Cold Grinds, Cool Beans...Mas Mocha

Kenyas will be back pronto!

by badbeard2 16. March 2023 14:08

Hunting and pecking about for a new Kenya...stay tuned.

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Coffee News | The Grind

DR Congo washed is back

by badbeard2 25. January 2023 17:09

 DR Congo Organic Kivu Virunga was one of our most popular washed coffees last year; very Kenya-like in complexity and aromatics. Harvested/processed September-December 2022, so super fresh.

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Coffee News | The Grind

Happy Holidays!!!! Peace love and joy, and a nice cuppa joe

by badbeard2 22. December 2022 13:53

Badbeard's elves wish you all the best for the holidays and New Year. WE CAN DO THIS

Also nice to have a luscious Rwanda organic coffee back in the mix. There are too many special, small-lot tasty nuggets to mention, and as always, if you let me choose for you in the Special du Jour Boutique tab, you will not be disappointed.

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Coffee News | The Grind

OMG Kenya Wahundura.AB

by badbeard2 24. October 2022 23:12

Dayum, this Kenya Wahundura AB is an amazingly complex, sweet-as-syrup and classic blackfruits bomb. Very impressed!

Grab some if you like Kenya/East Africa. Also forthcoming is Kabingara AA, another stellar Kenyan from Kirinyaga County.

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Coffee News | The Grind

An appreciation of Painted Lady Coffeehouse

by badbeard2 5. October 2022 17:27

You have seen my pic of my favorite human bean Jill Younce in my website rotator for 10+ years, which is how long Painted Lady Coffeehouse existed until Sept. 30, 2022. PL became a centerpiece of Milwaukie community life, just the way it's supposed to happen when a generous and talented shop owner shares her spirit and goodies with the public. In the course of supplying thousands of lbs. of coffee in weekly installments, I  got to spend loads of time with Jill and her excellent staff and lively customers....not to mention all the food and treats I consumed along the way. Jill is a phenomenal cook and amazing person whose friendship I will cherish forever. We wish her the best as she goes forward in her life...she has made me a much better person with every hug and omelet and pastry.

The Hello Cafe will be taking over the reins from Jill in early October, and while the emphasis will be mostly delish sandwiches, Badbeard's will continue to provide the java. We know it is a good fit and needless to say, big shoes to fill! Love you Jilly Beans!!!!! thanks for everything....jk

 

 

 

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Coffee News | The Grind

Mexico Chiapas Chimhucum Semi-Washed nets highly favorable press

by badbeard2 21. September 2022 18:29

Many of you know I lived and worked (not in coffee) in Mexico during most of the 1990s, and really got the "bug" for roasting back then, as there was a roaster across the street. Since most of the "good stuff" even back then was exported, we had pretty middling-to-modestly ok mud to drink; locals tended to drink Nescafe. The worldwide coffee industry was tumultuous then (and prior) and while clearly there was great stuff in Chiapas, Veracruz, Oaxaca and Nayarit, finding it was impossible.

Times have definitely changed...Mexican growers survived the crippling Roya outbreak of 2012 which savaged the Central American crop for years, and it really shows in the cup quality of late. Chiapas has always been my favorite region for sourcing, and 2022 harvest just rock. 

Don't take my word for it! This was Coffee Review's  assessment of the Chimhucum Semi-washed process, and the rest of the article is quite interesting and revealing.

Blind Assessment: Delicately sweet, subtly complex. Dried apricot, cocoa nib, freesia-like flowers, cedar, tangerine zest in aroma and cup. Richly bittersweet structure with balanced acidity; full, syrupy-smooth mouthfeel. Cocoa-toned finish with dried apricot and tangerine notes.

Notes: Produced by smallholding farmers in the Los Altos region of Chiapas from trees of the Caturra, Catuai and Sarchimor varieties of Arabica, and processed by the semi-washed, or “miel” (honey) method, in which in which the skins are removed from the fruit but some of the fruit flesh (mucilage) is allowed to dry on the beans. Badbeard's Microroastery is a Portland, Oregon-based small-batch roaster focused on quality and freshness. Badbeard's encourages its customers to "make great coffee at home." Visit www.badbeardscoffee.com for more information.

The Bottom Line: A quietly nuanced, honey-processed Mexico cup with dried stone fruit, cocoa and citrus.

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Coffee News | The Grind

New coffees trickling in for immediate release

by badbeard2 28. August 2022 20:25

Yes it has been a trying time STILL getting exciting new coffees...tyvm supply chain and pandemic...but yes I will highlight the semi-washed Mexico Chiapas Chimhucum (which will  soon...in a couple of weeks...be making an appearance in the September spotlight article/reviews for Mexico at www.coffeereview.com) and washed and natural process from Timor-Leste (listed under "Timor" in the origins). Several specials in both Boutique du Jour and Deluxe du Jour too...natural process Ethiopia, Kenya AB, Colombia....any questions I'm happy to answer you by email.

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Coffee News | The Grind

Taking a short break...please read ordering criteria!

by badbeard2 19. June 2022 15:40

Folks old and new, please note I am taking a week recess to attend to personal biz back East. Will be roasting and shipping thru Wednesday this week (June 22) and then getting on a redeye to NYC, returning June 30th, and cranking up the roaster July 1. Orders placed after 2 pm on 6/22 will not be roasted/shipped until my return...the blessing and curse of being a sole proprietor!

The supply chain for green coffee continues to be challenging, and you might have seen some substitutions in recent weeks. Where possible I try mightily to keep your selections at worst regionally- or processing-type-specific. Greatly appreciate your faith in my sending only rockin' good stuff!

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Coffee News | The Grind

Bountiful March, Spring forward into some new coffees!

by badbeard2 18. March 2022 20:13

Colombia Aponte Reservation our newest from that country, replacing the Don Enrique Riserva. Delightful. Ethiopia Yirgacheffe natural also in-house, and next week will see newbies from Bali and West Java. Hang in there folks!

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Coffee News | The Grind

New dazzling Colombia natural process

by badbeard2 29. September 2021 21:55

The iconic Juan Valdez would tip his sombrero to the new natural process produced by Caldas Department wizard Juan Felipe Aristizabal. He purchases ripe cherry from local smallholder farmers and introduces them to an anaerobic (sealed container) maceration/ fermentation for 24 hours before moving them to dry on raised beds. In the ultimate "embarrassment of riches" Aristizabal also produces a 48-hour fermentation natural but we preferred the fruit-bomb nature of the 24-hour coffee. Any natural process coffee producer in Ethiopia would be proud of this! Light roast only.

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Coffee News | The Grind