Blackboard Coffee Roasters

Our Bold espresso coffee blend is built for depth and harmony. Rich and full-bodied coffee, it layers dried fruit, chocolate, and caramel into a sturdy offering for your morning ritual. This coffee blend is designed to present boldly in milk, it transforms lattes and cappuccinos into something luxuriously smooth - velvety cocoa with sweet, toasty undertones. No gimmicks, just a reliable, indulgent and comforting brew. Source: blackboardcoffee.com.au (roaster’s own copy).

Dried fruit, chocolate, caramel

Before 1984, the Nunes family land was strictly for cattle. Today, Chapadão Farm produces Cup Of Excellence winning lots. Third-generation agronomist Gabriel Nunes combines deep family heritage with serious technical precision in the Cerrado Mineiro. Source: blackboardcoffee.com.au (roaster’s own copy).

Grown in the famous Cerrado Mineiro region, this lot from Chapadão Farm shows what happens when deep farming roots meet modern science. Led by agronomist Gabriel Nunes, the farm uses precise soil management and careful post-harvest sorting. Source: blackboardcoffee.com.au (roaster’s own copy).

The Melo family combines old-school farming discipline with modern fermentation science. Father and son team Gil and Edu are producing competition-winning lots that totally redefine what high-end Brazilian coffee can be. Source: blackboardcoffee.com.au (roaster’s own copy).

Nemba Washing Station sits high at 1,700 meters near the Kibila forest. Here, a dedicated agronomist works alongside 1,074 smallholders. Through farmer education, community projects and strict traceability, they are producing an incredible coffee while building a better future. Source: blackboardcoffee.com.au (roaster’s own copy).

Betania Farm is part of a community of 117 small growers in southern Huila. It is a region known for world class coffee, but the real heart of it is the people. They share a simple philosophy of respecting the land and sticking to traditional methods while supporting each other to improve the coffee quality every harvest. Source: blackboardcoffee.com.au (roaster’s own copy).

Melky Chávez is a third-generation producer on a 6 hectare farm, located in Buesaco, Nariño. Since 2016, he has explored new processing techniques to continuously improve quality. These cherries undergo 30 hours of underwater fermentation before pulping, washing and 12 days of drying. Source: blackboardcoffee.com.au (roaster’s own copy).

Producer Ana María Donneys represents the fifth generation of her coffee-growing family, managing La Primavera in Circasia, Quindío. Dedicated to uplifting others, she co-founded IWCA Colombia to inspire and empower women in coffee. Source: blackboardcoffee.com.au (roaster’s own copy).

Our Dark espresso blend is a deep and full-bodied coffee, our Dark Blend is crafted for those who appreciate a classic, satisfying coffee cup. We’re dedicated to sourcing exceptional, ethically grown coffee beans, combining specialty beans from Colombia and Brazil. The result is a smooth, well-balanced brew with pleasing depth and a lingering, chocolatey finish. Source: blackboardcoffee.com.au (roaster’s own copy).

Chocolate

At Muhiindi Coffee Estate, we pushed beyond traditional Costa Rica honey processing. Cherries were washed, floaters removed, then fermented anaerobically for 72 hours before pulping. The coffee was then dried on raised beds for 21 days. Source: blackboardcoffee.com.au (roaster’s own copy).

This organic coffee blend is a sweet, comforting cup that is structured and balanced. A coffee cup of our organic coffee greets you with raisin-like richness and a spark of citrus zest. Smooth caramel glides in, backed by soft vanilla and a gentle earthy undertone. Sweetness and balance carry through to a polished finish that lingers with a calm satisfaction. Source: blackboardcoffee.com.au (roaster’s own copy).

Raisin, citrus zest, caramel, vanilla

The Ferrufino family grows this Parainema at Finca Aurora in Matagalpa, Nicaragua. Through Sabio Coffee, they combine coffee production with environmental care and support for farming families.  Each month, our roaster selects a standout coffee for espresso brewing. One that’s captured their attention for its exceptional quality and unique flavour profile. These coffees embody everything we love about specialty coffee, highlighting the care and craft behind every bean. Source: blackboardcoffee.com.au (roaster’s own copy).

Arturo Arango cultivates exceptional Caturra coffee at his El Paraiso microlot in Barcelona, Quindio. Using rich volcanic ash soil and a 30-hour washed fermentation process, his specialty crop achieves an impressive 87.5 score.  Each month, our roaster selects a standout coffee for filter brewing - one that’s captured their attention for its exceptional quality and unique flavour profile. These coffees embody everything we love about specialty coffee, highlighting the care and craft behind every bean. Source: blackboardcoffee.com.au (roaster’s own copy).

Blackboard’s flagship espresso blend, built for complexity and balance: bright yet full-bodied, with layers of ripe berries, citrus and caramel. Designed to shine as black coffee and to lift milk drinks with a velvety finish. A medium-light roast. Source: blackboardcoffee.com.au (roaster’s own copy).

Ripe berries, citrus, caramel

Our decaf coffee is rich, vibrant flavours of chocolate, plum, and red grape, our Colombian decaf from Co-op Anserma is so indulgent, you’ll forget it’s caffeine-free. Crafted through a natural decaffeination process and sustainable farming practices, this coffee retains its full-bodied character while offering a smooth, jitter-free cup you can savour guilt-free. Source: blackboardcoffee.com.au (roaster’s own copy).

Chocolate, plum, red grape

From the lush highlands of Timor-Leste, this natural process coffee highlights the hard work of local smallholder farmers. Carefully processed by the team at Timor Global, it is a vibrant, clean cup we are incredibly proud to share. Source: blackboardcoffee.com.au (roaster’s own copy).

Located in Uganda's picturesque Bushenyi district, the Nyabubare washing station serves as a vital community hub that connects local farmers with a premium coffee market. They are deeply committed to elevating coffee quality and collaborating with local producers through hands-on agricultural training from expert planting and harvesting techniques to meticulous post-harvest processing methods. Source: blackboardcoffee.com.au (roaster’s own copy).