“ACE” Aleta Wondo, Ethiopia

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Bright
  30
• Clean
  20

About Ace: Ace is Ritual’s first true single-originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. “omni-roastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag..” 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 coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft.” 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 blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. 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: Aleta Wondo, Ethiopia Notes of: black tea, lemon, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. About Aleta Wondo : Ethiopia’s Sidamo region is one of the best-known coffee-growing areas in the world. Like the rest of Ethiopia, it’s divided into several woredas (districts) and kebeles (communities) with washing stations throughout—each offering unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process.. The Aleta Wondo woreda is one of them, and within it lies the Kura kebele.The main income source for Kura producers is coffee, which they grow on very small farms ranging from 0.1 to 2 hectares. They intercrop with false banana trees for shade. In this area, fertilization is nearly non-existent. In the Aleta Wondo washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., the coffees are fermented for 48 to 72 hours, depending o