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

Cold BrewFrench PressEspressoAeropress

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

French Press

25g

Coffee Dose

325ML

of water

1:13 ratio of

Coffee to water.

95oC

Temperature

4:20 min

Brew time

View Detailed guide

Espresso

18g

Coffee Dose

36g

of water

1:2 ratio of

Coffee to water.

93°C

Temperature

26 – 28 seconds

Brew time

View Detailed guide

Aeropress

18g

Coffee Dose

230ml

of water

1:12.8 ratio of

Coffee to water.

92°C

Temperature

2:30 min

Brew time

View Detailed guide

Ashok Patre has invested heavily in precision processing, going as far as building a dedicated dark room to dry coffee in complete isolation from external elements. By removing sunlight and stabilizing airflow, the dark room slows drying, protects fragile compounds, and deepens flavor development. This lot begins with thermal-shocked, LAB-inoculated cherry fermentation—an approach that heightens control and pushes fruit expression into bold territory. The result is a cup of remarkable complexity: sweet, syrupy, and saturated with layers of ripe fruit. As espresso, it delivers blockbuster intensity—creamy, fruit-forward, and lingering. It shines equally in immersion brews like French Press and Aeropress, while its vivid fruit character and dense sweetness make it a prime candidate for inventive cold brew experiments.

Text from Naivo Coffee Company's listing.