Hey, Pricey Readers —
Thanks for tuning in. As we spherical out the second week of September, Brooklyn appears to be wrapped in a fog that’s directly each cool and balmy – not in contrast to the local weather of Acevedo, Colombia, the place I will be subsequent week to go to outdated pals at origin. (Control our social media stream for reportage from the sphere!)
With the most well liked days of summer season most definitely behind us right here on the East Coast, I’m reminded of the seasonal shifts throughout our international community of espresso producers. For these of you who’re new to the Parlor household or are nonetheless attending to know us: we continuously try to function every espresso we supply at its peak freshness in an goal to attach you extra on to the producers. Right now of 12 months, we’re already connecting with espresso growers on the highest altitudes in South America as they start to hit peak manufacturing.
Nonetheless, we’d be remiss to not rejoice the bounty of harvests from mere months in the past by our producing companions on the opposite facet of the equator! Indubitably, we’re savoring the present lineup of what I might enterprise to say are a number of the easiest out there a number of the season from all of Oaxaca,…