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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".

Sumatra Aged Blue Batak

Country of Origin: Sumatra
Sumatra Aged Blue Batak
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The last few years we have seen once-powerhouse Sumatra returning to its rightful place in the coffee chain. The 2004 tsunami disaster wreaked havoc on the Northern part of the island, particularly, and the rebuilding of families, infrastructure and plantings has been arduous. Quality has been steadily returning, and we are sneaking in with a most unusual offering of Aged Blue Batak to complement our more-traditional Organic Takengon Mandheling KKGO. Aged Blue Batak, which hails from the Lake Toba/Lintong region, is produced at 1000-1200 meters by a group of smallholder farmers spearheaded by the triumvirate of Resina Sihombing, Malon Sianturi and Hernis Sianturi. Principally comprising Catimor and Djember (adding local varietals Sigarar Utang and Garunggang), the coffee undergoes traditional semi-washed/wet hulling process; cherry is partially mechanically-pulped, stored briefly in bags for fermentation, and then taken to a mill for the removal of the parchment. This still-moist-bean processing..eschewing the drying common in most of the rest of the coffee world.. imparts the bluish-green tinge, and much of the prized “rustic” and earthy flavor one finds in fine Sumatran coffee. The additional aging of two years (this coffee was harvested/processed in Sept-Oct. 2016) in humidity-controlled warehouse brings more intense flavors to the fore.
Drip methods and French Press are arguably the best way to experience this unique coffee. The woodsy-sweet, cashew, toasted sesame and tobacco-ey notes emerge in the medium roast profile.

Out of Stock

New arrivals streaming in... As the PLAGUE wears us all down at times, roasting is a salve for my spirit, and new crop arrivals are fun to share. Ethiopia, our favorite of all origins, is still behind the production and shipping curves by a couple months in general. We just got one of our faves of recent years, a washed ...more
Newest tasty inventory additions: Colombia, Rwanda and Ethiopia 2020 harvest coffees have begun arriving, and the newest additions are Colombia Finca Buenaventura (Anselma, Caldas Dept.)...the producer is a dynamic young woman, Luz Angela Martinez Restrepo, who continues a multi-generational family farm producing first-class coffee. Sweet and ...more
New decafs 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
Symphony Latte, by Tyler Hauptman of Sweet Masterpiece
Barista Tyler Hauptman of Sweet Masterpiece (Portland, OR) shows off his chops on Badbeard's Symphony blend coffee.
"I am insatiable! Are you guys coating those beans with something? If so, keep it up. It seems I have never enjoyed a cup of coffee as much as I do now. I go way back in my quest for great coffee. I started 1960-61. I would take a bus into the City then a train down to McNulty's in the Village. I would get these great beans that I would grind up at home. My parents did not understand why I would spend so much on coffee beans when I buy a can of "Chock Full Of Nuts" for $2.89 a pound (16 oz back then in a can). Over the years I followed all the info that was available for brewing the best cup of coffee. I started buying bottle water from Italy to use in my Bunn coffee maker. I even roasted green beans to get the freshest flavor. So fast forward to 2010 in PDX and I am still buy coffee beans from a NY guy. "
ted, new york
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