After visiting the Bishan Dimo Washing Station in 2019, Brooklyn’s Parlor has been eager to offer their coffees and this roast is worth the wait. Grown high in the hills around the Shakiso Woreda in Ethiopia’s acclaimed Guji Zone, this coffee is impeccably clean. Parlor noted intense fruity notes of apricot, candied orange, and bergamot. We tasted sweet stone fruit, strawberry, black cherry, and violets, with a hibiscus fragrance and a sparkling lime acidity.
Bag Size: 8 oz (227 g)
Origin: Guji, Ethiopia
Elevation: 1850 - 2050 MASL
Varietal: Heirloom Landraces
Roaster Tasting Notes: Apricot, Candied Orange, Bergamot
We Tasted: Stone Fruit, Strawberry, Black Cherry, Black Tea, Violet
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.
Using Kalita Wave 185
Coffee: 22g ground like kosher salt
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.
Coffee: 15g ground like fine sea salt
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.