Kismet Seasonal Espresso

In 2003, Ritual’s founder and CEO Eileen Rinaldi managed a coffee shop on California and Battery. It was right here where she started dreaming up her own coffee company. And now, over 20 years later, Eileen is opening a Ritual in the very same space.

Kismet is a nod to those special serendipitous moments. So as we navigate the time of year known for transitions and new beginnings, let Kismet’s fruit-forward, round-bodied blend remind you how the universe almost always has a way of working itself out.

Artwork by: Ivy Munnerlyn (from Ritual’s Roastery Team)

Get to know the 3 coffees in Kismet below:

Finca Triunfo Verde, México

Triunfo Verde is the name of an association of smallholder coffee producers who farm within the buffer zone of the Reserve de la Biósfera El Triunfo, a protected area that safeguards endemic flora and fauna. With over 400 members, the association grows specialty coffee organically under native shade trees, ensuring a symbiotic relationship with the environment. This particular lot comes from women producers of Triunfo Verde, located in the region of Failesca, in Ángel Albino Corzo, Chiapas. This lot is made up of Marsellesa, Peñasco, Oro Azteca, and Bourbon varieites. It is washed with a 24-hour fermentation and sun dried. This coffee is sweet and round, with notes of caramel, lime, and panela.

Producer’s Pride, Costa Rica

In the hills surrounding the tiny town of La Piedra de Rivas, near the Chirripo National Forest, a dozen producing families have come together to build a micro-milling facility called Beneficio Los Crestones. As we enter into a decade of working with these families, it’s exciting to see that this small neighborly cooperative is still trying to grow and innovate. Noticing the impact that their recently improved drying system had on the quality of the coffee, land was set aside to construct twice the amount of drying space alongside a new large bodega to protect the harvest before it makes its long journey to San Francisco. This lot collects the coffees from several of the Los Crestones producers in a blend we’re calling Producer’s Pride. Containing Caturra, Catuai, and Villalobos varieties, Producer’s Pride is a clean, mechanically washed coffee, often called a white honey coffee.

Los Santos, Guatemala

This offering comes from the smallholder producers of San José Poaquil, a town about 35 miles to the northwest of Antigua. This coffee is grown predominently by indigenous Kaqchikel producers, who grow the traditional variety, Bourbón, using techniques and traditions passed down from one generation to the next. In this region, most farmers do not have the infrastructure to process their coffee from fruit down to parchment covered bean. Instead, they usually rely on a system of intermediary buyers called “coyotes” who will purchase coffee cherry from the farm and then re-sell it to a mill for a profit. This coffee is bright and sweet, with notes of dark chocolate, whipped cream and fruit punch.