superofficial Menu

Espresso, strawberry alt/milk of your choice, vanilla syrup, malted milk powder Just like the namesake dessert, it is a wonderful balance of strawberry sweetness & malty-cakey goodness

A latte with Sonogi Matcha from our friends at Hugo Tea, the alt/milk of your choice, and our house-made toasted marshmallow syrup. We top the whole thing off with real mini marshmallows toasted ~fresh~ right before your very eyes!

What we serve isn't really iced coffee, and it's not cold brew. Our Ground Control brewed coffee concentrate makes an iced coffee with a quality like you've rarely (if ever) had elsewhere! All at once it's super smooth, still bold, and still demonstrates its origin's tasting notes. We achieve this while also avoiding that stale, oxidized taste you expect in cold brew. After all, most cold brew sits on a room-temp counter for 12-36 hours in a big plastic bucket. Sure plastic-bucket brewed cold brew CAN taste great, but usually it tastes generically brown and... old. So try our Ground Control Brewed Cold Coffee; we think it will raise your standards on how cold coffee should taste!

1:1 espresso-to-milk ratio. A specialty coffee shop staple, a cortado is a shot of espresso with equal part steamed milk!

1:3 espresso to milk ratio. This classic cafe staple hails from Italy and we honor the history of this drink by keeping its traditional size and ratio of espresso-to milk "tight" at 1:3. For a milkier drink, you will want a latte, and for something even more coffee-forward give a cortado a whirl ;)

1:5 / 1:7 espresso to milk ratio. You can't go wrong with a latte. We have multiple alternative milk options as well as whole milk.

1:4 - 1:7 espresso to water ratio. An Americano is a shot of espresso topped up with hot water! It's meant to simulate the consistency of brewed-coffee, but, by using espresso, you get a drink that has espresso qualities that often differ from the same bean's brewed version.

An Aerocano is a shot (or two!) steamed in a pitcher with ice to give you the smoothest, most mild mannered iced coffee you've ever had. Freakin' smooth. You gotta try it.

Espresso. Bitters. Q Spectacular Tonic water. It all comes together for easy-drinking deliciousness for those looking for a crisp, aromatic, ice cold espresso drink this summer. Our standard recipe is to add Orange Bitters, but we have a *lot* of bitters to choose from, so if you're feeling adventurous, just ask!

Our London Fog is pretty much just a regular old London Fog...except it isn't... We prepare our London Fogs a bit different at superofficial and as a consequence, they've richer, texturally superior, totally more luxurious... and of course we add some of our delicious vanilla syrup to take it over the top. So, it's just something altogether better than a "regular old London Fog." It's a drink with personality. A drink you need when it's chilly, or it's early in the morning, or you've maybe had a crumby day. It's gonna be here for you and it's gonna make it a little bit better to keep on keeping on.

For our Chai Lattes we use Hugo Tea's Chai concentrate and the milk of your choice! We partneres with Hugo Tea to be our tea provider in no small part due to their killer chai concentrate, and, we think, if you give it a try you will totally get it!

TEA FLOWER is a dried Japanese chabana ("tea flower") from Wazuka, Kyoto prefecture, Japan. Ui, our Uji matcha producer, plucks these blooms by hand in late summer and early autumn, to prevent the tea trees from diverting energy resources to flowering. This pruning is a very typical part of garden maintenance, and always occurs to some extent before the tea plants enter winter dormancy. Some flowers are strategically left to encourage pollinator populations. This lot underwent little processing (harvest, wash, air-dry), and so offers a glimpse into the terroir of Wazuka-chō.

RAINIER is a tisane blend led by peppermint leaf of the black mitcham cultivar, renowned for ample essential oil content⁠—the result of high-mountain growing conditions that stress the plant and concentrate its compounds (not unlike high mountain teas). Sourced direct from certified organic Trout Lake farm in the shadow of Washington State's Cascade mountain range, the mint is heavily influenced by the terroir of the Pacific Northwest, distinct from middle eastern or Chinese peppermint.

NOTES — POLLEN | GRANNY SMITH | LUSH This tisane is certified organic. BOUQUET is a tisane blend of whole chamomile flower, black mitcham peppermint, and organic lemongrass stalk. Each summer we source a fresh lot of organic chamomile from Egypt's Nile Delta. We intentionally select German over Roman chamomile; its thick honey and tangy green apple qualities play best with the mint's sweetness and complex citrus of the lemongrass. Honey-sweet with heady floral character, BOUQUET is blended in-house at a precise ratio that celebrates the flower. The tisane produces a bright golden liquor with a soft perfume of blooming flowers and raw honey.

notes — red flowers | rosé | sweet ROSE is a single-plant tisane of whole rose buds from Pingyin county, Shandong province, China. Rose flower has been cultivated in Pingyin for well over a millenia, and the endemic variety grows large. Before processing, the plucked flowers are 5-6 times their dried size—as big as the palm of your hand! The flowers are grown and produced on Huang mountain (not to be confused with Huangshan in Anhui province, where maofeng is traditionally produced) in late summer, when the roses are in full bloom and have strongly developed flavor and aroma from high mountain sun exposure.

CURRANT is blended to be fruit-forward with an herbaceous citrus element atop a nutty foundation. Steeped hot for several minutes, the blend evokes a strong purple fruit aspect and a sticky aroma of berry compote that betrays its light, refreshing body. Complex sweetness, but no added sugar—only that naturally present in the fruits, flowers, and shrubs.

NOTES — AGAVE NECTAR | RIPE PEACH | THICK MA WEI NEEDLES is a baihao yinzhen—"silver needle"—white tea from Simao (Pu'er) county, Yunnan province, China. This lot of pure shade-dried tea buds comes to us from Ma Wei Shan, our producing partner in central Yunnan, and source of our yue guang bai. Here, young da ye cultivar tea trees (called xiao shu—"young tree") produce huge downy shoots with saccharine ripe fruit character, owing partly to the high elevation of Yunnan tea gardens. This mountain tops out around 1300 meters, with the needles plucked in Autumn from rows around 1200 meters. Like our moonlight white, this tea offers luscious body and powerful huigan ("lingering sweetness" in the throat).

NOTES— RED PLUM | WHITE FLOWERS | FRESH NEPAL PRATHAMA is a first flush white tea from Phidim village, Panchthar district, Province 1, Nepal. "Prathama"—first in Sanskrit—isn't an established white tea style, but is the designation given by our producer to their earliest spring production of white tea after winter dormancy. Designed by our producer at Kanchanjangha tea farm, PRATHAMA is essentially a bai mudan white tea, save one fascinating step in production—a 15 minute hand-rolling to encourage oxidation. (Not unlike oolong tea!) But while this tea undergoes a light bruising prior to drying, it doesn't oxidize enough (or receive any kind of roast/real shaping) to move it into oolong territory. Our first Nepali production ever, we pulled this off the cupping table after noticing its layered floral qualities and distinctive mouthfeel.

NOTES — WHITE FLOWERS | RIESLING GRAPES | SOFT This tea is certified organic. JASMINE BAI HAO hails from Guangxi province, China, a tea growing region known for heicha ("dark tea"). The province is also home to Heng county, famed for its jasmine flower production. Our project tea producer at Long Kou tea farm (an unusually skilled green tea maker) leverages the fertile soils of north-central Liuzhou and the high fragrance flowers from neighboring Heng in this annual production of our house jasmine. The base tea is harvested in early spring (pre-Qing Ming) at a loose 1:4 (1 bud:4 leaves) plucking standard, fixed, machine-disrupted into semi-pearls, and after the summer jasmine harvest, scented in 6 rounds.

