- About Us
This lot comes from the borderlands between Sidama and Guji in Southern Ethiopia. Family farmers bring their coffee to the Deri-Kochoha mill where the coffee cherries are sorted, pulped and washed. After washing the seeds are placed on raised beds and turned every two to three hours for the first few days. The purpose of this turning is to evenly dry the coffee. Even drying is very important in the coffee production process as it ensures even moisture levels throughout each bag and lowers the risk of mold or other flavor and aroma contamination as the coffee is moved from mill, to port and into container ships for its journey around the world.
We note peach and citrus as the dominant flavor notes in this coffee. As with many great washed Ethiopian coffees we detect floral aromas in the dry grounds and wafting from the brewed coffee.
Heirloom. As the home of coffee, Ethiopia has hundreds of different coffee varieties interplanted. The flavor profiles of each growing region will reflect the shifting mosaic of coffees that make up a region's selection of heirloom varietals. In the wine business they call this a "field blend".
A cup of coffee is practically a religious experience for us. We revere it, we crave it and we anticipate brewing and drinking it every day. Every coffee has a story, a history of soil, people and culture that make each one special. And it’s that combination that keeps us curious to learn about and eager to experience the next cup.
Even here in Northern California’s wine country, we believe that coffee has no culinary peer. Over 400 flavor compounds make up the unique aroma and taste that we experience when we smell and drink it. It’s that moment of astonishment at the cupping table when we crack the crust of a coffee with the right combination of those 400 compounds that drives us to find the best and highest quality lots available anywhere.
At Black Oak Coffee Roasters, we seek to express the true origin character of our coffees. Origin character is what tells the coffee’s story most vividly. We look for ripe, voluptuous sweetness and body to carry the coffee’s personality over the palate. And we want our coffee to linger in your head after you’ve tasted it, like a passage from your favorite novel.