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Specialty coffee · Mapped by latitude

Coffee has
coordinates.

Every bean we roast is grown on a precise line of the map. We name each one for where it comes from — and roast it to honour that place.

Current origins

  • Parallel 1212.42°N · 75.73°E
  • Meridian 1313.32°N · 75.77°E
  • Belt 1818.33°N · 82.87°E
  • The 6th Parallel6.16°N · 38.20°E

// The idea

The Bean Belt

Coffee is a fussy plant. It grows almost exclusively between the Tropic of Cancer and the Tropic of Capricorn — a narrow band around the equator where altitude, rainfall and temperature happen to agree.

Everything the world drinks comes from inside that band. Meridian Fore sources single origins along it, one farm and one harvest at a time, and names each roast for the coordinates it came from.

So the cup in your hand is traceable to a point on the map — not a region, not a blend, not a mood board. A latitude, a longitude, and a roast built to suit them.

The bean belt, with Meridian Fore origins plotted by latitudeA horizontal band spanning the tropics, from 23.5 degrees north to 23.5 degrees south, with the equator marked at its centre. Four origins are plotted on it: The 6th Parallel at 6.16 degrees north, Parallel 12 at 12.42 degrees north, Meridian 13 at 13.32 degrees north, and Belt 18 at 18.33 degrees north.
  • Parallel 1212.42°N
  • Meridian 1313.32°N
  • Belt 1818.33°N
  • The 6th Parallel6.16°N

Fig. 01 — The coffee growing band, 23.5°N to 23.5°S

// The roasts

Four points on the belt

Our opening line-up. Not yet available to buy — join the waitlist and we'll tell you the day each one comes off the roaster.

  • Parallel 12

    Kodagu (Coorg), Karnataka, India

    12.42°N · 75.73°E

    Roast
    Medium-dark
    Notes
    Dark chocolate, Orange peel, Cane sugar
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  • Meridian 13

    Chikmagalur, Karnataka, India

    13.32°N · 75.77°E

    Roast
    Medium
    Notes
    Hazelnut, Red apple, Brown sugar
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  • Belt 18

    Araku Valley, Andhra Pradesh, India

    18.33°N · 82.87°E

    Roast
    Light-medium
    Notes
    Jasmine, Wild honey, Stone fruit
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  • The 6th Parallel

    Yirgacheffe, Ethiopia

    6.16°N · 38.20°E

    Roast
    Light
    Notes
    Bergamot, Jasmine, Lemon zest
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// The ritual

How to brew it

Numbers, not vibes. Start here, then adjust one variable at a time until the cup tells you to stop.

  • Pour-over

    Clarity first. A slow, even bloom then three measured pours — this is how a light roast shows its origin.

    1:16 · medium-fine · 94°C · 3:00

    Ratio · Grind · Water · Time

  • French Press

    Full immersion, full body. Stir the crust at four minutes, then let it settle before you press.

    1:15 · coarse · 93°C · 4:30

    Ratio · Grind · Water · Time

  • Moka

    Pressure and patience. Start with hot water in the base, pull it off the heat the moment it gurgles.

    1:10 · fine · 96°C · 2:30

    Ratio · Grind · Water · Time

// Be first

We roast our first
batch soon.

Join the waitlist for early access, founding-member pricing, and the story behind each origin. No spam — one note when we open.

  • Early access before the public launch
  • Founding-member pricing on the first batch
  • The story behind each origin, as we source it

// The promise

About Meridian Fore

We buy single origins, never blends, and we tell you exactly where each one grew. Every bag carries its coordinates, its harvest, and its roast date, because provenance is only worth claiming if it can be checked. Precise sourcing, small batches, and a roast that serves the place it came from — that is the whole promise.