This is an Ethiopian coffee from the Yirgacheffe region, sourced from various smallholder farmers at 2000-2200 meters altitude. The beans are local landraces processed using anaerobic natural fermentation. The coffee offers distinctive tasting notes of overripe fruits, lemon curd, with boozy and wild characteristics.
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.
