Ratnagiri was established in 1920 and is owned and operated by Ashok Patre, having been passed down from Grandfather, to father to son. Ashok describes the process for this lot as follows:

"This is a 56-hour Vacuum process or 'Anti-Maceration' natural processed coffee. It is from the cauvery varietal grown on our farm at 4400 feet from the block called Line Patte. The Brix of the coffee cherries was 25.2 when harvested and they were put in the bio reactor after floater removal. A particular strain of yeast and lactic acid bacteria was added to the coffee in the fermenters and 600 millibar vacuum was applied. The coffee was allowed to ferment for 56 hours in a vacuum atmosphere which gives this coffee a unique taste profile. 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 29 days. "

We have sourced from the Ratnagiri Estate more than once now and there are no prizes for guessing why: this farm is consistently producing the best Indian coffees on our cupping table, every time we try.