SRP: $21.50

Take a trip with us to try three of our favorite coffees – with stops in Honduras, Colombia, Costa Rica, and right back to our Roastery in the heart of San Francisco!
This blend is sweet, balanced, and rounded out with herbal notes.
Does that ring your bell?

Your itinerary:
First Stop – El Alto, Costa Rica:
Grace Calderón Jiménez and her farm, El Alto, were Ritual’s first introduction to the Chirripó region. The coffee is a unique experimentation from Grace - processed with a washing method most commonly practiced in Kenya. The results of this work show themselves in one of the cleanest and brightest offerings we can find in all of Costa Rica!

Next Stop – Familia Montano, Colombia:
In the 1930s, Jose Montano made the trek up into the mountains outside Palermo, Colombia, and carved out a place in the wilderness to call home. Passing on his homestead to his son, Arturo, the legacy of the Montano family in coffee began. In the beginning, the land was mainly used to grow sugar cane and vegetables, but in the 1960s, Arturo found that coffee grew incredibly well and could provide a livelihood to support his growing family. Over time, generations passed, and the land fell equally into the hands of his children: Enrique, Humberto, Ricardo, Hernan, and Diomed, all of whom kept the legacy of coffee production alive.
This offering, lovingly called Familia Montano, represents the hard work of Arturos children, as well as the talent of Humberto's son, Geiner, also living on the original family land. While each farm is technically separate, they work together as a tight-knit group, helping with the planting, picking, and processing of each year's harvest. They also share the same goal: a focus on traceability of their coffee and a constant improvement of the quality that each harvest might provide.

Final Stop – Nelson Ramirez, Honduras:
Nelson Ramírez's farm—nicknamed ""Chely"" after his mother—is located in the mountains above Lake Yojoa. These Pacas variety coffees grow around 1550 meters above sea level, under heavy fog coming up from the lake below. These cooler temperatures, as well as other conditions unique to this micro-climate, contribute to slow the maturation process of the coffee, yielding a flavor that is unique in its complexity. Over the years, Nelson has reinvested into his farm's milling infrastructure - in addition to building one of the best drying systems we've seen the world over, this year he surprised us with a new set of tanks that he uses to ferment and fully wash his coffees. Combined with this is a new water treatment system that reduces Nelson's dependency on the scarce water resources needed for processing coffee.

End of the Line – San Francisco:
We selected these 3 coffees because of how they perfectly complement one another. We tested, tasted, roasted, blended, and packaged this coffee just for you – a souvenir after a long round trip!

Look for tastes of gin & tonic, sage, and peanut butter in this season’s espresso!

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