cinteresting\u201d<\/em> are essential.<\/p>\n\n\n\n

That\u2019s why the best feedback I received was people saying, \u201cThat was entertaining.\u201d<\/em> It made me realize that I don\u2019t have to shape myself toward what\u2019s considered the \u201cright\u201d direction to earn recognition.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

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COFFEEMAN good \u2014 Yudai & Yuri Hashimoto<\/strong><\/h4>\n\n\n\n

To Keep the Connection Alive<\/strong><\/p>\n\n\n\n

Yudai: \u201cTo be honest, I wasn\u2019t sure whether it was right for me to participate again this year, since it might take away the chance for another roaster. But when I thought about the producers in Bolivia who treated me so kindly during my visit with TYPICA Lab, I realized I still hadn\u2019t given anything back to them\u2014and that feeling of wanting to repay their kindness became my biggest motivation to apply.<\/p>\n\n\n\n

I was especially determined this time because Juan from Nayra Qata, one of the producers I met there, was participating as a special recommender. Once I was given that chance, I went in with the resolve to win 3-Star no matter what. Although I was satisfied with my presentation, I couldn\u2019t reach that goal, and I couldn\u2019t help but feel a bit frustrated with myself.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Yuri: \u201cWhat moved me most was being able to speak directly to the two Bolivian producers we had met in person before. For me, meeting people who have shown kindness, expressing gratitude, and finding small ways to give back\u2014those moments are deeply meaningful.\u201d<\/p>\n\n\n\n

Yudai: \u201cIn my presentation, I talked about how \u2018connections can easily be broken.\u2019 As a coffee shop owner, there are many times when relationships fade in ways beyond my control\u2014like when I can\u2019t buy coffee from the same producer as last year.<\/p>\n\n\n\n

But that\u2019s exactly why I find so much value in connection. Whether with producers or customers, it\u2019s not something to take for granted that there are people you want to meet\u2014and can actually meet\u2014beyond a single cup of coffee. Some of our customers even tell us, \u2018I\u2019ll cherish this coffee,\u2019 and that kind of sincerity means a lot. For me, TYPICA GUIDE is one way to make sure those connections never fade.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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little flower coffee \u2014 Junya Honda<\/strong><\/h4>\n\n\n\n

I Was Able to Return to My Pure Self<\/strong><\/strong><\/p>\n\n\n\n

Since the very beginning, my goal at little flower coffee has been to create \u201ca shop that serves as an entry point for people who don\u2019t yet know specialty coffee.\u201d For us, relationships with farms and producers still feel like a distant world. So to be selected from among many renowned coffee shops across Japan and given the opportunity to present on such a big stage \u2014 especially while running a shop in an area known as a \u201cshuttered shopping street\u201d<\/em> \u2014 was something I could truly feel proud of. Having applied for 2-Star again this year, I also felt that the efforts we\u2019ve made over the past four years were finally taking tangible form.<\/p>\n\n\n\n

What I\u2019ve noticed from being behind the counter is that once we\u2019re selected as a 2-Star Roaster, customers\u2019 interest deepens significantly. When I then take the time to explain things carefully before they drink the coffee, they seem to experience it with greater conviction and understanding.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Another major takeaway was the inspiration I got from interacting with other 2-Star Roasters. Seeing people like Hashimoto-san from last year \u2014 realizing how far creativity and initiative can take you even on a small scale \u2014 was truly eye-opening.<\/p>\n\n\n\n

What surprised me most was how each roaster\u2019s presentation resonated with me so naturally. Perhaps it was because, through reflecting on my own journey and checking whether I was still true to my core values, I had managed to return to my starting point \u2014 to a pure state of mind.<\/p>\n\n\n\n

Now, as coffee prices continue to rise, I feel a stronger responsibility to help customers understand why<\/em> each cup costs what it does, and to communicate the true value behind every single brew.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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JUNCTION Coffee Roaster \u2014 Yoshitaka Tasaki<\/strong><\/strong><\/h4>\n\n\n\n

I Want to Influence the Choices Customers Make<\/strong><\/p>\n\n\n\n

This year, after opening a new shop and participating in coffee events and trade shows across Asia\u2014on average once a month\u2014I felt I had gained new perspectives worth sharing. That\u2019s what motivated me to apply again. Another reason was the unexpectedly strong response from last year\u2019s final round; even one of our staff members told me they applied to join us after watching my presentation video.<\/p>\n\n\n\n

