We will be kicking off our London Coffee Festival with @parallelcoffee.roasters from Glasgow, Scotland.
Focusing on light roasted coffee at the peak of specialty, the team at Parallel coffee rarely disappoint with an eye popping array of exceptional coffees.
The team have been making a name for themselves across Glasgow and indeed rest of the UK not least because of their delicious coffee products but, for also being stand-up, friendly guys! Start your London Coffee Festival experience properly and come to see Parallel with Synesso UK on Thursday 10-12!
@glasgowcoffeefestival was a blast! 🎉
Big thanks to @contiespressouk / @compakgrinders for inviting us on their stand to showcase what we have cooking.
It was so great to see everyone who came and took part in our afternoon cupping. So sorry we had to send so many people away who were waiting to get in the room due to it being at max capacity 🥲 but for the lucky few that did we had so much fun sharing a bit of our story and our coffees with you
Likewise it was awesome to meet so many customers in person who have been enjoying our coffee at home as well as making positive impressions on people hearing about us for the first time after trying our current lineup that we rortated on the stand pop up
Another great event @glasgowcoffeefestival 👏
Parallel coffee in Glasgow has been curating and roasting exceptional coffees with flavour at the forefront of everything they do.
Parallel showcases a wide variety of incredible coffees and does so using the MVP Hydra on their in-house brew bar - we caught up with Adam to tell us all about the business and why they chose Synesso to represent their coffee…
NEW coffee available this weekend ⚡
We're confident this is going to be a new favourite. It's sure to turn heads both on espresso and filter!
This advanced natural processed bourbon aji is brought to you by @jonathangascaserna@zarza_coffee.oficial from Bella Vista farm in Colombia
This coffee has a thick syrupy texture and Maraschino cherry like sweetness, juniper berry & blackcurrant acidy and a lingering milky cacao finish
Processing information below for the nerds
Step 1 – Selective Harvesting Handpicking of only fully ripe cherries to guarantee sweetness, uniformity, and high-quality raw material.
Step 2 – Pre-Fermentation Oxidation Cherries undergo 24 hours of controlled oxidation in cherry. This stage initiates microbial activity that adds depth, fruit brightness, and early aromatic development.
tep 3 – Anaerobic Fermentation in Cherry. The whole cherries are placed into sealed tanks for 60 hours of anaerobic fermentation. This oxygen-free environment enhances the deeper berry, blackberry, and jasmine characteristics typical of Bourbon Ají.
Step 4 – Bag Fermentation (Second Anaerobic Stage) Depulping is not performed. Instead, the whole cherries are transferred into sealed fermentation bags for an additional 60 hours of controlled fermentation, reinforcing fruit density and floral expression.
Step 5 – Thermal Shock Application A carefully controlled thermal shock stabilizes the fermentation process and helps “lock in” aromatic compounds responsible for the honey-like sweetness and floral complexity.
Step 6 – Sun Drying in Marquesinas.
Cherries are dried on raised marquesina beds for 12–15 days. This slow, even dehydration process preserves delicate aromatics and supports a clean, sweet cup profile.
Step 7 – Resting & Stabilization Once drying is complete, cherries rest under controlled conditions to allow flavor integration, structural stability, and cup clarity before milling and export
!
Five very special coffees landed in the roastery today including an old fan favourite 🍉 👀
Excited to get roasting and release these soon!
We've also quietly dropped an additional new coffee on the website. Go check it out!
These heavyweight crewnecks and hoodies were supposed to be just for us.
But we've had a fair bit of interest after teasing them on our story so we're thinking of doing another run of them for those who want. Please fill in the poll below and we'll reach out to you!
Lots of the new Natural and Washed Red Bourbon lots from Rwanatamu Washing Station are heading out the door this week.
You’ll find the lovely folks brewing them up at @verseglasgow , @littlefitzroy and even all the way over at @kafozlin in Zlín, Czechia 🤯
It’s a great chance to taste the same varietal, from the same place, processed two different ways and see just how dramatically processing can shape flavour.
Also available online, on our roastery retail shelf, and on the espresso bar menu.
Thanks to everyone who attended our cupping club on the 21st.
Lots of brand new faces and first time cuppers getting stuck right in.
We really enjoyed showcasing our current, archived and upcoming releases landing soon.
Stay tuned for our next event announcement
#coffeecupping
What an absolute pleasure to take a trip north to Glasgow to visit Parallel Coffee and see their brew bar in action with the MVP Hydra 😍
The team are roasting some of the most coveted specialty coffees around and they are tasting unbelievable with recipes dialled in to perfection, thankyou for having us visit!
What's the difference between conical and flat burrs?
Well we put that to the test in this fun, not so serious or particularly try hard experiment thanks to Euan. Euan is a tech bro and home barista customer who offered to bring in his @weberworkshops key grinder to pull some shots on and compare against our Eg1
It was really just an excuse for us to nerd out and have a dial in session together
#weberworkshops #webereg1 #weberkey
