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. RDN3-2 is our filter pick, with a vibrant fruit profile, lovely sweetness and plenty of clarity.
REGION: CHIKMAGALUR
ALTITUDE: 1,340 MASL
PROCESSING: THERMAL SHOCK NATURAL
VARIETAL: HEMAVATHI
FARM OWNER: ASHOK & DIVYA PATRE
TASTES LIKE: PINEAPPLE, CREME BRULEE
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.
All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.
