Bunny Slope Seasonal Espresso

Origin

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

It should go without saying (but we’re saying it anyway), water is essential. The human bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. is almost 60% water, a bunny 73%, a cup of coffee nearly 99%. Water rights and allocation are a big deal in drought-prone California, and the lack of clean water resources disproportionally affects communities of color and residents of developing nations. Throughout 2022, Ritual is highlighting our multifaceted relationship to water through the lens of our seasonal espresso program, partnering with organizations that are making an impact on water conservation and equitable distribution. For our winter blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. (and the first of the series), we are proud to present Bunny Slope! Named for the gentle downhill ambling of a beginner’s ski run, Bunny Slope also evokes warmth and relaxation against the backdrop of a massive snowpack in the Sierra Nevada range. Over 30% of California’s water comes from this “frozen reservoir” of mountain snow. Join us as we follow the journey from the slopes to the Bay throughout the year. Bunny Slope is a cozy cornucopia of an espresso made for lighthearted winter frolics – a buttery smooth blend that also celebrates California’s epic snowpack this season. Hop to it! Components: 1/3 Nelson Ramirez, Honduras 1/3 El Alto, Costa Rica 1/3 Los Gigantes, Colombia This espresso features a trio of coffees that highlight the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness found in quality coffee. While it is the “brightest” of the three, Grace Calderón’s El Alt is still incredibly balanced in sweetness. She starts with CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. 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. cherries – known for their sweet, complex fruitiness – and processes them in a Kenya-style “double fully 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, which highlights the crisp acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. in those clean fruit flavors. As a filter 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., these notes can come through as lemon, grapefruit, and pomelo; developed a little longer for this espresso, those flavors deepen into sweet blood orange and complex pomegranate. Bridging the gaps between these three components is the Los Gigantes, a cooperat