Roasteries / Fuglen Tokyo
Fuglen Tokyo
Tokyo, Japan
A Norwegian import, Fuglen Coffee Roasters Tokyo roasts its own beans at a dedicated facility in Kawasaki (Kanagawa) and runs four Tokyo cafés, starting with its 2012 Tomigaya flagship.
9
coffees
Japan
base
Locations
Fuglen Tokyo – Tomigaya
1-16-11 Tomigaya, Shibuya-ku, Tokyo 151-0063, Japan
Fuglen Tokyo – Asakusa
2-6-15 Asakusa, Taito-ku, Tokyo 111-0032, Japan
Fuglen Tokyo – Hanegi Kōen
4-36-14 Daita, Setagaya-ku, Tokyo 155-0033, Japan
Fuglen Tokyo – Sangūbashi
4-20-10 Yoyogi, Shibuya-ku, Tokyo 151-0053, JapanCoffees
9 coffees
Fuglen's second Kenyan of the new crop, an AA from the Guama factory of the Baragwi cooperative. Lighter and livelier than most AAs: cranberry and tamarind fruit, a lingering hibiscus note and brown-sugar sweetness on the finish.
Cranberry, tamarind, hibiscus, brown sugar
A Geisha from long-time Fuglen producer Astrid Medina, combining the variety's floral, herbal character with vibrant fruit. Crisp acidity recalls citrus, tropical fruit and grapes; from mid-palate to finish come delicate sweetness and notes of sugared black tea.
Red apple, lime, tamarind, white tea
The Colombia variety from Astrid Medina's Buena Vista farm; she reinvests most of her coffee income in equipment and living conditions for her workers. A comforting cup: cherry and navel orange unfold softly, with black tea and brown-sugar sweetness into a clean, mellow finish.
Cherry, navel orange, black tea, brown sugar
Augusto Borges' Yellow Bourbon from Fazenda Capadócia, previously a filter roast, now roasted for espresso. Mellow Brazilian nuttiness and cacao nibs with delicate grape fruit; pairs beautifully with milk.
Grape, almond, cacao nibs
Fuglen's second washed Ethiopian of the 2025–26 crop, from 562 smallholders delivering to the Asgori station. Vibrant, juicy and clear: kabosu- and sudachi-like citrus, peach, coconut and lychee, then green tea and herbs into a refreshing finish.
Peach, coconut, Japanese citrus, green tea
The natural Bochesa lot, also sold as a filter roast, roasted for espresso: grapefruit, nectarine and papaya with black tea and a smooth mouthfeel, and a rich sweetness that shines in a latte.
Grapefruit, nectarine, papaya, black tea
Fuglen's first natural Ethiopian of the new crop. Intense and complex: strawberry, apricot and lychee with florals and black tea, fermentation notes kept in balance and a clean cup. Softer in the mouth than most naturals, letting the fruit stand out, with a dark-chocolate finish.
Strawberry, apricot, lychee, dark chocolate
Yonal Fernandez's Yellow Caturra from La Mandarina, roasted for espresso. His coffees share a bright, gentle acidity: plum and marmalade spread softly over a smooth, rounded mouthfeel with a lingering cacao finish.
Plum, marmalade, raisin, cacao