The Process

Lot RW1 – Nitrogen Maceration Washed.

A meticulous approach to fermentation brings out the best in this lot. Harvested at 24.1 Brix, the cherries were pulped and placed in a stainless steel tank, where oxygen was purged using nitrogen. A controlled 90-hour fermentation followed, enhancing clarity and depth. Afterward, the coffee was soaked in clean water for 24 hours, then transferred to raised beds to dry slowly over 27 days. The result? A cup that reflects both precision and patience—bright, structured, and deeply expressive with notes of of Apricot, Pear, Citrus.

The Producer

Ashok Patre is a progressive. Well-travelled and bursting with initiative, he has drawn inspiration from elsewhere to step beyond the boundaries of traditional Indian coffee cultivation and processing. Brix levels are tested before harvesting. Processing includes natural, honey and fermentation experiments alongside the traditional washed. For all intents and purposes Ratnagiri Estate is an organic/biodynamic farm and also maintains official Rainforest Alliance Certification. Quarterly soil tests and organic corrections to soil are applied. Ionic seawater and sea weed extract are applied to improve plant immunity and sugar levels of the fruit.  The estate is a lush shaded environment with 3 stories of shade. It is home to over 48 recorded bird populations, monkeys, leopards, wild boar, tigers, mongoose and – on occasion – elephants. The rich biodiversity demands that Ashok and his family have an approach to farming which places ecology and harmony with the environment at the forefront. This is a world class farm, truly one of the leading in India and a great example of Olam and the farmer working together to engineer excellence.