Caffelab INDIA Microlot Ratnagiri
from$10.50
A specialty micro-lot, grown in the shade of silver oak trees and worked with an experimental anaerobic fermentation process.
You’ll be taken to the roaster’s shop to complete your purchase.
Available options
| Grind | Coffee Size | Price |
|---|---|---|
| Whole Beans | 250g | $10.50 |
| Ground-Espresso | 250g | $10.50 |
| Moka | 250g | $10.50 |
Details
- Flavor
- LEMON TEA, SPICES, PINEAPPLE
- Acidity
- Much
- Caffeine
- Caffeinated Coffee
- Intensity
- Rather strong
- Composition
- Single Origin
- Roast Level
- Dark
- Coffee Grind
- Whole Bean/Ground Coffee
- Certification
- Organic Coffee
- Coffee Bean Type
- Arabica - Robusta
- Preparation Mode
- Espresso Machines Coffee
- Countries of Origin
- India
- Country of Manufacture
- Italy
Description
Ratnagiri Estate is located on the heights of the West Ghati region. The name Ratnagiri, translated into English, means " Pearl Mountain ". It refers to the silver oak plants that tower over the plantation and provide natural shading for the coffee plants.
Owned by the Patre family since 1920, today Ashok represents the third generation. Ratnagiri Estate is in effect an organic and biodynamic company and is also officially certified Rainforest Alliance. The plantation is located within a lush shaded environment and houses 48 animal species. Among these, we find birds, monkeys, leopards, wild boars, tigers and elephants. This rich biodiversity is fueled by Ashok and his family's approach to agriculture. In fact, they put in the foreground the importance linked to ecology and harmony with the environment.
The batch of coffee we have selected is of the Cavery variety and is processed with anaerobic fermentation. In fact, the ripe drupes are first cleaned of foreign bodies and passed through a siphon to remove any immature grains ( floaters ). Subsequently, they will be stripped and then placed in stainless steel tanks for the fermentation phase. These tanks are filled with carbon dioxide until reaching a pressure of 1.5kg / cm2. After a 49-hour fermentation, the parchment grains are then washed and slowly dried on raised shaded beds for 21 days.
In the cup, we find aromatic notes reminiscent of black tea with lemon and spices. A good body and a pleasant sweetness are well balanced by a fruity acidity reminiscent of pineapple. This batch received a score of 86.50 with the SCA cupping protocol
Reviews
No reviews yet.
