El Meson is a Pink Bourbon (Bourbon Rose) coffee from Luz Divia Calderon's farm in Pitalito, Huila, Colombia, grown at 1700 meters altitude. Harvested between March and June, the cherries are hand-selected and processed using a washed method: cherries are floated for 24 hours, then depulped and fermented for 38 hours before being washed and dried on a patio for 19 days. The cup profile features notes of lemon, grape, and fudge.
Romain Fabry traded his career as a lawyer for the world of specialty coffee, founding La Compagnie du Café in 2015 at 19 Rue Notre Dame de Lorette in Paris's 9th arrondissement. The space operates as a roastery, coffee shop, and brunch destination all under one roof, creating a multifaceted experience centered on artisanal roasting. Fabry sources his green beans through direct trade channels, prioritizing traceable single origins that tell a story of their terroir. Each batch is roasted on site with careful attention to preserving the distinct characteristics of its origin. The result is a neighborhood institution where the aroma of fresh roasting mingles with the energy of a bustling Parisian café.
