OUR CURRENT OFFERINGS 12.6.20

THE AMERICAS

BENEDICTO YARA, LA SOLEDAD,

For 10 years, Ritual has appreciated the distinctive of pro- In the department outside of Antigua, Guatemala, ducer Benedicto Yara. These days, Benedicto’s success has led to the Lucia Zelaya and her husband, Don Rony Asensio, cultivate Caturra expansion of his farm and improvements to his wet mill. and Bourbón trees at their farm, La Soledad.

In addition to receiving from his original estate, El Guamo, Shaded by Grevillea trees at 1750 meters above sea level, these we are proud to offer this lot of fresh caturra and castillo coffee from 21 hectares of coffee trees are harvested through the late Winter his newest addition to the farm. A special offering from one of our months. The coffee is then mechanically washed at the Zelaya favorite producers, this particular lot showcases excellent structure, family’s own Beneficio Bella Vista. After the skin of the cherry is balance, and sweetness. removed, the emerging fruit covered beans are scrubbed clean using a water-saving ecopulper – this helps give the coffee the crisp bright HARVESTED: Winter 2020 flavors we associate with fully washed coffees, but without the VARIETY: Caturra, Castillo significant waste of water, which can be of particular concern in this arid region. LOCATION: La Plata, Huila, Colombia TASTES LIKE: cherry, sugar plum, milk chocolate The end result is a coffee that is sweet, clean, and amazingly com- GROWN BY: Benedicto Yara plex. PROCESSING METHOD: Washed HARVESTED: Winter 2020 VARIETY: Bourbón, Caturra LOCATION: Sacatepequez, Guatemala COLCA, PERÚ TASTES LIKE: citrus, raspberry, graham cracker GROWN BY: Lucia Zelaya Nestled in the Yanatile Valley in the Department of PROCESSING METHOD: Mechanically Washed in the south of , Valle Inca functions as a producer group, where Prudencio Vargas Saenz, who cre- ated and runs the group, buys parchment from farmers, reinvesting premiums in the community’s infrastructure to help them continue to improve quality. LOS GIGANTES, COLOMBIA

Leaders like Prudencio are rare, and the quality of connection be- This coffee begins as a collection of small lots around the town of tween leadership and producer shines through in the cup. At their Gigante and ends near the other “Gigantes” in San Francisco. The best, coffees from Valle Inca display elegant honeyed florals, crisp quality and consistency of Los Gigantes make us happy to offer their red apple, and a pleasant tannic quality like oolong tea. These coffees coffee almost year-round. This harvest is sparkling and layered, with cup beautifully, but where they really shine is in a brewed cup off the flavors of meyer lemon, cranberry, and dark chocolate. production roaster, and while they have a lot to offer specialty profes- sionals in the way of nuance, they’re also wonderfully approachable HARVESTED: Summer 2019 for consumers. VARIETY: Caturra, Castillo, Colombia LOCATION: Gigante, Huila, Colombia HARVESTED: Fall 2019 TASTES LIKE: meyer lemon, cranberry, dark chocolate VARIETY: Bourbón, Typica GROWN BY: Gigantes Producers LOCATION: Colca, Yanatile, Calca, Cusco, Perú PROCESSING METHOD: Washed TASTES LIKE: dates, marzipan, baking spices GROWN BY: Valle Inca Producers PROCESSING METHOD: Washed

AT YOUR SERVICE: APRIL KAVAN · 415.933.9066 · [email protected] 1050 Howard Street ∙ San Francisco, CA 94103 ∙ ritualroasters.com AFRICA

