NL Black & Bloom
Black en Bloom has grown into a leading name for specialty coffee in Groningen, featuring its own micro-roastery, seasonal sourcing, and experimental lots. Recognized in the Koffie Top 100, they offer workshops and wholesale services, with a steadfast focus on clean flavors, traceability, and a curated menu of espresso and filter coffee.
Black & Bloom Beans
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De goedkoopste prijzen per kopje espresso (19 g) worden weergegeven
Brazil Minas Gerais Rio Brilhante
€ 0,68Colombia Divino Niño Decaf
€ 0,95Decaf (zonder cafeïne)
More About Black & Bloom
Black & Bloom: Craftsmanship and Vision in Groningen
Black & Bloom has become a cornerstone of the coffee scene in the North of the Netherlands. Founder Gerben Engelkes left a franchise in August 2011, completed two SCAE courses, and opened the doors on August 2, 2012. The bar positioned itself as Groningen's very first artisanal espresso bar, taking a pioneering role in the specialty movement. On September 12, 2016, they received national recognition with a number 1 ranking in Misset Horeca’s Koffie Top 100—a moment that solidified their position as the benchmark for quality in the North.
From Franchise to Independent Micro-Roastery
Before starting his own venture, Engelkes ran two franchise shops in Groningen, including one at the Groninger Museum. Choosing independence granted him total freedom over coffee sourcing and quality control. In May 2018, the Giesen W6A was moved to a new roasting facility, pushing weekly capacity well beyond the previous 45–60 kg. This move paved the way for wholesale growth and a more stable supply of freshly roasted coffee, while maintaining a local focus on delivering a perfect cup every day.
Roasting Philosophy, Seasons, and Technique
Black & Bloom roasts in-house weekly using a Giesen W6A. The machine handles batches of 3 to 6 kg and produces roughly 30 kg per hour, providing the flexibility needed for microlots and larger production. Seasonal sourcing is central to their approach, ensuring the green coffee stays fresh and the flavors remain vibrant. The menu is intentionally compact, typically featuring two espresso and two filter options. Their style is purposeful: filter coffees are light and aromatic, while the 'Basic' house espresso is never dark, but rather balanced and sweet.
Signature Blends and Flavor Profiles
The house espresso, Blackjack, is designed for balance and sweetness. The blend shines in milk-based drinks but remains equally enjoyable when served black. Alongside it, rotating single origins provide depth and fruitiness. The offering remains recognizable yet diverse, with clear and distinct flavor profiles.
Brazil Sul de Minas, Fazenda Salto: espresso with notes of lemon, orange, nutty caramel chunks, and chocolate.
Ethiopia Guji, Mi’eessaa Robe natural: fruity and sweet, with notes of peach and strawberry, and a tea-like finish.
Colombia “Lord Voldemort” Pink Bourbon natural: juicy red fruits, chocolate, and a syrupy sweet aftertaste.
Special Series Guatemala Huehuetenango “El Anonal” natural: toffee-apple, raisins, and milk chocolate.
Experiments and limited batches
Under the Special and Competition Series, Black & Bloom experiments with ambitious processing methods. The goal is to achieve distinct, clean flavors without being overpowering. The team utilizes controlled oxidation, anaerobic fermentation, and precise drying curves. These projects are developed in collaboration with producers and import partners, with a strong focus on traceability and origin.
Colombia Buenos Aires Natural Bourbon Sidra, 24–26 °Brix, approx. 48 hours of controlled oxidation, 12 hours of mechanical pre-drying, and roughly 15 days of sun-finishing.
Colombia Pink Bourbon “Lord Voldemort”, 144 hours of anaerobic fermentation, 15–18 days of drying, using proprietary yeasts derived from fruits and vegetables.
Ethiopia Guji via Osito and Sookoo, single-farmer lots grown at 2,000–2,350 meters to highlight distinct terroir profiles.
Kenya Kirinyaga Mugaya AA, 12–24 hours of fermentation, 24 hours of soaking, 7–14 days on raised beds, focusing on clean consistency.
Packaging, design, and brand experience
The brand identity positions them as “Independent Coffee Specialists” with a playful, geek-friendly bar. The interior nods to Retro F1 and StarWars Lego, creating a unique atmosphere. Behind the bar sits a Synesso MVP Hydra featuring wooden paddles and handles, making it distinct both aesthetically and tactically. Wholesale bulk packaging comes in 1kg bags or food-safe buckets of 2, 4, and 8kg. Customer feedback highlights the low-plastic packaging, aligning with a minimalist, sustainable aesthetic.
Quality and responsibility at the source
Seasonal sourcing keeps the flavors fresh and vibrant. Quality assurance extends beyond roasting, including regular visits and training sessions for wholesale clients. The Brazilian Cocatrel cooperative uses QR codes for deliveries to ensure full traceability of origin. Fazenda Salto invests in a farm school and water purification, with approximately 80 percent of processing energy coming from solar power since 2019. In Kenya, Trabocca supports the Mugaya farmers, while Kahawa Bora provides soil analysis to improve yield and cup quality.
Team, tools, and community
Gerben Engelkes is a barista, roaster, and an SCA technical and sensory judge. He competed four times in the Dutch Brewers Cup, placing fourth in 2016 using his own roasted coffee. In 2018, he served as the head judge for the Misset Horeca Koffie Top 100. The bar is powered by a 2-group Synesso MVP Hydra and four grinders, including the Victoria Arduino Mythos One, Anfim Super Caimano, Mahlkönig EK43, and Mazzer Mini. Workshops for home baristas and carefully curated coffee flights help strengthen local knowledge and palate development.
Value-adding collaborations
Brazil Sul de Minas, Fazenda Salto, sourced via Falcon, emphasizes selective picking and water-efficient natural processes. Ethiopia Guji lots flow through Osito and Sookoo, with single-farmer separations for maximum transparency. Kenya Kirinyaga Mugaya is linked to Mutira FCS, where agronomic support increases both quality and profitability. Brazil “Caixa de Fruta” involves the 6,000 members of Cocatrel, utilizing QR-coded deliveries for producer-side traceability. Guatemala “El Anonal” arrives via Primavera, serving as an example of close collaboration between roaster, importer, and producer.
Outlook and wholesale opportunities
The capacity expansion in May 2018 was aimed at scaling wholesale operations. A subscription service was planned for autumn 2018, though according to a Dutch blog, it was no longer offered as of January 2024. Current wholesale terms include EU shipping via a logistics partner and monthly invoicing, making the onboarding process seamless. The assortment rotates through Basic, Specials, and Filter, allowing seasonal and experimental lots to be introduced quickly.
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