A rich, hedonistic medley of fruity, spicy, cedary & baker's chocolate deliciousness. Also great with milk drinks, and a bit edgier and complex than Mondocello as a ristretto. Sourced entirely from natural, organic coffee beans, Deep Cello espresso is freshly roasted to Northern Italian style in small batches for peak expression of flavors, developing intensely in the cup.

A barista favorite at better espresso venues throughout Portland, you can just as easily experience Badbeard's legendary, full-bodied coffee quality in your countertop espresso machine. The powerful flavors and sweet finish make Deep Cello a good choice for cappuccinos, lattes and milk drinks.

From a meticulously-tended farm bursting with flora and fauna comes this natural organic coffee with a flavorful medley of soft citrus and cocoa notes. The esteemed Minas Gerais Ottoni family consistently achieves the pinnacle of first-growth coffee cultivation, production and honorifics in Brazil, justifiably. Our small-batch, freshly roasted Brazilian Fazenda Rodomunho beans are the base of our powerful espressos, but also stand alone when freshly ground before brewing.

ANOTHER great natural organic decaf coffee offering which will fool the taste buds..."how can it taste so good, it's decaf, right??!" The famed Yellow Bourbon bean without caffeine (through the Mountain Water Process) can't be missed. Featured as the base for our decaf espresso, which adds the equally fab Mexico Terruno Nayarita Altura.
Produced at the Fazenda Cachoeira farm by legendary brazilian agronomist Gabriel de Carvalho Dias, this low-yield heirloom varietal coffee is grown high in the mountains between Minas Gerais and Sao Paolo states, hand-selected and organically processed to preserve the intense flavors while removing most of the caffeine. This Yellow Bourbon (Canario Bourbon) coffee has been recognized several times at the Brazilian Cup of Excellence.
Gabriel de Carvalho Dias is a founder and member of the Brazil Specialty Coffee Association. BSCA was founded by a group of growers of high quality coffees to bring to the market their finest specialty coffee products, the very best of Cafes do Brazil. BSCA has members in all areas of Brazil where high quality Arabica coffee beans are grown: Sul de Minas, Matas de Minas, Cerrado, Chapadas de Minas, Mogiana, Bahia and Parana.

Painstakingly picked from small lots, this heirloom coffee was dubbed Makeda, after the legendary Queen of Sheba, and is out of this world. This naturally-processed (sun-dried on patios) offering has all the wildness, intensity, sweet blueberry top notes and complex mid-palate and finish one experiences in great Longberry Harrar. A heady straight espresso shot, French press or drip prep.

Simply astonishing Yirgacheffe coffee, from the small community of Harfusa, Ethiopia where farmers have been producing this heirloom cultivar bean for centuries. Delicate citrus/lemon and blueberry notes, melon, chocolate, sparkling brightness, great mouthfeel and silky body, deep finish. One of the finest cups of coffee in the world, Badbeard's Yirgacheffe has to be tasted to be believed! Natural, organic and fair trade of course!

A classic full-bodied, chocolatey offering which delights all the senses. From the FEDECOCAGUA cooperative. FEDECOCAGUA was established in 1969 by 19 member coops with the goal of improving the standard of living of small farmers. Today, the coop boasts 20,000 members. Seventy percent of coop producers are members of indigenous groups from various regions of Guatemala, including Huehuetenango, Cobán, Verapaces, Retalhuleu, San Marcos, and Zacapa. FEDECOCAGUA serves as the collective voice of small farmers in Guatemala. Fair Trade certified by Fairtrade Labelling Organizations International (FLO) since 1993, FEDECOCAGUA endeavors to improve the living conditions of its members by improving their coffee quality and providing access to the international market. This organically produced, full-bodied Antigua Pastoral coffee variety boasts intense chocolate cocoa notes with a smooth body and sweet finish.

