Coffee
Coffee Brewing & Accessories
Decaf and Reduced Caffeine Coffees
Espresso/Blends
GreenCoffeeSpecial
Private Label
Roasting services
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Tony's Special Dark Roasts
Brazil | Burundi | Colombia | El Salvador | Ethiopia | Flores | Honduras | Indonesia | Java | Kenya | Nicaragua | Papua New Guinea | Peru | 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.

SPRING BREAK...PLEASE NOTE for ordering/shipping week of 4/7 Badbeard will be trotting off to NYC from Thursday 4/10 thru 4/16 so orders place by noon Wednesday 4/9 will be roasted and shipped that day. We'll resume the party on Wednesday 4/16. Meanwhile excited to be attending my first Camden Yards Orioles game...Baltimore watch out...Detroit Tigers fan ...more
Badbeard Bandit Nabbed! He robbed eight banks in Northern and Central California from November to February this year, but the "Badbeard Bandit" was finally nabbed by the FBI this March 27. The bandit, who wore a costume with a cheap imitation beard to hide his identity from security cameras, was identified as Gerardo ...more
New from Colombia South America's Fall-Winter harvest cycle still offering the freshest coffees on the planet..new Colombia Narino Excelso now in and rocking it.

luca gettin' jiggy with the java
Luca looking forward to his first bottle of caffeine...
"Sumatra Triple Pick Lintong There's a swamp mud jungle funk going on here. Aromatically, Doctor Livingston's cherries have fallen out of his knapsack and lie among the moldering leaves, next to a bog. An Irish peat bog. Lightly singed. In Sumatra. Go figure. That smoky peat-water thing carries to the body - ROBUST I believe is the word. Sweet, voluptuous presentation quickly yields to the gripping, chunky tannins wrapped in licorice that dominate the midpalate. Longgggg finish spiked with orange rind, cardamon,wood shavings, and leaf mould. This is potent stuff. Diane can't drink it. (She loved the Etheopian Mothership.) My inner orangutan, however, loves it. "
Jason, Dundee, OR
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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