NOTES — WHITE RICE | CASHEW MILK | MELLOW SESSION LONGJING is a longjing (i.e. dragonwell) from Xinchang county, Zhejiang province, China. Longjing from Xinchang is referred to as Da Fo ("Big Buddha") longjing, to differentiate it from West Lake longjing, the traditional cradle of this Chinese green tea. As we so often find, though, "traditional" is not categorically akin to "better"—in the case of West Lake, the majority of longjing gardens are situated near the major industrial centers of Hangzhou, which in our view bodes poorly for good tea cultivation (track air quality here). That's not always the case—there is no "always" in tea—but this year, an outstanding lot of longjing with a novel cultivar blend from Xinchang landed on our cupping table, and we once again preferred the oddball. The higher elevation, lack of synthetic agrochemicals, and clean rural environment certainly eases the conscience. Most critical, though, is the quality of production.

VINTAGE — SUMMER '21 STYLE — KABUSE (SHADED) KARIGANE (FIRST-FLUSH STEMS) HOUJICHA (ROASTED TEA) CULTIVAR(S) —OKUMIDORI / YABUKITA / SAYAMAKAORI REGION — WAZUKA (UJI), KYOTO, JAPAN LOCALE — NAKAI SEICHAJO ELEVATION — 350 METERS PRODUCER(S) — T. SUZUKI / H. SUZUKI / MATSUMURA / KAWAGUCHI NOMENCLATURE — KABUSE (かぶせ茶)—"COVERED" | KARIGANE (雁が音茶)—"WILD GOOSE" | HOUJICHA (焙じ茶)—"ROASTED TEA" https://www.hugotea.com/products/kabuse-houjicha?_pos=1&_sid=13d1ea7a5&_ss=r

NOTES — CAMPFIRE | BURNT SUGAR | SMOKED KYOBANCHA NAKAI is a kyobancha ("everyday tea of Kyoto") from Wazuka (lower Uji), Kyoto prefecture, Japan. Technically a houjicha, kyobancha is a green tea of mature and/or late-flush material that undergoes a roasting process. For this lot of winter '21 material, leaves left to grow further down the branch through the year were machine-harvested, steamed for nearly 2 hours at 100ºC, and air-dried indoors before being roasted at 200ºC in a tumble-oven. Kyobancha, like most Japanese teas, is usually ara cha ("crude tea"; the Chinese term is mao cha) before an order is placed by a domestic customer or importer (us!). The producer will then pull, blend, sort, roast, or conduct any number of other post-processes to finish a tea.

PANLAN BEI DOU UNROASTED delivers a creamy ruby chocolate note atop the classic yan yun ("rock rhyme", a poetic description of yancha's mineral character) you expect of good rock tea. Steep with a heavy hand, but in slightly cooler water, and ideally in rapid spurts that allow you to appreciate this lot's nuance in stages.

GUI SHAN is a lightly oxidized, crinkle-rolled oolong in the style of tieguanyin. This lot is the brainchild of Mingfu Lei, Hugo's project tea producer at Long Kou Farm. The focus for this tea was on aroma. This tea is a deeply floral TGY-style oolong with layered herbal notes and forward, bright spice as a foil to the Anxi classic (known for sweet freshness with mild tang). The name loosely translates to "Guangxi (Gui) Folding Fan (Shan)"—named so for its distinctive shaping. NOTES — SANDALWOOD | WHITE PEPPER | SHARP CERTIFIED ORGANIC VINTAGE — SPRING '19 STYLE — TIEGUANYIN CULTIVAR — QING XIN DA MAO REGION — LIUZHOU, GUANGXI, CHINA LOCALE — LONG KOU TEA FARM ("DRAGON'S MOUTH") ELEVATION —400 METERS PRODUCER — MINGFU LEI NOMENCLATURE — GUI (桂)—"GUANGXI" | SHAN (扇 / 山)—"FOLDING FAN / MOUNTAIN"

notes — ore | raisin | rocky PANLAN QUE SHE is a yancha ("rock tea") from Yong'an county, Fujian province, China. This lot from Panlan garden in lower Wuyi is of que she ("sparrow tongue") material, a late-budding cultivar with relatively low yield per season. A descendant of da hong pao, one of the 4 mingcong cultivars (cultivars originally from Wuyi), que she produces small, narrow leaves, hence the name. Because que she trees are low output and the smaller leaves require a careful hand in processing, the cultivar is somewhat unpopular among yancha producers; that said, traditionalist masters like Shan Zhong cultivate and produce que she for its exquisite flavors and abundant qi ("energy"), both of which this lot is rich in.

RAWISM is a sheng (“raw”) pu’er tea from Yibang shan (shan = mountain), Xishuangbanna, Yunnan province, China, pressed in spring 2022 from material harvested in spring 2020. Fresh spring growth from trees spanning 100-200 years of age was hand-plucked, sun-dried, pan-fried to partially fix, hand-rolled into strips, sun-dried again, and then rested for 2 years before being pressed for us in 2022. This sheng presents an interesting opportunity in terroir study, as the tea all comes from a few villages settled around Yibang, and gives a clear expression of this mountain’s character. Unlike most Yiwu area teas, Yibang tea brings a healthy undertow of stout bitterness and punchy strength to the table, a telltale sign of excellent aging potential. VINTAGE — SPRING '20 (PRESSED IN SPRING '22) STYLE — SHENG PU'ER ("RAW") CULTIVAR — HEIRLOOM DA YE ("BIG LEAF") REGION — XISHUANGBANNA, YUNNAN, CHINA LOCALE — YIBANG SHAN ELEVATION — 1400 METERS PRODUCER — XIAOHUI QUAN

NOTES — GRAPEFRUIT PITH | PEAT | VIBRANT HUGO GREY is our in-house rendition of earl grey. The blend is just 2 ingredients (of the highest quality we could source): malty, scotch-like Yunnan black tea and essential oil of bergamot from southern Italy's Reggio Di Calabria. The tea is massaged by hand in small batches before being dried in our facility in Kansas City, Missouri.

NOTES — MILK CHOCOLATE | TOBACCO | BOLD This tea is certified organic. GAO WEN is our flagship black tea from central Yunnan province, China. A dianhong ("Yunnan red") production from da ye ("big leaf") cultivar bushes, this lot is distinguished by a unique processing step atypical of most dianhong production: several rounds of high-heat roasting to finish. Through on-site collaboration with the tea makers of Ma Wei Shan, we developed this process to smooth out the bright fruit notes of dianhong in favor of the malty and complex floral qualities older tree Yunnan black tea is lauded for. Our annual dinahong is produced in late spring from high-mountain rows of young tea trees and is produced with a mix of tips and 2-3 leaves down the shoot that are hand-plucked, sorted, withered in the sun, snail-rolled and bruised to high oxidation, and twice baked to dry. The process we developed in partnership with the accentuates the material's malty sweetness.

NOTES — PINE SMOKE | DATE | COATING ZI RAN SMOKE is a zhengshan xiaozhong—or, lapsang souchong—production from Tongmu, Fujian province, China. This lot comes to us from Zi Ran Hong, a centuries-old smokehouse about 4 hours from Wuyi national park. Zi Ran—"natural"—is a name with dual meanings: first, that the tea is naturally smoked-to-dry (as opposed to large scale lapsang production, where huge batches of finished tea are dry-smoked). More deeply, and absolutely Chinese, this tea's namesake describes its fully-integrated self. Lapsang is, first, black tea (in Zi Ran Hong, "hong" = "red". Red tea is what we understand as black tea in the west). The tea is then smoked with a type of pine (Tongmu) endemic to the mountain, making this zhengshan xiaozhong a complete product of its namesake. ZI RAN SMOKE is the embodiment of this self-contained tea making philosophy, and represents a very old tea making tradition.

