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—Brooklyn, est. 2012

Roasted at the
meridian of art
& science.

Single-origin micro-lots, sourced direct and roasted in six-kilo batches. We chase clarity in the cup — and bag every roast within 48 hours.

A freshly poured cup of single-origin coffee resting on a wooden table
Pour-over, no. 01
Close-up of glossy dark-roasted coffee beans
Fig. 01 — Roasted whole bean
01The Meridian way

We started with a single drum roaster and a stubborn belief: that great coffee is a collaboration between a farmer’s year and a roaster’s afternoon. Everything we do bends toward honoring the first.

That means buying direct, paying above market, and roasting each origin to its own curve rather than a house style. No shortcuts, no commodity blends hiding behind a logo — just coffee that tastes unmistakably of where it came from.

02This season’s pour

Featured roasts

Bag of Ethiopia Yirgacheffe single-origin coffeeLight

Ethiopia · Gedeo, SNNPR

$22

Yirgacheffe Halo

Floral and luminous — the lot that made us fall for high-altitude washed Ethiopians all over again.

  • Jasmine
  • Bergamot
  • Stone fruit
Washed
Roasted coffee beans poured from a scoopMedium

Colombia · Huila

$20

Huila Reserve

A direct-trade workhorse with the kind of balance that rewards every brew method you throw at it.

  • Red apple
  • Caramel
  • Cocoa
Washed
A cup of black coffee beside scattered beansMedium-Dark

Sumatra · Aceh

$19

Midnight Meridian

Our signature evening cup — syrupy, low-acid, and built to stand up to a splash of cream.

  • Dark cacao
  • Cedar
  • Molasses
Wet-hulled
03Bean to bag

Four steps,
obsessed over.

A barista tending a cup beside roasting equipment
Fig. 02 — The roastery floor
  1. 01

    Source

    We travel to origin and buy direct, paying above Fair Trade for the lots that move us. Relationships, not transactions.

  2. 02

    Green Grade

    Every sack is hand-sorted and density-graded in our lab. Defects out, sweetness in — before a single bean meets heat.

  3. 03

    Roast

    Small batches on a vintage Probat drum roaster. We profile each origin to its own curve, logged to the second.

  4. 04

    Cup & Rest

    We cup every batch blind, let the coffee rest to peak, then bag it within 48 hours of the roast.

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04In the cup

“Meridian roasts the most articulate cup of coffee in the city. You taste the farm, not the roaster.”

— The Cup Review
05The Saturday list

New lots, brew notes, and the odd roastery story.

One email most Saturdays. No noise — just what we just pulled off the roaster and how we’re brewing it this week.

No spam. Unsubscribe anytime.