Meridian coffee bag

Meridian

Brazil and India

A distinctive specialty blend combining honey-processed Brazilian coffee with washed Arabica from India's Araku Valley. Sweet and bright, with fruit character layered over almond and caramel. Finest Arabica from Brazil Sabia & India espresso blend with notes of apple, grapes, almonds, and caramel.

AppleGrapesAlmondsCaramel
Pack size

VAT incl. All prices include 5% VAT. Whole bean.

1

UAE delivery AED 25.00, free from AED 500.00.

Coffee Passport

Where this coffee comes from

Origin
Brazil Bela Vista, Sabia · India Araku Valley
Process
Honey and washed
Open passport

Coffee Passport

Where it comes from

From the farm and the people who grew it to how it was processed and roasted.

Origin
Brazil Bela Vista, Sabia · India Araku Valley
Process
Honey and washed
Roast
Medium
Brew
Espresso

The story

Meridian brings together two coffees from Brazil and India. The blend consists of 80% honey-processed Catuai from Fazenda Bela Vista in Brazil and 20% washed Arabica from the Araku Valley in India.

The Brazilian component is grown at 1,080 metres above sea level in Sul de Minas, while the Indian component is cultivated at elevations between 1,000 and 1,200 metres in the Eastern Ghats.

The farm and producer

Fazenda Bela Vista, Brazil

The Brazilian component comes from Fazenda Bela Vista in Nepomuceno, Sul de Minas, Minas Gerais. The 737-hectare farm is managed by Isabela Lima Reis, who has lived and worked on the farm throughout her life.

Isabela represents the third generation of her farming family and has worked on the farm for 37 years. Together with her father, mother, and brother, she continues the farm’s mission of producing high-quality coffee while introducing technology and new approaches to its operations. Fazenda Bela Vista aims to continue developing its production and take its coffee to the world.

Araku Valley, India

The Indian component comes from the Araku Valley in the Eastern Ghats. It is produced by tribal farmer cooperatives and smallholder growers from the valley’s indigenous communities.

Coffee cultivation in Araku Valley is closely connected to traditional agricultural practices and the surrounding forest environment. The farms are generally cultivated beneath a dense canopy of native shade trees using natural compost, forest biomass, and minimal chemical inputs.

Process

The Brazilian Catuai is honey processed and dried on a sun-drying patio.

The Araku Valley coffee is washed. Ripe cherries are handpicked and carefully processed to maintain cup clarity and sweetness.

The coffee

The Brazilian portion of the blend is Catuai grown at Fazenda Bela Vista at 1,080 metres above sea level. It was manually harvested in May 2025 and carries an average score of 84. Its recorded tasting profile includes hazelnut, floral, medium acidity, liqueur-like, and dark chocolate.

The Indian portion is an Arabica coffee composed of SLN 5B, Cauvery, S795, and SL 9 varieties. It is grown between 1,000 and 1,200 metres above sea level and has a screen size of 15+. Its recorded profile includes raspberry, jaggery sweetness, mild herbal undertones, and a cocoa finish, with medium body and medium, clean acidity.

All coffee details
Meridian
80% Brazil and 20% India
Countries
Brazil and India
Brazilian farm
Fazenda Bela Vista
Brazilian producer
Isabela Lima Reis
Brazilian location
Nepomuceno, Sul de Minas, Minas Gerais
Brazilian altitude
1,080 MASL
Brazilian variety
Catuai
Brazilian process
Honey
Brazilian drying method
Sun-drying patio
Brazilian harvest method
Manual picking
Brazilian harvest date
May 2025
Brazilian crop
2025/2026
Brazilian screen
16/18
Brazilian average score
84
Indian origin
Araku Valley, Eastern Ghats
Indian producers
Tribal farmer cooperatives and smallholder growers
Indian altitude
1,000–1,200 MASL
Indian varieties
SLN 5B, Cauvery, S795, and SL 9
Indian process
Washed
Indian screen
15+
Indian moisture content
Approximately 10.6%
Roast
Medium

What to expect in the cup

Smell the grounds first, then look for apple as you sip. As the cup cools, caramel usually becomes easier to notice.

Flavour notes describe impressions, not added ingredients.

Acidity

Balanced and juicy

The lively, juicy quality on your tongue

Body

Medium, silky

How full the texture feels in your mouth

Taste family

Sweet & balanced · Bright fruit

Descriptive guide.

Why it tastes the way it does

01 · Origin

Brazil Bela Vista, Sabia · India Araku Valley

Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.

02 · Process

Honey and washed

How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.

03 · Roast

Medium

Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.

04 · Brew

Espresso

The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.

How to brew

Espresso

Concentrated and textured. The base for milk drinks too.

General method guide.

Other ways to brew it

About the process: Honey and washed

Washed
The fruit is removed before drying. Often clean, clear and bright.
Honey
Some of the sticky fruit is left on while drying. Often rounded and sweet.

Different processes, not a hierarchy.

Dose
18 g coffee
Water / yield
36 to 40 g out
Ratio
1:2 to 1:2.2
Temperature
92 to 94 °C
Grind
Fine; adjust to hit the time
Time
27 to 32 seconds
  1. 1 Purge the group head and dry the basket.
  2. 2 Dose 18 g, distribute evenly and tamp level.
  3. 3 Start the shot straight away and aim for 36 to 40 g in the cup.
  4. 4 Taste, then adjust grind one step at a time.
  5. 5 For milk drinks, steam milk to 55 to 65 °C with a silky texture.

Other ways to brew it

General method guides for home brewing.

V60 / Pour-over

Clean and expressive. Lets origin character and aroma come through.

Dose
15 g coffee
Water / yield
250 g water
Ratio
1:16.7
Temperature
92 to 94 °C
Grind
Medium-fine, like coarse sand
Time
2:45 to 3:15 total
  1. 1 Rinse the paper filter with hot water and discard the rinse.
  2. 2 Add the coffee, level the bed and start a timer.
  3. 3 Bloom: pour about 40 g of water, swirl gently and wait 30 to 40 seconds.
  4. 4 Pour slowly in circles to 150 g by 1:00.
  5. 5 Continue to 250 g by about 1:45, then let it draw down.
  6. 6 Swirl once, serve and taste again as the cup cools.

Troubleshooting

  • Sour or thin? Grind a little finer.
  • Bitter or dry? Grind a little coarser.
  • Use filtered water for a cleaner cup.

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