India – Ratnagiri

Additional Information

The Story

For nearly a century, the Patre family has been the stewards of the Ratnagiri Estate, producing speciality coffee and fine pepper. Ahok Patre, the third generation to work the land, and his wife, Divya, are committed to ensuring the farm’s future by making it one of the most impressive operations in India.

Mr. Patre’s processing methods are both intentional and impressive. He understands that Indian terroir and varieties can only produce speciality coffee of a particular character and quality. Consequently, he has developed processing methods that manipulate the flavor’s of the final product to create something unique and exceptional. While this approach to coffee processing can sometimes lead to “over-processed” or unclean-tasting coffees, many of Mr. Patre’s coffee’s are remarkably clean, complex & interesting. Through tireless research and the careful application of scientifically proven techniques, Mr. Patre is able to control fermentations in such a way to create truly delicious coffee.

Processing

Extended Yeast fermented Natural. The coffee cherries for this lot were harvested at 23.6 brix. The cherries were floated and then placed in a stainless steel fermentation tank along with a specific strain of yeast. The coffee was then allowed to ferment in the tank for 72 hours, in a carbon dioxide-rich environment, before being moved to raised beds where it was dried for 26 days.