11/03/2026
FROM MERIWETHER COFFEE COMPANY DAY 1 ROAST BREAKDOWN + BAG & CAMP MUG GIVEAWAY! āš„
Over the next several days, weāre pulling back the curtain on the entire Meriwether lineupāgetting granular about where our beans come from, why we roast on clean fluid-bed air instead of scorching metal drums, and giving away free bags of coffee paired with Meriwether camp mugs along the way.
First up had to be our flagship daily driver: PIERREāS PRIDE (Signature Medium Blend).
Dark Chocolate ā¢ Juicy Berry ā¢ Velvet Finish
WHY WE NAMED OUR MOST APPROACHABLE BLEND AFTER PIERRE WIBAUX
When Teddy Roosevelt was ranching in the Badlands in the 1880s, two famous Frenchmen were operating right alongside him. One was the Marquis de MorĆØs in Medoraāan aristocrat whose grand schemes famously went bust. The other was Pierre Wibaux, whose legendary W-Bar Ranch stretched right across the North DakotaāMontana border along Big Beaver Creek.
Unlike the aloof aristocrats of the era, Pierre started in a 14x16 log cabin, rode alongside his cowpunchers, and when the brutal winter of 1886ā87 wiped out the open range, he didn't quitāhe doubled down, pioneered growing winter alfalfa, and built the largest cattle herd in the world (over 65,000 head). Even after he built his famous "White House" on the prairie, his table was just as welcoming to a dusty ranch hand as it was to an Eastern dignitary.
Thatās the exact soul of Pierreās Pride: refined lineage meets rugged, everyday frontier grit. It has all the layered complexity that specialty coffee nerds geek out over, yet itās warm, big-bodied, and effortlessly approachable for anyone who just wants a damn good cup of morning coffee.
WHATāS INSIDE THE BAG (A 50/50 POST-ROAST BLEND)
Getting a booming dark-chocolate bassline and a vibrant, juicy berry mid-palate to live in the same cup without stepping on each other is one of the hardest balancing acts in coffee. Push a roast too far for chocolate and you flatten the fruit; pull it early to save the berry and the cup turns thin. To nail both, we roast two very specific lots separately on our high-convection fluid-bed air roaster and blend them 50/50 after cooling:
1. The Bassline (50%): Nicaragua La Bastilla ā Washed Java SHG/EP (2025 Harvest)
The Terroir: Grown at 1,300 to 1,500 meters in the rich volcanic soils of Jinotega, Nicaragua, right on the edge of the Cerro DatanlĆ-El Diablo Nature Reserve at the Rainforest Alliance-certified Finca La Bastilla estate. Because itās Strictly High Grown (SHG), the cooler mountain air forces the cherries to mature slowly, packing the bean with dense sugars before itās hand-sorted to strict European Preparation (EP) standards.
The Roast Tightrope: Java is a true longberry varietalāan elongated bean whose tapered tips want to absorb heat fast while the dense center crease lags behind. Drop it 10 seconds too early and itās grassy; stall the heat at first crack and the acidity tastes "baked." After dozens of hours dialing this curve in on our fluid-bed roaster, we front-load maximum thermal energy early so the bean's initial moisture conducts heat straight to the core, then use high-velocity airflow as our throttle while keeping power high. Every bean pops through first crack in a tight, unified waveāconverting sharp acids into a booming foundation of rich dark chocolate, creamy nougat, and toasted marzipan with zero smoky char.
2. The Mid-Palate (50%): Brazil Chapada de Minas ā Tree-Dried Natural 14/16 (2026 Harvest)
The Terroir & Varietals: Grown between 1,000 and 1,200 meters by smallholder farmers in the Chapada de Minas region of southeastern Minas Gerais, Brazil, where coffee grows alongside eucalyptus and mahogany groves. Itās a classic heirloom trio of Bourbon, CatuaĆ, and Mundo Novo, tightly graded to a uniform 14/16 screen size so every bean floats and roasts evenly in our air chamber.
Why Tree-Dried Natural Matters: Most roasters throw a sharp, high-acid African bean into a blend for fruit, which can clash with heavy chocolate notes as your mug cools. In Chapada de Minas, the coffee cherries are allowed to dry naturally right on the branch before harvest. That extended tree-drying concentrates the fruit sugars with minimal fermentationāgiving the cup a plush, jammy berry mid-palate backed by fragrant granola, cocoa powder, and roasted hazelnut that melts seamlessly into the Nicaraguan Javaās dark chocolate base.
The result? A huge, velvety cup that leads with deep dark chocolate, opens up with juicy berry sweetness in the middle, and finishes clean with zero bitter ash.
š HOW TO WIN A BAG OF PIERREāS PRIDE + A MERIWETHER CAMP MUG:
1. Like this post & make sure youāre following our page!
2. Comment below: How do you brew your morning cup (drip, pour-over, French press, espresso), and are you drinking it black or dressed up?
3. Bonus Entry: Tag a friend who needs to upgrade from hollow grocery-store coffee (or share this post to your story!).
Weāll pick todayās winner in the commentsāand tune in tomorrow when we break down Day 2 of the Meriwether lineup! šā
HURRY, DRAWING IS AT 7 PM, YOU ONLY HAVE ABOJUT 2 HOURS TO COMMENT AND GET A CHANCE TO WIN
