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Bali | Brazil | Colombia | Costa Rica | DR Congo | El Salvador | Ethiopia | Guatemala | Honduras | Java | Kenya | Mexico | Nicaragua | Papua New Guinea | Rwanda | Sulawesi | Sumatra | Uganda | 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".
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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! 
Meet Waldo's cousin "Quaker"--this little bean stands out in the crowd, and should never see the inside of a grinder.
Badbeard scans each roast carefully to keep Waldos out of your cup.
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 Business partner/roaster/barista extraordinaire Andrea Spella has the best espresso in Portland. When we acquired "Rossalina" we knew we were in for an extraordinary ride together.
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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