Available in Juniper Lime, Pink Peppercorn Lemon & Turmeric Honeybush

💥❤️💥 Why do we stock this? Who is this for? It's SO much Redbull... and yet... we do sell them. Tired, tired folks trying to finish thesis papers, folks pulling all-night drives to catch up with friends, whatever the reason, I suppose a Redbull this size is not only a caffeinated drink, but also sort of an emotional support. Whatever makes y'all happy! <3

Available in Turmeric Saffron, Elderberry Maqui, Black Lemon, Grapefruit Quince, Bergamot Oolong, Schisandra Berry, Green Tea Tonic & Dandelion Ginger

Oh, yeah bb! Buy two. We'll give you a little discount for having such good taste!

Three?! Go off, queen. We'll add a little more discount for ya.

A bag of Kate's Real Food munchies, of course you gotta grab it! They're a clutch road trip snack. Or maybe you're riding the Eerie Canal Trail and need to keep the calories coming in! Well this will do the job. Grab two ;)

TASTE NOTES: HAZELNUT, MARSHMALLOW, MIDNIGHTS This batch was made with coffee from several farmers based in the foothills of Nevado del Huila Park in the town of Santa Maria, Huila. We always love the “sugarcane” process of decaffeination, which retains incredible sweetness and brightness. In this instafied format, we’re getting roasted nuts, fluffy marshmallows, and the twinkly magic of midnight moonlight.

David’s is an all-day every-way merry-making field blend. It has fluffy sweetness that reminds us of the fanciest almond pastries, backed up with subtle stone fruitiness and overall immaculate STRUCTURE that feels like that sweet victory of showing up dressed JUST RIGHT for the occasion—whatever occasion that may be. TASTE NOTES: ALMOND PASTRY, NECTARINE, BUSINESS CASUAL

This is also our FIRST EVER coffee to don a new seal of distinction for offerings that pull especially GREAT SHOTS of espresso. We’re talking day-breakers, ‘ccino-shakers, demi-slammers, all-day-jammers, that good good that does what needs doing and doesn’t demand every ounce of your energy to make it happen. At time of writing, experts are unsure whether this one’s more of a NOTHIN BUT NET situation or a SLAM DUNK, but either way—it’s a bucket. TASTE NOTES: PISTACHIO, FIG NEWTON, SNACK ATTACK

TASTE NOTES: LILAC, PIQUETTE, SUPERVILLAIN While Gutity Washed was a full-on peach bender and Kurume Natural a hazy blue dream, Keramo’s the sensation of waking up and smelling the flowers: it’s the most floral of the bunch, the floatiest, the sneakiest. Though light as a feather up front, its flavor profile is filled out with bouncy, crunchy, chuggable fruit vibes that remind us Piquette, and the way it swirls all these sensations together is treacherously effective, not unlike the scheming of a criminal mastermind.

TASTE NOTES: SIMPLE SYRUP, YELLOW PLUM, FIRST STAR I SEE This year’s rendition from Lazara really is PEAK COZY: smooth as butter, sweet as sugar water, comforting as a nursery rhyme. This is a coffee that doesn’t need to be OVERTHOUGHT but that we definitely do encourage you to OVERFEEL on whichever brewing method puts you most in touch with your emotions. Probably Aeropress ;)

TASTE NOTES: ROOIBOS, RASPBERRY, KABOOM This year’s AB is a boomer, but not the kind that thinks you coulda bought a house by now if you’d just skipped the avo toast. It’s big, assertive, punchy, and red, covering every corner of your palate with a resounding fury of texture, fruit, and spice. It’s a wonderful and high-vibrancy coffee that truly better suits the fall and winter than the summer or spring, and we just love when the timing works out so nicely <3

TASTE NOTES: COCONUT FLAKES, PASSION FRUIT, JEWEL BOX This is our FOURTH (!!!!) Ethiopia offering of the season, and it’s a truly epic continuation of the party. It’s shiny and tropical enough that you may want to stick a little umbrella into your mug before sipping, and if you’re suffering from SAD, this can pretty much be your sunlamp. It’s juicy, fruity, coconutty, and delightful.

TASTE NOTES: CHAMOMILE, GUAVA, FLUFFY How to describe the washed Pac? How about: a dreamy, bouncy, tropically-tinged delight that feels like ascending to the heavens and then just kinda chillin' out there, enjoying the view?

TASTE NOTES: PAWPAW, TOOTIE ROLL, DISCOVERY CHANNEL Produced in Santa Bárbara, Honduras on Finca Mi Mundo, Secundino has spun a yarn that may read like fantasy, but it’s all facts: wild, engrossing, superb. We saved most of this for the realest of real ones (Coffee Time subscribers), so there’s just a little bit left to go around. If you—like many—are afraid of the unfamiliar, then look elsewhere. But if you’re tryna DISCOVER something? Right this way.

TASTE NOTES: NUTELLA, FROSTED FLAKES, CORDUROY While that recipe may not sound as delicious as something you’d overhear on Top Chef, after years of tasting the results, we can attest that the quality of these coffees is awesome. This rendition blends coffees from several producers, coming together for a nutty, chocolatey, syrupy, and wonderfully cozy cup that you can sip, carefree, all the live long day n’ night.

TASTE NOTES: HOT TODDY, PANETTONE, CHESTNUTS ROASTING COZY is the vibe that this one delivers, with warm, spicy brightness, cranberry cakey sweetness, and a nutty aroma that’s best enjoyed beneath a blanket by a fire. When sipping, do not be alarmed if you suddenly smell chestnuts roasting, hear Elvis crooning Christmas tunes, or see a UFO suspiciously similar to a reindeer-powered sleigh.

TASTE NOTES: NUTMEG, SWEET CREAM, WOOLY BULLY While many of our Huila favorites over the past few seasons stood out for their crisp and juicy brightness, Audon’s lot won us over for its sweet, fuzzy embrace and spicy, tap-your-toes warmth. These traits make it especially well-suited to espresso, where it’ll give a lusciously creamy body that hugs the palate with the ferocity of a misunderstood monster of yore.

TASTE NOTES: ORCHID, PINEAPPLE, RAM DASS Our last Ethiopia of the season? Won’t guarantee it. Last one we know about rn? Yes. So don’t miss it.

TASTE NOTES: CINNAMON, APPLE SAUCE, THE YETI It’s hard to believe that this is only our second season ever featuring coffees from Peru, but suffice to say we are HOOKED! We’re proudly releasing this one concurrently with another eccentric variety stunner from Einer Saldivar, and we’ve also brought back the other producing duo we represented last year—Las Garmas—for a Gesha that’ll have a short but immaculately sweet stint on the menu this spring.

TASTE NOTES: BUTTERSCOTCH, RIPE MANGO, GOLD DUST As soon as the water hit the bowl, it was clear that this is a special coffee. Explosively aromatic, the colors conjured by its initial introduction were RED & GOLD—conspicuously among the most triumphant plausible pairings. Crisp and crystalline like butterscotch, juicy and tropical like mango, and opulent as flecks of gold dust fluttering into the air on a red carpet strut, this is a seriously sensational coffee. As our first true release of 2024, we hope it sets an elite and glamorous tone that sustains us well into the springtime 😎

TASTE NOTES: BLUE RASPBERRY, NORTHERN LIGHTS A naturally processed Pacamara SEEMS like a risk for the producer and SOUNDS like a potential gimmick for the roaster, but in Jesus's hands, neither assumption rings true. He is truly a master of his domain, and we are yet to taste a single expression of variety or process that doesn't evoke at least a little bit of that aforementioned wizardry. With this one, it's magic out the wazoo — explosively aromatic, fruit-candy sweet, twinkly on the tongue, colorful as the auroran blues and greens of a lucky winter night.

