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! 

  • SEASONAL Espresso

    SEASONAL Espresso


    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.

  • Colombia H. MUÑOZ

    Colombia H. MUÑOZ

    Single Origin

    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

    Processing: washed.

    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.

  • Costa Rica MI PILAR

    Costa Rica MI PILAR

    Single Origin

    Candied fruit sweetness, with hints of chocolate fudge and orange.

    Region: Tarrazú

    Altitude: 1700m ASL

    Varieties: Caturra, Catuaí

    Harvested: Dec 2013 - Mar 2014

    Processing: natural process.

    Another great coffee sourced through our partner's ongoing work with the Rio Jorco mill in Costa Rica's Tarrazú region.

    This is a natural process coffee, meaning that the fruit was left whole rather than being pulped and washed prior to drying.

    The sign of a great natural process coffee is a clean flavour; fruity flavours and sweetness without any musty, earthy, muddy notes. Mi Pilar is a stunning example of this!

    It's full of chocolate fudge sweetness and bold, berry-like fruitiness.

    A great coffee for espresso or filter, with or without milk.

  • RESERVE Blend 2014

    RESERVE Blend 2014


    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.

  • Brazil RAINHA 2014

    Brazil RAINHA 2014

    Single Origin

    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

    Processing: natural

    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.

  • Thailand LA MAI 2013

    Thailand LA MAI 2013

    Single Origin

    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

    This is a coffee that we are very passionate about, having visited the La Mai project in January 2012, and then again in December 2012.

    It's an impressive program - g ood 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.

  • Join the COFFEE CIRCLE

    Join the COFFEE CIRCLE


    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!

  • Equipment

    Coffee Equipment


    Make great coffee at home: Aeropress, Clever Dripper, hand grinders & more.