Cold Grinds, Cool Beans...Mas Mocha

Support the Oregon Symphony thru coffee purchase

by badbeard 16. November 2009 21:21

In support of my fellow local musicians in the Oregon Symphony Orchestra....call it "quid pro joe"....Badbeard's has crafted SYMPHONY, a bold blend of our finest Panama, Sumatra and Ethiopian coffees.  Two dollars for every 1 lb. bag sold will be kicked in to the orchestra's coffers...thinking ahead to the OSO's slated debut in Carnegie Hall in NYC in 2011.  Having performed with these superb musicians over the years Badbeard's roastmaster wants to give back in kind.  We have stepped up efforts with donations in fundraisers for the OSO and will continue to do so in these tough times.  We have a thriving yet struggling arts scene here in Portland and want to keep the trail blazing!  Thanks for all your help!

For those of the no-buzz persuasion, a decaffeinated version of this coffee forthcoming in the next two weeks....

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Portland music scene | The Grind | The Mill

In with the new

by badbeard 12. November 2009 22:47

After much soul-searching, sampling and slurping, we have found some really exceptional new coffees, notably decafs.  It's hard for most staff sergeants in the java army to get excited about decaf but these two are boat floaters....an organic Sumatra Mandheling and an organic, Fair Trade Peru.  The Sumatra is from the Descamex mountain water processing facility in Veracruz, but offered now in an organic selection.  This newly-landed Peru is decaffeinated using the super-critical CO2 method...a first for us...and relatively new to the US market, which has only seen organic CO2 in the past year.  It comes from the Maximus Group plant in Houston, a ginormous facility cranking out massive quantities of commercial-grade and proprietary coffee.  So now at least we FINALLY have access to organic, US-processed decaf...Swiss Water production is in Burnaby, British Columbia and the MWP in Mexico. Andrea and I were cautious when we first heard about the use of CO2 but have now had decisive discussions with not only the head of the Maximus company but one of our most stringent importers, Elan Organic.  "Doesn't taste like decaf" has been a yada yada thing until now...this is wonderful COFFEE.  To my mind tastier that the vast bulk of caffeinated Peruvian product out there.  Elan, always a big believer in the best Peruvian co-ops, has outdone themselves in specifying superb green to decaffeinate and the cup results will delight you. I will add these to the product list when we receive them....

On the rocket fuel side we have an exquisite wet-processed organic/FT Yirgacheffe coming in in the next couple of weeks, as well as a nicely blueberry/curranty-toned Harar from the Oromia co-operative.  We have sold out of last year's Yirgacheffe Anbassa Bunna, a stellar offering which was not brought into the US for 2009 crop as it didn't come up to Dominion Trading's high standards and profile.  The ECX is mostly to blame for this, apparently, but we all hope the kinks get worked out for 2010 shipments, since this very high-grown, small co-op java was superb in '08. Also gone is the Daterra Sweet Yellow, but that leaves us with Sweet Collection and Sweet Blue still from our phenomenal partners in Brazil (www.daterracoffee.com.br

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The Grind | The Mill

Got Speck? and other food notes

by badbeard 2. October 2009 10:10

One of the great pleasures of the coffee biz is the near-constant contact with foodies of all stripes, especially on the production side.  Case in point David Bergen, who with wife Tina offically celebrated 19 years of Tina's Restaurant in Dundee yesterday.  Congrats to y'all and yer staff, who are wonderful.  David is a bundle of creative energy and is heavily in process making his first real Pinot Noir vintage, which will be barreled soon after processing.  Needless to say, Tina's proximity to the wine-making center of Oregon combined with the close contact with the winemakers themselves has led to a wonderful synergy.  But David is also heavily into pig processing, and a colorful assortment of of traditionally-made charcuterie hangs in the  cooler near the  kitchen entrance.  I am now the proud and drooling recipient of a recently-made speck, which will hang and cure for a time more in my wine "cellar".  'Fraid it's now time to invest in a meat slicer.  Meanwhile it made a lovely rear-view mirror adornment on the way back to Portland...only wish I'd had the fuzzy dice from my truck with me to keep it company.

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New arrivals and sold-outs...

by badbeard 3. September 2009 16:20

Rossalina, our bright-red roaster, is mourning the final passing of several of our favorite coffees...SO DON'T try to order them!!Farewell!! But long-awaited beans will be landing on Tuesday from Ethiopia, El Salvador, Brazil, Panama and sumatra will be ready to share next week.

ARRIVING:  Panama Carmen Estate, Ethiopia Amaro Gayo (OG/RFA),, Brazil Cerrado Natural, Sumatra Mandheling (OG),  El Salvador (Women's) Santa Teresa (OG/FT)

DEARLY DEPARTED (some will be back either this or next year): Dominion Yirgacheffe Anbassa Bunna (2010 we hope!!!), Sumatra Takengon, Ethiopia Longberry Harar (back in 2010 hopefully!), Ethiopia Shanta Golba.

