Single-origin coffee from Huila, Colombia, produced by Rodrigo Sanchez Valencia at 1700-1800m altitude. Pink Bourbon variety processed using extended cold anaerobic fermentation. The coffee features bright, tropical flavor notes including lemongrass, raspberry, lime, coconut water, and intense fruity 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.
