Coffee Roasting
Small Batch
At Black Walnut Bakery Café, coffee isn’t just a drink, it’s an art form. We know taste, acidity, and body are all important factors that come together to make a great cup, so we put a lot of thought behind the coffee we put our name on.
We created our own passionate Black Walnut Roasting Team to source the very best beans from around the world, all fair-trade and organic, and lovingly roast them locally, in small batches, at our Richmond location. Our Roasting Team uses the highly acclaimed IR-12 Diedrich Coffee Roaster to roast our beans to perfection.
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Commissioners Reserve - Light Roast
Peruvian/Columbian. Light roasted to accentuate the natural acidity of the 2 complimentary beans. Natural grassy, earthy, and berry flavours, deeply well rounded with a pleasing body and crisp, smooth aftertaste.
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Village - Medium Roast
Nicaraguan/Columbian. Beans are roasted together for a smooth, consistent taste. Pleasing aroma, with creamy cedar notes and a sweet hint of caramel & chocolate. Satisfying finish. Smooth and balanced with crisp acidity.
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Smooth - Medium/Dark Roast
Peruvian/Colombian. Very low acidity, mild bodied and easy to drink. Creamy, rich aroma with a mild sweetness. Clean, light, refreshing aftertaste with caramel undertones.
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Decaf - Medium/Dark Roast
Peruvian - Swiss Water. Grown under shade to produce deep, rich flavours. Good balance between acidity and body with natural berrytones and a creamy, satisfying, but not overpowering aftertaste.
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Black Walnut - Dark Roast
Ethiopian/Sumatran. Deep, intensely satisfying body and bold aftertaste. A subtle sweetness in the body with spicy, deep chocolate notes and a strong, well rounded feel in the mouth.
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Old South Espresso - Dark Roast
Ethiopian/Sumatran/Brazilian. Deep and intense with a complex, pleasing crema. A distinct, varied earthy, cocoa taste and full, rich aftertaste. Good for aiding digestion and finely tuned for specialty coffee drinks.
