Badbeard's Coffee Complete Product List

MWP Brazil Decaf from Royal green coffee

This wonderful microlot coffee comes to us direct from the source, in Campos Altos, Minas Gerais, west of Belo Horizonte, and is produced by the Souza family (Jaoa Sidney "Zinho" Souza runs the farm). Son Bruno has been our guiding light for years on the finest small-scale production Brazil thru his import company, Beccor. He has returned to Campos Altos to focus on continued development of the ancestral farmstead as well as a development center focusing local producers on espresso and Q-grading. Varietals represented here are hybrids rupi, tupi, Red Catuai and Yellow Icatu. This coffee is very chocolately and fruity and makes great SO espresso as well as serving in a variety of our blends.

This excellent Mountain Water Process (completely non-chemical) decaf is a new crop arrival, and in many ways even better than the Mogiana decaf Brazil we have offered recently. This is another importation from Royal Coffee in Oakland, CA.and while undesignated as to region, offers an even richer profile, and makes a lovely shot of caffeineless espresso It will also take it's place as the base for Symphony Espresso alongside our Guatemala MWP and Java Blawan Estate. The medium roast profile accentuates the crema and chocolatey notes which typify all fine Brazil natural (dry) process coffees.

What started out as an experimental all-Brazil blend for the Chicago high-end barista establishment Buzz:Killer Espresso is going mainstream! A fusion of terroir. Espresso at once balanced, exciting, chocolatey and fruity. The experimental side of this blend will continue as we bring the most spectacular Brazil microlot offerings throughout the year. Natural-process Brazils more than most coffees like a nice rest period after harvest and processing. We will source only microlots where we can engage the farmers! Newest member of the fold is pulped natural Carmo de Minas, as of September '11.

While there are MANY single-cup filter cone drippers out on the market, we decided to have here arguably the easiest to use and most interesting, the Clever Coffee Dripper, which is made in Taiwan by Abid. You would've thought such an elegant was invented years ago, but it's a relative newcomer to the marketplace. As brew results go, it offers a nice cross of a straightforward Melitta cone and a French Press. Using any #4 cone filter (we recommend the unbleached ones)you control the dwell time by virtue of its ingenious stopper system which holds back the steeping liquid until you put the cone on top of your cup. We recommend a full 4 minute steeping of the coffee grounds using 200 degree water for maximum body and flavor. The unit comes with a plastic cover lid (to keep the heat in the cone while the coffee is steeping) and a bottom one to rest the unit on while brewing (the latter not truly necessary...the cone can sit on any flat surface, as the coffee will not release until it's put on top of the cup you'll use). Manufactured in Taiwan of quite heavy-duty plastic. This Clever dripper is fast gaining popularity in high-end coffee shop drip stations. NOT DISHWASHER-SAFE per the manufacturer, but easy to clean. I am really excited about this little filtercone, the Clever Coffee Dripper. It greatly improves the quality of the coffee you brew. It is a simple #4 cone with a drip-stop mechanism. You let the coffee and water infuse for whatever length of time you want, place the filter on a cup or other vessel and let the filtered coffee drain down. Maria and I have been using this to make coffee at home for a couple of months now – and it works great. It actually does not drip! Well, not when it is not supposed to. It is an in-expensive way to make great coffee; all the body and full-flavor extraction of french press, without the sediment. That's why we call this a “Full Immersion” brew method – coffee and water can infuse for the recommended 3-4 minute time, rather than a normal filtercone where you can only hope to control brew time by grinding coffee ridiculously fine. The Clever Coffee Dripper blends the convenience of filter drip, with control over extraction. It's great for camping and travel as well, and can make coffee for 1, 2 4 people...exceeding the limitation of the Aeropress. -Tom

San Francisco Estate is located between the Apenaca and Ateno mountain ranges at an altitude between 1450 and 1780 meters in Santa Ana, El Salvador. Owned and operated by JASAL, the home of renowned producers Jose Antonio Salaverria and Aida Batalle, the finca itself takes its name from a lagoon that is populated by thousands of frogs (Cerro Las Ranas means Hill of the Frogs). Cerro is the pride and joy of Don Jose Antonio and since the devastating Santa Ana Volcano eruption in October, 2005, he has restored the farm to pristine shape. Ripe (really ripe) red cherry is picked and delivered to Las Cruces Mill where it undergoes a process pioneered by JASAL that is now becoming more and more common throughout Central America. The cherry is processed normally but the coffee is then immediately sent to the clay drying patios still covered in the sticky mucilage where it is laid out and constantly raked and turned to ensure even drying. This process (called Pulped Natural or “Miel”,honey-processed) imparts a subtle sweetness and fruit note, lending an atypical complexity to the cup. This coffee offers a palate beyond the “classic” El Salvadors…a not-bracing acidity, apricot and wintergreen aromas, deep chocolate and orange blossoms in the finish. Worthy of single origin espresso treatment and of course all drip preparations.

Great specialty coffees from Ethiopia have been difficult to source since the advent of the Coffee Exchange (ECX), but we again found a super-winner. The Kebado area of the Dara region in Southern Ethiopia has an ideal micro-climate and high elevations, 1800 meters and up. This Grade 3 natural (dry-) processed coffee comes from the special small-scale production called "Operation Cherry Red" which processes ONLY 100% ripe cherry on raised drying beds. The results are intensely sweet aromatics & fruit notes in the cup; strawberry, blueberry, apricot, with a velvety mouthfeel. We feel strongly that this coffee is an heir-apparent to past exceptional selections from Amaro Gayo and Shanta Golba. The bags are packed in GrainPro at origin, befitting the overall refined treatment of this heirloom coffee.

Ok, so what's in a description of Ethiopian coffee? In the pre-ECX (Ethiopia Coffee Exchange) era, a designation might include the sub-region, town, and actual farm name. Nowadays many of the pooled lots of parchment coffee which go through the auction have a "generic" tag like this one...Grade 2 washed...which have no specific attributes other than the quality-by-defect and/or size grading. Importers buy the coffee based on cupping of pre-shipped lots, and occasionally there are true standouts, like this one. I'm calling it special because it is one of the most exceptional I have tasted in years, jam-packed with fruit and richness in the cup. This is Sidamo region coffee at its finest in any preparation.

Emerging from the morass of a so-so harvest comes this classically fruity washed Yirgacheffe from shipper Andulina. It received the highest cupping score of the many Grade 2 lots held on spot offering from the importer owing mostly to the persistent honey/lemon verbena and chocolate notes. Not to be missed, and in short supply.

FearNoCoffee blend for fEARnOmUsic events.

MWP Guatemala decaf green

In our continuing effort to pick the tastiest decafs we found this excellent Mountain Water process to replace the Natural process Sidamo which made it's final graceful exit from our plant. It's the kind of top-shelf Guat which normally would be sold as a regular non-decaf, still retaining much of it's brightness (acidity)and floral/chocolatey qualities. This coffee, brilliant in its own right, will standout even as a blended component and will be part of the Symphony Decaf, comprising also the new lot of Brazil MWP and our standby Java Blawan Estate MWP.

While good Kenyas remain on the scarcer and pricier side, occasionally we'll bite when a great one like this comes around. The Kaliluni Farmers Co-op tend a smallish sector in Machakos, the processing center about 80 km from Nairobi. Varietals SL 28 and SL 34 dominate this washed, fermented and sun-dried, very high-grown between 1850 and 2125 meters above sea level. Even one day off roast this coffee puts off an amazingly sweet and chocolatey fragrance. The acidity so typically bracing of fine Kenyas is comparatively muted, yielding to cassis-y, buttery and agave-y notes with a smooth finish.

Oaxaca Pluma RSWP green

Importer Royal Coffee in the Bay Area set aside for me some of the tastiest lot (of several they had)of this medium-bodied MWP "Royal Select" from Oaxaca. The "Pluma" selections generally have the richest and most fruit-forward character of coffees from Mexico, and are decaffeinated at the Veracruz plant not too far away from the source!

Full-bodied with a dark chocolate mid-palate, sweet finish and nice acidity. Northern Italian roast profile. Gets me going in the AM and PM! Brazil pulped natural, Ethiopia Limu natual, El Salvador Cerro Las Ranas and Flores Ngura currently in the blend lineup. Barista favorite for lattes and capps. Suggested doppio dosing 18 grams at 40 lb. tamp, 200 degrees and 25-6 second pull.

I know, you did a double take when you saw that description...one of Africa's greatest coffees in DECAF??!! Why not? Sweet, syrupy strawberry flavors with blueberry tones, chocolatey with a balanced citrusy finish. Beautiful prep at the Mexico Water Process decaffing plant in Veracruz. A must if you want excellent coffee with out any jitters! Certified organic.

The small island Flores sits at the eastern end of the Indonesian archipelago between Timor and Sambawa. Named by Portuguese sailors after the underwater gardens on the island's eastern end, Flores has a distinctly "Portuguese-tinge" to its within the languages and cultures of its indigenous peoples. Beans here are cultivated in volcanic soil between 1500-1600 meters, higher than most Indonesian region coffee, and unlike most Sumatran and Sulawesi coffees are wet-processed rather than semi-washed. As a result they share the thick body and fruitiness of the best Papuan New Guinea and Javan coffees without the processing funkiness. A very chocolately and rich coffee alternative to Sumatra! Certified organic and quite low-acid to boot.

By popular demand the Symphony line now includes decaf for those wanting to support the Oregon Symphony. The marriage of our three Mountain Water Process offerings (Brazil, Java & Ethiopia) will delight the caffeine-intolerant, and as always a contribution of $2.00 per pound sold will be made to the Oregon Symphony general fund.

