Black Rose Blend - Moose's Signature Espresso Blend
Signature 1:1:1 Blend
Veracruz, Mexico (Extended Fermentation) : Oaxaca La Lagunilla : Nyarit Peaberry
Tasting Notes: Dark Chocolate - Roasted Nuts - Blackberry Jam Black Rose Blend needs the right mix of three beans to produce the balance I’m looking for of chocolate, fruit, and nuts to be bold and flavorful; drinkable black or mixed with anything. Oaxaca and VEF are the two darkest beans (outside of Clemmy’s Decaf) I roast (442º). My new Nayarit Peaberry, roasted on the lightest extremity of Medium (425º). A 1-to-1-to-1 mix of the three produces a flavor harmony that takes what I originally planned for Black Rose Blend, and brings it to the level of roaster I am now.
I haven’t offered a Black Rose Blend since the early days, mostly because I got away from the three staple coffees it was made from: Costa Rican, Guatemalan, and Brazilian. Those coffees hold a special place in my roasting history, but I’ve since followed my own curiosity and found the incredible diversity of Mexican coffees that I offer today. It wasn’t necessarily the plan to end up with 3 (well, actually 4) beans from the same country on my menu, but the coffee-producing growing regions of Mexico are so diverse in terrain, climate, and flavor profile, that highlighting these different states became the essence of what Black Rose does.
Roast Level in CAPS: (As a Blend, this is the overall roast level this coffee presents when brewed!)
White Coffee - Light Roast - Medium - MEDIUM DARK - French Roast
The Story of Black Rose Blend:
I started Black Rose with three single-origin coffees and a Signature Blend thereof. From the beginning, my vision for a coffee menu was that everything could blend with anything and be delicious. With a little guidance from my roaster buddy Tim of Blind Coffee, we constructed Black Rose Blend from three delicious single origins that interested me at the time.
That was 2017.
Black Rose Blend was my first hit and it helped launch the company. So much that I could shift my focus to exploring the worlds of coffee that have piqued my curiosity.
Black Rose Blend is all about my identity as a roaster, and nothing says Moose in 2024 more than a blend of three delicious coffees from three distinct Mexican states.
Signature 1:1:1 Blend
Veracruz, Mexico (Extended Fermentation) : Oaxaca La Lagunilla : Nyarit Peaberry
Tasting Notes: Dark Chocolate - Roasted Nuts - Blackberry Jam Black Rose Blend needs the right mix of three beans to produce the balance I’m looking for of chocolate, fruit, and nuts to be bold and flavorful; drinkable black or mixed with anything. Oaxaca and VEF are the two darkest beans (outside of Clemmy’s Decaf) I roast (442º). My new Nayarit Peaberry, roasted on the lightest extremity of Medium (425º). A 1-to-1-to-1 mix of the three produces a flavor harmony that takes what I originally planned for Black Rose Blend, and brings it to the level of roaster I am now.
I haven’t offered a Black Rose Blend since the early days, mostly because I got away from the three staple coffees it was made from: Costa Rican, Guatemalan, and Brazilian. Those coffees hold a special place in my roasting history, but I’ve since followed my own curiosity and found the incredible diversity of Mexican coffees that I offer today. It wasn’t necessarily the plan to end up with 3 (well, actually 4) beans from the same country on my menu, but the coffee-producing growing regions of Mexico are so diverse in terrain, climate, and flavor profile, that highlighting these different states became the essence of what Black Rose does.
Roast Level in CAPS: (As a Blend, this is the overall roast level this coffee presents when brewed!)
White Coffee - Light Roast - Medium - MEDIUM DARK - French Roast
The Story of Black Rose Blend:
I started Black Rose with three single-origin coffees and a Signature Blend thereof. From the beginning, my vision for a coffee menu was that everything could blend with anything and be delicious. With a little guidance from my roaster buddy Tim of Blind Coffee, we constructed Black Rose Blend from three delicious single origins that interested me at the time.
That was 2017.
Black Rose Blend was my first hit and it helped launch the company. So much that I could shift my focus to exploring the worlds of coffee that have piqued my curiosity.
Black Rose Blend is all about my identity as a roaster, and nothing says Moose in 2024 more than a blend of three delicious coffees from three distinct Mexican states.
Signature 1:1:1 Blend
Veracruz, Mexico (Extended Fermentation) : Oaxaca La Lagunilla : Nyarit Peaberry
Tasting Notes: Dark Chocolate - Roasted Nuts - Blackberry Jam Black Rose Blend needs the right mix of three beans to produce the balance I’m looking for of chocolate, fruit, and nuts to be bold and flavorful; drinkable black or mixed with anything. Oaxaca and VEF are the two darkest beans (outside of Clemmy’s Decaf) I roast (442º). My new Nayarit Peaberry, roasted on the lightest extremity of Medium (425º). A 1-to-1-to-1 mix of the three produces a flavor harmony that takes what I originally planned for Black Rose Blend, and brings it to the level of roaster I am now.
I haven’t offered a Black Rose Blend since the early days, mostly because I got away from the three staple coffees it was made from: Costa Rican, Guatemalan, and Brazilian. Those coffees hold a special place in my roasting history, but I’ve since followed my own curiosity and found the incredible diversity of Mexican coffees that I offer today. It wasn’t necessarily the plan to end up with 3 (well, actually 4) beans from the same country on my menu, but the coffee-producing growing regions of Mexico are so diverse in terrain, climate, and flavor profile, that highlighting these different states became the essence of what Black Rose does.
Roast Level in CAPS: (As a Blend, this is the overall roast level this coffee presents when brewed!)
White Coffee - Light Roast - Medium - MEDIUM DARK - French Roast
The Story of Black Rose Blend:
I started Black Rose with three single-origin coffees and a Signature Blend thereof. From the beginning, my vision for a coffee menu was that everything could blend with anything and be delicious. With a little guidance from my roaster buddy Tim of Blind Coffee, we constructed Black Rose Blend from three delicious single origins that interested me at the time.
That was 2017.
Black Rose Blend was my first hit and it helped launch the company. So much that I could shift my focus to exploring the worlds of coffee that have piqued my curiosity.
Black Rose Blend is all about my identity as a roaster, and nothing says Moose in 2024 more than a blend of three delicious coffees from three distinct Mexican states.
