Roasteries / Parsa Coffee Roasters
Parsa Coffee Roasters is a specialty roastery and café in Karaköy, Istanbul, opened in 2020 by head roaster Parsa Abedini, who has worked in coffee since 2012. It roasts a rotating range of numbered single origins on site, for filter and espresso. Abedini won the 2025 Turkish Coffee Roasting Championship after finishing second in 2023.
11
coffees
Turkey
base
Location
Parsa Coffee Roasters
Kemankeş Karamustafa Paşa, Hoca Tahsin Sk. No:6, 34425 Istanbul, TurkeyMonday-Sunday: 08:00-23:00
Coffees
11 coffees
N°101 in Parsa Coffee Roasters' rotating numbered range — a natural-process Brazil, roasted in Beyoğlu for both filter and espresso. Editorial at the roaster's own product-copy depth.
Caramel, milk chocolate, almond, creamy body
A washed lot of Tabi and Yellow Colombia from Carambolo, grown at 1,780–1,900 m. Star fruit and tropical fruit up front, then peach and a cacao finish. Scored 86 on Parsa's table and roasted for both filter and espresso.
Star fruit, tropical fruits, peach, cacao
N°118 in Parsa Coffee Roasters' numbered range — a Colombia co-fermented with lulo (naranjilla) fruit and honey wine. Editorial at the roaster's own product-copy depth.
Ripe lulo, pineapple, lime, caramel
N°110 in Parsa Coffee Roasters' numbered range — a natural-process Guji. Editorial at the roaster's own product-copy depth.
Grapefruit, currant, orange blossom, sweet acidity
N°113 in Parsa Coffee Roasters' numbered range — a black-honey Ethiopia from Lalesa. Editorial at the roaster's own product-copy depth.
Papaya, mango, cherry, rum, jasmine
N°121 in Parsa Coffee Roasters' numbered range — a washed Geisha from Jhoan Vergara in Acevedo, Huila, sold in 100 g packs. Editorial at the roaster's own product-copy depth.
Floral, jasmine, bergamot, tropical fruit
N°103 in Parsa Coffee Roasters' numbered range — a natural-process Guatemala from the Oriente region. Editorial at the roaster's own product-copy depth.
Peach, mango, pineapple, caramel
N°116 in Parsa Coffee Roasters' numbered range — a carbonic-maceration Indonesia. Editorial at the roaster's own product-copy depth.
Red fruits, plum, berries, floral, hints of tropical fruit
N°122 in Parsa Coffee Roasters' numbered range — a thermal-shock natural Geisha from Penas Blancas in Acevedo, Huila, sold in 100 g packs. Editorial at the roaster's own product-copy depth.
Floral, strawberry, bergamot, tropical fruit, cacao nibs
N°102 in Parsa Coffee Roasters' numbered range — a washed Peru from Pichanaki, roasted for filter and espresso. Editorial at the roaster's own product-copy depth.
Milk chocolate, caramel, grapefruit
N°117 in Parsa Coffee Roasters' numbered range — an anaerobic-natural Rwanda from Akagera. Editorial at the roaster's own product-copy depth.
Plum, peach, apricot