Nelson Ramírez's farm—nicknamed "Chely" after his mother—is located in the mountains above Lake Yojoa. These Catuaí 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.
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