About Ace: Ace is Ritual’s first true single-origin “Omni-roast.” What’s that, you ask? Well, historically we have developed roast profiles (let’s call them recipes) for each of our individual single-origin coffees based on the brew method associated with them, with most of the coffees geared toward filter roasts in our unique, lightly roasted, “let’s not get in the way of a good green coffee” style. This means most of our coffees are roasted specifically for drip or pour-over brewing methods- with the notable exception of our seasonal espresso blend and our “Sweet Tooth” line of single-origin espresso. These coffees are expressly earmarked and developed for espresso preparation (pressurized hot water forced through the grounds.) Being vastly different methods to prepare coffee, we haven’t been able to offer a single farm coffee that would perform amazingly as both a filter roast and an exceptional espresso – until now. The lighter roasting style we’re known for often requires more care and precision during the brewing process, but we also realize that not everyone always has the time for that. This offering can be trusted to perform admirably no matter the method or level of precision – whether a scale or a scoop, you really can’t lose. The current Ace offering is: Alexander Sabillon, Honduras Tastes like: rosewater, sugar cane, cola About Alexander Sabillon: While history and tradition are the foundations of some of the best coffees in the world, sometimes it takes a young producer with a willingness to take chances and experiment to cultivate something really special. While hailing from a long line of coffee farmers in the Santa Barbara region of Honduras, Alexander Sabillon is the youngest of his family and the first to produce coffee that is truly specialty grade. After acquiring a small 1.5-hectare farm that was completely decimated by leaf rust four years ago, Alexander has started fresh, doing a great job with replanting and pruning and managing his farm with the best of care. This year, Alexander was able to process all of his coffee in a new system of tile-lined fermentation tanks and covered raised beds. As a result, this year was one of the best harvests for Alexander – his maturing trees are now growing to their full potential, and he is able to preserve the amazing quality with his much improved new mill.

About Ace: Ace is Ritual’s first true single-origin “Omni-roast.” What’s that, you ask? Well, historically we have developed roast profiles (let’s call them recipes) for each of our individual single-origin coffees based on the brew method associated with them, with most of the coffees geared toward filter roasts in our unique, lightly roasted, “let’s not get in the way of a good green coffee” style. This means most of our coffees are roasted specifically for drip or pour-over brewing methods- with the notable exception of our seasonal espresso blend and our “Sweet Tooth” line of single-origin espresso. These coffees are expressly earmarked and developed for espresso preparation (pressurized hot water forced through the grounds.) Being vastly different methods to prepare coffee, we haven’t been able to offer a single farm coffee that would perform amazingly as both a filter roast and an exceptional espresso – until now. The lighter roasting style we’re known for often requires more care and precision during the brewing process, but we also realize that not everyone always has the time for that. This offering can be trusted to perform admirably no matter the method or level of precision – whether a scale or a scoop, you really can’t lose. The current Ace offering is: Alexander Sabillon, Honduras Tastes like: rosewater, sugar cane, cola About Alexander Sabillon: While history and tradition are the foundations of some of the best coffees in the world, sometimes it takes a young producer with a willingness to take chances and experiment to cultivate something really special. While hailing from a long line of coffee farmers in the Santa Barbara region of Honduras, Alexander Sabillon is the youngest of his family and the first to produce coffee that is truly specialty grade. After acquiring a small 1.5-hectare farm that was completely decimated by leaf rust four years ago, Alexander has started fresh, doing a great job with replanting and pruning and managing his farm with the best of care. This year, Alexander was able to process all of his coffee in a new system of tile-lined fermentation tanks and covered raised beds. As a result, this year was one of the best harvests for Alexander – his maturing trees are now growing to their full potential, and he is able to preserve the amazing quality with his much improved new mill.