This decaffeinated coffee from Nariño, Colombia (1,800–2,100 m) is a washed coffee from smallholder farmers, using Colombia and Caturra varieties. Decaffeinated via ethyl acetate (sugarcane E.A.), it offers molasses, cocoa and marzipan flavors with a sweet, structured cup and a medium roast profile and balanced body.
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.