I do regret not being able to convey everything I wanted during the final presentation, but my goal was to help people feel the realities of coffee production more vividly. These days, \u201croasters visiting origin\u201d has almost become a marketing strategy in itself. But what truly matters is what you bring back from those visits and how you put it into practice. Without that, there\u2019s no real meaning in going\u2014especially since, from a business standpoint, origin trips are far from efficient.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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What we\u2019re working on now is building involvement with certain producers right from the stage of coffee production. By understanding their joys and struggles more deeply, I believe we can create meaningful differences that ultimately influence consumers\u2019 purchasing behavior. With climate change making coffee production increasingly unstable, this connection feels more important than ever.<\/p>\n\n\n\n

One principle has guided me throughout my life: it\u2019s better to regret something you did than something you didn\u2019t do. Whether it\u2019s exhibiting in Asia or participating in TYPICA GUIDE, I believe growth comes from taking action and learning through trial and error. There are countless things you can only discover by actually doing them.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

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SOW COFFEE ROASTERS \u2014 Koichi Terasaki<\/strong><\/h4>\n\n\n\n

A Renewed Commitment to Fulfilling Our Mission<\/strong><\/p>\n\n\n\n

Even back when I was part of TYPICA, I found TYPICA GUIDE deeply inspiring \u2014 because it provides a space where roasters can share their philosophy and passion directly with producers and consumers through their presentations.<\/p>\n\n\n\n

This year, I decided to apply for 2-Star because I\u2019ve long been concerned about the current state of the food service industry. In many restaurants, coffee tends to be treated as an afterthought, often chosen based on price or quantity rather than quality. This contrasts with how carefully chefs select ingredients, often emphasizing traceability and the faces behind the produce. I believe that if coffee could achieve the same level of transparency and quality as food ingredients, it could lead to more moving customer experiences and help the entire industry grow. TYPICA GUIDE felt like the perfect opportunity to share that vision.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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In Japan, specialty coffee still accounts for only about 10% of the overall market. To expand that share, it\u2019s important to support producers and origins, of course\u2014but I think the greater priority lies in helping more people understand that value and change their buying behavior accordingly.<\/p>\n\n\n\n

By speaking publicly this time, I felt a renewed sense of determination\u2014to realize our mission of expanding direct trade and transforming the way coffee is approached in the restaurant industry.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Soichi Mame-ten \u2014 Atsushi Nakajima<\/strong><\/h4>\n\n\n\n

That \u201cDifferences\u201d Can Be a Source of Hope<\/strong><\/p>\n\n\n\n

My shop is in a rural area of Kochi, where the coffee culture isn\u2019t as developed as in big cities and the market itself is quite small. Because I often feel that we\u2019re lagging behind, I applied for 2-Star with the desire to step outside my comfort zone\u2014to learn, to be inspired, and to see what I could bring back. I was also curious about how other roasters in regional areas have managed to achieve success, hoping to discover some of their secrets.<\/p>\n\n\n\n

To be honest, I\u2019m not very comfortable speaking in front of people, so I wasn\u2019t completely confident about participating. But seeing people I admire take on these kinds of challenges gave me the push I needed. Since I rarely attend coffee events or have opportunities to connect with roasters from other prefectures, this really felt like my first appearance on the national stage.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Listening to the other presentations that day, I realized how important steady, consistent effort is\u2014especially the kind that focuses on valuing the customers right in front of you every single day. In my own case, I\u2019ve been running one of my shops by entrusting it entirely to staff in order to create more barista employment opportunities. But lately, I\u2019ve felt that growth has plateaued, so since returning to Kochi, I\u2019ve started spending more time on the shop floor myself, directly engaging with customers.<\/p>\n\n\n\n

During the final round, I clearly felt the gap in skill and experience compared to other roasters. But rather than feeling discouraged, it actually gave me hope\u2014proof that even in small towns or rural areas, it\u2019s still possible to achieve meaningful results, that even small-scale efforts can shine a light.<\/p>\n\n\n\n

Right now, I\u2019m still exploring the direction I want to take\u2014both for my shop and my way of life. If I participate again, I\u2019d like it to be after I\u2019ve achieved something tangible and gained more confidence\u2014when I have something deeper and more substantial to stand for and speak about.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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LUSH-COFFEE Roaster and Laboratory \u2014 Kosuke Yoshida<\/strong><\/h4>\n\n\n\n

