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

With Milk

Best Brewed With

EspressoTurkishMoka PotSouth Indian Filter

Espresso

17g

Coffee Dose

38g

of water

1:2.2 ratio of

ratio of

Coffee to water.

93°C

Temperature

27 secs

Brew time

View Detailed guide

Turkish

10g (1.5 tablespoons)

Coffee Dose

80ml (1 demitasse cup)

of water

1:8

ratio of

Coffee to water.

90-95°C

Temperature

3-4 min

Brew time

View Detailed guide

Moka Pot

20g

Coffee Dose

200ml

of water

1:10

ratio of

Coffee to water.

96°C

Temperature

5:00 min

Brew time

View Detailed guide

South Indian Filter

30g (approx. 5 tablespoons)

Coffee Dose

180ml (+50ml if consuming black)

of water

1:6

ratio of

Coffee to water.

96°C

Temperature

10-12 min

Brew time

View Detailed guide

What happens when Robusta gets the kind of processing ambition usually reserved for exceptional Arabica? Ashok Patre’s Thermal Shock 27.8 offers a compelling answer. It began with remarkably ripe CxR cherries—the 27.8 marking their Brix reading at harvest—and took that natural concentration of sugars into a tightly controlled combination of cultured carbonic maceration and thermal shock.

The approach pushes Robusta away from familiar territory. Rather than amplifying bitterness or brute intensity, the processing reveals a more composed expression: rich and powerful, certainly, but also creamy, aromatic and unexpectedly nuanced. There’s depth without harshness, with the coffee’s natural weight becoming an asset rather than something to tame.

It’s a fascinating exercise in rethinking what fine Robusta can be—taking exceptional ripeness, progressive fermentation and precise temperature control and asking considerably more of the species.

Text from Naivo Coffee Company's listing.