Parlor Coffee Roasters delivers the final coffees of 2022 with great diversity. This is our first time shipping a natural processed Kenyan coffee(!). We’re happy to have it along side an anaerobic washed Colombian coffee, and a coffee from Uganda.
LA PAZ
Origin: Colombia
Process: Anaerobic washed
Producer: Juan Francisco Ortiz
Varieties: caturra
Tasting notes: crisp green apple, nectarine, lemon, orange and spices
”This coffee is from the Chachagüi municiplity of Nariño. Nariño is located in the far south-west of Colombia bordering Ecuador. There is extremely high elevation, coffee up to 2200 meters, very steep hillsides, and mainly super tiny farms in very remote areas. In opposite to other regions in Colombia, in Nariño they can have extremely dry conditions during the harvest time, and humidity in the area can be low. This together with really high altitudes definitely affects the flavour profiles and makes them different from any other Colombian coffee.”
KINGHA
Origin: Uganda
Process: Natural
Altitude: 1800 masl
Producer: Kingha Collective
Varieties: SL14, SL28, SL34
Tasting notes: mango, pineapple, fig, dark chocolate (very sweet and juicy)
”The entire lot is SL-14, -28 & -34 varieties, grown by farmers In Bwindi, just north of the Kingha Estate. Kingsley Griffin, the owner of Kingha Estate, is committed to working with local farmers to improve their income and believes different processing protocols have the potential to increase quality. Bwindi is in the same locality as Kingha Estate, where altitudes range from 1300 to 1600 masl. The cherries are purchased from the farmers and processed and dried at Kings Estate, which has a wet mill that operates as a communal micro-washing station.”
LA MATUNDA
Origin: Kenya
Process: Natural
Altitude: 1700-2000 masl
Varieties: SL28, SL34, K7, Ruiru11
Tasting notes: cassis, strawberry, tropical fruits, rhubarb, jasmin, super sweet
”Mara Estate is located in the Narok County and 600 acres are planted with coffee trees. The variety they grow is Batian, and these trees are 2 years old. Mara Coffee was created in 2019. As coffee production is relatively new in this area, the farm was set up from the ground. This area is very favourable for coffee growing, however historically the local tribe, the Masai people, have been pastoral nomads. Currently, the farm is processing most of its coffee as natural. For this process, they are fermenting the cherry in barrels for 4 days and then dry it on raised beds.”
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