Ratnagiri Estate, India

PROFILE: Rich and Decadent WITH NOTES OF Amaretto, Cherry, Dark Chocolate ROAST: Medium Roast For Espresso Brewing

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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 terroir 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 fermentation 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 “over-processed” or unclean coffees, many of Mr. Patre’s lots are clean, complex, and distinctive. Through constant research and scientifically grounded practices, he’s able to guide fermentations with remarkable precision. Over the past year, he’s 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’s also assembled a small team of professionals, including two microbiologists. Each fermentation is carefully tracked, from microbial plating to titratable acidity 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: Catuai PROCESS: Natural Process ALTITUDE: 1340 masl PARTNERS: Osito QUALITY SCORE: 86.25 HISTORY: First year of purchasing LOT SIZE: 120kgs HARVEST: December - March

Produced by Ashok and Divia Patre at the Ratnagiri Estate in the Chikmagalur region of Karnataka, this Indian Catuai selection represents a distinct expression of the country’s specialty coffee landscape. The lot is processed using the natural method, a technique where the coffee cherry remains intact while drying, which often imparts a heavier body and pronounced sweetness to the final cup. You can learn more about how these processing methods influence the final profile in our guide.

Roasted by Seven Seeds, this coffee features tasting notes of amaretto, cherry, and dark chocolate. These descriptors align with the rich, dessert-like qualities often sought in high-quality natural-processed coffees. To better understand how these specific flavors are categorized and identified during cupping, we recommend consulting our flavor wheel. Grown at 1340 masl, this offering highlights the meticulous cultivation standards maintained by the Patre family at their estate.