Now Roasting Four Distinct Coffees from Finca Los Angeles

Since 2016, we’ve sourced coffee from Maria Bercelia’s family-run farm, Finca Los Angeles—just recently, we began roasting coffees from her largest harvest to date. The harvest was so abundant that we divided the deliveries into four distinct menu offerings for the season, each based on its quality and flavor profile.

Maria’s top lots were allocated to our Colombia Los Angeles offering. In recent roasts, we've experienced the clearest and most dynamic tropical fruit flavors from Finca Los Angeles. During QC cuppings, the team awarded it top scores, highlighting its vibrant, lingering acidity and clean cup character.

The remaining highest-quality lots from Maria’s harvest are now featured in Colombia La Quebrada, our broader Huila regional offering. We taste notes of fig, raw honey, and cream in these roasts.

Meanwhile, the more classic and comforting lots from Finca Los Angeles have become a component of Prospect, alongside Ethiopia Nansebo Refisa. In its new iteration, Prospect showcases honey, apricot, and milk chocolate flavors, with a lovely malic acidity.

Our latest addition to our menu from Maria Bercelia’s farm is a stellar Pink Bourbon Varietal Lot, processed with extended fermentation techniques by Maria’s son, Daniel Erazo Martínez. His processing of this Pink Bourbon lot results in a coffee that truly has it all: delicate acidity, elegant florality, syrupy texture, and a deep, dark chocolate flavor beautifully balanced by their farm’s signature honey and stone-fruit sweetness.

This remarkable harvest season is a testament to Parlor's eight-year direct trade partnership with Maria and her family. Maria’s work speaks for itself, but it also inspired us to publish her story in 2019 in our first issue of Parchment. We encourage you to read (or reread!) her interview while enjoying these exceptional coffees.