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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

My Favorites:
Mondocello Espresso

Mexico Alfred Klein Finca San Carlos

Country of Origin: Mexico
Mexico Alfred Klein Finca San Carlos
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Mexico's long and complex history as a coffee origin is too interesting to winnow down to a few paragraphs, and it's roughly where my personal linkage to the bean began. I spent most of the 1990s in Toluca, capitol of the State of Mexico, where I was playing in the local and prominent symphony orchestra, the OSEM. Across the street from our hall, the Sala Felipe Villanueva, there was a lovely roastery-café called the Molino Rojo, run by a couple from the State of Veracruz, one of the country's important coffee and agricultural sectors. They encouraged me to venture into coffee country while on a planned trip to Chachalacas Beach in Veracruz, and I spent a weekend in a luxe estate, Posada Coatepec, which sat in the middle of the rainforest plantation which the owners oversaw. Splendiferous indeed. Walking through the lushness one morning I encountered one of the caretaker farmers, whose freshly-processed green coffee was spread out in front of his hut on a tarp. “Finest in the district!” he proclaimed,and offered to sell me 5 kilos (for $5 US in total), which I would take back with me to Toluca to be roasted at the Molino Rojo on their 12 kg. Diedrich. Edith Martinez, saw my little bag of goodies and promptly upbraided me…”ayy, Camellito, es pura planchuela (inferior!...what did I know??) Y pagaste doble lo que deberia!” Seemed hard to believe I at $1 per kilo I had paid too much, but what did I, a pinche gringo, know?? She roasted it up anyway, and it was indeed not as tasty as the beans she and husband Florencio had been bringing to the café. Lesson learned! It would be another 5 years before I was back in the US and getting manically into home roasting, and for too long I avoided buying Mexican green beans at all.
Half-ashamed I haven't been paying as much attention to the Mexican growing scene for years. The coffee rust which devastated much of Central America a few years ago has had lasting repercussions on production and agronomy but there are glimmers of hope. To that end we took a gander…after a lengthy and fascinating story here and part II here…at an excellent washed coffee from producer Alfred Klein and his Finca San Carlos in the Unión Juárez region, State of Chiapas. Processed using double fermentation of several varietals (Bourbon, Caturra, Catuai, Sarchimor and Typica), this high-grown coffee is a departure in some key aspects. Mexican coffees tend to be light-bodied, but this one is full and dense. Very clean and consistent, all the more interesting because the varietals and screen sizes are quite varied. Chocolate, stone fruit (plum, cherry, peach), and vanilla notes emerge prominently in drip methods in this light-medium roast. We were able to get a relatively small amount of this coffee and hope the coming years bring more bounty and abundant sacks-ful.
If you want an in-depth perspective on coffee growing and culture, I urge you to read the saga of this farm…it goes back to 1896… as told by the owner.
 1 lb. bag $15.55 lb.


Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

Microlot, direct trade Kenyas are in Thanks to my biz partner Abundancia Coffee we can finally offer...worth the wait...two supreme direct trade Kenyan coffees, AA Grand Reserve and AA Blue Mountain. From family farms and processed like very few coffees in the world. Very high-rated in internationally-juries cupping circles. Very ...more
Nothing lasts forever... Well of course, but definitely rockstar Ethiopia natural process Hafursa...way too popular! We'll surely bring this coffee back next year. The Gelana Abaya natural process Yirgacheffe is also a fantastic coffee, quite similar to the Hafursa, so we hope diehards will give it a try. Also ...more
Ethiopia stellar Gelana Abaya washed and natural process Same coffee, different process, abbondanza! The Semalo/Pride Mill is a groundbreaking project just a couple of years old now, and producing amazing coffee in Yirgacheffe. A unique chance to taste the differences side-by-side in your cup...the natural of course the fruitier and more floral of the ...more
chilling out
Take our beans for a spin...you won't be disappointed.
"Just want to say thank you for the sample of the Java Taman Dadar. Wow, this is an amazing coffee!! The coffee is so smooth and mellow without any hints of bitterness at all. I enjoy the woodsy smokie notes that linger. It is now one of my favorites, I can see myself including a lb with every order. The EL Salvador -- Santa Leticia Estate is another great coffee it has these great grassy notes that accentuate the overall body of the coffee. I also got a lb of decafe and its is amazing how your decafe taste like regular. Thank you for your generous samples and the great coffee"
CS, Colorado Springs
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