SSL Certificate

Coffee Brewing & Accessories
Community Lot Coffees
Decaf and Reduced Caffeine Coffees
Private Label
Roasting services
Seasonal Offerings
Single Origin Espresso
Special Project: Pink Lemonade
Tonys Special Dark Roasts
Bali | Brazil | Burundi | Colombia | Costa Rica | DR Congo | El Salvador | Ethiopia | Flores | Guatemala | Honduras | Java | Kenya | Mexico | Nicaragua | Papua New Guinea | 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".

Nicaragua Finca La Bastilla Honey Process

Country of Origin: Nicaragua
Nicaragua Finca La Bastilla Honey Process
TIP: You can save products to your favorites list if you log in
A beautiful companion to the Nicaragua Blueberry Candy natural process we have loved and is going quickly.This honey (partial pulping of
ripe cherry before raised-bed drying) process has different sensory dimensions than the Blueberry Candy despite being a similar agglomeration of seven
distinct varietals. The honey process has imparted more body than the natural and is strawberry and stone fruit-forward, equally sweet. These
two green coffees are among the sweetest I've ever experienced...esters off the charts. Opting for a light-light medium roast to make it shine!
The farm is located in the north-east region of Jinotega, Nicaragua, renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical aradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, La Bastilla and Santa Luz, the estate employs around 50 permanent and up to 500 temporary employees during the harvest season.
The estate produces many microlots (over 150!) using traditional washed, honey and natural (dried in the fruit) methods. Harvested at between 1300-1500 meters, this coffee is an amalgam of varietals like Caturra, Red & Yellow Catuai, Parainema, Java, SL28,and Geisha. Each brings its own special resonance to this fruit-forward, raised bed-dried full natural process.The strawberry notes are present in the green beans! Great pourover! Superb coffee husbandry, and looking forward to seeing more and varied microlots from this fine producer in Jinotega.
 1 lb. bag $15.55 lb.

New offerings....Honduras Los Cedros natural process and special espresso Gary's Rx ...more
More Colombia Pink Bourbon en route... ...more
More luxuriant Nicaragua...microlots keep coming! ...more
Andrea Spella and Badbeard
Barista extraordinaire Andrea Spella poses with Badbeard outside the Spella Cafe in downtown Portland.
"I went to a fabulous concert at Mary's Woods yesterday. Imagine my surprise that the person I get my best coffee from was delivering such beautiful music. Then the memory that the first time I tasted your coffee was a batch you'd contributed to the Portland Columbia Symphony Orchestra, and were supporting the community in so many ways. What a wonderful life you have created for yourself."
minerva, portland,or
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!
©2007-2021 Badbeard's Micro Roastery, LLC, Portland, OR | Site Security | Privacy Policy | Contact Us | sitemap

Design by Enigmedia, Inc. - Powered by: EmShop v4 - All Rights Reserved | Search Engine Optimization by Search Partner Pro
Online Payment Solution