About Melona
A small roastery, slow on purpose.
We're a two-drum operation in Addis Ababa working with a handful of farms we know by name. We don't roast for volume — we roast for the cup we'd want tomorrow morning.
01
Direct trade, no middlemen
We buy from farms we've walked. Every lot has a name attached — a grower, a washing station, a harvest week.
02
Roast by feel, not by clock
Our roaster listens for the first crack the same way our grandmothers listened for bread. Every batch is different, every batch is right.
03
Ship it fresh, or don't ship it
No bag leaves the roastery older than 72 hours. If it's been sitting, it's coming home with us.
A cup should taste like the place it came from.
Ethiopian coffee has a range that most of the world only reads about — jasmine one valley over from cocoa, blueberry a day's drive from bergamot. Our whole job is to get out of the way and let the origin talk.
We package in two ways because coffee lives in two ways: the daily habit and the occasion. Same beans, same care, different rituals.