A single-origin coffee from Chelbessa in Yirgacheffe (Gedeo), Ethiopia, grown at 1900–2200 m. Heirloom landrace varieties are fully washed and produce a silken cup with bright floral character and tasting notes of honey, bergamot, and raspberry.
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.
