Our parlor series is sourced and roasted in smaller batches with uncompromising precision. Each roast profile is developed to draw out the complex flavors hidden within these higher end beans. The result is coffee that feels both rare and refined, where every nuance is intentional and every cup will expand your palate.
-The Grower & The Process-
Edwin Noreña is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using two careful and distinct full cherry fermentations, the second of which was heavily fortified and infused. The result is a sparkling cup with flavors of citrus soda, lychee, sweetened matcha, and strawberry icing. It’s tart, richly sweet, and with a bit of a greenish bite—lots of personality, lots of energy.
Our parlor series is sourced and roasted in smaller batches with uncompromising precision. Each roast profile is developed to draw out the complex flavors hidden within these higher end beans. The result is coffee that feels both rare and refined, where every nuance is intentional and every cup will expand your palate.
-The Grower & The Process-
Edwin Noreña is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using two careful and distinct full cherry fermentations, the second of which was heavily fortified and infused. The result is a sparkling cup with flavors of citrus soda, lychee, sweetened matcha, and strawberry icing. It’s tart, richly sweet, and with a bit of a greenish bite—lots of personality, lots of energy.
