This specialty coffee originates from Papua New Guinea, specifically from the Arona and Yonki Valley regions and the Bilimoya area. Known as Virgin Mountain Grade A, it is grown at altitudes of 1850-1900 meters above sea level. The coffee is washed processed and features Arusha and Blue Mountain varieties. Most coffee trees in the area date back to the early 1950s when coffee was first introduced from the Aiyura research station. The coffee is grown in rich loamy clay soil with limited to no chemical fertilizers, using composted garden mulch or cherry pulp. The cherry is hand-picked by farmers, with pulping, fermentation, and washing done at their homesteads before sun drying. The roast level is medium to dark, offering a floral profile with balanced character, juicy body, candied citrus notes, and a complex lingering finish.
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.
