Description
This is a fruity natural processed. Very different tasting from traditional Indian coffee. A very premium product but with a whole different flavor profile. Fruity naturals are slow dried in the coffee fruit itself adding a level of sweet fermentation. This is our first fruity natural Indian coffee, and one you natural fans will not want to miss but be aware if a traditional Indian fan, this has closer links to fancy Central American Honey/Natural processed coffees than other Indian beans.
The Hindi word ‘Ratnagiri’ translates literally to ‘Pearl Mountain’, a reference to the dense silver oak canopy which crowns this farm. Ratnagiri was established in 1920 and is owned and operated by Ashok Patre, having been passed down from Grandfather, to father to son. Ashok Patre is a progressive. Well-travelled and bursting with initiative, he has drawn inspiration from elsewhere to step beyond the boundaries of traditional Indian coffee cultivation and processing. Brix levels are tested before harvesting. Processing includes natural, honey and fermentation experiments alongside the traditional washed.
For all intents and purposes Pearl Mountain Estate is an organic/biodynamic farm and also maintains official Rainforest Alliance Certification. Quarterly soil tests and organic corrections to soil are applied. Ionic seawater and sea weed extract are applied to improve plant immunity and sugar levels of the fruit. The estate is a lush shaded environment with 3 stories of shade. It is home to over 48 recorded bird populations, monkeys, leopards, wild boar, tigers, mongoose and – on occasion – elephants. The rich biodiversity demands that Ashok and his family have an approach to farming which places ecology and harmony with the environment at the forefront. This is a world class farm, truly one of the leading in India and a great example of the farmer working together to engineer excellence.
Tasting Notes: A beautiful delicate and clean natural processed bean best served at the lighter roast points. Hint of citric acidity upfront are quickly covered up by lovely layers of sweet fruitiness. We put it down the stone (red) fruit alley, similar tasting to Cascara (dried coffee skin tea). There is some lovely darker toned balance: a little almost barrel aged, rustic oak like spice with some nuttiness, and if you push the roast towards medium or dark, turns much more chocolatey. Medium roasts are mellower and smoother but can roast out the fruitiness pretty quickly. Dark roasts will get a bit bitter.
Roasting Notes: High chaff but even roasting for the coffee type. To see it shine and if playing towards a crowd that is familiar with natural processed coffee, stick with lighter roast points. If unknown if you like naturals, or giving away gifts, generally we shoot for a strong medium roast, builds some stronger traditional coffee tones to not shock the system.
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