TASTE NOTES: GOLDEN MILK, HAZELNUT, JUMP ROPE Aside from a strong variety selection, Alfredo keeps his coffees in tip-top shape with a meticulous washing process that moves from a brief low-oxygen whole-cherry fermentation to a longer low-oxygen seeds-only fermentation, and finishes with 15 - 20 days of drying on raised beds. Michelle from Shared Source is the importing pal who put this in front of us, and yet again, we owe her bundles of gratitude for the find. Working with ASPROCAAR since 2015, Shared Source has put in the work and the resources to gradually improve the group’s quality and consistency. Moisture meters have been donated, Grain Pro has been furnished, and best-practice recommendations have been made. As for how well it’s all worked out — the proof is nowhere but the pudding, and for the third year in a row, we’re diggin it.

TASTE NOTES: ALMOND BUTTER, CHOCOLATE MILK, BEAR HUG And who do we have to thank for this loveliness incarnate? It’s the brothers-in-law duo of Ivan Prado de Melo and Weder Batista, based in the south of Minas Gerais, Brazil. There, they grow a mixture of Topazio, Yellow Catuaí, and Yellow Catucaí at an elevation of ~1,300 meters. All of their lots are naturally processed.

TASTE NOTES: MOLASSES, ALLSPICE, WISE GUYS This is a washed coffee from Fugi, one of several washing stations that the Baho team oversees. It is the first of three gorgeous Rwandan coffees we’ll be welcoming to our menu over the next couple of months, and it packs a great balance of sweetness and spice that ensures it plays oh so nicely across every brewing method under the sun.

NEW! dry process / Gatsibo District, Rwanda We Taste: strawberry milk, watermelon, kirby’s dream.

TASTE NOTES: GRAPEFRUIT, BLACKBERRY PIE, FANCY FOOTWORK Isaias Fernandez is an incredibly talented and meticulous young producer from Santa Barbara, Honduras, a region well known for yielding some of the country’s most esteemed coffees, year after year. He has his own small wet mill directly on his farm, La Finonca, and he grows an impressive range of varieties on its modest-but-mighty hills. Over the years, we’ve featured several single-variety separations as well as some pitch-perfect all-day field blends. He graced our menu in 2019, 2020, and 2021, but in 2022/2023 we received the bittersweet news that all of Isaias’s coffees had been scooped up by a different partner.

TASTE NOTES: MOLASSES, ALLSPICE, WISE GUYS This is a washed coffee from Fugi, one of several washing stations that the Baho team oversees. It is the first of three gorgeous Rwandan coffees we’ll be welcoming to our menu over the next couple of months, and it packs a great balance of sweetness and spice that ensures it plays oh so nicely across every brewing method under the sun.

TASTE NOTES: ALMOND BUTTER, CHOCOLATE MILK, BEAR HUG Once upon a time, things were simple. The woods were filled with sweet, whimsical creatures drinking tea around a fire. Nothing was impossible. Coziness was next to godliness. “The hustle” was neither cool nor relevant. Espresso was bad, and that’s just how we liked it. Right? IMAGINE THAT EXCEPT THE ESPRESSO IS 🔥and you’ve got Fazenda do Juquinha, the newest addition to our proud lineage of Great Shots offerings. This coffee is so gd sweet and wholesome that one sip can suddenly render one’s vision two-dimensionally hand-drawn while warming one’s heart from its presumably cold/dead pre-coffee state. Imagine that!

Tasting Notes: lime sizzle, pineapple twist, fluorescent

Region: Inzá, Cauca Varietals: Caturra, Colombia Process: Washed Notes: Plum, Vanilla Bean, Snickerdoodle

Notes - Strawberry Lemonade, Hibiscus, Vanilla Region - Turrialba Process - Anaerobic Natural Variety - Marsellesa & Red Obata Altitude - 1200 - 1400 MASL

Region: Gedeo Variety: Kumie, Diga, Wilsoh Process: Washed Notes: Kiwi, White Tea, Honey

Region: Uraga, Guji Variety: Heirloom Process: Natural Notes: Blackberry, Plum, Lemon-Lime Soda

Origin: 75% Brazil Minas Gerais, 25% Ethiopia Uraga Variety: Peaberry, Heirloom Process: Brazil – Pulp Natural; Ethiopia – Natural Notes: Milk Chocolate, Raspberry, Brown Sugar

Origin: 50% Brazil Minas Gerais, 40% Honduras Finca Terrerito, 10% Costa Rica San Marcos F1 Variety: Multiple Process: Brazil - Pulp Natural; Honduras & Costa Rica - Natural Notes: Cranberry, Dark Hot Chocolate, Gingerbread House

Region: Kigoma Variety: Bourbon, Typica Process: Washed Notes: Tangerine, Apricot, Black Tea

Origin: Honduras Finca Terrerito Variety: Multiple Process: Parainema & Lempira Notes: Dark Chocolate, Sweet Red Licorice, Smokey

Variety: Peaberry Process: Pulp Natural Notes: Chocolate Milkshake, Nutty, Nice

50% Sumatra Permata Gayo, 30% Peru Aprocassi, 20% PNG Nebilyer Valley Variety: Multiple Process: Multiple Notes: Black Tea, Lemon, Cranberry, Fulfilled Resolutions

OUR SEASONAL ESPRESSO BLEND IS FOR THE SEASONED BARISTA: AN EXCELLENT PULL RESULTS IN AN ESPRESSO THAT IS SYRUPY, WITH RED FRUIT AND CARAMELS GALORE

PEACH, POMELO, AND PANELA! NEED WE SAY MORE? FOR KENYAN-LOVERS WHO ARE LOOKING FOR A DEEP, REFINED AND BALANCED COFFEE.

WE LOVE COFFEES FROM NARINO FOR THEIR CLEANLINESS AND BRILLIANCE. WE GET RAINIER CHERRY, ORANGE, MILK CHOCOLATE AND CARAMEL FROM THIS INCREDIBLE LOVELY ANAEROBIC LOT.

COFFEES FROM SHANTAWENE ARE BRIMMING WITH FLAVOR. THIS LOT FROM MELESE WOLDE IS FULL OF HONEYDEW, BERRIES, AND SWEET CREAM. WE CAN DRINK IT ALL DAY LONG.

THIS PINK BOURBON/CATURRA BLEND HAS US GIDDY ON THE CUPPING TABLE: CLEAN CUP, AND BURSTING WITH FRESH BERRIES AND SWEETNESS. Las Perlitas is a blend of pink bourbon and caturra lots from various shareholder farmers in the Huila region. Spearheaded by the Coffee Quest team, they source coffees that cup 86+ and above to form the high-quality "Las Perlitas". We are thrilled to offer this blended Huila community lot as a premium coffee on our menu

THE THOROUGHNESS OF THE GATINA WASHING STATION IS EVIDENT IN THIS VERY CLEAN AB OFFERING. WE GET SOME FLORAL IMPRESSIONS, AND REFRESHING LEMONGRASS AND TROPICAL DRAGON FRUIT. The Gatina washing station has done a lot over the years to elevate the shareholders of this region. The station sits a few kilometers outside the town of Karatina in Nyeri County, and is managed by the Mugaga Farmers' Cooperative Society. Cherry is pulped with a three-disc pulper and then fermented overnight. All water for pulping and fermentation is drawn from fresh rivers. Following dry fermentation, coffee is washed in clean water, soaked, and spread to dry on raised beds for between 7-15 days.

otes — red flowers | rosé | sweet ROSE is a single-plant tisane of whole rose buds from Pingyin county, Shandong province, China. Rose flower has been cultivated in Pingyin for well over a millenia, and the endemic variety grows large. Before processing, the plucked flowers are 5-6 times their dried size—as big as the palm of your hand! The flowers are grown and produced on Huang mountain (not to be confused with Huangshan in Anhui province, where maofeng is traditionally produced) in late summer, when the roses are in full bloom and have strongly developed flavor and aroma from high mountain sun exposure.

