The Origin: Ratna coffee hails from the renowned ‘Ratnagiri Coffee Estate,’ located at an altitude of 4,400 ft in India. This single-estate Arabica coffee is produced by ‘Ashok Patre,’ who employs an innovative 72-hour yeast carbonic maceration process to transform his Catuai varietals. After processing, the coffee registers a high Brix level of 24.3, reflecting its exceptional sweetness and complexity. The estate's careful, artisanal approach enhances the natural fruity notes and depth of flavor, making Ratna coffee a truly distinctive cup.

Roast Level: Medium Roast The medium roast of Ratna coffee allows its bright, fruit-forward flavors to shine, with distinct notes of strawberry, passion fruit, and raisins. The roast brings a harmonious sweetness while maintaining the coffee's lively, tangy profile. This well-rounded roast is perfect for those who enjoy a vibrant yet smooth cup, making it an ideal choice for a relaxing pour-over or Chemex brew.

About the Process: At the heart of the Ratnagiri Coffee Estate is Ashok Patre, a pioneer blending tradition with innovation. The estate uses cutting-edge techniques like Yeast Carbonic Maceration and slow drying on raised beds to craft exceptional coffee. Yeast Carbonic Maceration, an exciting and relatively new process, involves fermenting whole coffee cherries in a carbon dioxide-rich, oxygen-free environment. This anaerobic setup softens the fruit tissue, allowing yeast and beans to interact in unique biochemical ways. The result? Reduced oxidation and an explosion of flavor, with vibrant notes of red fruit, wine, and cooked fruit, a rich body, and a delicate hint of fermented fruit.

Paired with meticulous hand-picking and slow drying, these practices unlock the beans' natural brilliance, creating a cup that’s both complex and deeply fruity. Set against the backdrop of a 4,400-ft altitude, Ratna Coffe, offers a sip of mastery with every brew.