Harvested by hand
Only the ripe cherries, picked in passes over three weeks. No machine can tell red from nearly-red.
Single-origin coffee · est. Meridian
MERIDIAN
From a single ridge at altitude to the cup on your table — one origin, followed the whole way down.
01 — The origin
Grown at 1,900 metres, where the air is thin and the cherries ripen slowly.
02 — The journey
Three hands
touch every bean.
Washed & dried in the sun
Fermented, washed, then turned by hand on raised beds until the moisture is exactly right.
Roasted in small batches
Twelve kilos at a time, roasted to the second so the origin — not the roast — is what you taste.
Rested, then ground
Two weeks to settle after the roast — the flavours round out and the gas escapes before a single bag is sealed.
Cupped & scored
Every lot is tasted blind and scored before it ships. If it doesn't clear the table, it doesn't carry the name.
“One ridge, one roast, followed the whole way down.”
03 — In numbers
The whole story, counted.
Four figures that decide what ends up in the bag. Miss any one of them and it isn't Meridian — single origin, followed from ridge to cup.
0m
Altitude of the ridge — thin air, slow-ripening cherries
0days
Selective hand-picking, in passes — only the ripe ones
0kg
Per roast batch — small enough to hit the profile every time
1origin
No blends, ever — one ridge, one season, one cup
We could have hidden the work. Instead we followed it — ridge, hand, sun, fire — and put every step on the page.
Single origin · light roast
18€
Meridian, in the bag.
This page is fictional — the coffee isn't real. The motion is. Every transition you just scrolled through is the kind of craft we build into real websites at Nexe Labs.