Matcha WAZUKA is a custom blended matcha from the Hori family farm, situated just southeast of Uji, in Wazuka—a historied tea making town home to some 300 tea making families (and just 4,000 people). This year's lot was blended by us at a ratio of 4/5 okumidori cultivar material and 1/5 zairai ("native species"), totaling just 12 kilos. Ui (our friend and farmer here) grows exceptionally well-managed okumidori trees, but we wanted to inject more of the character of her land into our freshman matcha blending effort, and so asked her to process a handful of her wild-growing zairai trees that speckle her gardens. Though not certified organic, Matcha WAZUKA passes our 3rd party clean farming test with flying colors every time we have a fresh batch milled. VINTAGE —HARVESTED SPRING '22 | MILLED SUMMER '22 STYLE — SHADED, PROCESSED TO TENCHA, STONE-MILLED CULTIVAR —OKUMIDORI (85%), ZAIRAI (15%) REGION — WAZUKA (LOWER UJI), KYOTO, JAPAN LOCALE — HORI MATCHA FARM PRODUCER —MEGUMI HORI

This tisane blend is certified organic. RAINIER is a tisane blend led by peppermint leaf of the black mitcham cultivar, renowned for ample essential oil content⁠—the result of high-mountain growing conditions that stress the plant and concentrate its compounds (not unlike high mountain teas). Sourced direct from certified organic Trout Lake farm in the shadow of Washington State's Cascade mountain range, the mint is heavily influenced by the terroir of the Pacific Northwest, distinct from middle eastern or Chinese peppermint. STEEPING PARAMETERS (use freshly boiled spring water) modern, large format [300 ml+ vessel — BOLI, large teapot] 4 grams — 205°F (96°C) — 3 minutes traditional, small format [150 ml- vessel — gaiwan, small teapot

NOTES — WHITE RICE | CASHEW MILK | MELLOW SESSION LONGJING is a longjing (i.e. dragonwell) from Xinchang county, Zhejiang province, China. Longjing from Xinchang is referred to as Da Fo ("Big Buddha") longjing, to differentiate it from West Lake longjing, the traditional cradle of this Chinese green tea. As we so often find, though, "traditional" is not categorically akin to "better"—in the case of West Lake, the majority of longjing gardens are situated near the major industrial centers of Hangzhou, which in our view bodes poorly for good tea cultivation (track air quality here). That's not always the case—there is no "always" in tea—but this year, an outstanding lot of longjing with a novel cultivar blend from Xinchang landed on our cupping table, and we once again preferred the oddball. The higher elevation, lack of synthetic agrochemicals, and clean rural environment certainly eases the conscience. Most critical, though, is the quality of production.

NOTES — MIZUNA | ANKO | BROTHY "Making tea to connect people, and soften their hearts." This is the motto of the producers behind MATCHA SONOGI, a blended matcha from a cooperative of four tea farmers overlooking Ōmura Bay in Higashisonogi, Nagasaki prefecture, Japan. The matcha is one cultivar—yabukita, the gold standard in matcha production—but from four different lots of yabukita tea trees, all planted, tended, shaded, and harvested with the distinct styling of each farmer. Each shades their plants with nylon screens for 21 days before hachiju hachiya ("88 nights"; or, 88 days after the 1st day of spring), when the first flushes are machine-harvested and processed to tencha.

NOTES — AGAVE NECTAR | RIPE PEACH | THICK MA WEI NEEDLES is a baihao yinzhen—"silver needle"—white tea from Simao (Pu'er) county, Yunnan province, China. This lot of pure shade-dried tea buds comes to us from Ma Wei Shan, our producing partner in central Yunnan, and source of our yue guang bai. Here, young da ye cultivar tea trees (called xiao shu—"young tree") produce huge downy shoots with saccharine ripe fruit character, owing partly to the high elevation of Yunnan tea gardens. This mountain tops out around 1300 meters, with the needles plucked in Autumn from rows around 1200 meters. Like our moonlight white, this tea offers luscious body and powerful huigan ("lingering sweetness" in the throat).

NOTES — WHITE FLOWERS | RIESLING GRAPES | SOFT This tea is certified organic. JASMINE BAI HAO hails from Guangxi province, China, a tea growing region known for heicha ("dark tea"). The province is also home to Heng county, famed for its jasmine flower production. Our project tea producer at Long Kou tea farm (an unusually skilled green tea maker) leverages the fertile soils of north-central Liuzhou and the high fragrance flowers from neighboring Heng in this annual production of our house jasmine. The base tea is harvested in early spring (pre-Qing Ming) at a loose 1:4 (1 bud:4 leaves) plucking standard, fixed, machine-disrupted into semi-pearls, and after the summer jasmine harvest, scented in 6 rounds.

NOTES — PINE SMOKE | DATE | COATING ZI RAN SMOKE is a zhengshan xiaozhong—or, lapsang souchong—production from Tongmu, Fujian province, China. This lot comes to us from Zi Ran Hong, a centuries-old smokehouse about 4 hours from Wuyi national park. Zi Ran—"natural"—is a name with dual meanings: first, that the tea is naturally smoked-to-dry (as opposed to large scale lapsang production, where huge batches of finished tea are dry-smoked). More deeply, and absolutely Chinese, this tea's namesake describes its fully-integrated self. Lapsang is, first, black tea (in Zi Ran Hong, "hong" = "red". Red tea is what we understand as black tea in the west). The tea is then smoked with a type of pine (Tongmu) endemic to the mountain, making this zhengshan xiaozhong a complete product of its namesake. ZI RAN SMOKE is the embodiment of this self-contained tea making philosophy, and represents a very old tea making tradition.

NOTES — GRAPEFRUIT PITH | PEAT | VIBRANT HUGO GREY is our in-house rendition of earl grey. The blend is just 2 ingredients (of the highest quality we could source): malty, scotch-like Yunnan black tea and essential oil of bergamot from southern Italy's Reggio Di Calabria. The tea is massaged by hand in small batches before being dried in our facility in Kansas City, Missouri.

NOTES — CAMPHOR | FERNET | INKY

NOTES — STRAWBERRY BON BON | TOFFEE | GENTLY BITING

NOTES — RIPE PEACH | YELLOW APPLE | HONEYED

NOTES — STRAW | MARASCHINO CHERRY | SMOOTH

NOTES — CAMPHOR | FERNET | INKY

NOTES — BROWN SUGAR | ROSE | LUSCIOUS

NOTES — PLANTAIN | APRICOT | DRYING

NOTES — CAMPHOR | FERNET | INKY

NOTES — STRAWBERRY BON BON | TOFFEE | GENTLY BITING

NOTES — RIPE PEACH | YELLOW APPLE | HONEYED

NOTES — STRAW | MARASCHINO CHERRY | SMOOTH

NOTES — CAMPHOR | FERNET | INKY

NOTES — BROWN SUGAR | ROSE | LUSCIOUS

NOTES — PLANTAIN | APRICOT | DRYING

Matcha Whisk CHASEN is an 80-tine Japanese Chasen—"tea whisk"—for preparing matcha in a chawan. Flick in a "W" pattern just above the floor of the bowl; pressing into the base will bend and weaken tines. Pair with KUMO and Matcha Scoop CHASHAKU for effective matcha making. To prepare usucha ("thin tea"), dose 2 grams of matcha into the bowl through a sifter, introduce 100 grams of cool (160ºF—170ºF) water slowly, and begin whisking immediately to discourage the powder clumping. Whisk aggressively but gracefully, making occasional circular passes to bring particles sticking to the sides into the fold. When the suspension is well-established, continue the W motion slowly 5-10 times, and finish with a twist and lift as though making stiff egg white peaks (this adds a certain thickness to the foam). Rinse and soften bristles in hot water before whisking for improved pliability and foam quality. Dry completely before storage.

