Black Oak Coffee

About Black Oak Coffee Ethiopia Banko Natural

Banko refers to the Banko Gotiti Cooperative in the southern district of Gedeb, Yirgacheffe. Established in 2012, Banko Gotiti has approximately 300 member farmers who contribute to the annual harvest. The coffee farms range from 1600 to 2300 meters and is composed of indigenous heirloom coffee varieties. The term “natural process” refers to the steps that the coffee goes through to remove the coffee seeds (commonly known as beans) from the ripe cherry. This complex process has a huge impact on flavor and nowhere is that difference more clear than in coffees from Ethiopia. Washed coffees, which are pulped, fermented and washed immediately after harvest, have a light, tea-like body and subtle flavor notes ranging from jasmine to stone fruits such as apricot and peach. Natural coffees, however, such as this one, are not subtle. They are imbued with a full body and have intense fruit notes (berry and tropical fruit) both in aroma and flavor. When we select natural coffees, we focus on clean, clear flavors that come from a carefully harvested product. Banko Gotiti Cooperative farmers meticulously hand sort ripe cherries in their processing to ensure that the fruit notes are ripe, fresh and delicious.

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.