Kirinyaga AA
1,850 metres
- Blackcurrant
- Cane sugar
- Grapefruit

Roastery and cafe, Riverside, Jacksonville
We buy small lots from farms we have visited, roast them on a fifteen kilo drum two mornings a week, and pour what we roast at the counter out front. Nothing sits long enough to go quiet.
On the shelf
Every bag carries the roast date on the back. If it is older than three weeks it comes off the shelf and goes to the cold brew tank, because good coffee has a window and we would rather you caught it.
1,850 metres
2,100 metres
1,700 metres
Roasted daily

How we buy
Meridian started on a folding table at the Riverside market with one sample roaster and a lot of opinions. Ten years on we still buy the same way: one lot at a time, from producers we have sat down with, at a price that keeps them planting next season.
The roast profile for every lot is cupped on Thursday by whoever is working, including the person who started last week. If a coffee does not earn its place, it does not get one.
Brew guides
Three recipes we actually use. Weigh the coffee, weigh the water, and taste before you change anything. Everything else is preference.
Rinse the filter, add 22g of coffee ground medium fine, level the bed.
Bloom with 60g of water. Swirl once. Let it breathe.
Pour to 200g in slow concentric circles, keeping the bed flat.
Pour to 355g. The bed should drain by three minutes.
Subscription
Pick the size, pick how often, and we roast the morning it ships. Skip a delivery, change the coffee, or stop it entirely from one link in every email. No lock in, because coffee should not need one.
Shipping is on us. Cancel from any email, no questions asked.

The cafe
Twenty two seats, one long oak counter, and a roaster running two mornings a week. Pastry comes from the bakery three doors down and sells out by eleven.
2210 Post Street
Riverside, Jacksonville, Florida
Street parking out front. Bike rack at the door.