“Ace” Hunapú, Guatemala

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Clean
  50
• Bright
  40

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: Hunapú Tastes like: concord grape, peanut brittle, black tea About Hunapú: SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers on the slopes of the Agua and Acatenango volcanoes have been growing coffee for hundreds of years. Most of these families are indigenous producers, who grow the traditional varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process., Bourbón, using techniques and traditions passed down from one generation to the next. Once harvested, the ripe cherries are delivered to local miller and exporter Bella Vista where they are processed in a modified washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. manner, using an ecopulper to conserve the local area’s scarce water resources. The coffee is dried on raised beds under a protective covering. Each individual lot is sampled and only the best of the best get coll