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Candied Mandarin – Ratnagiri Carbonic Washed

from ₹685.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1350 MASL
Process: Carbonic Washed
Varieties: Catuai
Flavor Notes: Lavender aroma and sweet malic acidity with rounded buttery body. Notes of mandarin, peach and black currant leading to a grapy finish.

Our first Omni Roast in the showcase series is a resounding sensation from Ratnagiri Estate. ‘Candied Mandarin’ embodies the pinnacle of coffee craftsmanship, having undergone a highly controlled 90-hour extended carbonic maceration washed process. Cherries, meticulously picked at a brix of 23, were subjected to de-pulping before being placed in stainless steel fermenters. These vessels were purged with carbon dioxide gas, nurturing a 90-hour fermentation process, aimed at extracting the utmost complexity of flavors. After this rigorous fermentation, the produce was cleansed with clear water and steeped for a full 24 hours. A patient drying procedure on raised beds extended over 27 days rounded off the process.

The culmination of this precise process is a unique and intriguing cup. With a discernible lavender aroma and vibrant malic acidity, it expresses a rounded and luscious tactile quality. Notes of peach, black currant, and mandarin lead to a gratifying, grapy finish. Whether utilized for sweet and syrupy espresso shots, or savored in a meditative pourover, ‘Candied Mandarin’ delivers a silky-smooth coffee replete with a symphony of fruity nuances. This offering is yet another shiny gem in the Ratnagiri portfolio and brims with delight. Savor the experience!

Lavender
Mandarin
Peach
Black Currant

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Candied Mandarin – Ratnagiri Carbonic Washed

from ₹685.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Omni Roast
Altitude: 1350 MASL
Process: Carbonic Washed
Varieties: Catuai
Flavor Notes: Lavender aroma and sweet malic acidity with rounded buttery body. Notes of mandarin, peach and black currant leading to a grapy finish.

Our first Omni Roast in the showcase series is a resounding sensation from Ratnagiri Estate. ‘Candied Mandarin’ embodies the pinnacle of coffee craftsmanship, having undergone a highly controlled 90-hour extended carbonic maceration washed process. Cherries, meticulously picked at a brix of 23, were subjected to de-pulping before being placed in stainless steel fermenters. These vessels were purged with carbon dioxide gas, nurturing a 90-hour fermentation process, aimed at extracting the utmost complexity of flavors. After this rigorous fermentation, the produce was cleansed with clear water and steeped for a full 24 hours. A patient drying procedure on raised beds extended over 27 days rounded off the process.

The culmination of this precise process is a unique and intriguing cup. With a discernible lavender aroma and vibrant malic acidity, it expresses a rounded and luscious tactile quality. Notes of peach, black currant, and mandarin lead to a gratifying, grapy finish. Whether utilized for sweet and syrupy espresso shots, or savored in a meditative pourover, ‘Candied Mandarin’ delivers a silky-smooth coffee replete with a symphony of fruity nuances. This offering is yet another shiny gem in the Ratnagiri portfolio and brims with delight. Savor the experience!

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Dates & Raisins – Baarbara Red Honey

from ₹670.00

Producers: Sreeraksha Pournesh
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1170 – 1600 MASL
Process: Red Honey
Varieties: Selection 795
Flavor Notes: Bright green-apple like malic acidity and rich, creamy body. Notes of dried dates and raisins, hints of stone fruit and a tangy, grapy finish.

The first espresso roast in the Showcase series is finally here! And it also turns out to be the first honey. Dates & Raisins is an effort at creating a sweet and viscous espresso that boasts of enough balance to ensure high performance in milk-based beverages too. The cherries were tenderly handpicked at an optimal brix level of 23 in the sprawling grounds of Baarbara Estate at altitudes ranging from 1170 to 1600 meters above sea level. They underwent stringent sorting to guarantee that only the ripest, most exquisite fruits made the cut. To maintain the coffee’s purity, pristine stream water was used to wash the cherries, washing away any impurities. This meticulous cleansing process guaranteed a clean slate for the next stages of production.

Following this, the cherries began their transformative journey. Carefully placed in fermentation tanks for precisely 48 hours, they underwent partial pulping without water, setting the stage for further flavour development in the drying process. The cherries were rested on elevated beds with a considerable amount of mucilage left on to create potential for their distinctive sweetness and character. Over the course of 22 days, shaded drying ensured the cherries were gently dehydrated, preserving their nuanced flavours and aromas.

