This single-origin Brazilian coffee from the Schiavo family’s farm in Castelo, Espírito Santo, is washed processed and yields a clean, sweet cup with tasting notes including dried cherry, cacao nib, and praline. The lot comes from a twenty-hectare farm with a cool coastal climate that contributes to its creamy body.
Dillon Edwards, a Portland, Oregon native, took a leap of faith when he moved to New York City and founded Parlor Coffee in 2012. Starting from a humble setup in the back of a barbershop, his vision was to roast the finest coffee in the city. Parlor Coffee is built on a foundation of fostering direct and transparent relationships with coffee producers, ensuring quality and consistency in every globally sourced batch.
