Meet the founders behind Matchakase Guam’s new matcha-focused café

By Ron Rocky Coloma

A shared love of matcha and wellness turned into a business idea during a series of casual conversations, and by Dec. 27, 2025, that idea had a storefront.

Matchakase opened quietly just after the holidays, introducing what its founders describe as Guam’s first dedicated matcha brand. Behind the counter are co-founders Rochelle Alviz and Grace Bari, whose different backgrounds shaped both the menu and the mood of the café.

Alviz was born and raised on Guam and works as a Pilates instructor and national climbing athlete. She has always been passionate about wellness, movement and mindful living, and matcha naturally fit into her lifestyle long before Matchakase began.

Bari brings a different path. She has a background in aviation, café startups, marketing and community building. Being Japanese, she has always been closely connected to tea culture. After moving to Guam about a year ago, Bari noticed there was no café devoted entirely to matcha.

“We were introduced by a mutual friend and instantly bonded over our shared love for matcha and wellness,” they said. “Those conversations quickly turned into action, and we decided to create Guam’s first matcha brand together. That’s how Matchakase was born.”

The owners say the shop is meant to be more than a quick stop for caffeine.

“At Matchakase, the experience is about slowing down and being present,” they said. “We want guests to take a moment to pause, appreciate the ritual and truly enjoy each sip of matcha rather than rushing through it.”

That philosophy is reflected in the name.

“The name Matchakase is inspired by the Japanese word ‘omakase,’ which means ‘I leave it up to you,’” they said. “In Filipino, ‘kase’ also means ‘because,’ which felt meaningful given Guam’s diverse cultural influences.”

The café sources its matcha and hojicha directly from Japan.

“We work closely with trusted tea houses that prioritize quality, sustainability and traditional processing methods,” they said. The menu stays simple, with rotating weekly specials such as strawberry matcha or kinako hojicha.

Looking ahead, the founders hope visitors leave feeling calmer than when they arrived.

“We hope guests leave feeling a little more grounded and peaceful,” they said, adding that future plans include workshops, collaborations and other community-focused offerings.

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