A seasonal blend of coffees from 34 independent farmers in Huila, Colombia. Varieties include Caturra, Colombia, and Castillo; beans are washed processed. Tasting notes highlight fig, honey, and pomelo with balanced acidity and a sweet, fruit-forward character.
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.
