2017 Juried Student Art Show

This Spring, OQ is hosting its 4th Annual Juried Student Art Show!  This is when we highlight local talent from teenage artists.  The Show is open to anyone ages 14-18. Spread the word and encourage your friends to enter!

Here are a few key details for all entries:

  • Entry deadline is Saturday, March 25th at 11:59pm. 
  • Artists chosen to participate will be notified by April 6th.
  • This year's medium is PHOTOGRAPHY, and the theme is "START A CONVERSATION."
  • Limited to two submissions per artist (you can submit one piece or two pieces), and final artwork should not to exceed 18"x24" framed.
  • Awards will be announced at the reception, 27th of April, which begins at 6PM.
  • There is a prize for Best in Show Award (1st) and Second Place!

Submit one jpg of each entry (Last Name_Title of Piece.jpg), not exceeding 5MB, to Tammy Knorr via email at tammy@oqcoffee.com

Gallery Opening: Stories from Origin, Cudinamarca Colombia

We're re-opening the Shop at 8p, tonight, Friday, February 24th, as we share our very own experiences, and share why we continue to partner with La Palma Y El Tucán, who is pushing the boundaries of coffee in Colombia!
Bonus: 30% off bags of whole bean coffee from the LPYET neighbors, including Sr. Effrain's Farm, only at the opening. You NEED to try it!

heading out to the groves at LPYET

heading out to the groves at LPYET

Organic Cold Brewed Cocoa

Sometimes you may feel like you're indulging when you have chocolate (at least we do), but more recently, there has been a fabulous wave (much like "third wave coffee") in chocolate, in which folks are doing bean-to-bar chocolate: traceable, sustainable guilt-free chocolate!  Our friend Melanie who started Anahata Chocolate took on this endeavor, and did so here in central New Jersey, being the first minority, women-owned chocolatier in the U.S.  She's now taking a break from the business, but is sure to keep chocolate in her life.  Find out more about Anahata Chocolate here.

While we're sad to see her take a break, we are carrying on her legacy this summer in the form of Cold-brewed Cocoa!  Technically, it's cold-brewed cacao nibs.  The ground nibs have been cold brewed for 24 hours.  You will get a tea-like taste with a long, lingering and heavy finish of chocolate.

These nibs are a mix from three Caribbean farms:

  • 75% La Red Guaconejo: is a certified organic, fair trade cocoa cooperative located in the Dominican Republic.
  • 25% Elvesia and Belize:  The Elvesia comes from a Swiss farm, tracing back to the 18th century in the Dominican Republic. these beans are an exceptional blend of organic Trinitario and Criollo that ferment for five days and are slowly dried in the sun for a higher quality flavor profile.

As if you needed any more reasons, this cold brew cocoa also happens to be good for you:  packed with minerals like magnesium and iron, it is also filled with antioxidants--especially when the cacao is raw (and these are!)