Single Origin, Dual Purpose, All Good
“ACE” Aleta Wondo, Ethiopia
Price range: $25.00 through $171.00
About Ace:
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: Aleta Wondo, Ethiopia
Notes of: black tea, lemon, honey
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 terroir. 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 station, the coffees are fermented for 48 to 72 hours, depending on climate. The typical temperatures in this area used to reach as low as 32 F at night and 77 F during the day, but in recent years the climate has been rising to reaching 59 F at night and 86 F during the day. This has brought fermentation times increasingly closer to 48 hours than to 72 hours. After fermentation, coffee is dried for 15 to 21 days on solar beds, with frequent turning for even drying.
- Producer
- Smallholder Producers
- Location
- Kura, Sidamo, Ethiopia
- Variety
- Ethiopia Landraces
- Harvest Season
- Spring 2025
- Processing Method
- Washed
Sidamo, Ethiopia
Recommended Brew Parameters
| Dose | 17.3-17.6 grams in a "18g" VST or "17g" Strada basket |
|---|---|
| Temp | 198-200 degrees at the group |
| Time | 29 seconds |
| Brewing Ratio | 50-60% or about 31-33g of liquid |
| Pump Pressure | 8.5-9 Bar or 105-110 psi at the group |
| Days Rested | 7-12 |
