Meridian Shop this week's roast

Roasted in small batches,
four days before it reaches you.

We buy directly from growers we've visited, roast in runs of twelve kilos or less, and ship within two days of the drum cooling. No warehouse sitting. No blends built to hide old stock.

Shop this week's roast See how we roast
Roast Ticket No. 0412
Origin
Guji, Ethiopia
Farm
Halo Beriti
Altitude
2,050 m
Process
Washed
Roasted
Mon, this week

Tasting notes: bergamot, raw honey, a long stone-fruit finish.

We started because the bag never told us the truth.

Meridian began in 2016 in a rented garage bay with a 3-kilo sample roaster and a spreadsheet of farm contacts. The question that started it: why did every bag of "single origin" coffee taste like a different coffee every time?

The answer, mostly, was scale and time. Big roasters buy a year of coffee at once and blend across harvests to keep flavor consistent. We do the opposite — we buy what a farm produces in one season, roast it while it's still close to that harvest, and stop selling it when it runs out. Some origins disappear for months. That's the trade we make for flavor that hasn't been smoothed over.

Today we work with fourteen farms across five countries, and every one of them has a name attached to the bag.

What's roasting this month

Four origins, rotated as each harvest runs out. Once it's gone, it's gone until next season.

Halo Beriti

Guji, Ethiopia · 2,050m

Bergamot, raw honey, long stone-fruit finish.

Washed Light roast

Finca La Palma

Huila, Colombia · 1,780m

Brown sugar, red apple, soft cocoa on the back end.

Washed Medium roast

Ketiara Cooperative

Gayo, Sumatra · 1,400m

Cedar, tobacco leaf, dried fig, low acidity.

Wet-hulled Medium-dark roast

Santa Ana Estate

Tarrazú, Costa Rica · 1,650m

Orange blossom, marzipan, clean malic acidity.

Honey Light-medium roast

From cherry to your cup, in five steps

Every batch follows the same sequence, whether it's twelve kilos or two.

  1. 1

    Source at origin

    We visit or call the farm directly each season, agree a price before harvest, and taste the lot before it ships.

  2. 2

    Sample roast & cup

    A 100-gram sample is roasted and cupped blind against the previous season's lot to confirm it's worth the shelf space.

  3. 3

    Batch roast

    We roast on a 12-kilo drum in runs sized to what we expect to sell in seven days — never further ahead than that.

  4. 4

    Rest

    Beans rest 24 to 48 hours to release CO₂ before sealing, so the bag you open hasn't gone stale in transit.

  5. 5

    Ship within 48 hours

    Bagged, dated, and out the door within two days of roasting. Most orders arrive within four days of the drum.

Get it roasted for you, on a schedule

Pick a rhythm. Change beans, pause, or cancel any time — no set contract.

Every 4 weeks

$19/340g bag

For the occasional cup. One origin, our pick, delivered monthly.

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Most chosen

Every 2 weeks

$18/340g bag

Enough for daily brewing. Rotates through whatever's freshest that fortnight.

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Every week

$16/340g bag

For a household that goes through coffee fast. Priority pick of new arrivals.

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"I've had the Halo Beriti three seasons running now and it's never tasted the same twice — which is exactly the point once you understand why."

Priya N., subscriber since 2021

"The roast date on the bag actually means something here. Coffee shows up nine days old at the outside, not nine months."

Marcus T., café owner

"First roaster I've used where the tasting notes on the bag aren't marketing copy. The fig and tobacco on the Sumatra are exactly that."

Elena R., home brewer

Visit the roastery

Tastings run Saturday mornings, first come first served. The retail counter is open all week.

Address
214 Foundry Lane, Unit 6, Bristol, UK
Hours
Tue–Sat, 8am–4pm
Saturday tastings
10am, no booking needed