Finca La Perla is a classic Guatemalan coffee winning Cup of Excellence in the prestigious growers competition. Rich and velvety with citrus notes. According to the judges, "Sweet", "citric" and "fine" were among the adjectives used by the jury to describe the coffee submitted by La Perla farm, which received the highest total score in the competition.
La Perla means "Sleeping Woman" in Xamac, a Mayan language used in the Ixil Triangle, where the farm is located, some 38 kilometers northeast of Chajul, in the province of El Quiché. While famed for its cultural richness and diversity, El Quiché has not been known for coffee. However, planting coffee since 1940 has placed the farm of La Perla among the ranks of traditional coffee producers.
The farm produces 6,000 to 7,000 quintales parchment of Caturra, Catuaí and Bourbon between 3000 and 6500 feet. Soil is loose, clayey and sandy over a limestone base. Fifteen percent (493 hectares) of the farm¹s 3,285 rugged, rolling hectares are planted in coffee. Another 990 hectares are dedicated to the preservation of the environment through forest reserves of native trees and plants. These are also the source of several natural springs, and more than enough river water flows from the Ixtupil and Sacsiwan rivers to irrigate the farm.
Producing quality coffee is very important to the owners of La Perla. They pay attention to details: from harvesting at the exact moment to wet milling and drying the beans both in the sun and dryers, depending on the weather. For the owners, maintaining and improving the quality of their coffee is a high priority, as is putting into practice the combined knowledge acquired by all involved on the farm in the production of coffee.
The climate in Chajul is steamy, hot and humid, with 197 to 217 inches of rain each year. Because of the special characteristics of the farm, a wide diversity of other crops can be grown. Cardamom, macadamia nuts, basic grains and among other crops produced at La Perla.
Between 2,500 and 3,000 persons live on the farm. They carry out different jobs related to coffee production throughout the year, as well as tending to their plots of land on which they grow basic grains for family consumption. About 500 formed a Solidarity Association whose different activities have raised standards of living within the farm community. Their commitment permitted the farm to continue to produce during the armed conflict, which recently ended, despite the fact that the farm is located in the area where the conflict was most intense.
It is important to mention that at the end of the armed conflict, the farm worked hard to reintegrate those most affected by the violence, the refugees who fled to save their families. La Perla provided work, reconstructed entire villages, and promoted health campaigns, like vaccinations, that facilitated the repatriation of many whose lives were adversely affected by a war in which they were victimized by both sides.

Indian Anokhi Liberica Coffee, from the Sethuraman Estate, 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. Badbeard's Indian Anoki Liberica beans are sustainably grown and in limited supply. A coffee hedonist's delight!

This year's crop of India Karnataka estate arabica coffees, meticulously grown and picked, will surprise you with their body and flowery brightness in the cup. Our sustainably grown Thogarihunkal Maya estate beans reveal the upside to Indian offerings so fastidiously tended, with intense blueberry notes, full body and smooth mouthfeel.

Microlot 714 of this excellent Kenya AA from the Nyeri region. Picked up on the basis of its cupping profile from the latest Kenyan coffee auctions, it's a product of the impeccable producers of the Thangathi Farmers' Society. A huge but not wildly over-the-top like many superior Kenyan coffees, it exudes classic yellow grapefruit notes, big body and sparking acidity.

If you have to have just one decaf this is it! Certified Organic, Direct Trade and water processed, Mexico Terruno Nayarita Altura is so flavorful you'll swear it is regular caffeinated coffee. Produced by the Ejido Malinal co-op and offered exclusively through San Cristobal, this washed and artfully-produced coffee is chocolate and oreo-cookie like, rich and buzz-free. Mexican Water Process coffees are consistently the tastiest decafs found in North America.

Jim Kosalos of San Cristobal Coffee Importers (from whom we source these superb beans) explains the derivation and history of "terru�o":

"The Spanish word Terru�o, means 'my land' or "homestead." We use it to identify coffees that come from the homesteads of the small-holder cooperative coffee farmers with whom we are working in Nayarit, Mexico. We are now working with a large number of cooperative growers, over 260 growers farming 650 hectares, in one integradora alone (an integradora...integrator...is an organization of cooperatives). Nearly all of these cooperative growers are clustered around an extinct volcano, Cerro San Juan, located immediately to the west of Tepic, the capital of Nayarit, which imparts its special characteristics of soil type and microclimate to our bright, floral and citrusy coffee.

"We are calling all of the coffee that we export Terru�o Nayarita. If it's good enough to export, it's good enough to bear a name representative of the State's homesteading coffee producers: Terru�o Nayarita. The very best of the coffee is always kept aside and blended separately to preserve it's special characteristics; these coffees are exported as Reserva Terru�o Nayarita. The Reserva Terru�o Nayarita bags bear the logo Terru�o Nayarita as well as the name of the specific cooperative or wet mill that produced the coffee. Also prominently displayed on the bag are any Certifications the coffee may posses such as Organic or Utz Kapeh.

