SEED TO CUP

In the early 2000s, specialty coffee emerged almost as an antithesis to mass production. More than 20 years have passed since those pioneering days, and the 2020s are already reaching their halfway point.

Will specialty coffee continue to expand over the next 10 or 20 years, just as it has from 20 years ago to today? Or will we one day realize that today was actually the peak of a bubble?

Raw Sugar Roast, based in Tokyo, Japan, is working not to simply expand specialty coffee, but to deeply embed it in everyday life, preparing for the future to come.

From the time we were founded, our mission of "improving the quality of coffee" has never been just about flavor — it is about redefining the very concept of coffee.
We honor all the coffee cultures that have come before us, aim to inherit their legacy, and push their boundaries forward.
We hope that the remarkable coffee passed down from previous generations of producers will reach even more people through the distinctive flavor creation of Raw Sugar Roast.

The process of bringing specialty coffee to life:

producer, roaster, barista, consumer.

ABOUT

Founded in 2020, Raw Sugar Roast was established by Masashi Oda and Yuya Kosakata as a wholesale-focused roastery based in Haneda, Tokyo. While they participated in store productions and events, they launched their business as a "ghost roaster" without operating a storefront. In 2022, the roastery was relocated, and the flagship roastery café, Raw Sugar Roast, was opened in Kyodo, Setagaya Ward. Actively participating in and hosting events and seminars both domestically and internationally, the company aims to promote specialty coffee from Japan to the world.