Breathe
Balance
Flow
Calm
Now Brewing — Issue Nº 01
Spring Harvest
2026 · Volume One

Origin.Process.Cup.

A quiet ritual of single origin coffees, roasted in small batches, published every Tuesday — in the still hours between seven and eleven.

Where craftmeets origin.

01 The Beginning

Six years ago.

Noir Bean began in a quiet room above a grocer's, with a single roaster and a notebook full of questions. We set out to do less, more carefully.

02 The Craft

Traceable, by name.

Every lot we roast is traceable to the farm, the harvest, and the hands that picked it. We travel to meet our growers when we can, and we speak by name when we cannot.

03 The Origin

Where, when, who.

If single origin is to mean anything, it must mean where, and when, and who. We publish the altitude, the process, and the harvest year on every bag — a cup is an answer to a question about a place.

04 The Cup

Yours.

Six years on, the questions are better, the answers are quieter. The coffee, we hope, is a little closer to what it ought to be.

Coffee roasting equipment lit by overhead lamps in a quiet roastery
Roastery · Portland · 2026
Silhouette of hands pouring water from a kettle into a Chemex brewer
Brewed · 93°C · four minutes
Close-up macro of roasted single origin coffee beans on a dark surface
Single Origin · Spring Harvest
A single glass cup of dark coffee placed on a reflective surface
The Cup · Finally, yours
Unripe green coffee beans on a branch at a highland plantation
Small-batch coffee roastery lit by overhead lamps
Steam rising as water is poured over coffee grounds in a paper filter
A steaming black coffee cup on a saucer, warm cozy lighting
I II III IV
The Soil The Roast The Brew The Cup

Grown at 1,800 metres in Yirgacheffe.

Roasted in small batches, every Tuesday.

Brewed at 93°C, over four slow minutes.

Yours.

I II III IV/ IV
Chapter Three — The Selection

Six coffees,in rotation.

Current Edition Spring MMXXVI
A Note from the Roaster

“We roast to the bean, not the formula. Each of these six coffees asked for something different — and we listened.”

Mia Holloway · Head Roaster
Roast day Every Tuesday · 06:30
Chapter · The Ritual

Keep a table warm.

Small parties, quiet conversations, long mornings. Tell us when you're coming and we'll save you a corner by the window — with the espresso bright and the light exactly right.

Roast Day
Every Tuesday · 06:30
Ships
Wednesday · 09:00 PDT
Hand-labeled small-batch coffee bag, shipped the Wednesday after each roast
Batch Nº 042
·
Shipping this Wednesday
Chapter Five — Voices

The quieterreviews.

Overheard at the counter

“The cortado at Noir Bean has changed my morning. Not the day — the morning. Somehow, that is a smaller and more important thing.”

Author Name

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Author Meta

A coffee bar that actually believes in coffee. You can taste the seriousness in every cup, and the kindness in the service. In Portland that is not as rare as it sounds. It is still not common.

Author Name

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Author Meta

You walk in, you slow down. I don't know how they do it, but the room itself is the reset.

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Author Meta

Chapter Six — Visit

Come findus.

Portland, Oregon 45.5152° N
Where 204 Market Street, Portland, OR 97205
Hours Daily · 07:00 — 18:00 Kitchen closes at 16:00
Coordinates 45.5152° N / 122.6784° W

Seats are first-come, but we hold a few for larger parties. Tell us when you're coming.

Message received

Thank you. We'll be in touch.

One of our team will reply within 24 hours. The bar stays warm, the espresso stays bright — we'll see you soon.

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