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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".

Rwanda Kivu Kageyo

Country of Origin: Rwanda
Rwanda Kivu Kageyo
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One would like to imagine that Rwanda's post-genocide travails are mostly over, but this tiny, landlocked neighbor of East Africa's powerhouse coffee countries faces many challenges still. Coffee export is very important to the economy, and many farmers struggle on having, lost family members, treasure, workers, etc. Climatic and soil conditions are ideal for agriculture and many of the intact production facilities are slowly coming back to life.
The Ngororero District, near Lake Kivu, is home to two excellent washing stations, Kageyo and Gitesi, which we have offered over the years for their distinctive taste and high-quality production values. As recently as 2011, Kageyo won the Rwanda Cup of Excellence, but its fortunes have seesawed, mostly for economic reasons. As part of the comeback process, our import partners Sweet Maria's in Oakland and the export NGO which infused the small cooperative with vital cash and guarantees are continuing a nascent subsidy program of $.10 a pound-sold which goes directly to the co-op.
This fully washed process, raised bed-dried coffee comprises indigenous Bourbon cultivars and is grown at substantial elevations around the mill, averaging around 2000 meters. All told, production of the lots was forty-four 60 kg sacks (net under 5900 lbs.). The cup character is “distinctly Rwanda” but will remind many of a very sweet Yirgacheffe from Ethiopia. Best experienced in pourover for the palette of blueberry, cane sugar, clove and chocolate, but a fascinating and complex single origin espresso as well.
 1 lb. bag $14.95 lb.


Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

New decafs in...no jitters! Adding coffees in peak season for many origins is half the fun of my day. Today bringing two new lovely decafs....Rwanda Nyamesheke Swiss Water Process and Colombia natural decaf (sugarcane "extraction" of the caffeine) from the Cudinamarca region. ...more
Lots of new stuff and more....Spring has sprung in coffeelandia, Covid-19 be damned! The production of coffee around the world has been profoundly impacted by the NEW PLAGUE and yet miraculously, containers of fresh harvest have been arriving on North American shores. Our specially-priced Nicaragua Cabo Azul from the 2020 crop is super-fresh and lively and chocolatey. Also in is ...more
I AM STILL ROASTING AND USPS STILL SHIPPING DURING THE PLAGUE....many updates My beloved customers have been awesome and keeping the ship afloat in all the cray. New coffees, whether listed directly or in the Boutique Special du Jour rubric, are up in the selections. Included here...Indonesia Nusanara Decaf, Boutique Tanzania Vohora Family Carbonic Maceration new crop and ...more
The infamous coffee-bean cleaning-machine Jacu bird from the Amazon
If your coffee tastes like s--t, don't blame the Jacu bird! This infamous Amazon bean-machine beak-selects each coffee berry at the peak of ripeness and leaves just the beans, somewhat clean and green, behind...so to speak.
"Sumatra Triple Pick Lintong There's a swamp mud jungle funk going on here. Aromatically, Doctor Livingston's cherries have fallen out of his knapsack and lie among the moldering leaves, next to a bog. An Irish peat bog. Lightly singed. In Sumatra. Go figure. That smoky peat-water thing carries to the body - ROBUST I believe is the word. Sweet, voluptuous presentation quickly yields to the gripping, chunky tannins wrapped in licorice that dominate the midpalate. Longgggg finish spiked with orange rind, cardamon,wood shavings, and leaf mould. This is potent stuff. Diane can't drink it. (She loved the Etheopian Mothership.) My inner orangutan, however, loves it. Thanks Badbeard!"
jJason, Dundee, OR
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