Ratnagiri

Producer: Ashok and Divya Patre

Location: Chikmagalur, India

Farm: Ratnagiri

Elevation: 1,335 masl

Varietal: Catuaí

Process: Anaerobic Washed 

Ratnagiri is back again for its second year of splendor!

This coffee is unique in that it is left to ferment for 120 hours, which, if not for the precision and control of producers Ashok and Divya, has been seen to lead to coffees that taste "over-processed" or unclean. Their coffees, however, turn out to be remarkably clean, complex, and interesting! 

Ashok is a 3rd generation producer at his family's 108 hectare farm, Ratnagiri,  in Chikmagalur at 1,335 meters above sea level where they have been growing specialty coffee and fine pepper for nearly a century.  He and his wife Divya have developed the farm into one of the most impressive operations Osito has seen across the coffee-producing world! Knowing that the terrior in India is somewhat limiting, Mr. Patre has invested in precise processing methods that produce coffees that are unique and compelling. 

This Catuai varietal is harvested off the tree when the coffee cherry hits 26.6 brix (measuring the amount of sugar in the flesh of the coffee cherry). It is then pulped and placed in stainless steel fermentation tanks purged of oxygen by carbon dioxide. It ferments for 120 hours, then soaks in clean water for 24 hours. Then it is dried on raised beds for 26 days.