Ratnagiri Estate is in the south western state of Karnataka, India. Owned and managed by Ashok Patre, this estate has been producing coffee for almost a century. Sitting between 1200 – 1400 m.a.s.l, Ashok and his team cultivate several varieties across the estate including Catuai, Cavery and HRC (Hawaiian Red Caturra). Water is supplied from two streams on the nearby mountain. In recent years, the Ratnagiri team has made leaps and bounds in coffee quality with a focus on controlled processing methods and harvesting only the ripest cherries on each round of picking. The estate has also been separated into distinct growing blocks, with special attention now paid to the individual needs of each area of the farm. Several improvements to the coffee processing infrastructure have been made including new fermentation tanks, coffee depulper and raised drying beds as well as a new milling facility, allowing complete control of the process from growing to export. This lot is an extended carbonic maceration natural process from the "Giri Patte" section of the estate. The Brix of the coffee cherries was 24.8 when harvested and they were put in the stainless steel fermenters after floater removal. The tanks were then purged with carbon dioxide gas and the coffee was fermented for 90 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 29 days. We have been buying Ashok’s coffees for over 10 years now and are excited to see this producer evolving every year, continually pushing the limits of specialty coffee in India.

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%