The Vision Has Gained Momentum<\/strong><\/p>\n\n\n\n

Ever since opening my shop with the vision of becoming a bridge that connects consumers with the producers of coffee from Timor-Leste, I\u2019ve stayed true to that mission. Applying for 2-Star felt like the perfect opportunity to share the story of Timor-Leste with a wider audience and raise awareness of its coffee.<\/p>\n\n\n\n

My connection with Timor-Leste began when I visited the country as part of a high school program in my senior year. Since then, I\u2019ve carried with me the memories and the kindness of the people I met there. So, when I learned that the final presentation would take place inside the Kansai Osaka Expo\u2014an event seen by so many people\u2014I knew it was an unmissable chance. At the same time, I felt a heavy sense of responsibility: if I failed to communicate well, it could leave a poor impression of Timor-Leste itself.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Honestly, I don\u2019t even fully understand why I feel such a deep attachment to the country. But whenever I watch a documentary about Timor-Leste or hear its national anthem, I\u2019m moved to tears. Sometimes I wonder if I might have been Timorese in a past life.<\/p>\n\n\n\n

After the presentation, I received messages from people saying things like, \u201cI didn\u2019t even know Timor-Leste produced coffee,\u201d<\/em> or, \u201cI never realized coffee from Timor-Leste could taste this good.\u201d<\/em> Hearing that feedback made me feel that I had succeeded, even just a little, in changing perceptions.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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This experience also made me aware of the influence I carry. That\u2019s why I\u2019ve decided that next year I\u2019ll step away from my dual life\u2014working weekdays as a company employee and running the shop on weekends\u2014to focus entirely on managing the roastery. I feel it\u2019s my responsibility to stand at the forefront and personally share the story of Timor-Leste with my customers.<\/p>\n\n\n\n

More than anything, my goal now is to increase the consumption of Timor-Leste\u2019s coffee. I want to go beyond simply growing my own business and take steps to help develop the country\u2019s coffee industry together with its producers.<\/p>\n\n\n\n

This vision has always been part of the life roadmap I\u2019ve drawn for myself, but participating in TYPICA GUIDE has served as the perfect accelerator to make that vision a reality.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

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Bing Chomprasob \/ Chief Representative Officer for Japan at the World Economic Forum<\/strong><\/h4>\n\n\n\n

One of the most thought-provoking aspects of the presentations was the discussion on how climate change and inflation are affecting coffee production. These are global challenges that directly concern us all. When consumers ask themselves, \u201cWould I still buy a cup of coffee if it cost 100 yen(about 70 cents) more?\u201d, I believe it\u2019s the roasters and baristas who can remind us that every cup of coffee carries the story of people, places and passion. <\/p>\n\n\n\n

That\u2019s why I see their role in sharing the stories behind coffee on behalf of producers not as an obligation, but as a calling. Since not everyone can visit producing countries, their responsibility becomes even greater. The event reminded me once again that the coffee industry is something truly special \u2014 an industry built, above all, by people.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Yoshinori Uda \/ President & CEO, Ogawa Coffee Co., Ltd.<\/strong><\/h4>\n\n\n\n

Concepts like sustainability<\/em> and regeneration<\/em> aren\u2019t meant to be loudly proclaimed or treated as moral performances. Ideally, they should be lived\u2014quietly, naturally, and as an ordinary part of everyone\u2019s daily life.<\/p>\n\n\n\n

I often tell my team, \u201cServing delicious coffee is just the starting point. Our real role as roasters is to deliver small moments of happiness through coffee, day by day.\u201d <\/em> During the final round, I was deeply moved to see that the participants truly embodied that belief and put it into practice from the heart.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Taisuke Watanabe \/ Deputy Editor, BRUTUS Magazine<\/strong><\/h4>\n\n\n\n

Looking at the coffee industry over the past 10 years, I can see how technological advancements across every part of the supply chain have improved coffee quality itself. Yet one thing remains unchanged\u2014it\u2019s always people who drive this progress. The passion and dedication that individuals pour into coffee are what draw others in and keep the coffee scene thriving.<\/p>\n\n\n\n

