Ogawa Coffee

Shade-grown, organic JAS, Fairtrade and Smithsonian Bird Friendly certified coffee; part of the proceeds funds migratory-bird conservation through the Smithsonian Migratory Bird Center. Raspberry aroma, kiwi-like acidity and sweetness, and a silky mouthfeel.

Raspberry, kiwi, silky

From Ogawa's own plot at Daterra, chosen as the estate's Japanese partner: plot, variety and processing are set together each year. The variety is Aramosa, bred by Daterra, so the lot exists only at Ogawa. Oolong-like toastiness, roasted-almond sweetness and a maple-syrup mouthfeel.

Oolong, roasted almond, maple syrup

From Fazenda Vereda, planted in 1987 by David Ottoni, first president of the Brazil Specialty Coffee Association, and now run by his third son Carlos. Cherries are water-sorted for even ripeness. Arara, a natural Catuai × Obatã cross, ripens about two months later than most Brazilian varieties. A gentle cinnamon aroma, coconut sweetness and a maple-syrup mouthfeel.

Cinnamon, coconut, maple syrup

An SL28 natural from Don José, a high Tarrazú farm opened by agronomist Juan Ramón Alvarado of the Brumas del Zurquí micromill, whose family has grown coffee for 150 years. Cherries are picked at 24–26° Brix. Earl Grey aroma, apricot acidity, dark-cherry sweetness and a pecan finish.

Earl Grey, apricot, dark cherry, pecan

From the steep, cold Macho farm next to the Santa Rosa 1900 micromill, run since 2011 by Efraín and his son Kevin. After mechanical demucilaging, the parchment is soaked 12–24 hours for an extra-clean cup. Cheese-toast aroma, coconut acidity, raisin sweetness and bitter chocolate.

Cheese toast, coconut, raisin, bitter chocolate

From Ricardo Pérez Barrantes' Santa Lucía farm in the West Valley, shade-grown on spring water with its own mill, which neighbours also use. Muscat aroma, champagne-like acidity, grapefruit bitterness and a silky mouthfeel.

Muscat, champagne, grapefruit

From Sumava in the West Valley, managed since 2013 by exporter Francisco Mena and Costa Rica's Cup of Excellence winner in 2016. Black Moon process: ripe cherries rest 24 hours in shade, then the wet parchment rests 48 hours before washing and drying on African beds. Cherry pie, orange acidity, pineapple sweetness and a creamy mouthfeel.

Cherry pie, orange, pineapple, creamy

From Aida Batlle's Los Alpes and Kilimanjaro farms on the Santa Ana volcano, grown without agrochemicals under shade. Aida, the fifth generation, insists on picking only purple-red ripe cherries. A floral hibiscus aroma, bright yellow-peach acidity and honeyed body.

Hibiscus, yellow peach, honey

A 100% Fairtrade-certified blend; Ogawa took a Fairtrade licence in 2003 and has sold certified coffee since 2004. Prune-like sweetness and honeyed body.

Prune, honey

From Arturo Aguirre's El Injerto near the Mexican border, where pulp is worm-composted and spring water feeds the mill, and skilled pickers select only ripe cherries. Floral aroma, bright blueberry acidity, apricot sweetness and a clear finish.

Floral, blueberry, apricot

From the Ueman Isaak group of smallholdings in Aceh's highlands, under natural shade. Group leader Kariyadi ties quality work to orangutan and rainforest conservation. Caramel sweetness and a firm body.

Caramel, full body

A factory-specific lot from smallholders around Gachuyani village, one of the highest points in Nyeri, processed by the Othaya cooperative with its own cupping lab. Lemongrass aroma, passion-fruit acidity and raspberry sweetness.

Lemongrass, passion fruit, raspberry

One of Ogawa's founding-era blends, rebuilt from the raw materials up. Roasted-almond aroma, red-apple acidity, milk-caramel sweetness and a smooth body.

Roasted almond, red apple, milk caramel

An organic Ethiopian mocha decaffeinated by water extraction (97%+ of caffeine removed), with a sweet aroma and gentle cup.

Sweet aroma, gentle

An organic JAS and Fairtrade certified washed Yirgacheffe. Sweet red-wine aroma, red-grape acidity and the sweetness of candied orange peel.

Red wine, red grape, orangette

The second-generation house blend of Ogawa's own cafés: five origins, organic JAS certified, and a favourite of guests and staff alike. Croissant aroma, dried-mango acidity, milk-chocolate sweetness and a round body.

Croissant, dried mango, milk chocolate

From Don Pepe on the slopes of Volcán Barú in Boquete, which Ogawa first visited in 2008; it is now run by sixth-generation José Humberto Vásquez. Java, an Ethiopian-origin landrace said to taste close to Geisha. Green-tea aroma, muscat acidity, raisin sweetness and a bright, clear finish.

Green tea, muscat, raisin

Built on two contrasting Guatemalas to show off specialty coffee's sweetness and clean cup. A floral aroma with refreshing acidity and rich sweetness.

Floral, bright, rich sweetness

The darker partner to the Mild Blend, also rebuilt from Ogawa's founding-era recipe. Raisin aroma, coconut-like acidity, chocolate sweetness and a creamy body.

Raisin, coconut, chocolate