BAMI, BURUNDI BENSA KOKOSA, ETHIOPIA Even among the legendary players of Ethiopia, Moplaco’s Heleanna In Kirundi, Bami means “Kings,” and Bami coffee clearly reigns Georgalis and her father, Yiannis, stand out. The now famous Mo- above other coffees. The product of heritage plants with no genetic placo export company was founded in 1972 by Yiannis, a third-gen- modification, this coffee is processed at the Bwayi washing station, eration coffee professional who moved from Greece to Dire Dawa, a three-time Cup of Excellence winner in 2018 alone. Bami benefits Harrar, during WWII. Finding a new home in Ethiopia’s Orthodox from a particular microclimate in northwestern Burundi, an area community, Yiannis became the third generation in his family to known for Kibira National Park and its vast primeval rainforest. work with coffee, embracing it with passion, talent, and dedication. This coffee is sourced from native Burundian, Jeanine Niyonzima, After starting in coffee at age 12, Yiannis became a legendary player who saw so much potential for quality at Bwayi that she invested in in Ethiopian coffee. the mill herself, allowing for a rare transparent, direct connection When he passed away from a heart attack, the Moplaco legacy passed from Ritual to the growers of this exceptional offering. on to his daughter, Heleanna, who has taken the reins with gusto.

Before entering into coffee, she was living in Barcelona, having gone HARVESTED: Summer 2019 to business school and working as a successful investment banker. VARIETY: Bourbón She had been planning to stay in Europe, but moved back after her LOCATION: Kibira, Burundi father’s death in order to keep the family land. Pushed by Ethiopian TASTES LIKE: strawberry, lime, cola law, which does not allow intergenerational land ownership unless GROWN BY: Smallholder Farmers the land is consistently in use, she made the choice to take over, and PROCESSING METHOD: Washed the rest was history. She returned to Ethiopia to continue the legacy of coffee in her family, taking over the family land and continuing to grow and improve both the family business and Ethiopian coffee as a whole. Through years of hard work and meticulous focus, she pro- GACHATHA, KENYA duces some of the brightest, most complex coffees we’ve ever tasted, and we’re excited to buy them year after year. Situated in the Central Province of Kenya, Gachatha is located in Heleanna is known for her love of experimentation and willingness the slopes of the Aberdare mountain range, about 150km north of Kenya’s capital Nairobi. to take risks in order to create a transcendent cup of coffee. Her farming and processing practices are the absolute gold standard, - After picking, ripe cherry is brought to the factory by small landhold diverse and honed over time. Along with immaculate washed coffees, er farmers before it undergoes processing to remove the skin and her sundried coffees show an exquisite and unique cleanliness, along pulp – known as the wet processing method. Water from the nearby with a distinct citric character like lime along with the other fruits Kangunu stream is used to wash this coffee to perfection before it is they bring to the table. spread out on raised tables for drying.

With the help of our exporter, Dorman’s, our wish is to establish a HARVESTED: Winter 2020 transparent, trust based relationship with the smallholder farmer, VARIETY: Heirloom Varieties helping those farmers to produce the most premium of coffees in the LOCATION: Sidamo Zone, Oromia, Ethiopia world for prices that afford livable wages. TASTES LIKE: raspberry, cherry cola, plum jam All of these details culminate themselves in a cup that approach- GROWN BY: Heleanna Georgalis es the apex of what Kenya has to offer: Vibrant, clean acidity with PROCESSING METHOD: Natural flavors of lime and red currant lead into juicy tropical mango and surinam cherry. The finish is sublimely clean and sweet, the complex fruit flavors within slowly vanish while maintaining their character.

HARVESTED: Winter 2020 VARIETY: SL 28, SL 34 LOCATION: Othaya, Nyeri, Kenya TASTES LIKE: mango, lime, redcurrant GROWN BY: Small Producers PROCESSING METHOD: Washed

AT YOUR SERVICE: APRIL KAVAN · 415.933.9066 · [email protected] 1050 Howard Street ∙ San Francisco, CA 94103 ∙ ritualroasters.com ACE: DUAL PURPOSE – ESPRESSO + DRIP ESPRESSO

ALEXANDER SABILLON, “FEATHERWEIGHT” FALL SEASONAL ESPRESSO BLEND

While history and tradition are the foundations of some of the best Bruno Souza’s naturally processed coffees from Fazenda Esperança is - coffees in the world, sometimes it takes a young producer with a the base for this espresso. Alive with the flavors of the Brasilian Cer willingness to take chances and experiment to cultivate something rado, this component provides heavy-bodied sweetness with jammy really special. Hailing from a long line of coffee farmers in the Santa flavors of cherry, orange marmalade, and milk chocolate.

