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Meridian · Coffee Roasters
Field Guide · No.01
Single-Origin · A Field Guide

Origin, uncut.

What a cup remembers about the hill it came from.

A small-batch roaster's notes on coffee worth the wait — where it grows, how it's roasted, and why the bag has a date on it.

Single-origin·Small-batch·Roasted to order
Meridian Coffee Roasters · est. 2026
— Vol. 01 —
The cup, measured
Index · 02
Before it reaches your grinder

What goes into one bag

Every Meridian lot, by the numbers.

Altitude
1,750m
Where the cherries ripen slowly
Fermentation
72hrs
Anaerobic, in sealed tanks
Cupping score
88.5
SCA scale, independently graded
Rest after roast
14days
Degassing before we ship
Origin farms
11
Named growers, not anonymous lots
Roast batch
12kg
One profile at a time
Meridian · sourcing ledger 2026
Index · By the numbers
The beginning
03
It starts on a hill

Coffee is grown,
not manufactured.

Altitude, shade, and the day each cherry is picked — the cup is mostly decided long before a roaster is ever switched on.

"You can't roast quality in.
You can only fail to roast it out."
— A maxim every roaster learns once
Coffee farm at altitude
Highland farm · 1,750m · Clint McKoy / Unsplash
Page 03 · Origin
— · —
The guide
Chapters · 04
How to read a coffee

From cherry
to cup.

Three things decide what's in your mug — the origin, the roast, and the two minutes you spend brewing it.

Chapter index
— Origin · Roast · Cup —
Proof · the chain
05
You can trace every bag

Eleven farms, four regions

Washed Colombian coffee
Huila, Colombia · Washed
Natural process beans
Yirgacheffe, Ethiopia · Natural
Pour over brewing
Slow pour · 30-second bloom
Finished cup of coffee
The cup · day of shipping
Origin photos · 2026 harvest
Page 05 · Traceability
Chapter · Roast
06
Chapter II · The Roast

Light enough to taste the place.

We roast each origin to the edge of first crack, then stop. Dark is easier to sell and harder to mean anything by.

We'd rather you tasted Huila than tasted "coffee." Same beans, two profiles, completely different cups.

First crack ≈ 196°C. Most lots pulled 60–90 seconds after.
— Meridian roast log
Coffee roasting
Drum roast · 12kg · Tim Mossholder / Unsplash
Page 06 · The Roast
~12 min profile
The method · Workflow
07
Cherry to cup

Five steps, no shortcuts

From the farm to your filter
01
Pick
Only ripe cherries, by hand
02
Ferment
72h anaerobic, then washed clean
03
Dry
Raised beds, about 18 days
04
Roast
To order, in 12kg batches
05
Brew
94°C, 1:16 ratio, two minutes
Page 07 · Method
Press → to advance
The point
08
Why single-origin

Blended to hide. Roasted to show.

Single-origin isn't a flex. It's just honesty about where a thing comes from.

Page 08 · The Point
— · —
Before / After · The Shift
09
Two ways to fill a bag

Commodity vs. single-origin

Before · the blend

Roasted to disappear

  • Many origins, none of them named
  • Roasted dark and uniform
  • Often stale before it's sold
  • Tastes, mostly, like "coffee"
After · the lot

Roasted to remember

  • One farm, named on the bag
  • Roasted light, to order
  • A roast date you can check
  • Tastes like a specific place
Page 09 · The Shift
Before / After
The takeaway
10
One line to keep
"Coffee is proof that patience has a flavor."
— Meridian field notes·2026
Page 10 · Takeaway
— · —
Field guide · fin
11
Roasted to order

Taste the hill.

Meridian Coffee Roasters

Single-origin, roasted to order, shipped within 48 hours of the roast.

meridian.coffee·@meridianroasters
Photography · Unsplash: McKoy, Whitehead, Chepinska, Fredrickson, Kenneally, Mossholder
Set in ArtifySlide · artifyslide.com