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MERYENDA

MERYENDA

Raspberry, Hazelnut, Milk Chocolate, and Honey
₱780.00

Meryenda is our signature blend made for days when you want a decent cup that is crisp, nuanced, and delicious on its own, like a treat that is well-deserved. Flexible, this coffee can be enjoyed as an espresso shot, with water, or with milk.

Origins

Brazil and Ethiopia

Elevation

1,000 - 2,400mASL

Varietals

Mundo Novo, Ethiopian Heirloom

Process

Natural Process

ABOUT THE BLEND

A “meryenda” isn’t just a break. It’s a pause, a treat, and a moment that asks you to slow down and taste something a little more thoughtful. A treat would taste like berries that brighten, nuts that are ground, milk chocolate that softens, and honey sweetness that ties it all together. It’s profiled to be flexible enough for espresso, water, or milk, and delicious every time.

We wanted a blend that is a good introduction to the beauty of citrus notes, especially when most would simply dismiss it as acidity. We chose this season’s blend to be 70% Carlópolis, Brazil, mixed with 30% Doora, Ethiopia, Sidama. The Ethiopia creates a subtlety of berries into the caramel and chocolatey notes of Brazil, while leaving only the sweet and creamy mouthfeel without a lingering acidity.

Meryenda is a snack in every way, and we aim to recreate the same profile no matter the season or components.

WHY WE BLEND

There was a time when we believed that the soul of specialty coffee lived solely in single-origin. We clung to those coffees because they embodied quality, transparency, and community engagement. They aligned with values we carried like compass points, unshakeable and gleaming. Back then, blends and darker roasts felt like a trespass, as if crossing that line might unravel the delicate space we were trying to build. The industry, too, whispered its own warnings on what counted as “pure” and what drifted too close to the margins. We listened and we stayed where the lines seemed safest.

But time, in its quiet and persistent way, has a habit of widening the frame, of humbling people into unlearning to relearn the world differently. Knowledge accumulates, technology sharpens, and work takes on new shapes. We look up one day and realize that the landscape we thought we understood had been shifting under our feet—subtly, steadily, like a dream that made sense only after waking.

From where we stand now, it has become unmistakably clear: specialty coffee is not a straight and narrow path but an expanse. It is beautifully dynamic, unruly, and exhilarating at the same time. It is more welcoming than we once allowed it to be. And perhaps the constraint we feared was not in the craft itself, but in the stories we permitted ourselves to tell.

So we jumped.

Not by abandoning our values, but by expanding the territory they could inhabit. We began to imagine blends not as a compromise but as compositions. We learned to imagine more developed roasts, not as betrayals but as artistic interpretations. And with the tools and understanding we have now, we realized we could do this without losing the precision, the honesty, and the respect that we have always believed in.

Our blends are the result. Each one is drawn from meeting a community’s needs and the desire to learn more. Each one is shaped by the cultural roots of who we are, while also engaging in the global dialogues of the possibilities for coffee. Each one is roasted with the same intentional, almost ritualistic care that has become our language.

Our blends are not mere coming-to-terms but are redefinitions of where science and creativity can meet. They are the proof that even the most disciplined craft can breathe deeply, stretch wide, and remain itself.

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