Light roast
Yirgacheffe
Picked at the southern edge of the Gedeo zone and roasted light to keep the florals intact. Bright, tea-like, and built for a slow pour-over.
Meridian
Small-batch roastery
One origin at a time, roasted slow.
We buy whole lots from growers we visit, roast them in fifteen-kilo drums, and ship within days of the cooling tray. No blends to hide behind - just the clearest version of each coffee we can find.
12
48h
15kg
1
The lineup
Single-origin coffees, on the bench now
Every coffee here is a single lot from a single harvest. When it sells out it is gone until next crop, and something new takes its place on the shelf.
Light-med roast
La Esperanza
A honey-process lot from a single family farm above the Magdalena valley. Rounder and sweeter, the kind of cup that works black or with a splash of milk.
Light-med roast
Kirinyaga
Grown in the volcanic soil below Mount Kenya and double-washed at the wet mill. Dense, juicy, and unmistakably Kenyan from the first sip.
Med-dark roast
Finca Aurora
Taken a touch further into the roast for body and depth. A natural lot with the kind of syrupy sweetness that holds up to espresso.
Philosophy
The roast should disappear. The coffee should not.
A dark, even roast is the easiest way to make any bean taste fine and forgettable. We do the opposite. Each lot gets a profile built around what makes it specific - the acidity of a washed Ethiopian, the body of a Guatemalan natural - and we stop the moment that character is at its loudest.
Sourced direct
Roasted to order
Dated, not labelled
The process
From the cherry to your shelf
Four steps, repeated for every coffee we sell. The fussy middle two are where the flavour is won or lost.
- 01
Source the lot
We travel to origin during harvest, cup at the mill, and buy whole lots from growers we keep working with year after year.
- 02
Profile on the sample roaster
Before a single retail batch, each new lot is roasted small a dozen ways. We chart temperature against time until the cup sings.
- 03
Roast in fifteen-kilo drums
We log every batch by hand - charge temperature, first crack, development time - and roast to the profile, not the clock.
- 04
Rest, bag, and ship
Beans rest two to four days to settle, then go into valved bags stamped with the roast date and out the door the same week.
Stay close to the roast
New coffees land most Fridays.
Tell us how you brew and we will point you at the right bag, send a note when a lot you loved comes back, and pass along the occasional roastery invite.