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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".

Tanzania Kiliminjaro Peaberry

Country of Origin: Tanzania
Tanzania Kiliminjaro Peaberry
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Once upon a time, the association of "Peaberry" with Tanzania was almost as automatic as "Supremo" with Colombia. Tanzania indeed produces a lot of fine coffee in many size gradings, up to AA,
but peaberry seems to rule in distinctiveness in this E. African paradise, dominated in all senses by majestic Mount Kiliminjaro. Our "Kiliminjaro Classic" refers to the cup profile as well as
its origin, which is the Kiliminjaro growing region. As with most E. African coffee husbandry, smallholder farms rule the roost, and this coffee comprises three
co-operative groups: Mamsera, Mahida and Kirwa Keni. Processing occurs (as does about 60% of Northern Tanzania's coffee sector) at the large Rafiki Coffee Mill/Factory.The standout of this
co-operative lot is the cherry from Mamsera Co-op, which has shone under the guidance of Mrs. Mary Shayo
Peaberries are single seeds (normally a coffee cherry splits inside and produces 2 seeds) of a shorter, squatter and rounder shape. In the processing of finished production all beans fall through a series
of agitating plates with holes, and the smallest, not 100% per se, will be peaberry. This practice is not universal in Africa...hence one sees Ethiopian coffees with the peaberry merely part of the larger mix.
Peaberry coffees do require some adjustments on the part of the roaster owing to their shape; there's less overall surface area and density and weight differ from "normal"-sized beans. But the results are wonderful
when the coffee's well-produced, as is this Classic, produced from plantings of Bourbon and Kent varietals. Elevations of the farms range from 1350-1750 meters. The light-medium roast we do for pourover and drip yields a nice palette
of dark chocolate and sweet nuts, think cashew and walnut, with some stone fruit tones as well. We will also offer a darker roast for single origin espresso which is very chocolately and nutty! Please specify in the Notes section upon checking out.
 1 lb. bag $13.95 lb.

New arrivals for Fall The pandemic still isn't making life any easier on the home front so we're keeping an influx of delicious and unusual coffees to make your mornings and occasions a bright spot. Organic and other-certified (Rainforest Alliance and Smithsonian Migratory Bird-Friendly) Guatemala Chimaltenango Finca ...more
Late August bounty of special arrivals Pandemic or no, Colombia continues to provide us with some of the world's most interesting coffees. Recent additions of stunning Wush Wush (of Ethiopian ancesstry) natural process from Finca La Suiza (Caldas Department) and new crop Pink Bourbon from Finca El Danubio (Huila Department) top the ...more
New August arrivals...yumbo Guatemala and Uganda natural process In what has seemed like an endless slog with all things pandemic, we're still cranking coffee and finding gems despite the relative slowdowns in new arrivals from origin. This week added delish Guatemala Organic Finca Bourbon, from an estate producing fine coffee for a century, and fittingly ...more
chilling out
Take our beans for a won't be disappointed.
" Kiflu Hussain July 7 at 9:09am · Surprise! surprise! I have never received a personal or official letter through my employer's mail box. This morning, the mailman came as usual and left a package on the table near the entrance to my office. I assumed that it could be something to do with the Institute I work for and addressed to our boss or the Coordinator as usual. When our Coordinator arrived, she said this is for you. Suspicious, I looked up the sender's name which is totally unfamiliar to me. Also checked from where it was sent. It's from Portland, Oregon. Although, I know two persons from Oregon, one living in Salem, the other one I don't exactly know, the package was not even from these friends. Meanwhile, I was sort of hesitant to open the package from a total stranger. But my colleague encouraged me, thus I opened it. It's from a guy who listened to my interview on NPR, The Takeaway. He told me that he's touched by the passionate discussion I had with John Hockenberry. Thus he sent me Ethiopian coffee imported from my country, as he has been in the business of roasting coffee since 2000 which inspired him to know more about Ethiopia. Well, it would be an understatement for me to say that I am encouraged by this person's kind gesture. I am also touched and humbled to have one more rich connection with a fellow human being."
KHussain, Dallas, TX
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