MERIDIAN
Taste: Blackcurrant . Praline . Dark Chocolate
Origin: Honduras
Brewing Method: Filter
Meridian is our house filter coffee, named after the Prime Meridian that runs through Greenwich, the town we call home.
At 15grams, we rate filter coffee above any other method of brewing. We’ve selected Meridian to be our house filter because we think it showcases the best of what filter can be - deep sweetness and refreshing fruit flavours which are rarely found in coffees subjected to the high pressure of an espresso machine. Brew it using a drip filter machine, a V60, or similar.
The current iteration of Meridian is a lot selection from La Paz, southwestern Honduras. Both plots are located near Cabañas, close to the El Salvadorian border, and owned by renowned coffee growers from the area – Rosalina Ramos and Rene Melgar. Both Rosa and Rene haven taken over their respective family’s coffee plantations, as well as embarked on developing their own hectares.
Meridian is processed using the anaerobic honey method, which means that once harvested, the coffee cherries undergo an immediate 72-hour oxygen-free fermentation. They are then de-pulped before being transferred to the parabolic solar dryer for a 25-day natural drying process. This helps to intensify and elevate the natural sweetness of the coffee. We’ve ended up with a fragrant cup; finding notes of blackcurrant and praline, and a sharp dark chocolate finish.
Taste: Blackcurrant . Praline . Dark Chocolate
Origin: Honduras
Brewing Method: Filter
Meridian is our house filter coffee, named after the Prime Meridian that runs through Greenwich, the town we call home.
At 15grams, we rate filter coffee above any other method of brewing. We’ve selected Meridian to be our house filter because we think it showcases the best of what filter can be - deep sweetness and refreshing fruit flavours which are rarely found in coffees subjected to the high pressure of an espresso machine. Brew it using a drip filter machine, a V60, or similar.
The current iteration of Meridian is a lot selection from La Paz, southwestern Honduras. Both plots are located near Cabañas, close to the El Salvadorian border, and owned by renowned coffee growers from the area – Rosalina Ramos and Rene Melgar. Both Rosa and Rene haven taken over their respective family’s coffee plantations, as well as embarked on developing their own hectares.
Meridian is processed using the anaerobic honey method, which means that once harvested, the coffee cherries undergo an immediate 72-hour oxygen-free fermentation. They are then de-pulped before being transferred to the parabolic solar dryer for a 25-day natural drying process. This helps to intensify and elevate the natural sweetness of the coffee. We’ve ended up with a fragrant cup; finding notes of blackcurrant and praline, and a sharp dark chocolate finish.
Taste: Blackcurrant . Praline . Dark Chocolate
Origin: Honduras
Brewing Method: Filter
Meridian is our house filter coffee, named after the Prime Meridian that runs through Greenwich, the town we call home.
At 15grams, we rate filter coffee above any other method of brewing. We’ve selected Meridian to be our house filter because we think it showcases the best of what filter can be - deep sweetness and refreshing fruit flavours which are rarely found in coffees subjected to the high pressure of an espresso machine. Brew it using a drip filter machine, a V60, or similar.
The current iteration of Meridian is a lot selection from La Paz, southwestern Honduras. Both plots are located near Cabañas, close to the El Salvadorian border, and owned by renowned coffee growers from the area – Rosalina Ramos and Rene Melgar. Both Rosa and Rene haven taken over their respective family’s coffee plantations, as well as embarked on developing their own hectares.
Meridian is processed using the anaerobic honey method, which means that once harvested, the coffee cherries undergo an immediate 72-hour oxygen-free fermentation. They are then de-pulped before being transferred to the parabolic solar dryer for a 25-day natural drying process. This helps to intensify and elevate the natural sweetness of the coffee. We’ve ended up with a fragrant cup; finding notes of blackcurrant and praline, and a sharp dark chocolate finish.
