Ashok Patre (Ratnagiri Estate)

Description

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Acidity

Mouthfeel

Sweetness

Bitterness

Best Brewed With

About the farm

Ratnagiri Estate is an environmentally abundant corner of the majestic South Indian Western Ghats near Bababudangiri, the place where coffee in India originated. Spread over 117 hectares, Ratnagiri has an impressive yield of quality specialty coffee successfully inter-cropped with fine pepper. Ratnagiri literally means Pearl Mountains, and the dense silver oaks that tower over remarkably flavourful shade grown coffee give a silvery hue to the hills illustrating the name. At Ratnagiri, generations of the Patre family have dedicated their lives since 1927, caring for a land that has rewarded their passion and perseverance. With Coffee, Pepper and Nature.

Ratnagiri Estate coffee is a popular purchase by fine flavour seeking palates across the world. The farm follows strict quality standards and has its own water supply from two freshwater streams following strict guidelines of government quality and pollution control boards. With a strong commitment to environmental conservation and sustainability, the coffee from the estate is a fine blend of art and heart!

Direct Trade

Quality Focused

Rainforest Alliance

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Black

Best Brewed With

AeropressEspressoFrench PressCold Brew

Aeropress

17g

Coffee Dose

204ml

of water

1:12 ratio of

ratio of

Coffee to water.

93°C

Temperature

2:15 min

Brew time

View Detailed guide

Espresso

18g

Coffee Dose

36g

of water

1:2 ratio of

ratio of

Coffee to water.

92°C

Temperature

27 secs

Brew time

View Detailed guide

French Press

25g

Coffee Dose

313ML

of water

1:12.5 ratio of

ratio of

Coffee to water.

94°C

Temperature

4:30 min

Brew time

View Detailed guide

Cold Brew

50g

Coffee Dose

275ml

of water

1:5.5

ratio of

Coffee to water.

25°C (room)

Temperature

18 hours

Brew time

View Detailed guide

Thermal shock takes precision processing into fascinating territory. Rather than relying on fermentation alone to shape the cup, it introduces a rapid change in temperature after fermentation—another carefully controlled variable in the producer’s pursuit of flavour. In Ashok Patre’s hands at Ratnagiri Estate, the technique becomes less about creating overt funk and more about building a cup with remarkable definition.

Arabica Thermal Shock 24.9 takes its numerical cue from the cherries themselves: 24.9 was their Brix reading at harvest, marking an impressive concentration of sugars at peak ripeness. From that starting point, careful fermentation and thermal intervention shaped a Cauvery that feels strikingly bright, tangy and fruit-driven, with an almost electric quality to its acidity. It’s experimental without tasting excessive—a coffee where technical ambition translates into precision rather than noise.

Text from Naivo Coffee Company's listing.