Fritz Coffee Company has become a cornerstone of Seoul’s vibrant coffee scene. Since opening its doors in 2014, Fritz has redefined the cafe experience, where quality is at the forefront — meticulously sourcing green beans and roasting them in-house to reveal each bean’s unique character.
At the heart of this operation is Park Guenha, one of six founders united by a deep-rooted passion for coffee. Park’s journey began humbly in 2001 as a part-time barista. Over the years, his dedication and skill led him to compete on the world stage, placing 14th at the 2014 World Barista Championship. His career has been defined by an unyielding devotion to the craft, from training baristas and opening cafes to traveling to coffee-growing regions in search of the finest beans.
For Park and his team, coffee is about more than just flavour — it's about connection. “Coffee is about relationships,” he says, a sentiment that runs deep in Fritz’s direct-trade approach, fostering strong ties with coffee producers around the world. This philosophy is embodied in blends like Everything Good, a harmonious combination of beans from Guatemala, India, Ethiopia, and Costa Rica, offering a balanced, sweet cup with tasting notes of dried fruit, caramel, and citron syrup.
In every aspect of Fritz Coffee Company, there’s a deliberate attention to detail. It’s more than just a cafe; it’s an extension of the people behind it — a space where thoughtful design, craft, and community converge. Want to know more about Park Guenha’s journey? We sat down with him to ask a few questions. Read on.
Tell us more about yourself.
I started my career as a part-time barista in 2001 and have since worked as a barista trainer, roaster, and in various other positions. In 2010, I co-founded a business, but it unfortunately failed. However, after winning the national barista championship in 2014, I co-founded Fritz Company with my colleagues, and we have been running it ever since.
Currently, I am responsible for the internal operations of the entire company and travel to coffee origins in Central America and Africa to purchase green coffee beans.
Share with us how your morning routine looks like.
My morning routine is not very fixed because my work schedule is highly irregular, and my tasks vary greatly from day to day. If I have some free time in the morning, I brew coffee at home. Sometimes I drink Fritz’s coffee, but I often try coffee from other companies as well. If I’m short on time, I brew coffee and take it with me in a tumbler to work.
What’s your favourite coffee, and how do you like your coffee?
I don’t have any particular dislike for coffee, but as time goes on, I find myself less inclined towards coffees with unique processing methods. I usually prefer washed or semi-washed coffees.
At the shop, I often drink espresso, and at home, I prefer brewing coffee. I don’t usually drink cold coffee; I prefer my coffee warm. When it comes to espresso, I prefer it to be set up in a way that highlights the coffee’s flavour.
What is one thing people may not know about you?
Since there are more people who don’t know me than those who do, I’m not sure what to say about myself. However, I have many more memories of failure than success, and I consider the lessons I’ve learned from those failures to be valuable assets.
Through my failures in barista competitions and my initial attempts at starting a business, I’ve developed a deep interest not only in coffee but also in understanding how people’s desires are shaped and driven.
Even now, I continue to observe and explore related aspects. Although people recognize me as a coffee technician due to my background as a barista and roaster, I am striving to move beyond that position.
Follow Park Geunha here, and Fritz Coffee Company here.
