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!
Dark chocolate & hazelnut sweetness, with a toffee note to finish.
Brazil Rainha natural
Costa Rica Alto San Juan
Colombia Los Naranjos
This is Ritual Coffee 101: our how-to guide for roasting and blending.
Step 1: choose a few of the tastiest new arrivals from around the world's coffee-growing regions.
Step 2: roast them to highlight their best traits - we look for abundant sweetness, and clean, fruity acidity.
Step 3: blend them together, and enjoy it while it lasts (until the next new beans arrive!).
This is a blend for everyone! Great with or without milk.
Our seasonal blends evolve according to what’s freshly harvested. This version will be available until around early 2015.
Deep caramel sweetness, a hint of green apple, & a dark fruity finish.
Region: Los Naranjos, Huila
Altitude: 1670m ASL
Varieties: Caturra, Castillo, Colombia
Harvested: Nov 2013
Our roaster Stu took a trip to Colombia in November 2013 to see the work of the Los Naranjos cooperative that we have been buying from for 3 years.
The trip included several farm visits, and the chance to taste over 70 different farmers’ coffees, and the coffee from a farmer named Helimeled Muñoz was one of three that really caught our attention.
His farm is at 1670m above sea level, and he grows mainly the Caturra variety, which he washes for 18-20 hours before rinsing and drying.
Beautiful coffee! It starts with a deep caramel sweetness, a smooth but fairly light body, has a crisp green apple acidity and dark fruit (plum, blackberry) finish.
Buttery, dark chocolate, hints of vanilla and tropical fruit (pineapple!).
Region: Tana Toraja, South Sulawesi
Altitude: 1200-1800m ASL
Varieties: mainly S795
Harvested: Aug-Oct 2013
Sulawesi is the rugged, many-legged island in the Central North of the Indonesian archipelago.
Unlike many Indonesian coffees, Toarco Jaya is produced using the washed processing method (like most of Central America). The result is incredible; it shows the huge potential for clean and delicate flavours from Indonesian coffees.
This is also a "peaberry", which forms when the coffee cherry produces 1 rounded bean instead of 2 flat-sided beans. This lot was manually separated to include only the peaberries!
The cup is immediately sweet and has a rounded, almost buttery mouthfeel. There's a range of aromatics that hit you - definitely vanilla, and something tangy like pineapple and other tropical fruits. The acidity is very gentle and balanced. The finish hints at caramel and dark chocolate - but there's also a distinctly savoury element that I can't quite put my finger on. A very pleasant and unique coffee!
Lemon curd & caramel sweetness, with floral and zesty lime finish.
Altitude: 1850-2100m ASL
Varieties: various heirloom
Harvested: Dec 2013
Processing: fully washed
Such a pleasure to have this stunning Ethiopian! We've had the fruity Gelana Abaya for a while now, but this bean - from the same region: Yirgacheffe - shows what a difference the washed processing method makes.
This coffee is all about crystal clear sweetness and acidity. We found lots of zesty lemon and lime notes, that tie in beautifully with the rose/jasmine floral hints. It's very sweet and smooth, with a lemon curd sweetness and a lovely red currant finish.
We roast the Dumerso reasonably light to preserve all those delightful aromatics, so this one is best suited to brewed coffee (plunger/filter etc.) rather than espresso.
Sweet almond nougat and spices, with a dried fruit finish.
This is our second Reserve Blend for 2014:
- 40% Colombia Robert Sánchez washed
- 40% Colombia Helimeled Muñoz washed
- 20% Ethiopia Gelana Abaya 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.
For this version we have two exceptional Colombian lots from our trip there in November 2013. Both coffees come from a single farmer whose coffee was good enough to remain separate from the cooperative lots. They are both silky smooth and very sweet coffees, and combine wonderfully with the fruitiness of the Ethiopian.
You can find this blend featured at Amelia Espresso.
Our Reserve blends evolve according to what’s freshly harvested; this version will be available May-September 2014.
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.
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 Tuesday 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.