"This is a 96-hour extended carbonic maceration natural processed coffee. It is from the Hemavathi varietal grown on our farm at 4500 feet from the block called Sivermara Patte. The Brix of the coffee cherries was 25.9 when harvested and they were put in the Bio fermenters after floater removal. The coffee was inoculated with a mix of different yeast cultures. The tanks were then purged with carbon dioxide gas, and the coffee was fermented for 96 hours. 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 31 days "
The Hindi word 'Ratnagiri' translates literally to 'Pearl Mountain', a reference to the dense silver oak canopy which crowns this farm. 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:
