This treasure from Brazil's Daterra Estate is a pulped natural microlot (less than 8000 lbs total from an estate with millions of trees) of the Mundo Novo varietal with chocolate and orange-spectrum notes reminiscent of the finest East African heirloom coffees. A limited offering but espresso-heads will be flocking to it...

First planted in the 1980s, Daterra Estate was Rainforest Alliance's first certified farm in Brazil, and is located in an area where the natural vegetation is grass, shrubs and low trees. Because the ecosystem (a savannah about 1100 meters above sea level near Patrocinio in Minas Gerais state) does not lend itself to shade coffee, the beans here are grown in sun and planted in tight rows. Rainforest Alliance certification and organic processing should promote conservation of the natural ecosystem called cerrado, wherein 35% of the area must be set aside for wildlife.

An unforgettable coffee blend from Daterra which is not only sweet but crema-abundant. Pulped natural and sun-dried. 2006 World Barista Champion Klaus Thomsen used this coffee in his winning signature blend, and it has been seen in the most serious competition coffees for years now. Try it alone or in the new Deep Cello espresso, where it is paired with the distinctive and elegant Yirgacheffe Anbassa Bunna

While we purchased a big lot of this fine natural(dry)-processed coffee for espresso blending, it is an exceptional taste of Brazil either as a straight espresso shot or drip preparation. Veloso is a very large, fully-sustainable operation in Carmo de Paranaiba, Minas Gerais. It has forward sweet, chocolately notes typical of the 9sun-dried) Catuai varietal. More info on this excellent organization can be found at www.veloso.com.br

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. Deep Cello is currently featuring a base of one of our new crop Daterra Estate Sweet coffees paired with our awesome Ethiopia Sidamo Amaro Gayo. Rainforest Alliance and organic certified, way beyond Fair Trade. Freshly roasted to Northern Italian style in small batches for peak expression of flavors, developing intensely in the cup.

***NEW CROP***Indian Anokhi Liberica Coffee, offers arguably the most intense wild blueberry aromas you'll find anywhere. In the cup, that sweet, earthy intensity morphs into a silky rich and spicy java reminiscent of the best dry-processed African varietals. 2009's offering is even more exactingly-picked than last year's, and EXCEEDINGLY rare...a grand total of less than 200 lbs has just arrived on our shores. Liberica trees are fast becoming an "endangered species" as the coffee board in India is encouraging their removal...Unlike anythnig in the arabica and robusta famililes, Libericas can be a towering 35 feet high and quite difficult to safely pick. The Anokhi is highland-grown, naturally (Dry)processed and sustainably farmed. A coffee hedonist's delight, and worthy of its Sanskrit appellation (Anokhi="unique")

A luscious, full-bodied and mellow offering from a very small estate in Chikmagalur which produces high quality arabica and robusta. Grown at 4500 feet, the farm is a micronutrient client of the shipper. If this is your gateway to how good top-notch Indian coffee can be, so be it! My partner Andrea Spella and I have secured the entire 19-bag microlot for this year.

A delightful Kenya from a micro-sized coop produced one of the more classically fruity coffees. Described by one enthusiastic consumer as "beatifully curranty, strawberry jam...worth a 94 point rating"" The fragrance of the green coffee is outstanding...a combination of strawberry shortcake and Good Humor creamsicle. Not surprising that the jammy, strawberry notes are predominant in the roasted coffee! ***LIMITED QUANTITY ON HAND***

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! Barista favorite for lattes and cappuccinos.

Our second "women's coffee project" offering (along with Sidamo Amaro Gayo) is the El Salvador Santa Teresa, brought to light with our partners Elan Organic of San Diego, CA. The producers, the Batres Estate (Marco Antonio & Teresa Batres, owners) produces award-winning, high-altitude coffees with some of the most sustainable practice on the planet. The Santa Teresa Wet Mill is the most environmentally friendly coffee mill in the world: it is the only coffee processing facility that uses Geothermal Energy from mineral hot Water to pre-dry the beans. Santa Teresa Mill was the winner of the 2003 National Environmental Award and the 2006 Central American Environmental Innovation Award , the mill has been Certified Organic since 2003 by Mayacert SA / BCS-Oko Nuremberg and it is Certified RainForest Alliance since 2005.

This stewardship is reflected in the clean, floral, chocolatey richness of the cup. It is 100% Bourbon (they also grow an award-winning Pacamara varietal at Santa Teresa), SHB (strictly hard bean), and grown at 3600 ft.in the lush mountains. In the Batres family since 1860, Santa Teresa is located in Ahuachapán, the "coffee capital of El Salvador", only 2 ½ hours driving from Antigua Guatemala and 1 ½ hours from San Salvador. Cup of Excellence has recognized many Santa Teresa coffees over the years with very high scores and many placements among the top ten from El salvador.

We love our two new organic, Fair Trade® offerings, Yirgacheffe and this Harar, from the outstanding Oromia Coffee Farmers Cooperative (OCFCU). This dry-process (natural)coffee shows the classic Harar profile replete with blueberry/blackberry and chocolate, sumptuous body. It is a mixture of longberry and shortberry varietal and is grown at altitudes ranging from 4500-6300 ft. above sea level. Harar offerings have been spotty the last couple of years and this one is the tastiest we've come across in the new crop cycle.

The smiling face belongs to the indefatigable Asnakech Thomas, Ethiopian coffee's only miller/producer/exporter, who brings to life the Sidamo Amaro Gayo, a natural-process, sun-dried, organic offering which proundly reflects its terroir. She insists that everything be done right, from harvesting and sorting only ripe cherries, using a water-saving eco-pulper down to assuring that the high premiums paid for the green beans find their way back into the community of Amaro. We are calling this a "Women's coffee project" in light of the fact that, according to Asnakech, "almost 80% of the people who pick my coffee are women. I want to encourage them."Importer Elan Organic in San Diego has other noteworthy projects and selections of women's coffee, which we proudly support, like our El Salvador Santa Teresa.

The intense berry, exotic fruit and honey-sweet notes go hand in hand with the extravagant body and consistency of this coffee. The entire American container shipments of Amaro Gayo were sold out before they'd even landed here, further testimony to the draw of Asnakech's determination to bring the best of Ethiopia to the world.

The Oromia Coffee Farmers Cooperative Union (OCFCU)produces some of the finest coffees in most of Ethiopia's designated growing regions. the Oromo peoples have been producing coffee since the 5th century! OCFCU is a small holder coffee growers owned coopertaive union established in june 1, 1999 by 34 cooperatives with 22,503 farmers Todate there are 129 cooperatives with 128,361 house hold and 800,000 families. OCFCU is a democratic members owned business opertaing under the principles of International Cooperative Alliance. Their coffees are organic and Fair Trade®. This new crop washed Yirgacheffe is destined to be a classic, full of clean citrus notes and exceptional body, not to be missed!

Kudos keep rolling in and we keep changing minds about "flavorless" decaffeinated coffee. This Nicaraguan beauty started out as wonderfully-bodied, complexly aromatic GREEN beans and the supercritical CO2 processing left it intact. One of our new components in Ultimate Decaf

Carmen Estate is one of the highest-quality small producers in the esteemed Boquete growing region where is home to some of the world's most sought-after and expensive coffees. The Franceschi family still runs the Estate, operating since 1950. Their washed varietals...Caturra, Catuai and Typica, are meticulously prepped at a single beneficio (mill)and produce some of the tastiest, full-bodied coffee found anywhere in the world. Carmen Estate produces only about 40,000 lbs. a year...all of it spectacular!

Rarely have I tasted decaf that tastes this good and would fool most drinkers into thinking it had the java jolt. Our importing partners, Elan Organic of San Diego are ecstatic that the super-sized Maximus plant in Houston has received organic certification and that this natural decaffeination process has made it to the US (there are water processing plants in Canada and Mexico) For more info on this amazing synergy of supercritical CO2 and ultra-pure water, please see the site www.maximuscoffeegroup.com A wonderful cup of coffee, period!

We love the body and spicy notes of this delicious organic Mandheling, new crop which arrived on our shores in late august, 2009. This coffee also features prominently in our Mondocello espresso. While provenance of Indonesian coffes can be rather byzantine, the following courtesy of our importer, is pretty succinct for those who wish more specificity. * ELEVATION: 3200-6000 feet * CO-OP: Aceh Region * VARIETAL: Sumatra Typica * GRADE: Strictly Hard Bean * PROCESSING: Semi-Washed, Natural, Grade 1 * CERTIFICATION: Organic Sumatra is primarily sold from 2 regions, Aceh and North Sumatra. Aceh is known for its Mandheling. The region produces 90% organic coffee by default. They also produce a larger bean size and the coffee here is grown at a higher altitude. Aceh has 68,000 hectares and 65,000 farmers. Sumatra is made up of many small community growers, each averaging one hectare The mill is located in Takengon. It is surrounded by a compound including 22 homes, drying patios, 23 fermentation tanks and processing for washed, semi-pulped and natural coffees. The Dutch had seen washing mills in Africa and Latin America and then duplicated one in Aceh. Due to political and social unrest in the area, this mill tries to maintain a stable and rewarding environment for its employees. The majority have been there for 20 plus years, turnover is rare and salaries have increased. Currently, plans are underway to build a health clinic, nursery, school and playground. The main Cooperative in the region, Tunas Indah, has their main office inside the compound.Tunas Indah has over 5000 growers each averaging one hectare.

Prized for it's full body, spicy flavors, and low acidity, our Sumatra Mandheling from Indonesia is decaffeinated with the Water Mountain Process, without the use of harsh chemicals. Organically grown high in the mountains of Aceh province, our Mandheling is sweet with spicy topnotes and a long finish.

We've found that the tastiest non-chemically processed decafs are the CO2 (see our Peru Decaf) and Mountain Water Process methods. Of the latter, this high-grown, organic Sumatra Mandheling represents the best, retaining a surprising amount of the body and spiciness found in our caffeinated organic Mandheling. Very flavorful cup which will cut through milk easily and deliciously.

By popular demand the Symphony line now includes decaf for those wanting to support the Oregon Symphony. The marriage of our favorite, tasty CO2 process Nicaragua and Peru and Mountain Water Process Sumatra Mandheling will delight the caffein-intolerant and as always a contribution of $2.00 per pound sold will be made to the Oregon Symphony general fund. The three coffees all all certified organic and Fair Trade.

A favorite of my dearest uncle Russell (he of discriminating palate), this is an awesome blend of our three heirloom coffees from the Red Sea area…Yemeni Mokha, Ethiopia Harar and Yirgacheffe. Tremendous body, excellent acidity, and a fruity, floral experience throughout the cup.

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****

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 organic Sumatra Mandheling, organic Peru and Nicaragua CO2 process. 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.

The notes on this coffee from our importer are too precious to not include, so thanks Shrub folks! Yemen Mokha Harazi Farm Description Harazi is a coffee from the district adjacent to Ismaili, and in fact they merge to some degree. If you travel west on the road from the capital Sana'a, toward Hodeidah on the Red Sea, you will pass quite close to Harazi. We visited an amazing zone within Harazi with towering, ancient stone villages, like castles precariously perched atop steep precipice. It was incredibly dramatic. All the coffee here is grown on terraces, since little land exists that is flat, except for the lowland deserts. This is an interesting flavor profile for Yemen too (well, they all are...) but very clean, and I fear a bit disappointing for those who want Yemeni coffee to taste like goat hides. It doesn't, and we won't buy those ratty Yemeni coffees that come from the South. But here we have I am not saying this cup is limp, but clean, sweetly fruited, and potent. Cupping Notes Harazi are very high-grown, and quite "clean" for a Yemeni coffee. The dry fragrance has sorghum syrup and banana scent in the light roasts, turning to molasses and aromatic wood notes (sandalwood scent) at FC+. Darker roasts are less sweet and more pungent in aroma, "noir" in character, less delicate. There's anise notes, cinnamon stick, and some dried apple. The light roast cups a bit milder at first than one might anticipate from Yemeni coffees, but intensifies greatly as it cools. The body is opaque, there's a bit of butterscotch, and a dusting of cocoa. As it cools, more dried fruit notes emerge, like the real health-food store (unsulphered) dried apricot and peaches, with a hint of leather and rustic woody notes. I get slight hints of camphor/menthol. Darker roasts are less complex; intense and pungent roasty overtakes the mild fruited tones. FC+ roasts are considerably less sweet. I did some test roasts specifically for single-origin (SO) espresso as soon as I realized what a balanced sweetness it had. Single-origin Yemen espresso has always finished too hidey, leathery, dusty-dirty for me. I knew right off this coffee, with it's clean cup character, had incredible SO espresso potential. Note that Yemeni coffees need rest after roasting. They have more aromatics at 24 hours rest, but really develop body and balance at 72+ hours of rest after roasting. This is even more true for espresso uses. Chris Schooley adds: There is so much texture to this coffee without ever showing any really dusty earthiness, but more of a dry cocoa with just a hint of cumin in the thick honey finish. Winey fruit that showed dried apricot and dates with wild flowers and a nicely balanced sweetness. Score