For most of us, the fall season means the leaves are falling and the weather is getting colder. If saying goodbye to summer fruit and long sunny evenings has got you down, don't fear, because for coffee, the sweet fruited coffees from Central America are now in season. Our new seasonal espresso Snow Cone is comprised of coffees from four great producers in El Salvador, Costa Rica, Guatemala and Honduras. The weather may be icey, but we think you'll be drinking rainbows all winter long.
As espresso, our favorite shots are 20 grams, 23-27 seconds, producing a shot that is syrupy and floral, with cherry and lime aroma, and flavors of sweet tangerine and milk chocolate. To find out more about the producers who make up our Snow Cone, read below.
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In El Cielito, Honduras, a group of small producers grow Bourbon and Pacas trees 1500-1600 meters above sea level, processing the cherries in the washed manner individually before combining their coffee at <b>Beneficio San Vicente</b>, where the coffee is expertly sun-dried on patios.
On Finca Los Alpes near Ciudad Barrios, El Salvador, Luis Araujo produces beautiful, huge Pacamara cherries on a part of his farm called <b>Tierra Fertil</b>, 1500 meters above sea level, processing the uniquely large cherries carefully in the washed manner.
At <b>Concepción Buena Vista</b> in San Martin Jilotepeque, Guatemala, Bernardo Solano produces these archetypal Bourbon trees 1800 meters above sea level, processing the cherries at his neighbor and friend's mill, Beneficio Bella Vista.
At the <b>Don Mayo</b> micro-mill in Tarrazu, Costa Rica, Héctor Bonilla processes these caturra cherries in mechanical-washed method, depulping the cherries before using a demucilager to remove much of the remaining fruit, and finally sun-drying the coffee on a combination of raised screens and patios.
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<b>Seasonal Espresso</b>, A freshly harvested espresso
We work day and night to share with you an espresso that is unlike many you've had--it's freshly harvested. Coffee is a fruit, and for the same reason that you wouldn't want to eat old fruit, you don't want to drink old coffee. Our Seasonal Espressos are always comprised of coffees harvested within the last twelve months, ensuring that the special qualities that attracted us to them in the first place are still strong and present when you have our espresso.
<p>For most of us, the fall season means the leaves are falling and the weather is getting colder. If saying goodbye to summer fruit and long sunny evenings has got you down, don’t fear, because for coffee, the sweet fruited coffees from Central America are now in season. Our new seasonal espresso Snow Cone is comprised of coffees from four great producers in El Salvador, Costa Rica, Guatemala and Honduras. The weather may be icey, but we think you’ll be drinking rainbows all winter long.<br />
As espresso, our favorite shots are 20 grams, 23-27 seconds, producing a shot that is syrupy and floral, with cherry and lime aroma, and flavors of sweet tangerine and milk chocolate. To find out more about the producers who make up our Snow Cone, read below.<br />
<br>
In El Cielito, Honduras, a group of small producers grow Bourbon and Pacas trees 1500-1600 meters above sea level, processing the cherries in the washed manner individually before combining their coffee at <b>Beneficio San Vicente</b>, where the coffee is expertly sun-dried on patios.</p>
<p>On Finca Los Alpes near Ciudad Barrios, El Salvador, Luis Araujo produces beautiful, huge Pacamara cherries on a part of his farm called <b>Tierra Fertil</b>, 1500 meters above sea level, processing the uniquely large cherries carefully in the washed manner.</p>
<p>At <b>Concepción Buena Vista</b> in San Martin Jilotepeque, Guatemala, Bernardo Solano produces these archetypal Bourbon trees 1800 meters above sea level, processing the cherries at his neighbor and friend’s mill, Beneficio Bella Vista.</p>
<p>At the <b>Don Mayo</b> micro-mill in Tarrazu, Costa Rica, Héctor Bonilla processes these caturra cherries in mechanical-washed method, depulping the cherries before using a demucilager to remove much of the remaining fruit, and finally sun-drying the coffee on a combination of raised screens and patios. <br />
<br>
<b>Seasonal Espresso</b>, A freshly harvested espresso<br />
We work day and night to share with you an espresso that is unlike many you’ve had—it’s freshly harvested. Coffee is a fruit, and for the same reason that you wouldn’t want to eat old fruit, you don’t want to drink old coffee. Our Seasonal Espressos are always comprised of coffees harvested within the last twelve months, ensuring that the special qualities that attracted us to them in the first place are still strong and present when you have our espresso.</p>2009-10-28T23:17:42-07:00snowcone-seasonal-espresso10258202Coffee Blends2009-10-28T23:56:51-07:00Snow Cone Seasonal Espresso2009-11-02T14:07:51-08:00Ritualamericas, best, blends, coffee, espresso, espresso beans, ritual, ritual coffee, ritual coffee roasters, ritual roasters, small farmers2009-08-13T14:56:31-07:00manual40826367352shopifycontinue9412 oz., Whole Bean112.9510258202Snow12oz12 oz., Whole Bean2009-11-19T18:01:06-08:002007-05-20T11:13:35-07:00manual49926367362shopifycontinue791 lb., Whole Bean217.2510258202Snow1lb1 lb., Whole Bean2009-11-21T16:07:12-08:002009-10-28T23:55:48-07:00206821721102582022009-10-28T23:55:48-07:00http://static.shopify.com/s/files/1/0002/0158/products/SnowConeCat.jpg?12585156542009-10-28T23:36:42-07:00206821222102582022009-10-28T23:36:42-07:00http://static.shopify.com/s/files/1/0002/0158/products/2904web.jpg?12585156542009-10-28T23:51:10-07:00206821523102582022009-10-28T23:51:10-07:00http://static.shopify.com/s/files/1/0002/0158/products/4791web.jpg?12585156542009-10-28T23:27:15-07:00206820724102582022009-10-28T23:27:15-07:00http://static.shopify.com/s/files/1/0002/0158/products/2106web.jpg?12585156542009-10-28T23:32:05-07:00206820925102582022009-10-28T23:32:05-07:00http://static.shopify.com/s/files/1/0002/0158/products/2899web.jpg?1258515654