Parallel Coffee

14/08/2026

Summer has been 🔥

New coffees, new menus, new cafes planning & opening and plenty of trainings & events

Thanks to everyone who continues to support us from our cafe partners weekly ordering, guest coffee customers world wide, at home customers and subscribers, espresso bar regulars, training attendee's and everyone who's worked with us at events. Y'all the best!

10/08/2026

10/08/2026

Thoroughly enjoyed our time this weekend supplying caffeine for all the Kālī Collective Yoga Studio Glasgow festival

05/08/2026

El Diviso - Typical Mejorado - Advanced Natural

From Néstor Lassso, this coffee is packed with lots of red fruits and tropicals working for both filter or a mind blowing espresso.

Finca Betania - SL28 - Yellow Honey

From Linarco Rodriguez or better known as Dom Lino from Finca Betania.

A high clarity coffee enhanced through controlled oxidation to increase sweetness and aromatics with classic honey, pomegranate and Bergamot in the cup

Bella Vista - Wush Wush - Advanced Washed

Our second purchase from Bella Vista. This coffee from Jonathan Gasca is loaded with tropics, florals and a canided like sweetness.

El Encanto - Bourbon Aji - Advanced Natural

Our second coffee from El Encanto from Franky Hoyos.

This advanced natural bourbon Aji is funkyyyy. Straight up Hubba Bubba and Foam Bananas in the cup. If you're for an extremely sweet coffee for a signature drink, cold brew or crazy head turning espresso. This is the choice

31/07/2026

So stoked for our first Synesso UK install of a s200 for Core Pilates Milngavie coffee hut!

Stay tuned for their opening date announcement and go grab yourself some coffee, matcha, fresh cakes & pastries

20/07/2026

Wholesale enquiries open. Get in touch for samples

[email protected]

30/06/2026

Showcasing our new favourite release to date ☕

Today we're brewing up a yeast inoculated thermal shock coffee from from in Colombia.

Typica Mejorado is a natural hybrid between bourbon and Ethiopian landrance and shares similar traits to geisha like it's tealike mouthful and florality. Under some advanced processing Edison has dialled it up to 11. Increasing the mouthfeel to a high syrupy like texture and introducing a candy like sweetness to compliment

Shoutout to for sending us out their new pro X kettle and basic 3.0 scale. We've paired it with the chestnut S3 hand grinder we had from our last collab. Really great value kit! The scale has been completely revamped and we're a big fan!

Receipe:

Brewing on the .uk Z1
Grind - 6.5 on the s3
93°C

1:17 ratio
16g
275g water
50ppm

55g bloom for 45s followed by 55g pours every time the water level falls to just above the coffee grounds

Total brew time around 2 minutes and 30 seconds
Tds: 1.20% for a 17.5-18% extraction yield.



Try out this recipe and let us know your thoughts

25/06/2026

It's been Hella hot here in the roastery this week and poor Danny has been getting the worst of it. He's away on his holidays next week which means we've had him linked with a ball and chain to the roaster since Monday morning roasting up a backlog to make sure we can fulfill all your orders.

We have three new exciting coffees available now online & wholesale and in-store for pick up.

SANTA IRENE

Parallels first geisha release from Cobán in Guatemala at an unbelievable value. A hands-off approach during processing allows the influence of the terroir to shine through. In the cup, expect vibrant fruit notes, delicate florals, and a refined tea-like quality, supported by a structured profile that stands apart from more traditional Guatemalan coffees 

FINCA UBA

This washed cultured Castillo (assisted with banana & cocoa nibs) from the Risaralda region in Colombia is loaded with pineapple and elderflower up front, a green-apple tang, cocoa nib depth and then cardamom-cinnamon spice on the finish.

QUEBRADITAS

One of our favourite coffee releases to date

From renowned producer Edison Argote. A Yeast Inoculated Thermal Shocked process on this Typica Mejorado varietal which is closer related to bourbon crossed with Ethiopian landrance genetics offers insane flavour in the cup with qualities similar to geisha with slightly more body and sweetness and it also handles experimental processing very well without loosing clarity. We're getting BIG Strawberry, BIG Raspberry and BIG Mango in the cup! Amazing as pourover, refreshing cold brew (currently available on bar) or an extremely juicy espresso. A must try!

23/06/2026

This week Adam headed down to get some in depth technical training over the full lineup of machines.

We met Aaron, senior engineer based in Seattle who took us through installations & annual servicing. We also got to meet lots of other techs and synesso partners.

We managed to grab Mark for a couple of minutes to tell us more Synesso s Philosophy and some of the machines features

Thanks to the guys at for hosting. You have an amazing space!

21/06/2026

It was an absolute pleasure to welcome Holly from into the roastery this Saturday for our cupping club!

Starting with a documentaryz we got to see a really good behind the scenes look at the relationships Cata has established with producers and their efforts to push the boundaries of what coffee can be. Following on with a cupping of many coffees. Nice clean and easy all the way up to crazy processed goodness! 😋.

Many of your favourite releases from us have been purchased through Cata and there's no slowing down. Keep your eyes peeled and taste buds ready!