Coffee Description
Produced using traditional farming practices, this offering is comprised of Caturra, Colombia and Castillo varieties grown at elevations between 1700-1900 MASL. Depulped cherries received a 12-24 hour dry fermentation with 10-20 days on raised beds for drying. We picked out this multi-producer lot amongst other Cauca offerings as having the best characteristics for decaffeination: big sweetness with structured acidity.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Colombia
Process
Washed
Region
Cauca
About Smallholder Producers of Colombia
Cauca is the 4th largest coffee producing department within Colombia, yet it ranks 1st in the number of coffee-producing families. With more than 90,000 families in charge of cultivating 93,000 hectares of Arabica coffee, this means that the overwhelming majority of producers here are smallholder farmers, growing their harvests on plots averaging less than 5Ha. Afro-Colombians and the indigenous Nasas and Misak peoples make up a large number of the producers hailing from La Meseta, the micro-region outside of Popayán, where this coffee comes from.
Cauca, Colombia
Ritual Coffee
When Ritual opened its doors on Valencia Street in 2005, they started what many call a coffee revolution in San Francisco. Their goal then—and their goal now—is to craft the very best cup of coffee available anywhere. Period. A pioneer in the recent shift of consciousness that has defined the modern coffee industry, they’ve learned a lot over the years. Still, the care and attention they lavish on their process is unchanged as they work to bring the very best out of the coffees they painstakingly choose, roast, and deliver fresh to coffee lovers worldwide.
With 5 retail stores in the bay area and a roasting facility in the SoMa district of San Francisco, Ritual takes pride in a growing number of direct trade relationships with coffee producers around the world, working with farmers to help them improve their quality with each passing season.