Maintain your chasen's natural figure with this elegant, black porcelain stand. SPECIFICATIONS Size: Height: 2 3/4" Diameter: 2 1/2" Care Instructions: Rinse with hot water after each use. Wipe dry to prevent matcha residue buildup. Wash occasionally by hand with hot, soapy water.

The Wabi Sabi Matcha Bowl is made in the Kyoto area of Japan. The bowl is made from natural red Japanese clay, hand shaped and glazed with a lovely speckled cream color. The Wabi Sabi Matcha Bowl is made according to the Raku style, characterized by hand-shaping, low firing temperatures, and early removal of the bowl from the kiln. This results in a somewhat porous or lightweight feeling clay. Give the Wabi Sabi Matcha Bowl a tap with your fingernail, and you'll hear a high ping sound. Each bowl is totally unique and reflects the Japanese aesthetic of Wabi Sabi, an artistic tradition that first emerged in the late Sengoku period in the 1500's. Size: Approximately 4.5in diameter and 3in tall Care: Hand wash with warm water. Please note: Natural variations can occur with pottery. Superficial variations (glaze colors, glaze patterns etc.) are not indicative of manufacturer defects. Teaware is final sale and non-returnable.

A simple steel strainer. Used in gongfucha, this style of strainer is widely preferred for its durability and ease of use. Set it atop a gong dao bei (or directly over your drinking cup) to reliably filter out tea leaf particulates. Produces a crystal-clear decantation every time.

Our gaiwan is a hand-thrown gaiwan ("lidded bowl") from Dehua county in south-central Fujian, China. Dehua is the traditional cradle of porcelain craft and export, having produced wares since the late 10th century. This piece, modeled after the original Ming-era Dehua gaiwans (14th-17th centuries), was designed in-house by us from top to bottom. This is not a factory stock design—the wide tip and base, shorter + wider bowl shape, and 180 ml capacity was the result of many drafts and production samples from our maker in Dehua, Mei Ling. Note the lack of a saucer—though some iterations of gongfucha see the saucer gripped along with the gaiwan when pouring tea, we feel it's an unnecessary hindrance to smooth action, especially for beginners. To further negate the need for a saucer, we widened the base section, allowing for fewer tip-overs, easier grip, and less skin contact with hot porcelain. This gaiwan has been designed for aesthetic beauty, and ease of use. We think you will love it.

BOLI MINI is our house gong dao bei ("fairness pitcher"—公道杯). Also known as a cha hai ("tea sea"—茶海), this half-pint pitcher is used in small format tea steeping (sometimes called gongfu or gongfucha—"tea with effort"). It makes a gongfu session "fair" by collecting steeps of equal extraction from a gaiwan or teapot to then be decanted into drinking cups; without it, tea poured into the first cup would theoretically be weaker than tea poured into the next (as the leaves continue to extract through the pouring process). Certain small-format tea making methods, like Chaozhou gongfu, skip this step in favor of decanting into cups with a back-and-forth motion, ensuring each cup receives tea at all phases of extraction. When serving groups of 2-4, a gong dao bei is necessary. For solo sessions, BOLI MINI holds steeps too large for a single cup. (Our house gaiwan is just under 200 ml; if the average tea cup is 50 ml, one steep is 3-4 cups' worth, making a fairness pitcher indispensable.)

This tea board (tray) has been designed for use in small-format tea steeping. At 28 cm (length) x 18 cm (height) x 4.5 cm (depth), the board comfortably seats a gaiwan or teapot, a gong dao bei, 1-2 cups, and a tea pet—all the makings of a proper gongfu session. A tea board is essentially a water bucket. When steeping in the gongfucha style, water is prone to be spilled: there's preheating your wares, rinsing tea, discarding steeps, and the general splashiness of the small-format process. This board catches that liquid, freeing you to splash and spill as you please. The housing will not leak, even left full of tea overnight. The removable top plate is perfectly flat eliminating wobbling, beveled handles make handling the board easy, and the centimeter tall walls prevent spills and further secure your wares. Use this board with gusto and don't baby it. To wash, lightly scrub with a wet cloth. Avoid soaps unless absolutely necessary.

Hand-crafted by master glassblowers in Hangzhou, China, Teapot BOLI is the result of years of input from baristas, home brewers, and seasoned tea drinkers. This is a simple glass teapot—but carefully designed (every detail labored over by our small team) and expertly manufactured (by true artisans; no factory-stock designs) to make everyday tea steeping an easy joy.

In this chocolate, we’re highlighting the amazing flavor and aroma of high quality vanilla beans. Made with Madagascar Bourbon Vanilla, this chocolate is rich, dark and creamy with a floral, buttery aroma. While we typically believe in letting the true flavor of the cacao shine through without the addition of vanilla, in this chocolate we're highlighting the amazing flavors of bourbon vanilla. We're using whole vanilla beans from Madagascar and combining them with our Mid Mountain Blend chocolate. If you're curious about the higher price point of this bar, it all has to do with the cost of vanilla. We're adding a relatively high amount of pure vanilla to this chocolate, and bourbon vanilla from Madagascar just so happens to be one of the most expensive ingredients in the world. Depending on the year, this type of vanilla can range from $200 to $400 per pound. Tasting Notes: Vanilla & Floral 2018 BRONZE AT THE ACADEMY OF CHOCOLATE AWARDS 2018 GOOD FOOD AWARDS FINALIST

The Apres Bar is the perfect celebratory treat—the tasting notes of sparkling white wine infused cacao complement the sweet tartness of the raspberries. Whether you’re celebrating the end of a day on the ski hill, toasting a birthday, or cheering at midnight on New Year’s Eve, this bar is sure to bring you cheer & chocolate. This bar is best paired with a long day in the mountains.

Made with our Belize 75% chocolate and topped with house-made honeycomb toffee. Utah is also known as The Beehive State, so we couldn’t resist making a chocolate bar that represents our state. For our toffee we use Utah-local Hollow Tree Honey, which is carefully sourced raw, wildflower honey from hives across the Wasatch Mountain range. This honey is full of floral, nectar flavors that are unique to the array of wildflowers growing in our area. Tasting Notes: Honeycomb, Dark Chocolate

Fine French salt and craft chocolate were made to be together. This classic combination satisfies your sweet and savory craving simultaneously and stupendously. Tasting Notes: Strawberry, Fudge & Sea Salt 2016 Academy of Chocolate Bronze

Made with cacao that is carefully fermented and dried by Vicente Norero of Camino Verde in Ecuador. Vicente's unique fermentation techniques, along with his careful sourcing of Nacional cacao from a multitude of growers, give this chocolate its distinguishable, rich, chocolatey flavor. Tasting Notes: Honey & Fudge

We are proud to share our very first oat milk white chocolate bar. To celebrate the summer sun, this Limited Edition bar is inspired by the Utah deserts with a beautiful sandstone hue, chili oil and crystallized ginger for a spicy kick. Always looking for local partnerships, we have connected with our SLC neighbors, Chili Beak, and have added their Original Spicy Roast Chili Oil which is a blend of Chile de Arbol, Guajillo & Chipotle peppers. This is a truly experimental bar for us and one that is already a favorite among our team here at Ritual. The light creaminess of the white chocolate, with chewy ginger pieces and chili heat, makes this the perfect summer bar.

