INDIA - RATNAGIRI RDN3-1 (NATURAL)

Ashok and Divya Patre are the third generation behind Ratnagiri Estate in Chikmagalur, where Ashok has taken a remarkably scientific approach to coffee processing. Working with microbiologists and purpose-built equipment, fermentations are measured and controlled with incredible precision. For this Catuaí natural, whole cherries spend 34 hours fermenting with LalCafé Intenso microbes, selected to encourage complexity, florality and tropical fruit character. They’re then heated to around 40–45°C for 20 minutes, before the fermenter’s cooling system rapidly brings them close to freezing. From there, they’re carefully dried in a dehydrating chamber. It’s meticulous, experimental processing, but always with a delicious cup as the end goal.

REGION: CHIKMAGALUR
ALTITUDE: 1,340 MASL
PROCESSING: THERMAL-SHOCKED NATURAL
VARIETAL: CATUAI
FARM OWNER: ASHOK & DIVYA PATRE
TASTES LIKE: DRIED APPLE, NECTARINE, CARAMEL