Outside of the historic Guatemalan city of Antigua, the Bourbón plants of La Folie grow under the shade of silky oaks at an elevation of 1570 meters above sea level. The Penny sisters entrust La Folie to the management of Luis Pedro Zelaya, who processes this coffee at his nearby mill, Bella Vista. Once harvested, the coffee is de-pulped and then fermented in tanks for 12-24 hours. After rinsing away the remaining mucilage, the coffee is then dried on newly built system of raised beds. As a showcase of selectivity and lot separation, this lot is comprised of the best Bourbón variety pickings from the harvest. In the cup, this lot opens with pleasant citrus and floral aromatics. Cherry lime acidity pairs nicely with a gentle tropical fruit sweetness to create a coffee that is incredibly clean and incredibly drinkable.
Ritual has been a pioneer in this delicious shift in coffee consciousness since we opened our doors on Valencia Street in 2005 and started what some call a coffee revolution in San Francisco. Our goal then--and our goal now--was to craft the very best cup of coffee available anywhere. Period. We've learned a lot over the years, but the care and attention we lavish on our process is unchanged, including tasting every coffee several times before it goes out to our coffee bars and into your cup.Read more