In the Indian Specialty Coffee Industry, the name Ratnagiri Estate evinces a recognition of steadily elevating excellence, innovation, and a devotion to sustainability. The name Ratnagiri itself translates to pearl mountain. Over the years, Ratnagiri Estate's legacy in the Indian specialty coffee industry has steadily elevated as the flagbearers of specialty coffee growing, processing, and Indian specialty coffee representation overseas.
Today, we’re honoured to be able to tell their story in the fullness of their legacy, with Project Pearl — a microlot program featuring 8 microlots from Ratnagiri Estate, exclusive only to Subko, that showcase the high-scoring, experimentally processed coffees that are a testament to their humble beginnings.
The Innovative Processing: Culture Naturals+ Anaerobic Naturals
RT-YC-1/1: Culture Process Natural
This 72-hour CULTURE PROCESS natural processed coffee is derived from the CATUAI varietal, grown at 4400 feet from the block called GODOWN Patte. With coffee cherries harvested at a Brix of 25.4, they underwent fermentation in Bio fermenters after floater removal. A specific strain of yeast and lactic acid bacteria was introduced, allowing for 72 hours of fermentation in a carbon dioxide-rich environment. Post-fermentation, the coffee was directly transferred to raised beds for a slow, meticulously stirred drying period spanning 29 days.
LAB PROCESS 07: Anaerobic Fermentation Natural
This 60-hour anaerobic fermentation natural processed coffee originates from the HEMAVTHI varietal, cultivated at 4450 feet from the LINE Patte block. Cherries, harvested at a Brix of 23.9, were placed in Bio fermenters after floater removal. Fermentation occurred over 60 hours in a nitrogen-rich environment, enhanced by lab-grown microbes isolated from the farm. Following fermentation, the coffee was moved to raised beds for slow drying, with constant stirring over 28 days.
