This Mexico Miramar coffee comes from Guadalupe Miramar, Santa María Yucuhiti in Oaxaca, Mexico, grown at 1450–1800 m by six smallholders. Bourbon and Typica varieties are washed-processed; tasting notes include melon, strawberry, pear, and chocolate shortbread with bright pink-lemonade acidity. Light roast, light-bodied and sweetly complex.
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.