"Each harvest we evaluate all of the patio lots and design blends. We reserve the very best coffees and blend the rest of the coffees across cooperatives on the basis of cup quality. We very seldom, if ever, mix the very best coffees, those which were reserved, across cooperatives; these are most always kept separate and exported with the Terru�o Nayarita logo and the name of the cooperative proudly displayed�..even if there are only 10 bags in the lot!

"ALL of the coffee that is exported with the Terru�o Nayarita mark is qualified and blended by our Mexican QA company, Cafes Sustentables de Mexico. The cup quality is very consistent as we design the blends and mix the parchment on the basis of the cup characteristics of each patio lot."

For more information on Terruna Nayarita and San Cristobal Coffee Importers, click here

Mexico Terruno Nayarita Natural coffee is Certified Organic, Direct Trade. From the relatively unheralded climes of the State of Nayarit near Guadalajara comes arguably the greatest coffee produced in Mexico, and a drinking experience which is reminiscent of the finest African coffees. Powerhouse chocolate, orange peel and citrus notes, intense body and smooth finish. This pet project of importer San Cristobal Coffee shows the power of the direct trade model and the positive impact possible on a growing community. Unlike anything coming out of Mexico, simply gorgeous coffee is putting the Ejido Malinal co-operative on the world's-best map quickly.

El Ejido Malinal coffee is produced from old-growth tipica plants, some more than 100 years old. Beto Ocampo, production director of the coffee-growing cooperative, began working with Jim Kosalos in 1996 to export beans to the U.S. through the "Cristobal Coffee Importers" joint venture in Seattle, and production and quality have increased in the past decade year by year.

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.

Accorded an 87-point rating on Kenneth David's December issue of Coffee Review (www.coffeereview.com), this exotic blend of two natural-process coffees, Mexican Terruño Nayarita and the rare India Anokhi liberica is a clear departure from your ordinary cup. Floral and berry notes give way to a full-bodied, heady coffee experience.

Says Coffee Review: "Finally, we felt obligated on behalf of the more fearless style of coffee adventurer to review Badbeard's Microroastery Naturally Nirvana (87), a rather bizarre blend combining coffee from trees of the historically (and perhaps justifiably) forgotten Liberica species with a more conventional coffee, an Arabica from Mexico, both dried-in-the-fruit. Purists and classicists should not buy this coffee, nor should someone buying gifts for purists and classicists. Nor, come to think of it, should ordinary coffee drinkers. But as for coffee obsessives and luwak-admiring and mescal-worm-eating experimentalists, you know who you are."

The Kunjun estate in the Western Highlands of Papua, New Guineau, is actually a large principal plantation surrounded by smaller family farms that are supported by the main producer. More than a mile above sea level, with ample rain and rich soil, Kunjun PNG coffee has a full, fruity body with ample acidity and herbal notes. Aromatics are intense and varied; cupping notes have cedar, strawberries, rhubarb, dried apricots, mace.

Among the most complex and intense coffee taste profiles, Sumatran coffees are also hedonistic pleasure. Triple Pick refers to a selection and assortment procedure whereby only the ripest and most perfect coffee cherries are used in the processing. Harvested cherries are naturally dried on large patios and this process suffuses the beans with their characteristic "terroir" notes of cedar, citrus,and rhubarb, and the sweet, earthy and long finish and heavy body prized by Sumatra coffee aficionados. For fans of cold water extraction concentrate this fabulous Lintong is a must!

An exceptional example of Tanzania's legendary Peaberry coffee. It hails from the Mbeya region of southern Tanzania, near the town of Vwawa. It's grown at 1500+ meters and all comes from smallholders. It is bursting with berry, winey and floral notes, candied orange and has syrupy body and a long finish. Classic! A truly great cup of coffee, with intense flavors and smooth mouthfeel.

A combo of Finca La Perla, Longberry Harar and Terruño Nayarita which has become a “house” coffee staple at several locations in Portland, including mine!

Super-tasty and in-your-face blend of Mexico Terruno Nayarita Altura, Tanzania Peaberry and Sulawesi Kalossi fueling the staff and patrons of the renowned Type Foundry recording studio in Portland, OR

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!

Read Amy McCullough's brilliant review 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.