Welcome to the May box. This month we're handing the spotlight to Parcel, a roastery based in Normandy, France, founded by World Roasting Champion Mikael Mosi and his business partner Damien. We sat down with them to talk about their business, coffee and values. We hope you enjoy the coffees and the conversation.
What does the name Parcel represent?
Mikael: It connects two things at once. Our business revolves around boxes arriving and leaving every day, but in French, parcelle also means a specific plot of land. Every coffee we roast has a story rooted in the terroir where it grew.
Damien: Traceability matters enormously to us, but so do the people behind those plots. Some of the producers we work with have been farming the same land for generations, not always for economic reasons, but out of legacy and love for what they do. Roasting those lots well and telling those stories honestly is exactly what Parcel is about.
You hold the Meilleur Ouvrier de France 2023 title and the 2025 World Roasting Championship. What does each mean to you?
Mikael: Two very different stages of my life. In 2023 I was part of a team, settled in my routine. In 2025 I was on my own, competing for the fourth time nationally, and I finally got the result I wanted. We built the competition team with Dajo from Café Muda and Damien and took it to the world stage.
Being one of six MOFs is a huge recognition in France. It opens doors and gives you a platform to talk about specialty coffee seriously. The World Championship felt more personal. Years of work, finally paying off.
There's a story you tell about asking a head roaster at Lomi to achieve a specific flavour, and being handed a bag from the shelf instead. How did that shape how you build roast profiles today?
Mikael: It shaped everything. Great roasting starts with great green coffee. There is no shortcut, and no magic in the process itself. It is like a Michelin chef: without quality ingredients, technique alone will not save you.
May's Selection
GUA-002 | Finca Relampago - Washed Guatemala
The Relampago comes from Josué Morales, who is Damien's mentor and a long-standing producer partner. Lots of sweetness and yellow fruit, very representative of the Antigua region.
Tastenotes: peach, rhubarb, yellow fruits
COL-001 | El Pital - Washed Colombia
The El Pital is from Laura and her project Minga, a small collective of producers working together while her new farm gets established. Collaboration at farm level makes a real difference to quality.
Tastenotes: sweet herbal, brown sugar,stone fruits
ETH-007 | Burtukaana Goro Bedesa - Natural Ethiopia
The Goro Bedesa is a natural-process Ethiopian from the Guji region: red fruits, citrus, and some spice, all in good balance.
Tastenotes: blackberries, grapefruit, ginger
All three are light-medium to medium roast. Good solubility, versatile for filter and espresso, no bitterness.
Recommended recipes:
Espresso: 19g in / 50g out / 25 to 30 seconds
V60 filter: 20g coffee / 350g water
00:00 → 50g
00:30 → 150g
01:00 → 250g
01:30 → 350g
Drawdown complete: 02:30 to 03:30
Any closing thought for subscribers?
We hope you enjoy these coffees and the stories behind them. Find us on Instagram and we would love to hear from you. Coffee is about sharing.
