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Bali | Brazil | Burundi | Colombia | El Salvador | Ethiopia | Guatemala | Honduras | Indonesia | Java | Kenya | Mexico | Nicaragua | Rwanda | Sulawesi | Sumatra | Uganda |
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.

Honduras Santa Elena Catracha Ernesto Vazquez now in-house! We really loved this coffee A LOT last year, so much so that when the 2016 harvest microlot was announced  we got the whole 14 bags of it. Please read more (in the product description) about the Catracha Project and Royal Coffee's commitment to making a real difference in this hard-working ...more
June 27, 2016 sees long-waited arrival of Kenya Matthew Mugo Riamute Kiambu AA We've been so jazzed to get a small taste of this AA microlot SL34  from grower Matthew Mugo in Kiambu. His Riamute farm ("Abundancia") is one of the finest in Kenya, and soon enough we'll be tasting the even more-prized and total rarity Natural process..check back ...more
New arrivals...fab Sumatra, Ethiopia natural process Chelbessa, Java Taman Dadar Excited to greet awesome newbie Sumatra Mangkuraja Estate (from South Sumatra...a first for us), boisterous tones of vanilla, licorice, cocoa and molasses. Ethio Chelbessa natural better than ever, fruit-bomb. Organic Java Taman Dadar one of our longest-running Indonesian coffees, consistently ...more
chilling out
Take our beans for a spin...you won't be disappointed.
"Back for more. Your coffees are great!"
JM, St. Paul, MN
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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