P A R A L L E L
Seasonal Blend No.1
Seasonal Blend No.1
LIME , CHOCOLATE, VANILLA, MULLED PEAR
Couldn't load pickup availability
Bean Breakdown
Country: 50% Ethiopia / 50% Brazil
Region: Sidama / Cerrado Mineiro
Process: Natural
Variety: 74110/741112 & Red Catuai
Notes: Lime, Chocolate, Vanilla, Mulled Pear
Parallel Profiling
These are two of our favourite coffees this year.
Our Brazilian coffee offering this year is from the Cerrado Mineiro region, located northwest of Minas Gerais State. This particular lot is a single variety Red Catuai. This coffee has been a staple of our espresso coffee offering this year.
We have had several Ethiopian coffees this year, with the Duwancho being an absolute standout. Typically, we've always roasted this coffee for filter as it's very vibrant and clean, therefore suiting filter style well.
We've decided to roast both of these coffees slightly differently, specifically for this blend, than we would normally. Our Brazil profile is similar, with a little more development to help balance the vibrancy from the Ethiopian. The Duwancho roast profile was initially structured to keep the coffee as clean, acidic, and tea-like as possible, as we felt this coffee was perfect as a pour-over option. However, as we explored using this coffee for espresso, we found that with a little extra development to increase solubility for espresso brewing, this coffee exhibited more tropical characteristics than we expected from first impressions.
Both coffees are still lightly roasted, but the seasonal blend is 5 points darker on the Agtron scale, as we felt that when paired together, we achieved a more balanced experience.
We are donating £1 from each 250g bag and £3 from each 1kg bag of coffee sold to the Castlemilk Pantry.
The Castlemilk Pantry is one of several new pantries recently established across Glasgow and Inverclyde, aimed at helping local residents access healthy and affordable food.
We recently moved into Enterprise Park in Castlemilk to set up our coffee roastery. We wanted to be conscious of the community we've joined and help contribute towards supporting those most vulnerable within our community.
Cup Score
Cup Score
What is a coffee cup score?
The Specialty Coffee Association (SCA) Cupping Protocol is used to evaluate coffee quality based on sensory analysis. The SCA cupping score is a scale of 0-100 points and is based on a set of defined criteria. The score is based on the evaluation of several aspects of coffee, including aroma, flavour, aftertaste, acidity, body, and balance.
A coffee that scores 80 points or above is considered specialty grade coffee. This indicates that the coffee has exceptional quality, with well-defined flavour characteristics, good balance, and high complexity. A coffee scoring between 70-79 points is considered to be in the "good" range, indicating that the coffee is still of a high quality, but may have some minor defects or lacks some complexity.
A coffee scoring below 70 points is considered to be of poor quality and is generally not used for specialty coffee purposes. The SCA cupping score is widely recognised in the coffee industry as a standard for evaluating coffee quality and is used by coffee professionals, buyers, and roasters around the world.
Relevance of lattitude?
Relevance of lattitude?
Latitude is highly relevant to coffee because it plays a significant role in determining the ideal growing conditions for coffee plants. Coffee is a tropical plant that grows best in regions located between the Tropics of Cancer and Capricorn, which are approximately 23.5 degrees north and south of the equator.
Within this tropical band, there are specific latitudes and altitudes that are most suitable for coffee cultivation. Generally, coffee is grown at higher altitudes in cooler climates near the equator, while lower altitudes in warmer climates closer to the tropics are more suitable for producing robusta coffee.
The temperature, rainfall, and sunlight levels in these regions all contribute to the unique characteristics of the coffee beans grown there. For example, high-altitude coffee tends to have a more complex flavor profile with bright acidity and floral or fruity notes, while low-altitude coffee has a fuller body and lower acidity.
Overall, latitude is a crucial factor in determining the ideal growing conditions for coffee and contributes significantly to the flavor and quality of the final product.
A massive fan of this flavourful blend! I’ve been making it with a moka pot which was worked really well. Looking forward to trying more from Parallel this year! :)
Really enjoyed this mixed blend. Excited to try some of the other blends but this has set a high bar
