Named for my mother. Brewed for yours.
Meriem's Coffee began in a kitchen in Stockholm — a daughter, a mother, and a small bag of beans brought back from the hills of southern Ethiopia.
That single cup changed everything. It was bright. Floral. Alive. Nothing like the bitter, over-roasted coffee on the supermarket shelves. So we did the only thing that made sense: we went back to the source.
Today we work directly with a small co-operative of farmers in Yirgacheffe. We pay above market price. We taste every lot. And we roast in small batches so the coffee that arrives at your door tastes the way it tasted on that kitchen table — like a place, like a moment, like home.
Cherries hand-picked at peak ripeness.
Slow-dried in highland sun.
Where the air is thin and the cherries are red.
At 2,100 meters, our farmers hand-pick each cherry at peak ripeness. The beans dry slowly on raised beds in the highland sun — never sitting in a warehouse, never blended down.