Many lands. One mug.

—— Classic Espresso ——
KOFFEE MAMEYA· Ogawa Coffee · Blend

Four countries sat across from each other in this cup.
El Salvador, Brazil, Ethiopia, Indonesia.
They don't share a border. They don't share a language.
But they share this moment — in your hands, right now.

That's not an accident. That's a decision.

The blend

Origin by origin, percentage by percentage, process by process —
crafted by Ogawa Coffee.
A Kyoto-based roaster, founded in 1952.

They made it specifically for KOFFEE MAMEYA.
Not for a season. Not for a trend.
For a specific idea of what a mug of coffee should feel like.

What's inside

El Salvador 40%
Brazil 30%
Ethiopia 10% (Process: Washed)
Ethiopia 10% (Process: Natural)
Indonesia 10%

Roast profile

Within KOFFEE MAMEYA's carefully curated selection,
this blend sits toward the deeper end.

Four origins. Four distinct characters —
aroma, acidity, sweetness, each roasted to its own ideal,
brought together in one considered proportion.

When the counter was still known as Omotesando Koffee,
this blend was already there.

Some things become part of your daily life
without you noticing.
This is one of them.

What you'll taste

Roasted nuts.
Chocolate.
Amaretto — the soft acidity and sweetness of apricot.
This balance is the reason you pick the cup back up.

Where to find it

KOFFEE MAMEYA — Tokyo, Omotesando

A counter with no casual choices.
Every cup on the menu was selected for a reason.
This one is no exception.

Visit and ask for it by name.

A note on blends

Single origins get most of the attention these days.
Traceability. Transparency. The farm, the farmer, the exact tree.
All of that matters. All of that is worth knowing.

But a well-made blend is its own kind of honesty.
It says: we tasted many things, and we chose these things, together.

Four lands. One decision. One mug.

Tasted at KOFFEE MAMEYA, Tokyo, April 2026.
Roasted by @ogawacoffee_laboratory
Words and photography: @tastingandmug