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The Grind | The Mill

New eco-friendlier packaging coming

by badbeard 18. August 2009 10:49

Starting the last week of August Badbeard's will be shipping 1 lb. coffee packages in compostable bags from our friends at Pacific Bag.  

The tin-tie should be separated from the bag and can be recycled.  Part of our commitment to making the planet healthier and reducing the burden on our burgeoning landfills.  For more info on the materials, please read at:

http://www.pacificbag.net/stock_pop_up/tintie_pop.html

http://www.earthfirstpla.com/

Please help us take care of the planet!  Buying some of our delicious organic and Rainforest Alliance® certified coffees doesn't hurt a bit either!

 

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The Grind | The Mill

new arrivals...

by badbeard 13. August 2009 20:14

After a lot of cupping these last few weeks we found some gems to bring to your table starting in early September.... the awesome Ethiopian Amaro Gayo, Panama Carmen Estate, and a fine organic Sumatra Mandheling from the North Aceh region.    From the Sidamo region, the natural (dry-process) Amaro Gayo comes to us from the only woman at the forefront of a coffee producing/milling operation, Asnakech Thomas. [And special props to Joseph Brodsky of Novo/Ninetyplus for his tireless work on all our behalf in the specialty coffee world!!!Go Joseph!!] This coffee will truly be a star among the arriving East African offerings anywhere this year as that country sorts out the arcana of its new Ethiopian Coffee Exchange (ECX). One of Panama's finest producers, Carlos Aguilera's Carmen Estate is a habitual top finisher in the annual Best of Panama competiton.  Rainforest Alliance®-certified, you'll drink this and swear your in the middle of a nature fantasyland in Central American natural.

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The Grind | The Mill

Tina's Restaurant, Dundee Oregon

by badbeard 10. August 2009 20:16

So our great friends at Tina's will now have select Badbeard's Coffee offerings to complete their dining experience.  Espresso featuring Daterra Sweet Collection, the impeccable washed Ethiopia Yirgacheffe Anbassa Bunna in their drip machine and the extra-hardy decaf Sumatra-Terruno Nayarita blend.  As usual I got caught there before I could eat a meal...gotta work on that timing!

If it's still on the menu you MUST try the pea soup...paired with the house-made bread, just amazing.  For starters...

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The Grind | The Mill

And you thought the wine business was complicated....

by badbeard 28. July 2009 21:26

well, it is, but take a look at the following article which appeared on the website of the SCAA, the Specialty Coffee Association of America (www.scaa.org). ***DISCLAIMER***Badbeard's Coffee is not a SCAA member***

A very thoughtful recitation by Ric Rhinehart, SCAA Executive Director.  There's always supermarket coffee for thr uninterested.  If you're a consciencious coffee consumer, you can read this article and get an idea why your latte is expensive, but remember that were it not for the inherent inequity to the quality coffee grower on a worldwide scale, you'd be paying a lot more.  Kinda like the gasoline disparity between Europe and the US....

Well done, Ric.

 

 

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Portland music scene | The Grind | The Mill

Brazil Daterra Estate coffees in da house!

by badbeard 22. July 2009 07:58

Daterra Estate…the consummate expression of Brazil terroir?

 

We are fanatical about cup quality at Badbeard’s and it should surprise no one that we’re excited to offer several coffee from arguably the most progressive and consistently excellent producer in the world, Daterra Estate.  They micromanage their vast hectareage, respectful of the land, the people who tend and live in it, and as a result have created a wonderful portfolio of special coffees, all organic and Rainforest Alliance® certified.  They have pioneered agricultural development from seed to package (see Penta® System ...page loads somewhat slowly!)) and risen to the top in a country which this year, despite estimates of crop reduction, will likely produce more than 3.5 BILLION pounds of Arabica coffee.

One of the great joys of the coffee business is taking in the smell of the green beans when they first arrive at the roastery.  In the case of Daterra products, this means breaking the seal of the 25 lb, nitrogen-flushed foil bag (packaged as such at origin) and getting a noseful of fresh grassy sweetness.  The beans have been painstakingly picked, processed and moisture-stabilized and arrive in optimal condition for roasting.  Shelf-life is greatly extended with the Penta packaging and the coffees have been known to improve over years. For the espresso connoisseur in particular, the Daterra experience is a must. We were particularly jazzed by the Sweet Blue microlot (pulped natural Mundo Novo varietal, less that 8,000 lbs. produced) and the Sweet Collection.  Both stand on their own cupping merits, notably for their distinct chocolate and fruity overtones, but as primary espresso components really shine.  Sweet Yellow is still shining. Exceptionally tasty in milk and soy-based drinks! No wonder several of the last world champion baristas have used Daterra coffees in their signature blends….enjoy!

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New treasures coming in late June to the roastery

by badbeard 18. June 2009 19:48

Absolute have-to-haves for coffee lovers....one of the highest-grown and most reponsibly traded Yirgacheffes ever experienced from Anbassa Bunna, organic and WAYYY better than fair trade.  Also two surprises of new crop  Daterra Estates, Brazil's finest producer....stay tuned....

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The Grind | The Mill