Blackboard - Burleigh Heads
Welcome to Blackboard from Burleigh Heads, Gold Coast! A new roaster in our line. They are roasting some delicious coffees and we are excited to showcase them.
"Blackboard Coffee Roasters began as a response to the Gold Coast’s early days of specialty coffee - a time when finding a truly great cup here felt nearly impossible. Frustrated by the lack of quality local options, we set out to roast our own, driven by the belief that the Gold Coast deserved better. We started small; Experimenting with beans, building relationships with ethical growers, and sharing what we learned with anyone who cared to listen. Over time, that stubborn commitment to quality turned into something bigger.
Today, we’re proud to continue to call Burleigh Heads home. Our focus hasn’t changed - we still source beans from farmers who prioritise sustainability and fairness, roast with precision, and work with cafes and home brewers who care about the details. We’re here to offer everything from consistently high-quality blends to the pinnacle of rockstar nano-lots. For us, that means deepening partnerships with growers, reducing waste in our processes, and making sure every batch we roast is better than the last.
No flashy promises. Just good coffee, roasted with care, for people who get it."
– Danny Andrade, Co-Owner & Managing Director
"Our Seasonal Espresso Coffee Blend is built for complexity and balance. Bright yet full-bodied and endlessly deep, with layers of ripe berries, citrus, and caramel. Designed to shine as black coffee but also elevate milk-based drinks with a velvety finish. It’s the flagship and the life of the party. No shortcuts, just an ethically sourced, meticulously crafted blend that satisfies every time.
citrus & caramel."
50%: Colombia Washed
25%: Papua New Guinea Washed
12.5%: Ethiopia Natural
12.5%: Ethiopia Washed
Roast date - 10/3/2025
Process - Washed & Natural
Varieties - Mixed varieties
Flavour notes - Berries, Citrus, Caramel
"This extraordinary coffee highlights the dedication and craftsmanship of the Enciso family and their commitment to sustainable practices in the renowned Planadas region of Tolima, Colombia. It delivers a lively burst of blood orange, followed by smooth vanilla and a gentle hint of roasted hazelnut. It’s a beautifully balanced cup that lets the natural flavours really stand out, offering a perfect snapshot of what Colombian coffee is all about.
The Enciso Franco family has owned El Triunfo since 2014, with Camilo Enciso at the helm. Camilo is not only the farm's owner but also a regional leader and the general manager of ASOPEP, a cooperative committed to improving the livelihoods of farmers in Planadas. Through his leadership, the region has gained greater visibility in the specialty coffee world and has become a standout in Colombian coffee production."
Producer - Camilo Enciso
Origin - Planadas, Tolima, Colombia
Roast date - 10/3/2025
Process - Washed
Variety - Bourbon
Flavour notes - Blood orange, Vanilla, Roasted hazelnut
"This coffee is a radiant celebration of Guji’s wild beauty, bursting with juicy berry sweetness, tropical fruit vibrancy, and a honeyed complexity that lingers long after the last sip. Sourced from smallholder farmers in the high-altitude gardens of Guji’s Harsu community, this natural-processed coffee embodies the untamed elegance and genetic diversity that make Ethiopian coffees truly extraordinary. It is a flavour explosion in every cup. Dive into a cascade of ripe raspberry and mango, layered with bright pineapple and apricot. Citrus notes of mandarin, lemon, and blood orange add a zesty lift, while a velvety honey sweetness ties it all together. The natural processing amplifies the coffee’s fruit-forward character, delivering a syrupy body and a finish that’s as vibrant as it is satisfying.
The magic of this coffee lies in its careful natural processing. Cherries are harvested between November and February and sorted to 18-22° Brix for optimal sweetness. After hand-sorting, cherries dry on raised beds under the Ethiopian sun for 18-30 days, turned regularly for even drying. On scorching days, covers shield the cherries to slow drying and preserve clarity. Once dried to 10-12% moisture, beans are stored in their cherry pods to absorb residual sugars until milling. Before export, beans undergo triple-pass colour sorting and hand-sorting to ensure flawless quality. This unhurried, attentive process locks in the coffee’s explosive fruitiness and honeyed depth."
Producer - Harsu Washing Station
Origin - Guji, Oromia, Ethiopia
Roast date - 10/3/2025
Process - Natural
Variety - Heirloom
Flavour notes - Raspberry, Mango, Blood orange, Honey
"Introducing our Timor-Leste Laclo Timor Natural, a standout coffee crafted from hand-picked, ripe cherries grown in the majestic mountains of Aileu. With super tasty notes of purple grapes, plums, and a rich chocolatey finish, this coffee is the perfect companion for your daily brew, delivering a taste that's as rewarding as the journey behind it. A shining example of the Timor varietal. Thanks to its traditional, sun-dried processing method, you can expect a vibrant, well-balanced profile with natural sweetness and layered complexity that truly reflects its careful cultivation.
This exceptional coffee is the result of the hard work of 542 smallholder farmers in Aileu, Timor-Leste. These passionate growers, working on farms averaging just 0.5 hectares, are dedicated to producing high-quality cherries. Their commitment, along with centralised processing at a mill in Gleno, transforms their careful handpicking into an excellent natural coffee."
Producer - Various smallholders
Origin - Aileu, Timor-Leste
Roast date - 10/3/2025
Process - Natural
Variety - Timor
Flavour notes - Purple grapes, Plum, Rich chocolate
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2.3 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 27-31 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.1 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 27-31 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:15 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1 - 8.5 (dry coffee : water) |
