BeansSingle-origin bags
Rotating lots from Ethiopia, Colombia, and Guatemala. Roasted and shipped within 48 hours.
Shop Coffee
Est. 2011 · Portland, Oregon
Small-batch coffee,
roasted at first light.
An unhurried craft — green beans sourced from three continents, coaxed to their peak by hand, one drum at a time. Served warm in our Northwest cafe, delivered fresh to your kitchen table.
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This Week's Roast
View all coffeesEthiopia, Yirgacheffe Konga
Freshly Roasted · July 14
OriginEthiopia
ProcessWashed
Altitude1,950 – 2,100m
RoastLight
“Jasmine, bergamot, and a whisper of stone fruit — the cup opens like a garden after rain.”
Grown by 214 smallholder farmers on the slopes of the Gedeb region and washed at the Konga station. We roast it lightly to preserve the tea-like clarity that made this micro-lot our pick of the season.
12 oz bag$24
Add to bagChapter One
A story that began before sunrise.
Meridian started in a rented garage in 2011, with one cast-iron drum and a stubborn belief that coffee should taste like the place it came from — not the roast that hid it. Fifteen years later, the drum is bigger and the mornings still start at 4:47 a.m.
We visit every farm we buy from. We name the growers on every bag. And we still roast in small batches, because that's the only way we know how to protect the delicate notes that make a great cup unforgettable.
Read our full story
Elias ThorneFounder & Head Roaster
“Every batch is a conversation with the farmer who grew it.”
Three Ways In
However you like your morning.
Beans
CafeOur Portland roomery
A quiet counter serving pour-overs, espresso, and pastries baked next door each morning.
Plan a Visit
SubscriptionCoffee at your door
Two bags a month, curated by our head roaster. Skip, swap, or cancel — no fine print.
Begin a RitualAbout Meridian
The long, quiet art of a good cup.
Meridian is a family of six roasters, two bakers, and a rescue dog named Biscuit. We share a workshop on SE Division — half warehouse, half living room — where the smell of caramelizing sugars starts before the streetlights go dark.
We're not chasing trends or chasing scale. We're trying, batch by batch, to make coffee that tastes honest. That's the whole ambition.
From green bean, to your cup.
Our Roasting Process01
Sourcing
We taste hundreds of green coffees each season, then travel to the farms behind the ones that move us. Long conversations, longer flights.
02
Green Storage
Unroasted beans rest in our climate-kept vault, waiting for their turn. Humidity, temperature, and time all under close watch.
03
Profile
Each new lot is sample-roasted three times over three days. We chart curves, cup blind, and only then commit a profile to production.
04
First Light Roast
The drum turns before dawn. Small batches — never more than 12kg at a time — let us listen for the first and second crack.
05
Rest
Fresh-roasted coffee needs a quiet 48 to 72 hours to bloom. We degas, seal, and date every bag by hand.
06
Your Cup
By the time it reaches your kettle, the coffee has traveled with intention every step of the way. All that's left is the pour.
The Shop
Beans, bagged with intention.
LightEthiopia
Yirgacheffe Konga
Washed
JasmineBergamotStone Fruit
$24
MediumColombia
Huila Reserve
Honey
Milk ChocolateToffeeRed Apple
$22
MediumGuatemala
Antigua Highlands
Fully Washed
Dark CocoaHazelnutBrown Sugar
$21
LightEthiopia
Sidamo Anaerobic
Anaerobic Natural
BlueberryRoseCane Sugar
$28
MediumColombia
Nariño Sugarcane
Sugarcane Decaf
CaramelAlmondBaker's Chocolate
$23
DarkEthiopia
Hambela Estate
Natural
Dark BerryMolassesCedar
$26
Cafe Menu
Served daily until 3 pmFrom the counter.
Pour Over
$5.50Single origin, six-minute brew, served black.
Espresso
$3.75House blend, 18g in, 36g out, thirty seconds.
Cortado
$4.75Equal parts espresso and steamed milk.
Cappuccino
$5.25Espresso, velveted whole milk, a whisper of foam.
Cold Brew
$5.75Steeped twenty hours. Chocolate and quiet strength.
Miel Latte
$6.25Espresso, milk, wildflower honey, sea salt.
Come Say Hello
The door is always warm.
Hours
- Monday – Friday6:30 am – 6:00 pm
- Saturday7:00 am – 5:00 pm
- Sunday7:00 am – 5:00 pm
- HolidaysBy appointment
Find Us
1420 SE Division St
Portland, Oregon 97202
The Journal
Browse the archiveNotes on coffee, slowly written.
Field NotesJuly 09, 20268 min read
Three days in Yirgacheffe with Adem
Under a corrugated roof at 2,000 meters, we cupped fourteen washed lots. What we learned about elevation, water, and patience.
Read the piece
Brew GuideJune 22, 20266 min read
The unhurried pour-over, revisited
We've been quietly refining our house pour-over recipe. Here's what six months of experiments taught us about grind, pour speed, and letting go.
Read the piece
CraftJune 04, 20265 min read
Why we still roast in twelve-kilo drums
Bigger drums promise efficiency. Smaller ones deliver something more precious — the ability to hear the beans change their mind.
Read the piece
An Invitation
Slow down for a cup with us.
Whether it's a bag shipped to your kitchen or a corner seat at the Burnside cafe — we saved a warm one for you.