This coffee is a Kenya AA lot from Kirinyaga County on the slopes of Mount Kenya. Ripe cherries are washed and sorted to produce a saturated, juicy cup with notes of pomegranate, blood orange, and black currant, finishing long with a black currant aftertaste.
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.