Barbara region of Honduras, Alexander Sabillon is the youngest of his clan and the first to produce coffee that is truly specialty. Mechanically washed coffees from the Hunapú producer group are After aquiring a small 1.5 hectare farm that was completely decimat- a great counterpoint to Esperança’s naturally processed Catuaí and ed by rust four years ago, Alexander has started fresh, doing a great Icatu. The Hunapu group consists of 400+ smallholder producers job with replanting and pruning and managing his farm with the best on the slopes of the Agua and volcanoes in Guatemala. of care. In the blend, Hunapu is responsible for fresh, bright, clean flavors of

This year, Alexander was able to process all of his coffee in a new tropical fruits and ripe peaches. system of tile-lined fermentation tanks and covered reaised beds. As a result, this year was one of the best harvests for Alexander - his Bridging the gap between Esperança and Hunapú are the coffees - maturing trees are now growing to their full potential, and he is able from the Valle Inca producers in the community of Colca, Peru. Com to preserve the amazing quality with his much improved new mill. plex and balanced, the Colca enhances the sweetness of the natural Esperança with flavors of dates and marzipan. Not lacking in fresh

fruit aromatics, it also plays well with the brightness of Hunapu with HARVESTED: Summer 2019 juicy flavors of fuji apple and pear. VARIETY: Catuaí

LOCATION: Las Flores, Santa Bárbara, Honduras COMPONENTS: TASTES LIKE: rose, sugar cane, cola 1/3 Esperança, Brasil GROWN BY: Alexander Sabillon 1/3 Colca, Perú PROCESSING METHOD: Washed 1/3 Hunapú, Guatemala

HARVESTED: Summer 2019 VARIETY: Catuaí, Icatu, Bourbón, Typica LOCATION: Campos Altos, Minas Gerais, Brasil Yanatile, Cusco, Perú & San Miguel Dueñas, Sacatepequez, Guatemala TASTES LIKE: grapefruit, cinnamon, agave GROWN BY: Bruno de Oliveira Sidney de Souza Valle Inca Producers Hunapú Producers PROCESSING METHOD: Various (natural, mechanically washed, traditionally washed)

AT YOUR SERVICE: APRIL KAVAN · 415.933.9066 · [email protected] 1050 Howard Street ∙ San Francisco, CA 94103 ∙ ritualroasters.com DECAF

SWEET TOOTH SINGLE ORIGIN ESPRESSO DECAF LOS GIGANTES, COLOMBIA NANO CHALLA, ETHIOPIA In an effort to create the best decaf, we selected coffee with a bright and sweet profile and then decaffeinate using naturally occurring Ethyl Acetate derived from sugar cane. The result is intensely sweet and fruited, with notes of banana bread, blackberry jam, and choco- late pudding.

HARVESTED: Spring 2019 VARIETY: Caturra, Castillo, Colombia LOCATION: Gigante, Huila Department, Colombia TASTES LIKE: banana bread, blackberry, chocolate pudding GROWN BY: Desarrollo Producer Group In western Oromia, there is a small region known as the Gera Dis- trict. Back in 2004, just after Ethiopia started relaxing the regulation of their coffee exchange, the local producers of this area organized themselves into a cooperative to better market and export their amazing coffees to roasters around the world. Calling themselves Nano Challa, the cooperative is now over 400 growers strong.

The coffees from the Nano Challa cooperative hail from traditionally grown heirloom varieties, cultivated under some of the last remain- ing rainforest canopies in Ethiopia. This lot is a washed offering, showcasing all of the clean complexity this coffee has to offer. Look for a balanced, structured cup with complex sweetness, florality, and pleasant herbal notes.

HARVESTED: Winter 2019 VARIETY: Heirloom LOCATION: Gera town, Oromia, Ethiopia TASTES LIKE: honeycomb, watermelon, lilac GROWN BY: Small Producers PROCESSING METHOD: Washed

AT YOUR SERVICE: APRIL KAVAN · 415.933.9066 · [email protected] 1050 Howard Street ∙ San Francisco, CA 94103 ∙ ritualroasters.com