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posted on Tuesday, March 6, 2018 - 3:30pm by Michael Harwood

Annuals are colorful, seasonal blends that highlight extraordinary coffees. Spring 2018 speaks to the brighter, livelier side of our Annuals line-up, making this the ideal blend for increasingly long days, brewing away the chill of winter. Our strawberry and blackberry-forward Burundi Masha Kayanza takes the lead as sixty percent of Spring 2018. Sweet, well-fruited, and bright, Masha is roasted with the intention of showcasing this coffee's bright fruit flavors. Constituting the remaining thirty percent, our balanced Peru Cenfrocafe creates an ideal sugar browning counterpoint. Providing a smooth, coating body, Cenfrocafe adds chocolate and orange, truly a classic Peruvian profile.

Burundi Masha Natural.

60% Burundi Masha Kayanza | Kayanza Region | natural Red Bourbon
40% Peru Cenfrocafe Chirinos | Cajamarca Region | washed Caturra + Pache

Peru Cenfrocafe. Photo courtesy of Trabocca Coffee Importers.

Expertly roasted and blended for exceptional extractions from Auto-Dripper to Espresso, Spring 2018 is the perfect coffee for your brew method of choice. Here are a few starting-point brew recommendations, though we encourage you to explore and find your own favorite methodology!

Auto-Dripper aka Mr. Coffee - 1:16 brew ratio. Medium-coarse grind. 5-6 min. brew time. 208℉ brew water temperature.

French Press aka Press Pot - 1:15 brew ratio. Coarse grind. 6-7 min. brew time. 208℉ brew water temperature.

Espresso aka a Shot - 1:1.75 brew ratio. Fine grind. ~30 sec. brew time. 201℉ brew water temperature.

Being dialed-into Spring 2018 tastes something like black cherries and pink lemonade in a juicy cup. To enjoy a fruit-forward, super-juicy cup, try incrementally raising your dose, coarsening your grind, and raising your brew temperature. To get a more balanced, chocolatey cup, we suggest lowering your dose, fining up your grind, and slightly dropping your brew temperature. Juicy or balanced, we think you'll love getting dialed-in with this blend!

Enjoy a one-of-a-kind, beautifully-designed 12oz. bag this Spring only.

posted on Friday, February 16, 2018 - 4:45pm by Michael Harwood

Finding clean, delicious coffees from Indonesia and Papua New Guinea can be tricky. Producers in Indonesia traditionally engage in the Wet-Hulling processing method, then often ground-dry their coffees, leaving an earthy taste with reduced acidity. Though Papua New Guinea washes its coffees, rendering them cleaner with more sparkle, overall production is still relatively low and most farmers have little more than a garden's worth of trees, making single-farmer lots hard to come by.

Sulawesi PT Toarco Jaya. Photo courtesy of Cafe Imports.

That's where our friends at Cafe Imports come in, having built relationships in both countries to purchase coffees that are sweet, transparent, and delicious! We were fortunate to be able to select two such lots: a microlot from the Eastern Highlands of Papua New Guinea called Moanti and an 100% Peaberry lot from the famous PT Toarco Jaya estate of Tana Toraja Regency, Sulawesi, Indonesia.

Sulawesi Tana Toraja. Photo courtesy of Cafe Imports.

Unlike most Indonesian coffees' all-too-typical earthy/dirty character, PT Toarco Jaya's washed Sulawesi lot expresses itself as sweet, clean, and complex. Rich chocolate gingersnap and sweet molasses aromatics complement a beautiful dried mango flavor, delivering on its promise as a satisfying cold weather coffee. Toarco has a solid history of improving quality and this 100% Peaberry lot is no exception! Learn more about this full-bodied Peaberry lot here

Papua New Guinea Moanti. Photo courtesy of Cafe Imports.

If you've ever tasted a Papua New Guinea, you know that these clean, Washed coffees tend to stand apart from their westerly Wet Hulled brethren of the Indonesian archipelago. Organization and motivation have been ongoing obstacles, but in 2011, the Moanti smallholder network was born and has since become known for producing high-quality microlots. We are happy to share the culmination of years of hard work by Moanti Ise, who is almost single-handedly responsible for bringing these 270 small holding farmers together. You'll enjoy flavors that remind you of blackberry rhubarb pie, maple nut, and cranberry lemonade. Explore this limited-time microlot more here.

posted on Wednesday, January 3, 2018 - 12:30pm by Michael Harwood

Ceremony Annuals Winter 2018 Blend

Annuals are colorful, seasonal blends that highlight extraordinary coffees. Winter 2018 speaks to the fuller, richer side of our Annuals line-up, making this the ideal blend for our coldest, darkest season. Our red-brown, black cherry-forward Colombia Tatama takes the lead as sixty percent of Winter 2018. Clean, sweet, and balanced, this coffee from Risaralda is roasted with the intention of deepening the sweetness from malt to dark chocolate. Constituting the remaining forty percent, our golden brown, caramelly Sulawesi PT Toarco Jaya Peaberry creates a complex counterpoint to AsoApia's chocolate and cherry. Providing an exceptionally full body, Toarco Jaya adds some of the best flavors we've found from the Indonesian archipelago. Imagine caramel, sweet ginger, and molasses in a dense, syrupy cup that tastes great black AND stands up to a little milk or cream.

