This is an Ethiopian coffee from the Yirgacheffe region, specifically the Konga Gr1 Natural. Grown at altitudes of 1800-2000 meters above sea level in Southern Ethiopia. The coffee is made from Heirloom varieties and processed using the natural method. It features complex berry and floral notes, ripe fruit, black tea character, and is very sweet. The region is known for small-scale producers who cultivate coffee gardens of 0.5-1.5 hectares, often interplanting coffee with other crops like bananas.
O Coffee is a specialty roastery in Glendale, California, offering artisan hand roasting alongside interactive workshops where visitors learn the craft firsthand. The roastery operates on a small scale, limiting workshop sessions to four people for an intimate experience that covers green bean evaluation, processing methods, and how each step shapes the final cup. O Coffee sources single origin beans from Costa Rica, Colombia, and Nicaragua, roasting in small batches with a focus on freshness. The space doubles as a showroom with an integrated art corner, blending coffee craft with local creative culture.
