Aoma Coffee

Hiroshi Aono opened Aoma in July 2020 a short walk from Hommachi Station, roasting everything he pours himself and taking regular origin trips to Colombia and Tanzania to buy directly from growers. The room reads closer to a coffee stand than a full cafe, a narrow polished concrete space warmed up with wood shelving, a record player and enough plants to keep it from feeling stark.

The bean list turns over often, moving through Kenya and Colombia lots alongside a house blend built for everyday drinking, all brewed as hand drip or pulled through the espresso machine behind the counter. Regulars stop in as much for a bag of beans to take home as for a cup on site, and the shop treats both the same way, weighing and grinding to order rather than working from a pre packaged shelf.