Kenya Ngethu is a washed lot from the Kamau family's six-acre farm in Kiambu County (Gatundu North), Kenya, grown at 1800 meters. Planted with Ruiru 11, the coffee delivers a vibrant, fruit-forward cup with tasting notes of Muscat grape, blackberry, and tamarind and a lively, bright 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.
