Parlor Coffee Roasters
Danche Anaerobic
OriginEthiopia
ProcessAnaerobic, Natural
Summary
A single-origin coffee from the Yirgacheffe region of Ethiopia, produced by various smallholder farmers. Processed using the anaerobic natural method, grown at an altitude of 2000-2200 meters. The cup profile features notes of overripe fruits, lemon curd, boozy and wild characteristics.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Altitude
- 2000 - 2200 m.a.s.l
- Notes
- Lemon, Boozy
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The roaster
Parlor Coffee Roasters claims the title of Brussels' first specialty coffee roastery, and with over a decade of roasting and serving in the Belgian capital, th…
AI-assisted description, based on roaster & cupping data.
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