Ratnagiri Estate | India

TLDR: Odds are you've not had coffee from India before, odds are even greater you've not had a coffee from Inida thats this good.... unless you've had one of the others we are selling of course.

Yet again, our import partners can say this better than us, so thanks Osito, for the amazing coffee, and the wonderful words:

For nearly a century , the Patre family has been the steward of the land
that is currently Ratnagiri Estate, producing specialty coffee and fine
pepper. Ashok Patre, the third generation to work the land alongside his wife, Divya, is committed to ensuring the future of the farm by making it one of the most impressive operations we have seen in the coffee-producing world, not just in India.

Mr. Patre' s processing methods are intentional and impressive. He understands that Indian terroir and varieties can only produce specialty coffee of a particular character and quality. Consequently, he has developed processing methods that manipulate the flavors of the final product to create something unique and exceptional. This approach to coffee processing can sometimes lead to "over-processed" or unclean-tasting coffees , but many of Mr. Patre' s coffees are remarkably clean, complex, and interesting. Through tireless research and the careful application of scientifically proven techniques, Mr. Patre is able to control fermentations in such a way as to create truly delicious coffees .

We feel honored to have the opportunity to work with Ratnagiri Estate
and to share this coffee with you.

We've roasted this coffee to let Mr Patre's work do the talking. We've kept it light, clean, and this is just going to sing in your cups. Enjoy.

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc