Black Sheep Coffee can be found in the collection of shops and eateries in the Ice House, downtown Harrisonburg. The purposely eclectic decor is that of a Shenandoah Valley hipster, with vintage chairs, couches and rugs, and even an antique arcade game which stands among coffee bean displays, tying the aesthetic together quite nicely. Four booths line the back wall, but they’re only suited for two people sitting shoulder to shoulder; the table is against the wall and each booth has a lamp above, illuminating the productivity cubby.
Worn and patterned rugs soften the acoustics of the concrete-floored dining area, and plants rest on the occasional table top, lending their green to the cafe’s brown and gold palette. Regardless of where you study best—at a table, on a couch, or up high at a bar, Black Sheep is a spacious enough coffee shop to accommodate all manner of seating arrangements.
Beside me is a dry, rather large hunk of firewood. Peering over my shoulders and the back of the denim upholstered chair I have staken claim of, I surmise that it is the only one in the shop. A mistake, or joke perhaps? But no, the top and bottom are smoothed to stand as a little table, suitable for a single cup and saucer of black coffee.
Normally this would be my drink of choice, but today I’ve taken Black Sheep’s bold flavor combinations as a personal challenge.
“I was just wondering what the Dark and Stormy is,” I had asked the barista taking my order. I imagined a hot earl grey steamer, or something deviously dark like a triple shot latte, but to my surprise, “It’s just espresso with ginger beer,” he said. I pursed my lips. Gross. That was my first thought, to my shame as a self professed foodie.
“I would love to try one of those,” I lied aloud, “And one of those apple tarts as well, please.”
Minutes later, the roughly formed tart and tall cool beverage were ready for me at the bar. The apple, brie and walnut galette, or apple tart as I had so eloquently referred to it, was hardly larger than my palm, outstretched. The thin apple slices were shingled over the rich cheese and herb spread; the crust was folded up at the edges, making it the perfect handheld treat.
The sweet softness of the roasted apple slices melted into each bite with the brie, the rich and earth flavors of rosemary and sage slipped something to savor beneath the creamy cheese, and the walnuts and buttery crust added a contrast in texture, a necessary crunch.
My first sip of the specialty drink was tentative, to say the least. I raised the glass to my lips imagining flat and lukewarm soda, and a watered-down coffee flavor. While the carbonation was reduced by the accompanying shot of espresso, the subtle ginger flavors lingered on my tongue with smooth espresso, the two powerful tastes not competing but melding, dancing coyly around without overwhelming one another.
Whatever time of day between 7 a.m. and 7 p.m., Black Sheep provides a comfortable study spot, a sophisticated selection of sweets and baked goods, and an incomparable cup of joe.
