Our third season working with Ratnagiri Estate, and each year brings something new to the table. Ashok and Divya continue to explore new and exciting approaches to processing, and this year is no exception. RDN3-1 is our espresso pick, with a rounded fruit profile, caramel sweetness, and a balanced finish.
Coffee details
Region
Chikmagalur
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Altitude
1,340 masl
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Varieties
Catuaí
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Process
Thermal shock natural
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Producers
Ashok & Divya Patre
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Sourcing partner
Osito
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Behind the coffee
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.
Our coffee bags are home compostable.
Please remove the sticker and valve before composting.
