This coffee is sourced from a local cooperative of 300 farmers in the San Ignacio region of Cajamarca, Peru. Grown at an altitude of 2100-2200 meters, this Caturra variety is processed using the washed method. The flavor profile features notes of winey fruit, milk chocolate, vanilla, and brown sugar, offering a sweet and balanced cup.
Parlor Coffee was founded in 2012 by Bram Smitz in Brussels, establishing the city's first third wave specialty coffee roastery. The roastery uses a Loring eco roaster, chosen specifically to minimize its environmental footprint. Sourcing is guided by a direct trade philosophy, with green coffee imported through partnerships like Nordic Approach to secure traceable, high quality lots from origins including Ethiopia, Kenya, Colombia, and Brazil. Each coffee is roasted to showcase its unique terroir, with the goal of producing cups that are lively, sweet, and complex. Beyond coffee, Parlor curates Japanese teas and matcha sourced through annual visits to farms in Japan, ensuring full transparency and direct payment to producers.
