Bag Size: 8 oz (227 g)

Roast: Medium-Light

Origin: Acevedo, Colombia

Elevation: 1800 MASL

Varietal: Colombia, Caturra

Process: Washed

Roaster Tasting Notes: Butterscotch, Peach, Honey

We Tasted: Pink Starburst, Plum, Red Apple, Rose

All coffees are roasted to order and shipped in 1-3 business days.

Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!

Founded in 2012 by Dillon Edwards, Parlor originally roasted wholesale out of the back of a Williamsburg barber shop. They now operate their vintage Probat roaster alongside a barista and roaster training lab in a repurposed carriage house in Brooklyn Navy Yard.

Pour-Over Recipe

Coffee: 22g ground like kosher salt

Water: 360g

Bloom: Pour 66g of water, stir the brew bed with the utensil, and let saturate for 30 seconds.

Pulse Pours: Pour to 200g, wait until the water is halfway down the dripper then pour to 280g, then add the final 80g and give your dripper a swirl as it drains through.

Total Brew Time: 3-4 minutes

Notes: If your brew time is too short or long, adjust your grinder. A finer grind will encourage longer brew times and a coarser grind will speed things up.

AeroPress® Recipe

Coffee: 15g ground like fine sea salt

Water: 250g

Steps: Add coffee and water to the AeroPress® and insert the plunger a quarter inch. After 90 seconds, remove the plunger and gently stir the coffee three times in concentric circles. Reinsert the plunger and push until you hear a hissing sound. We recommend a 45-second slow plunge.

Notes: Double up on the paper filter: you’ll enjoy a cleaner extraction, trust us.