ACE - Organic El Corazón, Peru
A sweet, sustainably sourced single-origin coffee, designed to be brewed any way you want to!
This is the sportscar of coffee you can drive like a Volkswagen. It’s made with everyone in mind, but with a level of quality and passion that few can match.
Uncomplicated but still complex in flavor, difficult to mess up and easy to enjoy- no matter if you’re a Ritual Superfan or highly skeptical of this whole “fancy” coffee thing. Take it for a test drive!
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:
About ORGANIC El Corazón:
Danny Facundo Ojeda was born on August 25th, 1965 in the coffee-producing community of San Ignacio. He inherited his family’s farm about 12 years ago. Like other producers in the area, he learned how to produce coffee through a family member, his father teaching him everything he knows. His farm is named El Corazón, because the land has a recognizable, heart-shaped perimeter. Four years ago Danny decided to join the Santuario cooperative, which gave him better access to specialty coffee buyers. Danny wants nothing more than to be recognized internationally for quality organically grown coffee, and it certainly shows in the finished product.
Harvested: Autumn 2019
Variety: Caturra, Bourbón
Location: San Ignacio Province, Cajamarca, Peru
Tastes like: pear, dark honey, shortbread
Grown by: Danny Facundo Ojeda
About the Cooperative:
Since 2017, we’ve been consistently inspired by Santuario’s commitment to honesty and transparency, their dedication to education and growth, and their devotion to quality as a way to add real value to people’s lives.
Led by president Gonzalo Guevara, general manager Eric Jara, warehouse manager Adam Martínez, and cupper Ismael Alarcon, Santuario has grown rapidly in the two years since its founding, currently supporting an active membership of 262 smallholder producers and producer groups. Working with a mission to help smallholder producers get the best possible prices for coffee through quality improvement, Santurio also offers technical field assistance, sending individuals with agricultural experience and training to offer advice on soil fertility, cultivation techniques, harvesting, and post-harvest practices in order to improve quality.
Uniting smallholder producers from Northern Peru’s ecologically diverse Cajamarca region, Santuario’s long-term goals include helping farmers renovate their farms with the best- tasting and most resilient coffee varieties, controlling pests and soil fertility through organic means, helping farmers navigate the effects of climate change, and helping scale improved drying practices as the coop grows. In addition to helping farmers access the specialty market, Santuario’s focus on long-term sustainability offers a path to long-term profitability for smallholders.
With high elevations, diverse microclimates, high-quality soil, and varieties of Yellow Caturra, Yellow Bourbón, Bourbón, Typica, Pache, and Catimor, coffees from Santuario offer notes of red fruit like apple and plum, deep honeyed sweetness, and baking spice. In only two years, they’ve helped not only to improve quality, but to build real community around coffee. We’re excited about the coffees we’ve bought from them this year and even more excited to see what the future has in store.