Sourced with names attached
Every lot we buy is traceable to a farm, a washing station and a harvest window. We pay above-market prices for cup quality — and we publish who grew what, right on the bag.
Our story
Good coffee is a chain of people doing careful work.
Meridian started in a garage with a drum roaster, a spreadsheet of farms, and a rule we still keep: never ship a coffee we wouldn't brew for ourselves the same morning. Today we roast for a few thousand households — one small batch at a time.
Prerendered · built at 12:13:18 PM
What we believe
Three rules we don't bend
Roasted to order
Nothing sits on a shelf. Orders are batched each morning, roasted that day on our 12-kilo Probat, rested overnight and shipped within 24 hours of the roast.
Seasonal by design
Coffee is a crop, not a SKU. When a lot fades past its peak we retire it — which is why the catalog changes with the harvests instead of staying frozen year-round.
14 partner farms across 6 origins
24h from roaster to courier
9 roast profiles in rotation
0 beans older than 21 days past roast
How we roast
Light enough to taste the farm, developed enough to taste like breakfast
Every coffee gets its own profile. Bright washed lots are kept short and light so the florals survive; naturals and blends get a longer development for body and sweetness. We cup every batch against a control the next morning — anything that drifts gets re-profiled, and anything that fails gets composted, not shipped.
Curious what that tastes like? Start with the single-origins if you brew filter, or the signature blends if you pull shots — and if you're new to hand-brewing, the brew guides will get you to a sweet cup on the first try.