Ritual - Brazil - El Salvador - Blend - Natural photo 1
Ritual - Brazil - El Salvador - Blend - Natural photo 2
Ritual - Brazil - El Salvador - Blend - Natural photo 3
1 / 3

Ritual - Brazil - El Salvador - Blend - Natural

$20.00

Process: Natural

ABOUT OUR COLD BREW COFFEE BEANS

Cold brew coffee is the founder's (Tony) daily go-to, and something we’ve never treated as an afterthought. While much of the specialty coffee industry tends to dismiss cold brew coffee, we chose to double-down in and do it right. Ritual reflects the care and intention behind a coffee we believe deserves just as much respect as any other. 

PERFECT BREW RATIO

1 part coffee to 10 parts water.

Just scoop 150g of coffee into a cold brew bag (sold separately), drop it into 1500g of room temp water, cover, and let it hang out on your counter for 24 hours.

After steeping, toss the cold brew coffee grounds and you’re left with smooth, rich cold brew concentrate.

From there, it’s all you—dilute with water or your favorite milk to taste, pour over ice, and get after it. Refrigerate after.

This is YOUR Ritual.

TASTING PALLETTE

Chocolate-covered walnuts, a hint of ripe stone fruit, and a clean finish.

COLD BREW COFFEE BEAN ORIGIN

Our “Ritual” Cold Brew Blend is made up of natural process beans from Brazil and El Salvador.

IMPACT

Our cold brew coffee beans are ethically sourced, organic when possible, and roasted on the Bellwether Roaster--the most sustainable roaster on the planet.

300 g / 10.6 oz or 907g / 2lb

Grind & Size

Build a box of 1–3 bags
Variants and availability
  • Whole Bean - 300g · Grind & Size: Whole Bean - 300g · $20.00 · In stock
  • Ground for Cold Brew - 300g · Grind & Size: Ground for Cold Brew - 300g · $20.00 · In stock
  • Whole Bean - 2 lb · Grind & Size: Whole Bean - 2 lb · $55.00 · In stock
  • Whole Bean - 5 lb · Grind & Size: Whole Bean - 5 lb · $130.00 · In stock

How to brew

TasteMatch starting point

V60 / pour-over

The roast isn’t specified here. Pour-over is a versatile starting point, not a roast-specific recommendation; choose another method if it suits your equipment.

V60 / pour-over

Clean, bright, and sweet. The pour-over that shows off a coffee's origin.

Ratio
60 g/L (15 g : 250 g)
Grind
Medium-fine
Water
Just off the boil, ~93–100°C
Time
≈ 3:00–3:30
  1. Rinse the paper filter with hot water and discard the rinse water.
  2. Bloom with about twice the coffee's weight in water, then swirl and wait 45 seconds.
  3. Pour the rest in steady stages up to the full weight.
  4. Give it a gentle swirl so the bed drains flat and evenly.

Recipe references: James Hoffmann, Jonathan Gagné

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

Grown in El SalvadorExplore it on the origins map