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! 

  • 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.

  • Sulawesi TOARCO JAYA

    Sulawesi TOARCO JAYA

    Single Origin

    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

    Processing: washed

    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!

  • SEASONAL Espresso

    SEASONAL Espresso


    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.

  • Colombia Robert SANCHEZ

    Colombia Robert SANCHEZ

    Single Origin

    Caramel sweetness with hints of peach & grape; cocoa aftertaste.

    Region: Acevedo, Huila

    Altitude: 1400m ASL

    Varieties: Caturra & Colombia

    Harvested: Nov 2013

    Processing: washed.

    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.

  • 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 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!

  • Colombia ELKIN GUZMAN

    Colombia ELKIN GUZMAN

    Single Origin

    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.


  • 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 - 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.

  • Equipment

    Coffee Equipment


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