Ethiopia Yirgacheffe Chelbessa

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

Using Kalita Wave 185

Coffee: 22 g ground like kosher salt

Water: 360 g

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

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

Total Brew Time: 3-4 minutes

Note: 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.

Aiden Grind Guidance

Single Serve

Grind Settings:

Ode + SSP: 4 - 5

Ode Gen 2: 3 - 4

Opus: 5 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

Ode + SSP: 6 - 8

Ode Gen 2: 5 - 7

Opus: 7 - 9 (Use finer settings for 450-750ml, coarser for larger volumes)

Bag Size: 8 oz (227 g)

Roast: Light

Origin: Chelbessa, Yirgacheffe, Ethiopia

Elevation: 1,900 - 2,200 MASL

Variety: Heirloom Landraces

Process: Washed

Roaster Tasting Notes: Honey, Bergamot, Raspberry

We Tasted: Florals, Stone Fruit, Berry

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.

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