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Tony's Special Dark Roasts
Brazil | Burundi | Colombia | El Salvador | Ethiopia | Flores | Guatemala | Honduras | Indonesia | Java | Kenya | Nicaragua | Papua New Guinea | Rwanda | Sulawesi | Sumatra | Tanzania |
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".

Waldos: Don't let them ruin your coffee!

What's a Waldo? (remember "Where's Waldo?" from childhood?) Roaster-speak for the usually singular burned-black bean which appears in the cooling tray after roasting a batch of coffee. It can result from a natural defect in the bean itself or a mechanical issue, i.e. somehow getting stuck in the drum from a prior roast and being re-roasted and hence charred.

Waldos can have a big impact on coffee quality and flavor, especially if you are grinding small amounts of beans for espresso or 4-cup brewers. Our precision roasting results in a very uniform profile and color, so Waldos are generally easy to spot, and we carefully scan each roast during the cooling cycle and try to remove every Waldo by hand.

Those of us who roast many natural-process coffees are always on the lookout for other bean defects which might result in cranky coffee cups. Just the sobriquets alone give us pause..."quakers", "stinkers", "broca", not to mention the occasional pebble which can appear in coffees which are dried on or near the ground. Large commercial roasteries which might be using massive amounts of marginal coffees go through a post-roast sorting process called destoning which will segregate non-coffee matter by its specific weight. Some very high-end producers also go an extra mile by laser-scanning for defective green beans and shooting them off the conveyor belts!

At Badbeard's we maintain a strict "No Waldos" policy to ensure the highest quality coffee experience, so if someone asks you "Where's Waldo?", you won't find'em here!
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One waldo can ruin your coffee Meet Waldo's cousin "Quaker"--this little bean stands out in the crowd, and should never see the inside of a grinder. One waldo can ruin your coffee Badbeard scans each roast carefully to keep Waldos out of your cup.
Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

New arrivals 9/23/14 from East Africa...stunning! Excited to be able to share some really great stuff from Ethiopia (Ch'ire Sidama and Yirgacheffe Gutiti) and, exclusive to the West Coast, Kenya AA Kianjuri Co-Op. In the humdrum of your morning you really need to try something that represents the finest coffee farming around. And many thanks to ...more
End of summer arrivals, back to (coffee) school y'all! Please check out new offerings from Brazil, Ethiopia, Java and El Salvador! Yumbo all, especially excited to have a honey-process El Sal in da house again!

Organic Bolivia in Market of Choice Savories flyer starting tomorrow 7-24-14 Thanks to the folks at Markets of Choice in Eugene, Corvallis, Portland, West Linn and Ashland...this is a wonderful and underappreciated and circulated coffee! Big body, fruity and chocolatey, certified Organic and Fair Trade. Sale for next 2 weeks starting Thursday July ...more
triple ristretto shot of Deep Cello Espresso blend
triple ristretto shot of Deep Cello Espresso blend
"I LOVE YOUR COFFEE! Thanks for the honey process sumatra suggestion. I've never been disappointed yet. Yum, yum, yum. "
Tina, Oregon
Love us or hate us, everyone's entitled to their opinion. Drop us a line and let us know what's brewing in your cup!
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