Processing: Extended Carbonic Maceration Natural. The coffee cherries for this lot were harvested at 23.9 brix. The cherries were floated and then placed in a stainless steel fermentation tank and allowed to ferment in the tank for 60 hours before being moved to raised beds where it was dried for 30 days.
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.
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