Though coffee production in India dates back to the 1700s, it is rarely seen on US specialty coffee menus. Due to geography, mass commercialization, quality perceptions, and robusta prevalence in India, many have overlooked it. In recent years, innovation in production and processing has led to more attention from importers and green buyers in the US. When this lot came across our cupping table, we were excited to introduce it to our menu. 

Ashok and Divya Patre are third-generation coffee producers carrying on nearly a century of stewardship on the Ratnagiri Estate in Chikmagalur, India. They are committed to ensuring a viable future for the farm by investing in infrastructure and developing new, unique processing techniques. Through careful research, Ashok has developed techniques to control fermentation and create remarkably clean and complex coffees. 

After floating and pulping, this lot was placed in stainless steel tanks, purged of oxygen using carbon dioxide, and fermented for 92 hours. It was then washed with clean water and soaked for an additional 24 hours, before being moved to raised beds to dry for 29 days. The resulting coffee is dynamic and interesting while remaining approachable. While cupping, we tasted everything from cinnamon and allspice berries to melon, golden raisin, and cooked fruit. Take your time with this coffee and experience the complex flavors changing as it cools. Dial in with a 1:16 ratio, filtered water at 204-206℉, a medium grind, and a 3-3.5 minute brew cycle.