Black Rose is our take on the world’s most universal drink. Think of all the effort, time, and travel that each little bean requires to end up in our cups day after day. Along these journeys each coffee develops a unique profile. Our beans are selected and roasted with purpose to highlight these unique flavors and aromas. We’d like to help you find the coffee you love.
Black Rose Blend
Flavors: Roasted Nuts – Dark Chocolate, Toasted Marshmallow
Aroma: Dark chocolate, Raisin, Roasted Nuts, Citrus
Our Flagship blend is a perfectly balanced blend of three coffees that I love. Sweet, smoky, nutty and just the right amount of bitter, Black Rose Blend is adaptable to just about any way you want it. Drink it black (go on, give it a try!) or stir in some sugar, your favorite creamer, coconut milk, old-fashioned 2%, or maybe some whiskey.
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Flavors: Nuts – Brown Spice – Chocolate – Red Apple
Aroma: Roasted Peanuts – Fresh Wood Mild, balanced, and nutty
Grown in a lush, foggy mountainous microclimate above the dry Bahia Plateau innortheastern Brazil (Planalto da Bahia), this low-acid, full bodied coffee is a welcome reprieve from the mist and rain. The result of the hard work and dedication of one man, Paulo Roberto de Oliveira Souza, Paulinho, as he is known, left behind his Accounting degree and risked his life savings to transform a small, 18-hectare plot into a thriving 42-hectare coffee estate.
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Guatemala La Maravilla
Flavors: Caramel – Dark Chocolate – Raisin – Roasted Almond – Cocoa
Aroma: Orange/citrus Smooth, rich, and chocolaty
Born out of a project to develop with his father, Mauricio Rosales named his estate La Maravilla (“the marvelous”) because, well, it was such a perfect place to grow coffee. Grown at high altitude (1600m) just over the Guatemalan border from another famous coffee region (Chiapas, Mexico), this micro-lot benefits from converging warm northern winds and cool mountain air. We roast it medium, a shade darker than our Costa Rica and Brazil, to best highlight the flavor combination of cocoa, roasted nuts and raisin, and give it a smooth caramel body, with a bright citrus finish. It’s the perfect fruit-and-nut chocolate bar! Mauricio knew ideal conditions when he saw them, and despite having to construct a road himself to make the land accessible, now yields some of best beans in the region.
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Costa Rica El Cuminate
Flavors: Cherry – Lemon – Toasted Almond – Jasmine
Aroma: Citrus, Red Fruit Bright citrus, smoky roasted almonds, silky and tart, with a red fruit finish
A love of Costa Rican coffee is what got this all started. So, when it came time tochoose what to roast for Black Rose, we had to find beans that highlight what qualities of Tico coffee we love so much: bright and smoky aromas, finishing with tropical citrus. This micro-lot grows at high altitude, in the rich volcanic soil of Costa Rica’s West Valley, and is roasted medium to bring out smoky jasmine aromas, sweet cherry, roasted almond, and a kick of tart lemon. The estate, which was once in near-abandoned condition, was acquired and restored by a third-generation Costa Rican coffee family. This passion project transformed a once-dilapidated property into one of the finest growing estates in the West Valley.
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Our coffees are always roasted to order ensuring you will enjoy them at their most fragrant and flavorful.Every coffee we offer has beentest roasted to determine the best roasting conditions to highlight its flavor and aroma.
Hi, I’m Mike. I joke that I grew up a coffee lover in a home full of tea drinkers, but really, I’ve just been attracted to coffee as long as I can remember. Whether it was awhiff in the supermarket coffee aisle, the sound of beans in the grinder, or a shiny chrome espresso machine steaming milk, something about coffee always drew me in. Would you believe that I had a brunch wedding that featured a coffee ceremony? As a child of the 90’s, probably not long after the first time I mispronounced a coffee size, I developed the opinion that you should never have to feel like there’s a barrier between you and good coffee. I’m grateful I have the opportunity to help keep my community caffeinated and spread the love.
Tim Howard and I met in 2011, at 4-4-2, a soccer pub on Hawthorne Boulevard in SE Portland, Oregon. It was the Portland Timbers’ first-ever MLS game, on the road in Colorado, and in a room full of beers and cocktails, Tim was drinking coffee. A type-1 Diabetic, I learned, Tim had to give up alcohol years ago to save his vision, becoming a coffee connoisseur and then a coffee roaster.
Blind Coffee Roasters was named as a tribute to how coffee saved his eyes. Tim roasted the coffee for my aforementioned wedding on two 8-ounce batch roasters. Six years later, one of them is now Black Roses’s official test roaster. Tim, a self-taught master roaster with medals to back up the claim, taught me how to understand coffee in all of its stages. Tim says “it’s all about the taste and smell,” and the more I understood about coffee, the more I realized which tastes and smells formed my own sensibilities.
Black Rose is the result of how I want coffee to taste and smell. We now proudly produce our own brands, with distinctly different palates and sensibilities, out of Blind Coffee’s roasterie in Milwaukie, Oregon.
SE 34th Ave Portland, OR 97214
- Blackrose Blend
- Brazil Cafelândia
- Guatemala La Maravilla
- Costa Rica El Cuminate
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