Made with caramelized sugar to give a toasty, fresh off the campfire marshmallow taste, with graham crackers sprinkled on the top. This is a great bar to bring on your adventure, when you don’t have room for all the s’mores components but still want to enjoy those classic graham cracker, chocolate and marshmallow flavors. Tasting Notes: Graham Cracker, Caramelized Sugar

Pronounced "hoo-ga" hygge is a Danish concept that cannot be translated to one single word, but is a feeling of cozy contentment and well-being through enjoying the simple things in life. If you’ve ever enjoyed reading a book indoors on a rainy day or sipping a cup of hot chocolate when it’s snowing out, you’ve experienced hygge without even knowing it. Our winter drinking chocolate encompasses this hygge sentiment with its arming spices and orange essence.

Made with a blend of cacao that has been sourced from several farms around the world. With only one ingredient and free of sugar, this is our chocolate in its purest form. Despite the lack of sweetness, it's amazing how good this pure chocolate tastes (in small bites). There's an incredible balance of sweet, bitter, savory, nutty, and fruity flavors in this chocolate. If you're already a fan of 100% cacao chocolate, then this one’s for you. If not, then maybe we can change your mind! Tasting Notes: Fruity, Earthy, Cacao

This classic seasonal bar has organic candy cane pieces sprinkled into Ritual Chocolate's Mid Mountain 70% dark chocolate with a subtle peppermint essence melting in every bite. Truly one to enjoy this winter, whether as a quick chairlift snack, the perfect stocking stuffer, or cozying up by the fire while being snowed in.

This chocolate is made with a blend of our cacao nibs that are aged in High West Distillery bourbon whiskey barrels for several months. This process provides subtle notes of the charred, white American Oak and light hints of bourbon whiskey. We found that aging the nibs in a fresh whiskey barrel has an interesting effect on the final flavor of the chocolate. This is by no means a whiskey flavored chocolate, but the flavor of the whiskey is detectable. What really stands out is the "mellowing" effect of the oak whiskey barrel. The chocolate tastes a bit "softer around the edges" and has a pleasant aroma and aftertaste. Due to this unique aging process, this chocolate is extremely limited. High West is one of our local whiskey distilleries in Park City and is the go-to whiskey for those who want a little taste of the high mountain west. Tasting Notes: Honey Nougat, Oak, Whiskey 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS

The "gateway chocolate" for non-believers. Unbelievably fruity and nutty thanks to unique terroir. Made with organic cacao from Bertil Akesson's farm in the Sambirano Valley in Northern Madagascar. The region is known for producing cacao rich with notes of citrus. Tasting Notes: Raspberry, Citrus & Peanut 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS 2013 GOLD AT THE GOOD FOOD AWARDS

Made with organic cacao grown by a network of Mayan farmers in the Toledo district of Belize. This chocolate has an incredible balance of fruity, earthy, & nutty flavors due to the complex genetics of the growing region.

The “gateway chocolate” for non-believers. This chocolate is made with organic cacao from Bertil Akesson’s farm in the Sambirano Valley in Northern Madagascar, a region known for producing cacao rich with notes of citrus.

Made with pure Nacional cacao, the Peru chocolate is as complex as it is delicate and smooth. This cacao is exceptionally high in cacao butter, which makes this chocolate extra smooth and creamy.

Inspired by the mountains and local flavors surrounding us, we have added ground pine nuts to our dark chocolate blend to create a soft, smooth and deliciously nutty bar. Pine nuts are the seeds of Pinyon Pine trees which are native to Utah and grow in the pinyon-juniper woodlands in the picturesque rocky slopes and mesas of the Great Basin. Pine nuts are a true taste of our high, west locale.

A crunchy combination of lightly roasted cocoa nibs sprinkled onto our 70% Mid Mountain Blend. Tasting Notes: Dried Fruit, Berries, Nuts

Unlike any other coffee and chocolate bar out there. Organic Guatemalan coffee meets the balanced flavor of our Mid Mountain Blend and the result is a balanced, smooth coffee-infused chocolate bar that coffee lovers will love. Tasting Notes: Cherry, Almond, Coffee and Chocolate

Made with organic cacao that is grown by a network of Mayan farmers in the Toledo district of Belize. This chocolate has an incredible balance of fruity, earthy, and nutty flavors as a result of the complex genetic makeup of the growing region. Tasting Notes: Dried Fig, Cherry, & Tobacco 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS 2016 GOOD FOOD AWARDS FINALIST 2016 SOFI AWARDS FINALIST

Made with cacao that is carefully fermented and dried by Vicente Norero of Camino Verde in Ecuador. Vicente's unique fermentation techniques, along with his careful sourcing of Nacional cacao from a multitude of growers, give this chocolate its distinguishable, rich, chocolatey flavor. Tasting Notes: Graham Cracker, Honey & Fudge 2018 BRONZE AT THE ACADEMY OF CHOCOLATE AWARDS

Made with a blend of cacao that has been sourced from several farms around the world. With only one ingredient and free of sugar, this is our chocolate in its purest form. Despite the lack of sweetness, it's amazing how good this pure chocolate tastes (in small bites). There's an incredible balance of sweet, bitter, savory, nutty, and fruity flavors in this chocolate. If you're already a fan of 100% cacao chocolate, then this one’s for you. If not, then maybe we can change your mind! Tasting Notes: Fruity, Earthy, Cacao Awarded Silver at the 2018 Academy of Chocolate Awards

A balanced blend of all the Ritual origins. Our goal was to highlight subtle tasting notes from each bean. Fruity, nutty, earthy, chocolatey, floral- it's all here. Tasting Notes: Strawberry, Fudge & Graham Cracker 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS 2016 GOOD FOOD AWARDS WINNER 2016 GOLD AT THE ACADEMY OF CHOCOLATE AWARDS

Dried Raspberries blended into our oat milk while chocolate gives this bar a striking pink blush hue and a tart fruit finish. Lightly sprinkled with roasted pistachios adds a nutty complimentary crunch to this silky white chocolate base. This bar peaks the senses with color, texture, and flavor, making it the perfect gift for any loved one with a curious, culinary palate.

Dried Raspberries blended into our oat milk while chocolate gives this bar a striking pink blush hue and a tart fruit finish. Lightly sprinkled with roasted pistachios adds a nutty complimentary crunch to this silky white chocolate base. This bar peaks the senses with color, texture, and flavor, making it the perfect gift for any loved one with a curious, culinary palate.

A balanced blend of all the Ritual origins. Our goal was to highlight subtle tasting notes from each bean. Fruity, nutty, earthy, chocolatey, floral- it's all here. Tasting Notes: Strawberry, Fudge & Graham Cracker 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS 2016 GOOD FOOD AWARDS WINNER 2016 GOLD AT THE ACADEMY OF CHOCOLATE AWARDS

Made with a blend of cacao that has been sourced from several farms around the world. With only one ingredient and free of sugar, this is our chocolate in its purest form. Despite the lack of sweetness, it's amazing how good this pure chocolate tastes (in small bites). There's an incredible balance of sweet, bitter, savory, nutty, and fruity flavors in this chocolate. If you're already a fan of 100% cacao chocolate, then this one’s for you. If not, then maybe we can change your mind! Tasting Notes: Fruity, Earthy, Cacao Awarded Silver at the 2018 Academy of Chocolate Awards

Made with cacao that is carefully fermented and dried by Vicente Norero of Camino Verde in Ecuador. Vicente's unique fermentation techniques, along with his careful sourcing of Nacional cacao from a multitude of growers, give this chocolate its distinguishable, rich, chocolatey flavor. Tasting Notes: Graham Cracker, Honey & Fudge 2018 BRONZE AT THE ACADEMY OF CHOCOLATE AWARDS

