This coffee is from Guatemala, specifically the San Cristobal el Bajo aldea in the Antigua Municipality. It is a washed Bourbon variety grown at 1550-1580 meters above sea level. The coffee comes from Jauja farm, one of the oldest coffee farms in Guatemala, surrounded by 3 volcanoes. The volcanic soil, warm days, cool nights, and high winds create a unique microclimate. The fully washed coffees are fermented in water for 24 to 36 hours, then dried for 6-9 days on concrete patios. Flavor notes include milk chocolate, floral plum, lemon, with juicy complex and mild acidity. The coffee has an SCA cupping score of 86.25.
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.
