Our well loved and awarded Ethiopian Single-Origin Chelelektu Natural won the prestigious "America's Best Espresso" Competition in Portland, OR.
Listen to the Specialty Coffee Talk episodes joined by Black Oak Roaster Steve Cuevas.
"...Black Oak has done an impressive job setting itself apart from competitors. Recent awards include being named the Overall Champion Roaster at the 2017 Golden Bean North America roasting competition and winning the 2017 America’s Best Espresso Competition in Portland. “It was cool to go up there and compete among some of the best roasters in the United States,” Keith says. “Being able to put our little town on the map up there, it felt good.”"
"Steve Cuevas: I just went to Brazil… The farm I went to visit was Minamihara, a fourth-generational Brazilian Japanese family. His family bought a farm; he took out some of the coffee plants and put up avocado trees because there was more money in it, and so those trees created shade for the plants."
"Since opening in 2012, Black Oak has earned local accolades for its small-town take on the hip, big-city coffee shop. In 2017 its renown spread internationally, thanks to the winning performances of head roaster Steve Cuevas in big-league contests including America’s Best Espresso, Golden Bean Coffee Roasters Competition and World Tasters Cup Championships."
This coffee tied for the second-highest rating in a tasting of 71 organic-certified coffees from Africa for Coffee Review’s November 2017 tasting report.
Black Oak Coffee is honored to be a finalist for the prestigious Good Food Awards for our Ethiopian Single-Origin Hambela Alaka
“With so many lives in our community turned upside-down because of these fires, we wanted to help in any way we could,” said Keith Feigin, owner of Black Oak. “The recovery process is going to take a long time and cost a lot. We’re grateful to play some small role in helping it along by donating all proceeds to the rebuilding efforts. We’re also grateful for our partners at Olam for helping us make it happen.”
A quiet, accessible darker-roasted coffee, sweet and caramelly with a brisk, zesty edge.
"Black Oak’s Ethiopian coffee was so good, my first impression was that this place must be slinging flavored coffee, and I was a little bummed at first. Then Michael told me that no, in fact it was just the origin character and processing methods of the coffee. At that point it opened some doors of discovery for me and I thought, “I need to work for this place.”
“That’s the heart of any good business,” said Frech. “We can’t reach one level and begin coasting. We have to keep improving.”
"Steve Cuevas of Black Oak Coffee Roasters is the 2017 U.S. Cup Tasters Champion and he is here to here to talk to us about learning to taste, tips for developing your palate, and talking to customers about coffee with confidence, and empathy. "
"On this particular morning, we’d fueled up at Ukiah’s Black Oak Coffee Roasters before hitting the road. We’d admired the giant coffee roaster in the high-ceilinged, industrial-chic space. We’d sipped our bee pollen-rimmed Lovers Lane Latte ($4) — bee pollen, people! — and savored a flaky bacon-cheddar quiche ($4.75) and buttery jam biscuit ($2.75). We’d mulled the joys of hipster fare and civilized comforts."
"I can’t remember the last time I had a coffee that was so consistently delicious from brew-to-brew, across all kinds of different parameters.
Seeing that my reviews are often published months after brewing my final cups of coffee from a particular bag, I’d encourage you to grab this coffee before it’s gone for the season."
"Black Oak Coffee Roasters recently won two Gold Medals for its single origin coffees at the 2016 Compak Golden Bean North America. Gedeb Lot 002, an Ethiopian coffee, won gold in the single origin pour over category. Banko, another Ethiopian coffee, took the gold in the single origin espresso category."
"Black Oak's tiptoes the balance bean between offering fresh-crop coffees with sense of origin and creating a comforting third space of sorts for locals in an impressive manner."
"When friends visit from New York, we stock up on snacks at Ukiah Natural Foods, grab a Lover’s Lane Latte at Black Oak Coffee, then head to Montgomery Woods for a hike under the redwoods. There is no more perfect end to a day than with a soak at Orr Hot Springs just up the road. Orr sells day passes, but guests can also book lodging there."
"With the opening of Keith Feigin and Jon Frech’s Black Oak Coffee Roasters in Ukiah, there is now a coffee destination, for both travelers and locals alike."
"Black Oak Coffee has all the trappings of a so-called Third Wave coffee bar now common in big cities like San Francisco and Portland, including single-serve drip coffee, latte art, and single-origin coffees"
"Closer to home, the roaster at Black Oak is clearly visible, as soon as customers walk in from the parking lot. It is a 1957 gas-powered Probat, a convection oven with a thick iron gauge and intricate piping."
"We knew early in the process that if we were to be successful in this beautiful and pristine, but relatively small and isolated, place we needed a menu with a kind of generosity that made our customers feel welcome."
"They want their coffee to be so good you would drive across the county for a cup... I can tell you one thing, if this Kabatha AB, Kenya is on the brew bar, fire up the car and get there… now. "
"Instead of throwing itself at your palate all at once, it slowly peels away layer after layer, teasing and revealing only what it chooses to reveal in any given sip. It is curvy and full-figured and voluptuous, absolutely brimming with beautiful flavors: soft florals, mellow winey acidity, sacchariferous confections…
Really, truly – an incredible coffee."