Ritual Coffee Roasters Menu

Maria zelaya's hacienda carmona, guatemala. In antigua, guatemala, maria zelaya grows bourbón and typíca trees on her 110-hectare farm, hacienda carmona, at elevations between 1580 and 1890 meters above sea level. Maria is fiercely dedicated to producing quality coffee, and has built a beautiful beneficio. She processes the coffee in the traditional washed manner: depulping the skin of the coffee cherry off before subjecting it to a 24-hour fermentation process to deteriorate any remaining sugars off of the seed, and finally, sun-drying the coffee on patios. This year's selection is incredibly sweet- with flavors of mission fig and chocolate covered cherries.

Lucia zelaya's la soledad, guatemala. In the sacatepéquez department outside of antigua, guatemala, lucia zelaya and her husband, don rony asensio, cultivate the caturra and bourbon trees at their farm, la soledad. Shaded by ubiquitous grevillea trees at 1750 meters above sea level, these 21 hectares of coffee trees are harvested of their fruit throughout the spring. The coffee is then processed at the zelaya family's own beneficio bella vista in the traditional washed manner. The skin of the coffee cherry is pulped off before the seed is subjected to a fermentation process, used to deteriorate the residual clinging sugars. This coffee tastes clean and sweet, with flavors of orange zest, honey, and pear.

Alfredo alvarez's santa julia, el salvador. After last year's debut on our menu, we're proud to once more offer this very special red bourbón from alfredo alvarez's finca santa julia. The farm, located on the slopes of the santa ana volcano, has been in the alvarez family for the better part of 125 years. The coffee is harvested by hand at elevations ranging from 1350 to 1500 meters above sea level and then trucked to nearby beneficio el manzano to be processed. The coffee is then depulped, fermented in tanks and dried on sun-drenched patios. Dynamic and sweet, with flavors of hibiscus and chocolate covered cherries.

Dipilito producers la roca, nicaragua. This was an exciting year for producers in dipilito. Early rains brought an early and irregular harvest to the two farms, la ventaja and el jardin, which produce this offering, la roca. In such wet conditions, gorged, ripe cherries are being picked by hand at elevations ranging from 1250 - 1400 masl, and then dried very slowly. The combination of fast, full ripening cherries with slow fermentation and drying leads to balanced flavors in the cup, with an even-handedness between interesting acidity and round sweetness. Look for a shining tangerine-like acidity to be followed up with a rich red fruit sweetness and a velvety rocky road ice cream-like finish. Sweet tooth: a single origin espresso. As a roaster that is committed to promoting our producers and bringing them out of anonymity, single origin espresso has always been important to us. What's more, the best shots of espresso we've ever had have been single origin--dynamic, sweet, and complex. They are balanced, and good in milk to boot. Throughout the year, we will be showcasing eight to twelve single producers under the name sweet tooth, in homage to our original sweet tooth blend, an anti-blend that explicitly showcased the producers whose coffees comprised it. Sweet tooth will be a rotating single origin on which we've put our stamp of approval as a great shot of espresso.

Wildwood seasonal espresso blend. A wise man in a crowded bar once remarked to us, laughing off some nearby fool's antics, "well, he's just a young buck trying to get his." Later, watching herds of endangered tule elk frolic in the summer winds of california's point reyes, we understood this sentiment. The seasons are changing, friends; and if you're in san francisco it's only 30 minutes to summer in almost every direction. In this spirit we are proud to present wildwood, our latest seasonal espresso. This woodland sentinel consists of a unique four-bean blend of coffees, delivering a colorfully caffeinated kick to help you charge headlong into summertime. Wake to the bugle of buttercream and cashew sounded by the monte verde of brasil, a solid and unmistakable call. Scamper with the foxes through the white trillium and jasmine of our early blooming ethiopian yirgacheffe from heleanna georgalis. Feast on the elegant hibiscus and sweet red apple found in nancy majano's monte rey from el salvador, like caviar to the deer. Ride on the magic carpet of blackcurrant and lemon candy soaring from the guatemalan hunapu bourbón. Then light your way with fairy lanterns far into the woodland wildflowers. It's time, young bucks and buckettesgo get yours! Tasting notes: crème de violette / lemon candy / blackcurrant / fresh buttercream