India Ratnagiri

Origin

• 🇮🇳 India

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Producer: Ashok Patre Origin: Bababudangiri, Western Ghats Varietal: Hemavathi Altitude: 1350 metres above sea level Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., 96hr Yeast Fermentation Flavours: Mango, orange candy, marzipan Importer: Covoya Where is it from? About This Coffee The Hindi word 'Ratnagiri' translates literally to 'Pearl Mountain', a reference to the dense silver oak canopy which crowns this farm. Ratnagiri was established in 1920 and is owned and operated by Ashok Patre, having been passed down from Grandfather, to father to son. Ashok describes the process for this lot as follows: "This is a 96-hour extended carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. natural processed coffee. It is from the Hemavathi varietal grown on our farm at 4500 feet from the block called Sivermara Patte. The Brix of the coffee cherries was 25.9 when harvested and they were put in the Bio fermenters after floater removal. The coffee was inoculated with a mix of different lab-grown cultures. The tanks were then purged with carbon dioxide gas, and the coffee was fermented for 96 hours. After removing the coffee, they were directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 31 days " We have partnered with Ratnagiri Estate for 8 straight seasons and there are no prizes for guessing why: this farm is consistently producing the best Indian coffees on our cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table, season after season. The Producer Ashok Patre is a progressive. Well-travelled and bursting with initiative, he has drawn inspiration from elsewhere to step beyond the boundaries of traditional Indian coffee cultivation and processing. Brix levels are tested before harvesting. Processing includes natural, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. and a growing number of fermentation experiments alongside the traditional washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly.. In recent years Ashok has invested heavily in laboratory equipment in order to scale his experiments with precision. Such techniques include anaerobic fermentation, carbonic maceration and innoculation with lab-grown