This coffee is from the Yukro washing station in western Ethiopia. Harvested in the highlands of Agaro in the Jimma zone, it presents a tea-like body with floral notes of rose water and orange blossom, anchored by raw honey and accompanied by ripe peach on the nose.
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.
