Welcome to the Ritual Coffee Shop.
Offerings change monthly, depending on the freshest harvests available.
Our 400g bags are enough for you to really get to know each bean.
All prices in AUD | We accept all major credit cards and PayPal.
We now offer $5 FLAT RATE Express postage on ALL orders!
Jaffa cake sweetness with a velvety texture & hint of cinnamon.
Region: San Salvador
Altitude: 1000-1400m ASL
Harvested: Nov 2012 - Feb 2013
Processing: pulped natural.
San Emilio is a large estate near the capital of San Salvador lying between 1000 - 1400m above sea level. We last bought their coffee two seasons ago, and when we saw it offered so early in the season for new-crop Centrals, we couldn't help but grab some! The pulped-natural processing method makes this a fascinating cup.
Pulped-natural coffee is removed from its fruit but then laid out to dry (on large concrete patios in this case) with the sticky flesh still attached. The beans absorb some of the sweet fruitiness of the flesh, ultimately yielding a coffee that has more sweetness and body, with a slightly softened acidity.
Creamy chocolate & honey sweetness; hint of peach & gentle berry acidity.
This is our second Reserve Blend for 2013:
- 40% Burundi Mugirampeke washed
- 40% Colombia Los Naranjos washed
- 20% Ethiopia Sidamo Korate natural
As in the first version of this blend, the Ethiopian shouts the loudest in this blend, adding a lovely fruity sweetness - look for a hint of strawberry. Both the Colombia and Burundi components add notes of caramel & toffee. It also has a very clean finish with a hint of peach.
This blend is a good representation of how we like to roast - a nice balance between the coffee's natural sweetness and acidity, while retaining all the unique characteristics of each coffee.
Suitable with or without milk.
You can find this blend featured at Amelia Espresso.
Our Reserve blends evolve according to what’s freshly harvested; this version will be available April-June 2013.
NEW CROP! Creamy with an almond nougat sweetness & a peachy finish.
Region: Huila, near town of San Agustín.
Altitude: 1350-1900m ASL
Varieties: Caturra, Typica, Bourbón, Castillo
Harvested: Sep-Dec 2012 (mitaca)
Processing: fully washedSurrounding the town of San Agustín there are about 50 coffee-farming families that have formed the Asociación Los Naranjos de San Agustín. They are a quality-focused group, which is why they caught the eye of our supplier. This is what you'd call a relationship coffee - a great example of our supplier working with farmers in improving their livelihoods through producing quality coffee.This crop has the same juicy-fruity acidity and incredible depth of sweetness. I was tasting orange and apricot in the acidity, along with vanilla and roasted almonds in the sweetness.This is the kind of coffee we're proud to stock: it's 100% traceable and 100% delicious!
Sweetness of dark caramel/crème brûlée; soft red currant acidity.
Region: Ngozi, Central North
Altitude: 1778m ASL
Varieties: Bourbón types
Processing: fully washedCoffee from Burundi deserves the great reputation it is gaining. The good stuff is delicous and sweet, with some of that typical East African intensity - but not too much. I sometimes refer to Burundian coffee as the "polite Kenyan coffee".The first thing you'll taste is an intense sweetness - vanilla with deep caramel (like the top of crème brûlée). There's a gentle red currant acidity, which mellows to a hint of berry with milk. It yields a very creamy texture.Lovely coffee from an origin we adore.We enjoy it with or without milk, brewed or espresso - versatile bean!
Creamy & smooth; great balance of natural sweetness and acidity.
Colombia Los Naranjos
Autumn sees the arrival of a fresh crop from Colombia which provides the incredible sweetness to this blend.
We have roasted the Brazil a touch lighter this season to highlight its syrupy body.
The Burundi adds a delicate red currant note and nice balancing acidity
As a blend, this has been designed to be enjoyed black or with milk.
Our seasonal blends evolve according to what’s freshly harvested. Autumn Blend will be available March - June 2013.
Sweet & rounded. Hints of chocolate, nuts & citrus; creamy mouthfeel.
Region: Sul de Minas Gerais
Altitude: 1150-1350m ASL
Variety: Yellow Bourbón
Harvested: Jun-Sep 2012
Rainha is poles apart from some of the mediocre coffees from the world's largest producer! We're so happy to have found such a clean and sweet Brazil natural.
Fazenda Rainha won first place in Brazil 2011 Cup of Excellence competition - so we're talking some serious talent here.
With natural process coffees, the "cherries" are dried whole and the beans are only separated from the fruit once fully dry. If it is done well (like at Fazenda Rainha), natural processing increases the body and richness of a coffee, yielding buttery, fruit and chocolate notes.
Perfectly suited to espresso, where you'll get a really sweet and viscous coffee. As a brewed coffee (not a usual choice for Brazils) you'll get a surprising choc-nut cup - subdued but very tasty.
A blend featuring coffee from our awesome Thailand La Mai project.
Region: Chiang Mai region, Northern Thailand
Altitude: 1100-1300m ASL
Varieties: Catimor, Typica, others
Harvested: Nov 2011-Feb 2012
Processing: fully washed
We visited the La Mai coffee project in January 2012 (you can read more about that here) and we were really impressed with everything about it! Good climate, good soil, good altitude, good infrastructure, and great people behind it. We were very pleased to continue our support of the La Mai project along with our partners Bright Hope World (NZ) and ITDP on the ground in Thailand.
This year we chose coffee from two villages in the Chiang Mai region. We can't actually name the villages because in the past this has meant that their coffee gets poached or stolen from our partners (!), but we can tell you that the coffee was grown at 1100-1300m above sea level with partial forest cover (which promotes nice slow maturation of the cherries). The cherries were delivered by individual farmers to the central washing station where they were pulped, soaked for up to 24 hours and then laid out of raised beds for drying.
2012 La Mai is the best we've tasted from Thailand! It's rich and clean, with a nutty-caramel sweetness and a subtle orange/apple acidity - a really well-rounded and satisfying coffee!
UPDATE: until May 2013 we are blending our La Mai coffee (50%) with Ethiopian and Brazilian beans to ensure that we don't run out before the new crop arrives! In terms of flavour, we think you'll really love the result.
Get a bag of our finest beans every month including free delivery.
Once a month we pick a new and delicious coffee and roast it exclusively for our Coffee Circle subscribers. We'll then send it to your door (either 400g or 1kg) every month. This is a great opportunity to get to know some of the huge variety of flavours in the world of coffee.
Coffee Circle orders are roasted on the first Monday of every month and Express-posted that afternoon.
You'll get a monthly email telling you everything you need to know about your coffee (sign up here if you're curious!).
Price includes delivery (within Australia) which means you save 15-20%.
LOCAL PICKUP AVAILABLE: if you don't need it delivered, we'll give you 20% more coffee!
Make great coffee at home: Aeropress, Clever Dripper, hand grinders & more.