INDIA - RATNAGIRI RDN3-2 (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. This time, the Hemavathi cherries spend 36 hours fermenting with LALCafé Briosa microbes inside a temperature-controlled biofermenter. 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. Precise, unconventional, and a fascinating glimpse into Ashok’s approach to fermentation.

REGION: CHIKMAGALUR
ALTITUDE: 1,340 MASL
PROCESSING: THERMAL-SHOCKED NATURAL
VARIETAL: HEMAVATHI
FARM OWNER: ASHOK & DIVYA PATRE
TASTES LIKE: PINEAPPLE, CREME BRULEE