N° 01Ethiopia · 2 100 masl
Yirgacheffe · Chelbesa
Jasmine, white peach, and the ghost of bergamot. A washed lot from Chelbesa, harvested at first light.
Issue N° 07 — WinterA film by Ratio Studio
Chapter One · The Pour
Coffee, as an
editorial.
Ratio is a slow house of specialty coffee — stories from the origin, seasonal beans, and the rituals we build our mornings around.
Scroll
slowly.
slowly.
Est. 2019 ✦Single Origin ✦Direct Trade ✦Roasted in Small Batches ✦Seasonal Only ✦ريشو ✦Members' Club ✦Free Shipping over €60 ✦Est. 2019 ✦Single Origin ✦Direct Trade ✦Roasted in Small Batches ✦Seasonal Only ✦ريشو ✦Members' Club ✦Free Shipping over €60 ✦
Signature Release · N° 01
Qima
قمة
A rare Yemeni lot from the highlands of Hayma — dried on raised beds and roasted to reveal date, dried apricot, and the quiet spice of cardamom. This is the coffee that started our year.
€32
- Origin
- Yemen · Hayma
- Process
- Natural · Bed dried
- Harvest
- Winter 2025
Limited · 240 bags01 / 10
This Season
The Winter Harvest,
arriving in three acts.
Every bean on this page will be gone by March. We roast only what the farm can honestly deliver in a season.
N° 01€24
N° 02Colombia · Huila
Finca La Palma
Milk chocolate warmed by dried fig. A natural process from a single sixty-tree lot on the north slope.
N° 03Guatemala + Kenya
House Blend N° 04
Our winter table blend. Cocoa nib, black currant, and the long, quiet finish of stone fruit.
02 / 10
Coffee Stories
Every cup opens
somewhere else.
Field Notes · 12 min read
Walking with Abera, before the fog lifts.
Two thousand metres above sea, at the edge of the Gedeb forest, Abera Hailu has been picking cherries for thirty-one years. This is what he taught us about waiting.
03 / 10
Featured Farms
Six farmers.
One long conversation.
We buy from people, not lots. These are the growers whose harvests shape our year.
Huila, Colombia
Finca La Palma
- Lat.
- 2.5°N
- Elev.
- 1 850 m
- Var.
- Pink Bourbon
- Grower
- Sofía Ospina
Gedeb, Ethiopia
Chelbesa Station
- Lat.
- 6.2°N
- Elev.
- 2 100 m
- Var.
- Heirloom
- Grower
- Abera Hailu
04 / 10
Curated Gift Boxes
Wrapped by hand.
Ribboned in navy.
Each edition is packed in our Milan studio and tied with a note in your handwriting, should you wish.
05 / 10 · Coffee Ritual
Four minutes.
One quiet room.
The pour-over is less a recipe than a practice. Water at 94°. Twenty grams. A slow spiral from centre out. Then — and this is the part most miss — you wait.
- 01Rinse. Warm the paper, warm the cup.
- 02Bloom. Twice the weight of coffee in water. Thirty seconds.
- 03Pour. Three concentric spirals. Never touch the wall.
- 04Sit. Do not stir. Do not check your phone.
06 / 10
Limited Collections
Editions of two hundred.
Never a two hundred and first.
Numbered by hand. Signed by the roaster. Never repeated.
Edition 007 · Panama Geisha
Nocturne, in black.
Edition 008 · Yemeni Mokha
Aubade, in cream.
07 / 10
Brewing Academy
Small classes.
Slow teachers.
Four Saturdays a month at the Milan atelier. Six seats each. Filter brewing, espresso, sensory, and green buying.
- Filter IThe pour-over, from grind to gulp.3 hr · €95
- Espresso IDialling in without the anxiety.4 hr · €140
- SensoryCupping, and the vocabulary for it.3 hr · €110
- Green RoomBuying, tasting, and choosing origins.6 hr · €260
08 / 10
Coffee Journal
Reading, quietly.
A weekly publication of essays, interviews, and photographs — from our editors and from the growers themselves.
Essay8 min
In defence of the second cup.
On drinking coffee without a reason, and other quiet acts.
Read →Interview14 min
Sofía Ospina on shade, weather, and slow years.
The Colombian grower on picking cherries by lunar calendar.
Read →
Photo Essay3 min
One kitchen, seven mornings.
A visual diary of the small light between five and seven.
Read →09 / 10
Lifestyle Photography
The small hours,
in five frames.
An ongoing series shot on 35mm at homes and cafés between Milan, Kyoto, and Copenhagen.
"You do not photograph coffee. You photograph the room around it."
— Ratio Studio, N° 4
10 / 10 · Membership Club
The Ratio
Members.
A quiet subscription. One bag, once a month — chosen by our head roaster. Plus early access to editions, invitations to origin trips, and the printed journal.
The dispatch
A quiet letter, on Sundays.
A single essay, one photograph, and a bean we're drinking. Nothing else.