Not only have the varieties of coffee expanded, but so have the people involved, the places it\u2019s served, and the ways it\u2019s enjoyed. And of course, there\u2019s no single right way to enjoy coffee.  I think TYPICA GUIDE beautifully illustrated that idea\u2014that the true charm of coffee lies in its diversity and the freedom to celebrate it in countless forms.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

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Leon Christianakis\uff0fAcacia Hills<\/strong><\/h4>\n\n\n\n

It was truly powerful. I felt such a strong connection with the roasters. I do interact with roasters at events like SCA in Tanzania, but today\u2019s experience was something completely different. Through their dreams and the journeys they\u2019ve taken, I could really feel their emotions and passion.<\/p>\n\n\n\n

What stood out to me was that beyond just the taste of coffee, the judging criteria placed importance on \u201cvision,\u201d \u201cpersonal experience,\u201d and \u201csustainability.\u201d That\u2019s exactly what TYPICA represents. I\u2019m turning 60 soon, and seeing so many young people thriving in the coffee industry makes me genuinely happy \u2014 it gives me confidence that the future of this industry is in good hands.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Fikri Raihan Hakim\uff0fJava Frinsa Estate<\/strong><\/h4>\n\n\n\n

I\u2019m really happy because, as a producer like us, we could share coffee from our farm, from overseas, from other islands, and enjoy it together with all of you here. It feels like a wonderful collaboration for the community.<\/p>\n\n\n\n

As a whole, the EXPO had a much more intimate atmosphere. I really resonated with the idea of connecting the Japanese concept of okagesama\u2014the sense of gratitude for the people and circumstances that enable one\u2019s happiness\u2014with coffee and with the pursuit of both well-being and business. I also felt that this spirit was beautifully reflected in the TYPICA GUIDE.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Biniyam Aklilu\uff0fGujoo Trading<\/strong><\/h4>\n\n\n\n

Watching the roasters passionately present the coffees produced by us and other producers right in front of everyone was truly exciting. It reignited my motivation to create even better coffee.<\/p>\n\n\n\n

Each person has their own story, and I love every one of them\u2014so there\u2019s no way to rank them. This event embodied everything I love about coffee. Coffee connects people and carries their stories. Even when we don\u2019t speak the same language, it\u2019s incredible how we can still understand each other through coffee.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Juan Boyan Guarachi \/ Nayra Qata<\/strong><\/strong><\/h4>\n\n\n\n

From every movement they made, I could sense that each roaster knew exactly what they needed to do \u2014 everything was so intentional, so meticulously thought out. It was truly impressive. Among them, the one who left the deepest impression on me was Junya Honda from little flower coffee. More than the content of his presentation, it was the joy and freedom expressed through his presence that resonated with me.<\/p>\n\n\n\n

My wife Eliana, who sat next to me on the judging panel, was moved to tears by Yudai Hashimoto\u2019s presentation. She later told me, \u201cThank you for reminding me of the beautiful moments we shared in Bolivia when we first met.\u201d<\/em><\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

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Looking Ahead<\/strong><\/h4>\n\n\n\n

Now in its third year, TYPICA GUIDE has steadily grown in recognition. Hazuki Oishi, a TYPICA Community Manager who regularly works with roasters, shared her perspective:<\/p>\n\n\n\n

\u201cThe level of commitment and expectations among the roasters applying for 2-Star has clearly risen. Going forward, we\u2019re considering making the nomination process and criteria for 2-Star public to ensure greater transparency.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

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Left\uff1aHazuki Oishi\u3001Right\uff1aArisu Imaoka<\/figcaption><\/figure>\n\n\n<\/div>
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<\/h4>\n\n\n\n

As the event becomes more refined with each edition, there\u2019s also a risk that its structure, expressions, and styles may become formulaic. In the context of TYPICA GUIDE, that would mean roasters start chasing someone else\u2019s idea of the right answer instead of expressing their own individuality.<\/p>\n\n\n\n

To ensure that TYPICA GUIDE continues to be \u201ca place where everyone can let their unique inner brilliance shine,\u201d project manager Alice Imaoka shared her vision for the future:<\/p>\n\n\n\n

\u201cSome people view TYPICA GUIDE through the lens of barista competitions, so we want to make the regulations even more flexible and allow for greater freedom. For example, presenters could have another barista brew the coffee for them. We don\u2019t want to create a fixed \u2018ideal presentation format.\u2019 Instead, we\u2019ll keep focusing on making this a space where roasters can truly express what they want to express.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

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

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