This coffee is a decaffeinated single-origin offering from the Chiapas region of Mexico. It is processed using the mountain water method. The coffee is of the Arabica variety and is grown at an altitude between 900 and 1100 meters. It features a flavor profile characterized by notes of honey, milk chocolate, mandarin, and caramel.
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.
