Bean Juice Club • India Ratnagiri Anaerobic Natural
This month’s Bean Juice Club coffee is a naturally processed anaerobic from India. It was grown and processed by Ashok and Divya Patre on their farm named Ratnagiri.
Tasting Notes: Mango 🥭, Grilled Peaches 🍑, Cinnamon 🟤, & Spicy Fruity Finish 🍋
Process: Extended Nitrogen Maceration Natural. Fermented for 72 hours, dried for 28 days on raised beds.
Roast Level: Medium-Light
This month’s Bean Juice Club coffee is a naturally processed anaerobic from India. It was grown and processed by Ashok and Divya Patre on their farm named Ratnagiri.
Tasting Notes: Mango 🥭, Grilled Peaches 🍑, Cinnamon 🟤, & Spicy Fruity Finish 🍋
Process: Extended Nitrogen Maceration Natural. Fermented for 72 hours, dried for 28 days on raised beds.
Roast Level: Medium-Light
This month’s Bean Juice Club coffee is a naturally processed anaerobic from India. It was grown and processed by Ashok and Divya Patre on their farm named Ratnagiri.
Tasting Notes: Mango 🥭, Grilled Peaches 🍑, Cinnamon 🟤, & Spicy Fruity Finish 🍋
Process: Extended Nitrogen Maceration Natural. Fermented for 72 hours, dried for 28 days on raised beds.
Roast Level: Medium-Light
This year, Bean Juice Club coffees are available to everyone—no subscription needed! These rare and unique coffees are roasted in small batches, so quantities are extremely limited both online and in-store. Don’t miss your chance to grab a bag!
Producer: Ashok and Divya Patre
Location: Ratnagiri Farm, Ratnagiri Estate, Chikmagalur District, Karnataka.
Processing: Extended Nitrogen Maceration Natural. The coffee cherries for this lot were harvested at 24.9 Brix. After floating the cherries, they were placed in a stainless steel fermentation tank, purged of oxygen using nitrogen, and allowed to ferment for 72 hours. Following fermentation, the cherries were moved to raised beds to dry for 28 days.
Drying Method: Raised Beds
Varieties: Catuaí
Elevation: 1,340
Importer: Osito
Notes from the Importer: For nearly a century, the Patre family has been the steward of the land that i s currently Ratnagiri Estate, producing specialty coffee and fine pepper. Ashok Patre, the third generation to work the land alongside his wife, Divya, is committed to ensuring the future of the farm by making it one of the most impressive operations we have seen in the coffee-producing world, not just in India.
Mr. Patre' s processing methods are intentional and impressive. He understands that Indian terroir and varieties can only produce specialty coffee of a particular character and quality . Consequently, he has developed processing methods that manipulate the flavors of the final
product to create something unique and exceptional. This approach to coffee processing can sometimes lead to "over-processed" or unclean-tasting coffees, but many of Mr. Patre's coffees are remarkably clean, complex, and interesting. Through tireless research and the careful application of scientific call y proven techniques , Mr. Patre is able to control fermentations in such a way as to create truly delicious coffees.
