We roast by the curve, not by the calendar.
Meridian started in a one-drum garage roastery in 2016 because the founder, a former physics teacher, couldn't stand seeing "medium roast" used as a marketing word instead of a measurement.
How we started
A logbook, not a brand voice.
Every roast at Meridian is charted: charge temperature, first crack, development time, drop temperature. We keep the actual log — not a marketing summary of it — printed as a dial on every bag. If a lot roasts differently this month than last, the dial says so. Consistency of process, not sameness of flavor, is the promise.
We buy in small enough volumes that a single buyer, Priya Nair, can taste every lot before it's listed — which also means when a farm has a rough year, we say so instead of blending it away.
Sourcing
Three questions we ask before we buy a lot
Can we trace it to one farm or cooperative?
No anonymous regional blends in single-origin listings — ever.
Does the price clear our floor above Fair Trade?
Published per-lot, not averaged across the catalog.
Does it taste distinct enough to justify a new listing?
If it tastes like something we already carry, we pass.
The team
Four people, one roaster
Priya Nair
Head Roaster & Buyer
Marcus Ide
Founder
Elena Cho
Quality & Cupping
Tomás Vega
Logistics & Roastery Ops