Check out this wild and awesome coffee from Southwestern India!
Wild because this coffee is left to ferment for 120 hours, which has been seen to lead to coffees that taste "over-processed" or unclean. However, producers Ashok and Divya Patre have so much control over the process that they're coffees turn out to be remarkably clean, complex, and interesting! Which is awesome.
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 terror 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. 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.
It is a labor of love that you will taste! We found notes of peach, honey, and black tea.
Try it next to our other Indian features!
Photos and info courtesy of Osito Coffee.