60% Colombia Tatama | Risaralda Department | washed Castillo + Caturra
40% Sulawesi PT Toarco Jaya Peaberry | Toraja Region | washed S795

Expertly roasted and blended for exceptional extractions from Auto-Dripper to Espresso, Winter 2018 is the perfect coffee for your brew method of choice. Here are a few starting-point brew recommendations, though we encourage you to explore and find your own favorite methodology!

Auto-Dripper aka Mr. Coffee - 1:16 brew ratio. Medium-coarse grind. 5-6 min. brew time. 208℉ brew water temperature.

French Press aka Press Pot - 1:15 brew ratio. Coarse grind. 6-7 min. brew time. 208℉ brew water temperature.

Espresso aka a Shot - 1:1.75 brew ratio. Fine grind. ~30 sec. brew time. 201℉ brew water temperature.

Being dialed-into Winter 2018 tastes something like: Brown sugar aromatics. Dark chocolate and almond cookies in a warm, cozy cup. To enjoy a juicier, more cherry-like cup, try incrementally raising your dose and coarsening your grind. To get a deeper, more chocolatey cup, we suggest lowering your dose and fining up your grind. Juicy, balanced, or sugar browning, we think you'll love getting dialed-in with this blend!

Enjoy a one-of-a-kind, beautifully-designed 12oz. bag this Winter season only.

posted on Monday, November 20, 2017 - 3:45pm by Michael Harwood

Ceremony Annuals Holiday 2017

Annuals are colorful, seasonal blends that highlight extraordinary coffees. Our red and berry-forward Ethiopia Adado Shara Natural takes the lead as sixty percent of Holiday 2017. Grown and processed in the famous Yirgacheffe region means this coffee cups as clean, well-fruited, and floral. When coffee seeds are dried in their fruit, it's called the Natural process and results in an unmistakeable berry flavor being infused into the seeds. We roast with the intention of highlighting the sweetness these jammy fruit flavors can provide. Our dark violet and caramel-forward Guatemala Las Moritas provides the ideal complement to Adado's stunning berry flavors. Constituting the remaining forty percent, Las Moritas leans more into sugar-browning, but this single-family lot still brings its own dark berry flavors to the party and provides just the right balance in mouthfeel and flavor.

60% Ethiopia Adado Shara | Yirgacheffe | natural Heirlooms
40% Guatemala Las Moritas | Sierra de Las Minas | washed Castillo + Bourbon

Ceremony Annuals Holiday 2017 espresso and drip brew

Expertly roasted and blended for exceptional extractions from Auto-Dripper to Espresso, Holiday 2017 is the perfect coffee to share with family and friends this chilly, celebratory season. Here are a few starting-point brew recommendations, but we encourage you to explore and find your own favorite method!

Auto-Dripper aka Mr. Coffee - 1:16 brew ratio. Medium-coarse grind. 5-6 min. brew time.

French Press aka Press Pot - 1:15 brew ratio. Coarse grind. 6-7 min. brew time.

Espresso aka a Shot - 1:1.75 brew ratio. Fine grind. ~30 sec. brew time.

Being dialed-into Holiday 2017 tastes something like: Mixed berry pie aromatics. Sugar cookies and caramel in a celebratory cup. To enjoy a juicier cup, try incrementally raising your dose and coarsening your grind. To get a more sugar browning-focused cup, we suggest lowering your dose and fining up your grind. Juicy, balanced, or sugar browning, we think you'll love getting dialed-in with this blend!

Enjoy a one-of-a-kind, beautifully-designed 12oz. bag this holiday season only. They make fantastic gifts!

Until next time, happy brewing!
- MH

posted on Tuesday, October 17, 2017 - 11:15am by Michael Harwood

If you're like me, you're more into treats than tricks around Halloween. Thankfully, Ceremony is happy to oblige our collective sweet tooth this October with three incredibly sugary coffees!

Nicaragua Miraflor ripe berries - Photo courtesy of Gold Mountain Coffee Growers
RES No. 5 - Nicaragua Miraflor - Natural Pacamara
Blink and you'll miss it! Wholesale sold out of this nano-lot fruit bomb in record time, but you can still snag a bag at our cafes and select retail partners for a few more days!

El Salvador San Nicolás - Photo courtesy of Cafe Imports
RES No. 6 - El Salvador San Nicolás - Honey Pacamara
In a word? Amazing. There are few words that would accurately describe the greatness of this microlot. Incredibly sweet and juicy, the sixth in our Rare + Experimental Series won't last long! Check it out here.

Embu ripe coffee cherries - Photo courtesy of Cafe Imports
Kenya Gicherori PB - Washed Peaberry Kenya cultivars
If you've never tried a Peaberry coffee, now's your chance! These tiny, round seeds may be cute in appearance, but don't underestimate the incredible flavors they bring to bear. Kenya lovers take note! Read more here.

The best part of these treats? They'll satisfy your sweet tooth without any of the guilt afterwards!

Until next time, happy brewing! - MH

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