Roast: Medium, recommended for Filter
Tasting notes: Pineapple, mango, goldenberry, passionfruit
Farm: Ratnagiri Estate Lot RM-43
Region: Chikmagalur, Karnataka
Altitude: 1,250 – 1,250 MASL
Process: Carbonic Maceration Intenso Natural
The Ratnagiri Estate is an environmentally abundant corner of the majestic South Indian Western Ghats near Bababudangiri, the place where coffee in India originated. Ratnagiri has an impressive yield of quality specialty coffee successfully inter-cropped with fine pepper. Ratnagiri literally means “Pearl Mountain” and the dense silver oaks that tower over remarkably flavorful shade grown coffee give a silvery hue to the hills illustrating the name. At Ratnagiri, generations of the Patre family have dedicated their lives since 1927, caring for a land that has rewarded their passion and perseverance.
Ratnagiri Estate coffee is a popular purchase by fine flavor seeking palates across the world. The farm follows strict quality standards and has its own water supply from two freshwater streams following strict guidelines of government quality and pollution control boards. The farm operates with a strong commitment to environmental conservation and sustainability.
Ratnagiri Estate is a biodynamic farm and maintains the official Rainforest Alliance Certification. The estate is a lush, shaded environment with 3 stories of shade. It is home to over 48 recorded bird populations, monkeys, leopards, wild boar, tigers, and mongoose. The rich biodiversity demands that me and my family have an approach to farming which places ecology and harmony with the environment at the forefront.
At the farm, they produce different processing methods like Naturals and Honey (yellow, black and red) processed coffees. For lot RM-43, it was processed as Carbonic Maceration Intenso Natural. This is a 98-hour extended yeast fermented natural processed coffee. It is from the Catuai varietal grown on the farm at 4400 feet from the block called Silvermara Patte. The Brix of the coffee cherries was 23.6 when harvested and they were put in the stainless-steel fermenters after floater removal. A particular strain of yeast called Intenso from Lalcafe was added to the coffee in the fermenters and allowed to ferment for 98 hours in a carbon dioxide rich environment, also known as carbonic maceration. After removing the coffee, they were directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 26 days.