Timor (technically "Timor-Leste" since it was liberated in 2002)is a unique entity among Far East producing countries. Wet-processing of indigenous varietals (such as Timor and Catimor, a cross-breeding of Timor and Caturra)predominates the production, giving different cup character than Sulawesi, Sumatra and other Indonesian (mostly wet-hulled)offerings; imagine a Central American washed coffee with great body and no funky/earthy overtones. Production value has greatly increased in Timor over the last 10 years, with higher cooperative premiums for ripe cherry and more modern processing equipment making these coffees way more intersting and sought-after than in the past. Certified organic; will surprise you!

The vast majority of coffee from Papua New Guinea comes from the quasi-governmentally run "estates"...Kimel,located in the Western highlands in the Wahgi valley approximately 50km south of Mount Hagen, is one of the largest and was established in the mid-1970's by Australian Bobby Gibbs. It is currently run by indigenous locals of the Opais tribe. With average elevation around a mile high, shrubs grow under a capacious canopy of mostly gravilleas and albizias, producing primarily varietals such as tipica, catimor, mondo novo, arusha and caturra. Processing is traditional wet-processing over the more than 400 hectares, which produces ample quantities of peaberry, which he happily bring to you! The cup is unusually sweet, with agave, pumpkin, and apricot top notes, silky body and mouthfeel through the finish.

A richly sweet, hedonistic medley of fruity, spicy, and single origin chocolate deliciousness. Divine, crema-laden dark mahogany mottling ristretti as well as full flavor in milk or soy-based preparations. Stradivarius 'spro is currently featuring a base of pulped natural Brazil Fazenda Esperanca and two of the other best natural and washed coffees in the arsenal. With so many intriguing single origins at my disposal, I consider this espresso blend to be the "laboratory" and bench test each batch rigorously. Roasted to Northern Italian style in small batches for peak expression of flavors, developing intensely in the cup. For the barista set, 201 degrees seems optimal with a 26 second pull using 18 grams of java for a double basket shot.

Our Symphony blend with a 50% base of Brazil natural process will have your espresso machine purring. Rich crema and body, stone fruit and spice in the cup with nice hints of agave honey in the finish. As with Symphony blend, $2 for every one pound bag sold will be given to the Oregon Symphony general fund. For local customers, pickup will be possible for online orders at Sweet Masterpiece Chocolate in the Pearl District (@ 922 NW Davis St., PDX 97209) and my roasting partner's Spella Caffe, corner of SW 9th and Alder and at Andrea's forthcoming (mid-December!) second location on SW 5th Ave.

Support the Arts with your purchase of Symphony Blend coffee from Badbeard's! $2.00 of every purchase of this delicious blend of world-class Panama, Sumatra and Ethiopian coffees will be given to our local Oregon Symphony Orchestra. Our contribution to the forthcoming OSO debut in Carnegie Hall in 2011! Local Portland pickup available...please specify when ordering!...at Sweet Masterpiece Chocolates in the Pearl district and Spella Caffe at the corner of SW 9th and Alder downtown.

A joint venture between Badbeard's Coffee and Spella Cafe, the smooth blending of notes in Symphony! will brighten any morning! ****SEE ALSO SYMPHONY ESPRESSO and SYMPHONY DECAF! All OF THE SYMPHONY LINE OF COFFEES QUALIFY FOR THE $2 OREGON SYMPHONY CONTRIBUTION****

Tanzania lies in one of the richest coffee-producing regions of Central Southeast Africa, which comprises Kenya, Burundi, Rwanda and Uganda. Ruvuma (named for the Ruvuma River which forms its southern border with Mozambique) is the southernmost region in Tanzania and includes Lake Nyasa at its western edge. Coffee from this region is from several small family-owned farms which are worked by hand Tanzania is renowned for peaberry production but we haven't found one to our liking for a while.

This AA, grown around an average 1600 meters (n5 and n39 bourbon varietals) can take a dark roast profile, but we feel it's most special at the light-medium roast. There's an unusually long apricot and cocoa finish which is quite distinctive!

A medley of great beans from three continents which has become a “house” coffee staple at several locations in Portland, including mine! Recently accorded an 89 rating of house coffees from the esteemed Coffee Review (www.coffeereview.com) in their February issue.

A blend of our three decaf coffee beans: Mountain Water Process Brazil Mogiana , Guatemala and Java Blawan estate. These coffees stand proudly on their own but together make a tasty espresso shot or French press. Crema, you say, in a DECAF? This is the one...and very tasty to boot. We pinch ourselves that this is decaffeinated coffee...taste-wise, many cuppers would be confounded!

Inspired by Adam Shearer and his Portland, OR-based band WEINLAND, Weinmark is a specially blended coffee with a misting of Maker's Mark whiskey applied during the cooling of the beans. The result is a smooth coffee with a heady aroma of caramel and butterscotch...and the best part is no hangover!

Amy McCullough posted a brilliant review back on 4/7/2008 for Portland's Local Cut music journal. $1 per pound of sale is donated to p:ear, a Portland youth-mentoring organization.

Read more about WEINLAND and WeinMark.