Made with organic cacao that is grown by a network of Mayan farmers in the Toledo district of Belize. This chocolate has an incredible balance of fruity, earthy, and nutty flavors as a result of the complex genetic makeup of the growing region. Tasting Notes: Dried Fig, Cherry, & Tobacco 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS 2016 GOOD FOOD AWARDS FINALIST 2016 SOFI AWARDS FINALIST

Unlike any other coffee and chocolate bar out there. Organic Guatemalan coffee meets the balanced flavor of our Mid Mountain Blend and the result is a balanced, smooth coffee-infused chocolate bar that coffee lovers will love. Tasting Notes: Cherry, Almond, Coffee and Chocolate

A crunchy combination of lightly roasted cocoa nibs sprinkled onto our 70% Mid Mountain Blend. Tasting Notes: Dried Fruit, Berries, Nuts

Inspired by the mountains and local flavors surrounding us, we have added ground pine nuts to our dark chocolate blend to create a soft, smooth and deliciously nutty bar. Pine nuts are the seeds of Pinyon Pine trees which are native to Utah and grow in the pinyon-juniper woodlands in the picturesque rocky slopes and mesas of the Great Basin. Pine nuts are a true taste of our high, west locale.

The "gateway chocolate" for non-believers. Unbelievably fruity and nutty thanks to unique terroir. Made with organic cacao from Bertil Akesson's farm in the Sambirano Valley in Northern Madagascar. The region is known for producing cacao rich with notes of citrus. Tasting Notes: Raspberry, Citrus & Peanut 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS 2013 GOLD AT THE GOOD FOOD AWARDS

This chocolate is made with a blend of our cacao nibs that are aged in High West Distillery bourbon whiskey barrels for several months. This process provides subtle notes of the charred, white American Oak and light hints of bourbon whiskey. We found that aging the nibs in a fresh whiskey barrel has an interesting effect on the final flavor of the chocolate. This is by no means a whiskey flavored chocolate, but the flavor of the whiskey is detectable. What really stands out is the "mellowing" effect of the oak whiskey barrel. The chocolate tastes a bit "softer around the edges" and has a pleasant aroma and aftertaste. Due to this unique aging process, this chocolate is extremely limited. High West is one of our local whiskey distilleries in Park City and is the go-to whiskey for those who want a little taste of the high mountain west. Tasting Notes: Honey Nougat, Oak, Whiskey 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS

This classic seasonal bar has organic candy cane pieces sprinkled into Ritual Chocolate's Mid Mountain 70% dark chocolate with a subtle peppermint essence melting in every bite. Truly one to enjoy this winter, whether as a quick chairlift snack, the perfect stocking stuffer, or cozying up by the fire while being snowed in.

We are proud to share our very first oat milk white chocolate bar. To celebrate the summer sun, this Limited Edition bar is inspired by the Utah deserts with a beautiful sandstone hue, chili oil and crystallized ginger for a spicy kick. Always looking for local partnerships, we have connected with our SLC neighbors, Chili Beak, and have added their Original Spicy Roast Chili Oil which is a blend of Chile de Arbol, Guajillo & Chipotle peppers. This is a truly experimental bar for us and one that is already a favorite among our team here at Ritual. The light creaminess of the white chocolate, with chewy ginger pieces and chili heat, makes this the perfect summer bar.

Made with caramelized sugar to give a toasty, fresh off the campfire marshmallow taste, with graham crackers sprinkled on the top. This is a great bar to bring on your adventure, when you don’t have room for all the s’mores components but still want to enjoy those classic graham cracker, chocolate and marshmallow flavors. Tasting Notes: Graham Cracker, Caramelized Sugar

Made with cacao that is carefully fermented and dried by Vicente Norero of Camino Verde in Ecuador. Vicente's unique fermentation techniques, along with his careful sourcing of Nacional cacao from a multitude of growers, give this chocolate its distinguishable, rich, chocolatey flavor. Tasting Notes: Honey & Fudge

In this chocolate, we’re highlighting the amazing flavor and aroma of high quality vanilla beans. Made with Madagascar Bourbon Vanilla, this chocolate is rich, dark and creamy with a floral, buttery aroma. While we typically believe in letting the true flavor of the cacao shine through without the addition of vanilla, in this chocolate we're highlighting the amazing flavors of bourbon vanilla. We're using whole vanilla beans from Madagascar and combining them with our Mid Mountain Blend chocolate. If you're curious about the higher price point of this bar, it all has to do with the cost of vanilla. We're adding a relatively high amount of pure vanilla to this chocolate, and bourbon vanilla from Madagascar just so happens to be one of the most expensive ingredients in the world. Depending on the year, this type of vanilla can range from $200 to $400 per pound. Tasting Notes: Vanilla & Floral 2018 BRONZE AT THE ACADEMY OF CHOCOLATE AWARDS 2018 GOOD FOOD AWARDS FINALIST

The Apres Bar is the perfect celebratory treat—the tasting notes of sparkling white wine infused cacao complement the sweet tartness of the raspberries. Whether you’re celebrating the end of a day on the ski hill, toasting a birthday, or cheering at midnight on New Year’s Eve, this bar is sure to bring you cheer & chocolate. This bar is best paired with a long day in the mountains.

Made with our Belize 75% chocolate and topped with house-made honeycomb toffee. Utah is also known as The Beehive State, so we couldn’t resist making a chocolate bar that represents our state. For our toffee we use Utah-local Hollow Tree Honey, which is carefully sourced raw, wildflower honey from hives across the Wasatch Mountain range. This honey is full of floral, nectar flavors that are unique to the array of wildflowers growing in our area. Tasting Notes: Honeycomb, Dark Chocolate

Fine French salt and craft chocolate were made to be together. This classic combination satisfies your sweet and savory craving simultaneously and stupendously. Tasting Notes: Strawberry, Fudge & Sea Salt 2016 Academy of Chocolate Bronze

Inspired by the mountains and growers around us, this bar is a blend of lavender grown by Lavender Hill Farms in Eden, Utah and dried juniper berries. Both ingredients are finely ground into our Mid Mountain Blend giving a floral, aromatic finish that lingers on the tongue and conjures up the scent of a high mountain meadow. Tasting Notes: Lavender, Juniper, Pine, Citrus, Floral

Made with pure Nacional cacao, the Peru chocolate is as complex as it is delicate and smooth. This cacao is exceptionally high in cacao butter, which makes this chocolate extra smooth and creamy.

The “gateway chocolate” for non-believers. This chocolate is made with organic cacao from Bertil Akesson’s farm in the Sambirano Valley in Northern Madagascar, a region known for producing cacao rich with notes of citrus.

Made with organic cacao grown by a network of Mayan farmers in the Toledo district of Belize. This chocolate has an incredible balance of fruity, earthy, & nutty flavors due to the complex genetics of the growing region.

Made with a blend of cacao that has been sourced from several farms around the world. With only one ingredient and free of sugar, this is our chocolate in its purest form. Despite the lack of sweetness, it's amazing how good this pure chocolate tastes (in small bites). There's an incredible balance of sweet, bitter, savory, nutty, and fruity flavors in this chocolate. If you're already a fan of 100% cacao chocolate, then this one’s for you. If not, then maybe we can change your mind! Tasting Notes: Fruity, Earthy, Cacao

Pronounced "hoo-ga" hygge is a Danish concept that cannot be translated to one single word, but is a feeling of cozy contentment and well-being through enjoying the simple things in life. If you’ve ever enjoyed reading a book indoors on a rainy day or sipping a cup of hot chocolate when it’s snowing out, you’ve experienced hygge without even knowing it. Our winter drinking chocolate encompasses this hygge sentiment with its arming spices and orange essence.