ethiopia coffee
Ethiopia Duromina
by parlor coffee roasters · new york city, usa
you'll taste stone fruit before raisin. this is ethiopia duromina, an ethiopia from parlor coffee roasters.
stone fruitraisin
the bean
- origin
- ethiopia
- status
- in stock
the ethiopia duromina is a single-origin coffee from ethiopia, roasted by parlor coffee roasters. ethiopia is the birthplace of arabica coffee, and beans from this country consistently produce fruit-forward cups. this one delivers stone fruit and raisin, making it a good pick if you lean toward sweeter, fruit-driven coffees rather than nutty or chocolatey profiles. without additional processing or roast details on hand, treat it as you would most specialty ethiopian offerings, a pour over or filter brew will let those fruit characteristics come through cleanly, while espresso will pull them into a denser, more concentrated form.
common questions
What does Ethiopia Duromina taste like?
parlor coffee roasters describes it with tasting notes of stone fruit and raisin, expect a fruit-forward cup with a natural sweetness that leans toward dried and fresh fruit rather than citrus or floral.
How is Ethiopia Duromina grown and processed?
this coffee comes from ethiopia, the origin region where arabica coffee has its roots, though specific farm, altitude, and processing details have not been provided for this lot.
How should I brew Ethiopia Duromina?
without a specified roast level, a filter brew method such as pour over or drip is a reliable starting point, as it tends to highlight the stone fruit and raisin notes without masking them.
about parlor coffee roasters
parlor coffee roasters sits on vanderbilt avenue like it belongs there, which is saying something in brooklyn. the 4.8 rating from 91 reviews doesn't lie, this is what happens when someone actually cares about extraction times and bean quality instead of just pushing volume. walk in and you'll smell it immediately. that bright, almost citrusy scent of beans roasted this week, not last month. the regulars know to ask what's good today because the answer changes. tuesday's single origin might hit different than friday's blend, and they'll tell you why. it's the kind of place where your cortado arrives with a thin layer of microfoam that actually enhances the coffee instead of drowning it. no nonsense brewing. no fancy theater. just someone who understands that coffee can be both everyday ritual and small revelation, depending on how much attention you pay. chains can't replicate this level of intentionality.
all coffee from parlor coffee roastersnew york city, usa
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