Thirteen years of roasting less than we could.
Meridian started as one person, one drum, and a refusal to roast anything dark enough to hide behind. It is bigger now, but not by much, and that is the whole point.
“You can taste a shortcut. Darker hides a lot, and we decided early we would rather be honest than easy.”
How we got here
A slow line, drawn on purpose.
2011
A drum in the garage
Marin came home from a season in Antigua with a five-kilo roaster and a stubborn idea: roast less, taste more. The first bags went to neighbors who lied politely.
2014
The harbor lease
We took the old net-mending shed on Harbor Way for almost nothing. The salt air got into everything, including, somehow, the coffee.
2018
Buying at the source
We started flying out to the washing stations ourselves. Paying for the lot before it ships changed what farmers were willing to grow for us.
2024
Still small on purpose
We turned down the wholesale accounts that would have doubled us. Six lots, two roast days a week, and a list of people who plan their mornings around it.
01
Source close
We buy whole lots and pay before the boat leaves. It costs more and it means we taste exactly what we paid for.
02
Roast to the bean
Every lot gets its own profile, logged by hand. The roaster listens for the crack as much as it watches the clock.
03
Rest, then ship
Beans sit a few days to settle before we bag them. You get them the week they taste right, not the week they finished roasting.
Want to taste the difference for yourself?
See the beans