Ratnagiri Estate, India

Origin

• 🇮🇳 India

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  20

PROFILE: Rich and Decadent WITH NOTES OF Amaretto, Cherry, Dark Chocolate ROAST: Medium Roast For Espresso Brewing Download the Ratnagiri Estate, India Transparency Report ABOUT For nearly a century, the Patre family has stewarded Ratnagiri Estate, producing specialty coffee and fine pepper. Ashok Patre, the third generation to work the land alongside his wife, Divya, is securing the farms future by making it one of the most impressive operations we‚Äôve seen - not just in India, but globally. Mr. Patre’ s processing methods are both intentional and impressive. He understands that Indian terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. and varieties can only produce specialty coffee of a particular character. Consequently, he has developed processing methods that create something unique and exceptional. This coffee is naturally processed and underwent anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. in custom-made bioreactors for 36 hours with lab-isolated microbes before drying on raised beds for 25 days. While this approach can sometimes result in ‚Äúover-processed‚Äù or unclean coffees, many of Mr. Patre‚Äôs lots are clean, complex, and distinctive. Through constant research and scientifically grounded practices, he‚Äôs able to guide fermentations with remarkable precision. Over the past year, he‚Äôs collaborated with a renowned food scientist to design a bespoke line of processing equipment. In his facility, nearly every aspect of fermentation is under control. He‚Äôs also assembled a small team of professionals, including two microbiologists. Each fermentation is carefully tracked, from microbial plating to titratable acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. measurements that guide decisions about when to finish a batch. Mr. Patre is helping push specialty coffee into the realm of true food science, drawing close parallels to beer or wine fermentation. SOURCING ORIGIN: Chikmagalur, Karnataka, India PRODUCER: Ashok & Divia Patre VARIETIES: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. PROCESS: Natural ProcessNatural 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. ALTITUDE: 1340 masl PARTNERS: Osito QUALITY SCORE: 86.25 HISTORY: First year of purchasing