Bear Meadows highlights the approachable chocolate, nut, and spice flavors of its components, while maintaining just enough brightness to pique the interest of specialty coffee connoisseurs.
Brewing Bear Meadows
Bear Meadows is popular auto-drip option for those looking for a smooth and approachable everyday cup of coffee.
We recommend starting with a brew ratio of 60 grams of coffee for every liter of water, and adjusting the dose to taste in small increments (+ or - 3 grams at a time).
Under extraction will lead to slightly tart cup that provides a sharp unbalanced finish, while over extraction will yield an overly earthy, “one-note,” coffee that lacks sweetness.
Learn about Bear Meadows
Finca La Loma is owned and operated by Rodrigo Sanchez, an award winning producer, who has earned his reputation for quality through his systematic approach to varietal selection, harvesting, and processing. While Rodrigo credits his success to his attention to detail, he is well known in the specialty coffee community for experimenting with unique varieties and innovative processing techniques.
This is a single-estate, multi-variety, lot; meaning all of the coffee comes from just one farm (Finca La Loma) but from several varieties of coffee trees. More specifically this “field blend” contains the following varieties: Caturra, Colombia, and Castillo. Rodrigo chose to blend these varietals together in order to create a cup that is perhaps greater, or at least more intriguing, than the sum of its parts.
The team at La Loma uses sugar content (measured in Brix degrees) to determine which processing method is best for each lot. Single-varietal coffees that measure 24-27 degrees Brix are typically processed as washed coffees, however cherries that measured in at 22-25 degrees Brix were specifically selected for this multi-varietal offering.
The result is a high quality lot that is decisively fruitful and strikingly sweet; a true testament to Rodrigo’s meticulous standards for varietal selection, harvesting, and processing, as well as, his willingness to experiment.
Paubrasil, named for Brazil’s national tree, is a classic example of a natural processed coffee from Cerrado Mineiro. This lot showcases the expertise of well seasoned farmers using the best available technology to produce exceptionally well balanced coffees that display specific origin characteristics.
Most farms within Cerrado Mineiro are medium to large scale estates, which are lined with row after row of neatly positioned coffee trees. Producers take advantage of the gradual slopes of the region by using machines to quickly and efficiently harvest their coffee.
Cerrado Mineiro is known for having well structured seasons; hot wet summers are followed by dry winters. Farmers harvest and process their coffee in the winter months and the lack of humidity during this time allows natural processed coffees to dry thoroughly and evenly, without risk of defect.
These harvesting and processing conditions, in addition to the soil content, altitude, and other climatory features, are responsible for the singular profile of coffees from Cerrado Mineiro; pleasant earth notes balanced with a distinct confectionary-like sweetness.