Roaster Ömer Özcan sources from Rodrigo Sanchez Valencia, a third-generation farmer at Finca Monteblanco, and from Diofanor Ruiz, whose 14-hectare La Divisa farm sits at 1,950 metres in Quindío. He also roasts a CHO Signature Blend for espresso and milk drinks.
On Reyhan Sokak in Bakırköy, the shop's glass front looks across a quiet side street at an older apartment building. Inside the single narrow room, a wall of arched, individually lit plaster niches holds coffee bags and books above a built-in bench at the back, while a wood-panelled counter up front opens onto the roaster room, where sacks of green beans sit beside the running drum roaster. Outside, seating spills onto the pavement under the grey awning painted CHO COFFEE ROASTERY CO.