Welcome to the Ritual Coffee Shop.
Offerings change monthly, depending on what's fresh.
Price in AUD | We accept all major credit cards and PayPal.
Our coffee comes in generous 400g bags | Any questions?
We offer $5 FLAT RATE Express postage on ALL orders!
Cocoa & dried fruit sweetness with a juicy raspberry finish.
Region: Pitalito, Huila
Altitude: 1650m ASL
Varieties: Caturra, Red & Yellow Bourbón
Harvested: Nov 2013
Processing: washed (and soaked)
We bought this coffee on our trip to Colombia in November 2013, which included a tour of Elkin Guzman's farm Finca El Mirador. It was one of the best out of the 70+ coffees we tasted over a week of intensive cupping, and now that it's arrived... it's even better!
Once you get over the incredibly juicy raspberry note, you're left with how smooth and clean the finish is. The aftertaste alone is worth the price of admission. But there's also plenty of sweetness; hints of dried fruit and malt/caramel, with a cheeky Kenya-like winey acidity in the finish.
Here's an interview with Elkin Guzman where he explain his approach to producing the best coffee.
Rich, buttery sweetness; hints of almond & spices, fruity finish.
This is our first Reserve Blend for 2014:
- 60% Kenya Karundu washed
- 20% Ethiopia Gelana Abaya natural
- 20% Brazil Santa Lucia pulped natural
We think of this as our adventurous blend. It's just what we want in a blend: a nice balance between the coffee's natural sweetness and acidity, while retaining all the unique characteristics of each coffee, and suitable with or without milk.
This version is very creamy and complex thanks to the incredible Kenyan, but with the distinctive fruity notes from our beloved Ethiopian. For the first time, we've included a superb Brazilian in this blend - it add a great depth and a roasted almond note.
You can find this blend featured at Amelia Espresso.
Our Reserve blends evolve according to what’s freshly harvested; this version will be available February-April 2014.
Caramel sweetness with hints of peach & grape; cocoa aftertaste.
Region: Acevedo, Huila
Altitude: 1400m ASL
Varieties: Caturra & Colombia
Harvested: Nov 2013
Another of the coffees we selected on our trip to Colombia in November 2013 - meaning it was a standout from the 70+ coffees we tasted during that week.
Robert is a member of the Primaveral cooperative based in Acevedo. They are neighbours - and sworn enemies on the football field! - to the Los Naranjos cooperative who supply most of our Colombian coffee. We met Robert Sanchez on a trip to his sister (and Primaveral leader), Luz Marina Sanchez' farm on our final day and they showed us wonderful hospitality.
What attracted me to this coffee was sugary sweetness and the wonderfully juicy acidity which hints at cherries and grapes. There's a depth of sweetness too, with a complex cocoa and malt finish.
Deep, rich chocolate notes with hints of almond and peach.
Brazil Rainha natural
Colombia Los Naranjos
The Autumn iteration of our Seasonal Blend is a simple as it gets; two fresh arrivals from South America combined to give you a satisfying balance between the bold, rich chocolate notes of Brazil Rainha, and the elegant fruity hints from Colombia Los Naranjos.
This is our crowd-pleaser blend; great with or without milk.
Our seasonal blends evolve according to what’s freshly harvested. This version will be available until around mid-2014.
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!
Juicy cherry, floral aromatics; hints of white wine and black pepper.
Region: Nyeri (central)
Altitude: 1500-1600m ASL
Harvested: mid 2013
Kenyan coffee is easily the most sought-after in the world, and for good reason: they grow some of the most exciting coffee available, and their nationalised auction system rewards quality and ensures traceability right back to the farmers.
This lot is from the Rugi cooperative in the Nyeri region, situated at 1500-1600m asl on the slopes of Mt. Kenya. There are nearly 5000 small-holder members of the Rugi cooperative, and this lot is from the Karundu mill which is one of eight wet mills operated by the co-op.
It is a vibrant coffee! Floral aromatics and a hint of cherry; the flavour is sweet and complex with the acidity of white wine, and notes of red grapes and black pepper as well as a very rounded, viscous mouthfeel. Impressive coffee.
Very fruity; blueberry & dried apricot, with a dark chocolate sweetness.
Region: Yirgacheffe, Southern Ethiopia
Altitude: 1800m ASL
Varieties: various heirloom
Harvested: late 2012
Yirgacheffe as a region has a reputation for producing amazing coffees. Unusually, however, this is a natural- or dry-processed coffee. Instead of the crisp, citrus acidity you expect from a Yirg, you get intense fruity aromas and bold fruit sweetness.
When I opened the bag containing the first test roast I'd done it shouted "apricots!" at me! More specifically it was the distinct aroma of those apricot delight bars - perhaps with a coating of dark chocolate. And if you think I'm being melodramatic with those descriptions, try it! This is one insane coffee.
Gelena Abaya is a selection of lots from a group of smallholder farmers around the town of Kersa within the Yirgacheffe region. Growing altitude was around 1800m asl, and like most Ethiopian coffee the plant varieties are endemic (ie. grown there since ever).
This coffee sings as a black coffee - that great citrus acidity shines through the stewed apricot notes. In milk it is quite unusual - there's a great malt-cocoa sweetness, with that apricot fruitiness again taking the starring role.
Huge body, big chocolate and nut flavours with a hint of fruit.
Region: Sul de Minas Gerais
Altitude: 1250m ASL
Variety: Yellow Bourbón
Harvested: Jun-Sep 2013
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.
Quality beans, direct from our wonderful project in Thailand.
Region: Chiang Rai, near Thailand's northern border
Altitude: 1100-1300m ASL
Varieties: Catimor, Typica
Harvested: Jan-Feb 2013
Processing: fully washed
It's an impressive program - 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 for the 3rd year.
Our favourite of the samples that we tasted was from the same village for the third year running! Unfortunately we can't actually name that village in case their coffee gets poached or stolen from our partners (this has happened before!), but we can tell you that the coffee was grown at 1100-1300m above sea level under forest cover (which promotes nice slow maturation of the cherries).
The cherries were collected from the village and taken to the central washing station where they were pulped and left to ferment overnight. The following morning they were rinsed and left to soak for up to 24 hours before being laid out of raised beds for drying.
Each year we've noticed an improvement in these beans, and this year is no exception! Expect a fairly earthy-nutty sweetness, with hints of dark chocolate and a subtle apple & plum acidity.
Make great coffee at home: Aeropress, Clever Dripper, hand grinders & more.