Ediya Coffee Registers Patent for 'Complex Blending Coffee and Manufacturing Method'

Ediya Coffee announced on the 18th that it has registered a patent for technology that blends coffee beans from various origins and types to provide coffee with excellent taste and aroma. The patent is titled ‘Complex Blending Coffee and Its Manufacturing Method (Patent No. 10-2510948).’

Ediya Coffee Chairman Moon Chang-gi (second from the left) is inspecting green coffee beans with local stakeholders in Ethiopia this February.
[Photo by Ediya Coffee]

Ediya Coffee explained that as consumer coffee preferences become more sophisticated, the importance of coffee blending?which compensates for the weaknesses or highlights the strengths of each green bean to produce good taste and aroma?is increasing. However, due to limitations in physical equipment and human resources, uniform roasting has not fully brought out the individuality of each green bean. This insight led to the development of the patented technology.

Through Dream Factory’s state-of-the-art system, a complex application of pre-roasting blending and post-roasting blending is performed, and peak roasting is conducted using the optimal roaster selected for each green bean, maximizing the coffee’s aroma and flavor to produce the ‘Ediya Blend.’

For this technology development, research on coffee taste was conducted based on 22 years of franchise operation data, and efforts were made to discover green beans, the core of coffee flavor, by visiting various origins worldwide, including Africa, South America, and Central America. Notably, in February of this year, Chairman Moon Chang-gi personally visited Ethiopia to inspect green beans at the origin.

An Ediya Coffee representative said, “Our continuous research and development investment driven by the determination to provide high-quality coffee to customers has borne fruit. Moving forward, we plan to focus on providing coffee with the best taste and aroma by concentrating not only on customer convenience and service but also on the fundamental aspect of ‘taste.’”