Prospect is Parlor Coffee’s original blend combining coffees from Ethiopia (Nansebo) and Mexico (Chiapas). Varieties include heirloom landraces, Colombia, and Caturra. Flavor notes include butterscotch, persimmon, chocolate, floral elements, and crisp caramel sweetness. Roast is listed as a balanced, medium-style blend suitable for multiple brew methods.
Dillon Edwards, a Portland, Oregon native, took a leap of faith when he moved to New York City and founded Parlor Coffee in 2012. Starting from a humble setup in the back of a barbershop, his vision was to roast the finest coffee in the city. Parlor Coffee is built on a foundation of fostering direct and transparent relationships with coffee producers, ensuring quality and consistency in every globally sourced batch.
