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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".


Costa Rica Tarrazu Anaerobic Process

Country of Origin: Costa-Rica
Costa Rica Tarrazu Anaerobic Process
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In a word: CROMG! Tiny Costa Rica is full of heady surprises which make it the envy of the coffee-producing world, with some of the most agronomically and technologically advanced thinking around. Every harvest season sees more smallholder farms offering “added-value” production, offering honey and natural processing, new varietals, etc. What caught my eye recently was the catchphrase “anaerobically-processed”, experimentation which I had heard about from a couple farms in Brazil. At his Tarrazu region Finca Cordillera del Fuego, producer Luis Eduardo Campos picks his high-grown (1600-1750 meters), hand-picked Caturra varietal cherries when they have reached a Brix (sugar content measurement) of 26. They are then depulped and immediately put, along with their separated mucilage, into a stainless steel tank. In the atmosphere deprived of CO2, an anaerobic fermentation process occurs naturally and the “mash” develops a unique profile of acids (malic and lactic among others) which ultimately translate to very complex fruity flavor and heavy body after the beans have dried in full sun.
I adore this coffee! Despite the heavy body and medium acidity it resounds with the fruity spectrum of a natural process…green apple, berry, compote and orange…as well as more traditional flavors like chocolate and caramel. Like a fine Ethiopia natural combined with a pulped natural Brazil in one cup! Most unlike anything we're cupped out of Central America, and hats off to Sr. Campos. The roast profile is light but doesn't present that way in surface color, and the richness is undeniable. Best in drip and pourover.
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Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

Organic Sumatra Takengon Mandheling is back Friday, March 15 Beware the Ides but NOT this wonderfully richcdertified Organic and Fair Trade Sumatra from KKGO (Koperasi Kopi Gayo Organic Cooperative), which we're delighted to have back after a couple of years, and better than ever. Walnut brownie in a cup for pourover or espresso of French ...more
New coffee offering...Special du Jour Boutique, for rarities! We often take in tiny lots for assay here in the "lab", and like mad scientists put them through the paces for unusual notes they might yield. Calling it "Boutique" not for pretense but because we might have as few as a few pounds of it or as many as 50...and they will run out quickly. As a test ...more
2019 Lineup complete...goodies from Colombia, Papua New Guinea, Timor-Leste, Rwanda! Roastery is chockablock with tasty coffee....come and get it.
Badbeard's coffee is for the birds
One of our rarer blends incorporating Indian Peafeather and Sustainable Harvest Badbeard
"Badbeard’s Microroastery (badbeardscoffee.com), operated by Portland Cello Project co-founder Justin Kagan, is slightly better-known, having entered the game in 2006. But no other roaster has produced a Maker’s Mark-infused blend for Portland band Weinland, and that hipster cred counts for a lot."
Ben Waterhouse, Willamette Week
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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