This single-origin Guatemala coffee from Hacienda Carmona in Antigua (1,750 m) is a washed Bourbon/Typica/Caturra lot. The cup is crisp and comforting, with milk chocolate, caramel, marzipan and cacao nib notes and a balanced, medium-bodied profile suitable for filter or espresso preparations.
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.
