This single-origin Honduras coffee from Santa Bárbara (Finca El Pino) is grown by Nicolas Alvarado at 1750 m. It is a Yellow and Red Pacas lot, washed processed, with tasting notes of milk chocolate, white grape, and plum. Medium roast with a rounded, jammy body suited to multiple brew methods.
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.
