Honduras La Colmena is a washed single-origin coffee from La Colmena farm in Santa Bárbara, grown by Benjamin Paz and David Muñoz at 1675 meters. The Catuaí variety yields a clean, fruit-forward cup with tasting notes of watermelon, red currant, and orange blossom and bright acidity.
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.
