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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".

Waldos: Don't let them ruin your coffee!

What's a Waldo? (remember "Where's Waldo?" from childhood?) Roaster-speak for the usually singular burned-black bean which appears in the cooling tray after roasting a batch of coffee. It can result from a natural defect in the bean itself or a mechanical issue, i.e. somehow getting stuck in the drum from a prior roast and being re-roasted and hence charred.

Waldos can have a big impact on coffee quality and flavor, especially if you are grinding small amounts of beans for espresso or 4-cup brewers. Our precision roasting results in a very uniform profile and color, so Waldos are generally easy to spot, and we carefully scan each roast during the cooling cycle and try to remove every Waldo by hand.

Those of us who roast many natural-process coffees are always on the lookout for other bean defects which might result in cranky coffee cups. Just the sobriquets alone give us pause..."quakers", "stinkers", "broca", not to mention the occasional pebble which can appear in coffees which are dried on or near the ground. Large commercial roasteries which might be using massive amounts of marginal coffees go through a post-roast sorting process called destoning which will segregate non-coffee matter by its specific weight. Some very high-end producers also go an extra mile by laser-scanning for defective green beans and shooting them off the conveyor belts!

At Badbeard's we maintain a strict "No Waldos" policy to ensure the highest quality coffee experience, so if someone asks you "Where's Waldo?", you won't find'em here!
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One waldo can ruin your coffee Meet Waldo's cousin "Quaker"--this little bean stands out in the crowd, and should never see the inside of a grinder. One waldo can ruin your coffee Badbeard scans each roast carefully to keep Waldos out of your cup.
Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

2019 Crop Mexico Alfred Klein Finca San Carlos Chiapas is in! New crop Mexico Finca San Carlos, producer Alfred Klein's exceptional enterprise in Chiapas, is back in today, April 18. As always some of the highest-value, meticulous processing in the coffee world, emphasing best environmental practices and high cup quality. Love this ...more
Badbeard's Spring Break upcoming...order accordingly! Folks, no pressure, but maintenance and a swing back East from April 9-April 16th. All orders received by 11 AM on Monday, 4/8 will be roasted and shipped that day...anything after will resume scheduled commencing Wednesday 4/17. Will be roasting this weekend to keep up!...thx, ...more
Sumatra Aged Blue Batak 2019 arriving April 2! Have been champing at the bit waiting to get this fabulous coffee...Lintong Blue Batak, aged over 2 years (originally harvested and processed September-October 2016). Very rich and complex, very different from out more-traditional Organic Takengon Mandheling KKGO. I was super-stoked after trying ...more
Jill Younce of Painted Lady Coffeehouse, Milwaukie, OR
She's a [painted]lady! Jill Younce, owner of Painted Lady Coffeehouse in Milwaukie, OR, lives up to the name, as well as serving the best espresso in town!
"Not having Badbeard coffee at home for the past several weeks and now having it helped me realize something. Justin Kagan is a true coffee roasting genius. Damn."
Brian G., McMinnville, 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!
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