｜Ogawa Coffee Specialty Coffee Blend Series｜

"Ogawa Coffee Specialty Coffee Blend" is a household product that was launched in 2007 and uses specialty coffee with unique flavors and characteristics. With the desire to provide customers with even more delicious coffee, coffee artisans have carefully created it with a focus on flavor. The lineup consists of a total of seven items, including drip coffee and regular coffee bean products.

｜Features of Ogawa Coffee Specialty Coffee Blend Drip Coffee｜

In order to bring out the original flavor and characteristics of specialty coffee beans and to allow you to enjoy the taste of the blend that makes the most of the individuality of the coffee beans that Ogawa Coffee seeks, we have included a generous 15g of ground coffee compared to regular drip coffee. (Compared to our other products)
You can easily enjoy the taste you like by adjusting the amount of hot water.

|Specialty Coffee Blend Series Lineup|

[Ogawa Coffee Specialty Coffee Blend 002]

◇Taste comment: Taking advantage of the fragrant aroma of Brazilian butter toast and the gentle sweetness of milk caramel, we have created a blended coffee with a harmonious balance of bitterness and sweetness.
*In the ICO (International Coffee Organization) producing country code, No. 002 represents Brazil.

[Ogawa Coffee Specialty Coffee Blend 009]

◇Taste comment: Taking advantage of the aroma reminiscent of El Salvador's red grapes and the rich sweetness reminiscent of yellow peaches, we have created a blended coffee with a harmonious balance of acidity and sweetness.
*In the ICO (International Coffee Organization) country code, No. 009 represents El Salvador.

｜A blend made using only specialty grade coffee from Ogawa Coffee. ｜

■What is specialty coffee?

Farm producers carefully select the raw beans they have grown and have them undergo rigorous cup testing by a trusted coffee cupper, and the results are fed back to the farms and agricultural cooperatives to help improve the quality of the coffee. Coffee that passes the cup test is called specialty coffee. Only a small percentage of all coffee meets this strict standard. It is now recognized as a rare commodity.

■Starting collaboration with farms

We want to continue to connect with farms and produce delicious coffee. In order to realize this desire, we started to select and purchase coffee exclusively for Ogawa Coffee in the late 1990s. We regularly visit coffee producing areas around the world, and create farms and coffee beans that are in sympathy with each other, pursuing each other until we are satisfied.

In the "Coffee Square" content "FARM: The Seed Sower," we will introduce the production areas and producers who are important partners in Ogawa Coffee's coffee production.
https://www.oc-ogawa.co.jp/coffee-no-hiroba/farm/

[Brazil Hainha Farm]

Unique taste created by a pioneer in Brazil <br>Rainha Farm is one of the farms owned by the Sertaozinho Group, and thoroughly analyzes altitude, soil, and amount of sunlight, and based on the results, finely classifies the cultivated varieties and selection methods. This meticulous approach has produced unique, high-quality coffee. The Sertaozinho Group is known as a pioneer in Brazil, where natural processing was the mainstream, and was one of the first to adopt the pulped natural method. Since around 2000, the group has focused on production in small plots, and its high quality has been recognized, leading to multiple Cup of Excellence awards. In 2023, it will be the first to win the championship since 2011.

[Buenos Aires Farm, El Salvador]

The Buenos Aires farm is located at a high altitude, which creates a large temperature difference between day and night, so the coffee ripens slowly. The farm manager, Ida Battle, is world-renowned as a producer of high-quality coffee.

[Los Alpes Farm]

Los Alpes Farm is pruned to ensure that the coffee trees receive the right amount of sunlight by covering the entire farm with shade trees. Farm owner Ida Battle is particularly particular about the ripeness of the coffee when harvesting, and only the ripe purple-red cherries are hand-picked, rather than the typical red cherries.

[Santa Lucia Farm]

Santa Lucia Farm is run by owner Ricardo Pérez Barrantes, who is committed to improving the quality of his coffee, protecting the natural environment, and contributing to the local community. Under his leadership, the farm practices sustainable coffee cultivation, including using shade trees*, using natural spring water, and cleaning wastewater before discharging it.
*Shade trees are trees that provide shade for coffee trees. They protect the coffee trees from direct sunlight, strong winds, frost, etc.

[ Providencia Farm ]

The Providencia farm is located on a steep mountain slope, so the cherries ripen slowly. Under the leadership of farm owner Max Ariel Palacios, the farm is practicing high-quality, sustainable coffee cultivation by protecting the virgin forest and properly managing the processing factory.

[The art of blending, the art of roasting, and the Diedrich roaster]

When making blended coffee, we don't just decide on the origin and mix ratio of the green beans, but we mix beans from multiple farms and regions, even if they are from the same Brazilian coffee plantation. By changing the mix ratio depending on the degree of roasting, we are able to recreate the flavor that Ogawa Coffee is looking for.
The raw beans are roasted in a Diedrich roaster, which is suitable for roasting high-quality specialty coffee, and Ogawa Coffee's roasters sharpen their five senses to bring out the flavor of the beans while checking the color, aroma, and crackling sound of the beans that gradually change in the pot. The Diedrich roaster used was designed by a coffee producer who knows coffee beans inside and out, and it roasts the beans slowly without applying excessive heat or burning the surface too much, creating different personalities for each bean.

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