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We logged our first roast curve before we had a name for the company.
Meridian Coffee Roasters started with a simple frustration: two bags of the same origin, roasted a month apart, never tasted the same. We set out to fix that, one calibrated curve at a time.
Every origin we carry gets its own roast curve — a specific sequence of temperature and airflow, built through repeated test roasts and logged so it can be reproduced exactly.
That takes longer to set up than roasting by feel, and it means we can only run twelve-pound batches at a time so the curve holds evenly across the drum. Everything else about the business follows from that one constraint.
We can’t roast enough to sit in a warehouse, so we roast to order. We can’t chase volume, so we chase the three origins we know best — the ones we’ve actually dialed in a curve for. It’s a small business by design, not by accident, and we’ve turned down growth that would have meant guessing on a curve we hadn’t tested.
±2°
THE MAXIMUM TEMPERATURE DRIFT WE ALLOW FROM A LOGGED ROAST CURVE, BATCH TO BATCH
2014
Founded
1
Roaster, always
3
Origins carried
34
Wholesale accounts
How We Got Here
A short, honest timeline.
Ten years, one roaster, a handful of decisions that shaped everything after.
2014
The first curve gets logged
We bought a secondhand drum roaster and a cheap temperature logger, and spent four months turning “roasted by feel” into a curve we could write down and repeat.
2016
First wholesale account
A café three blocks from the roastery agreed to pour us on a trial basis, on the condition every delivery tasted the same. They’re still a customer today.
2019
Narrowed to three origins
We dropped from eight origins to three, choosing only the ones we had a fully dialed-in curve for. Consistency went up immediately.
2023
48-hour rest became standard
After years of shipping same-day, we started resting every batch for 48 hours before sealing — and never looked back.
2026
34 accounts, one set of curves
Still roasting on the same logged curves, still capped at twelve pounds a batch, still shipping within a week of the roast.
How We Got Here
A short, honest timeline.
Ten years, one roaster, a handful of decisions that shaped everything after.
Rosa Ortega
Head Roaster & Founder
Runs the drum, sets every roast curve, and still does the weekly cupping herself.
Daniel Kwon
Green Buyer
Sources direct from growers in all three regions and handles every import relationship.
Maya Fenwick
Wholesale & Ops
Keeps the delivery schedule honest and is usually the one who answers the phone.
Come see the roaster in person.
We open the roastery for visits most weekday mornings — email ahead and we’ll walk you through a live batch.
Visits hosted
200+
Avg. visit length
45 min
Best day to come