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.
REGION: CHIKMAGALUR
ALTITUDE: 1,340 MASL
PROCESSING: THERMAL SHOCK NATURAL
VARIETAL: CATUAI
FARM OWNER: ASHOK & DIVYA PATRE
TASTES LIKE: DRIED APPLE, NECTARINE, CARAMEL
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.
All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.
