Merit is obsessed with quality. They are fiercely focused on the art and science behind an excellent cup of coffee.
This obsessive tendency led them to renovate a 2,400 sq. ft. old warehouse on San Antonio’s Southside, creating a premium coffee roasting facility. From that humble beginning in 2014, they have prospered and grown, recently moving into a new, much larger, freshly renovated 9,000 sq. ft. warehouse along Loop 410.
They personally source many of the batches of beans they roast, traveling to the growers to sample their coffee, negotiate a fair price, and arrange shipment to San Antonio. Many of their specialty beans come from a single farm or even from a specific area on the farm (micro-terroir), making them limited in quantity and superior in quality. They work to establish strong, long-term relationships based on good coffee and fair prices.
Once the beans reach their facility, they roast test batches, cup, taste, adjust, test some more, and finally establish the perfect roast profile for the beans. They package the whole beans fresh from the roaster – rich, aromatic, and at the peak of perfection.
Orders need to be placed by Monday at 11 AM CST to be fulfilled the following Wednesday. Orders placed after will be fulfilled the following week. All coffees come in 3/4 lb.
Current Offerings Descriptions
Strawberry Preserves • Nutmeg • Cantaloupe
Check out our newest coffee from Sidamo, Ethiopia. It's grown in the Bensa village by a seasoned farmer, Niguse Nara. We’re talking varieties like 74110, 74112, and Heirloom that deliver a unique combo of flavors — look for notes of elderberry, citra hops, and blackberry jam. It's definitely a coffee worth exploring.
Honeysuckle • Guava • Delicate
Enjoy the subtle notes of honeysuckle and guava with our newest offering, sourced from the esteemed La Nueva and La Pila farms in Guatemala. Managed by Ovidio Garcia Monterroso and Rodolfo Garcia, these farms focus on natural processing and water conservation, producing varieties like Catuai, Caturra, and Gesha. The meticulous care in farming and processing ensures exceptional quality and flavor. Experience the dedicated craftsmanship and rich flavors of Guatemala in every cup.
Chocolate • Dried Mango • Velvety
Experience our new coffee from Nemba station in Kayanza, where each espresso showcases deep chocolate and vibrant dried mango notes, all with a smooth, velvety finish.
Managed by an expert agronomist, Nemba Station upholds strict quality standards while supporting over 3,000 smallholder producers. Positioned near the Kibila forest, the station processes significant volumes on its 200 drying tables and maintains thorough traceability throughout the production chain.
Cherry Cobbler • Caramel • Brown Sugar
Perfect for espresso – plus it tastes amazing on drip as well. It’s a single origin Colombian that packs a bold punch. Wildcatter? It’s what they called the folks who gambled on finding oil in no-man’s land. Well, we kinda did the coffee version of that and nailed it. Check it out.
Introducing "Karambi Washed" – Rwanda's finest coffee offering, meticulously processed at the renowned Karambi station nestled within Nyamasheke district. Elevating Rwanda's coffee legacy, this exquisite blend embodies the nation's commitment to quality and sustainability, showcasing rich flavors nurtured by optimal growing conditions along the shores of Kivu Lake. Experience the essence of Rwanda's coffee excellence in every sip of "Karambi Washed".
Apricot • Baker's Chocolate • Caramel
Discover the San Ignacio Lot, a testament to Peru's rich coffee culture, meticulously crafted from beans sourced from esteemed producers Enrique Vasquez Zamora, Nuñez Herrera Galvarino, Saucedo Bautista Lisaura, Vela Herrera Ramiro, Salvador Wilmer Gallardo Davila, Elvis Davila Horna, Eufemio Dominguez Aguilar, Elvis Tineo Rafael, Henry Pariatanta Puelles, Segura Vasquez Carlos, and Nuñez Cabrera Vistor Raul. Cultivated in the verdant landscapes of Huabal, Las Pirias, Chintali, La Coipa, and Chirinos, this lot combines the unique climates and fertile soils of each region to develop its distinctive flavors and aromas. Offering a unique taste journey that mirrors the diversity of its origins, the San Ignacio Lot encapsulates the essence of Peruvian coffee, blending the meticulous care of its local producers with the vibrant diversity of the country itself.
Born solely out of our love for the deeper flavors in coffee that not only pair well with milk but enhance it, the Cielo Andino Espresso, in our humble opinion, is some of our greatest work yet.
A mix of three coffees that on their own work brilliantly as espresso but when blended create a classic, approachable espresso blend formulated for milk-based drinks.
Using our flagship Andino Leal as a foundation for body, acidity, and complexity, we added a natural Brazil from the Mogiana Region for balance, crema and sweetness, and a Peru from Amazonas for clarity and aroma.
From a Cortado to a Mocha, Cielo Andino’s balanced profile of chocolate, toffee, and Warm Spice is sure to be a tasty and reliable workhorse.
South Presa:
South Presa takes two reliable yet distinct elements together for a harmonious, approachable coffee.
The South Presa Home Blend comes entirely from very small-scale farmers. Though many are not certified organic, their traditional practices eliminate many of the pitfalls of industrial agriculture. It honors those who take the most risk to create the delicious coffees we drink every day.
Our foundation at Merit is built on the pursuit of perfection across three different areas: roasting, sourcing and brewing. I see all of our work as a study. An exploration into the next great thing, the next great micro-lot, the next great growing region, the next great tasting experience. Every coffee we work with brings us closer to that goal, and every day we are learning.
Just like Merit, our coffees need a foundation. Something steady and reliable that can stand on its own while highlighting the complexities of our single origins you’ve come to know us by and love.
As with all our greatest Ideas, it started with a question. “What would it look like if Merit created an everyday drinking blend that represents our relentless obsession with quality?” A year of healthy debate, a lot of cupping, and multiple roasting trials later we are honored to present to you what we would consider our favorite every day blend on the market. Always sweet, always reliable, and always created with good energy.
Even with our decaf offering, we take our passion for transparency and flavor seriously. We find that the ethyl acetate decaf process produces coffees with a warm, cozy feel and a distinct berry note.
Our Roasters Blend was engineered for cold brew: focusing on balance, sweetness and body. Aligned with Merit’s ethics of source, roast and brew – we applied the same energy towards the creation of this blend. Although a select few of the ingredients may rotate, the Latin American base provides consistency and balance, and our cupping table dictates the mixture.
One of our most versatile coffees, this all-around star is at once chocolatey, fruity, and grounded. "Leal" means loyal, marking our refreshed commitment to the producers of Andino. We've built a core group to 25 farmers and committed to a fixed price in local currency, no matter how the market moves.