The result? A coffee of unparalleled quality that beckons to espresso enthusiasts. With its remarkable density and sweetness, “Dates & Raisins” is tailor-made for espresso aficionados seeking a refined and captivating experience. Displaying a captivating malic acidity reminiscent of crisp green apples, this coffee boasts a rich and creamy body that’s perfectly suited for a range of espresso experiments and all milk-based beverages.

Dive into the cup and uncover the delightful symphony of flavours. Notes of dried dates and raisins greet your palate, followed by subtle hints of stone fruit that add depth and intrigue. The journey culminates in a tangy, grapy finish that lingers, inviting you to savour each sip.

Whether you’re a seasoned espresso enthusiast or a curious newcomer to the world of specialty coffee, this lot promises an unforgettable and indulgent experience.

Dried Dates
Raisins
Stone Fruit
Grapes

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Dates & Raisins – Baarbara Red Honey

from ₹670.00

Producers: Sreeraksha Pournesh
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1170 – 1600 MASL
Process: Red Honey
Varieties: Selection 795
Flavor Notes: Bright green-apple like malic acidity and rich, creamy body. Notes of dried dates and raisins, hints of stone fruit and a tangy, grapy finish.

The first espresso roast in the Showcase series is finally here! And it also turns out to be the first honey. Dates & Raisins is an effort at creating a sweet and viscous espresso that boasts of enough balance to ensure high performance in milk-based beverages too. The cherries were tenderly handpicked at an optimal brix level of 23 in the sprawling grounds of Baarbara Estate at altitudes ranging from 1170 to 1600 meters above sea level. They underwent stringent sorting to guarantee that only the ripest, most exquisite fruits made the cut. To maintain the coffee’s purity, pristine stream water was used to wash the cherries, washing away any impurities. This meticulous cleansing process guaranteed a clean slate for the next stages of production.

Following this, the cherries began their transformative journey. Carefully placed in fermentation tanks for precisely 48 hours, they underwent partial pulping without water, setting the stage for further flavour development in the drying process. The cherries were rested on elevated beds with a considerable amount of mucilage left on to create potential for their distinctive sweetness and character. Over the course of 22 days, shaded drying ensured the cherries were gently dehydrated, preserving their nuanced flavours and aromas.

The result? A coffee of unparalleled quality that beckons to espresso enthusiasts. With its remarkable density and sweetness, “Dates & Raisins” is tailor-made for espresso aficionados seeking a refined and captivating experience. Displaying a captivating malic acidity reminiscent of crisp green apples, this coffee boasts a rich and creamy body that’s perfectly suited for a range of espresso experiments and all milk-based beverages.

Dive into the cup and uncover the delightful symphony of flavours. Notes of dried dates and raisins greet your palate, followed by subtle hints of stone fruit that add depth and intrigue. The journey culminates in a tangy, grapy finish that lingers, inviting you to savour each sip.

Whether you’re a seasoned espresso enthusiast or a curious newcomer to the world of specialty coffee, this lot promises an unforgettable and indulgent experience.

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Grapefruit Cola – Kerehaklu Yeast Anoxic Naturals

from ₹690.00

Producers: Pranoy & Ajoy Thipaiah
Region: Aldur, Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1160 MASL
Process: Yeast Anoxic Naturals
Varieties: Selection 6
Flavor Notes: Lavender aroma and bright citric acidity with a medium body, jaggery sweetness and notes of honeydew melons, sugary grapefruit and sweet caramel.

We’re adding a new jewel to the showcase collection – “Grapefruit Cola” – a unique lot of yeast anoxic naturals produced with immense care and attention to detail by Pranoy & Ajoy Thipaiah at Kerehaklu Estate. Cultivated at an elevation of 1160 meters above sea level in Aldur, Chikmagalur, this coffee embodies the essence of its origin and the innovation of its producers.

The cherries were nurtured amidst a canopy of Red Cedar and Indian Beech trees complemented by rich, loose, and well-drained soil high in humus. This unique environment, combined with the region’s rich biodiversity (including Malabar Squirrels and a variety of reptiles), creates a one-of-a-kind terroir that lends the coffee its distinctive character. The fruits were picked at an optimal brix level of 24.5. The fermentation process, a true testament to groundbreaking innovation, involved a carefully crafted yeast concoction. The concoction was inoculated on the fruits for 56 hours in ambient conditions of shade, aeration, and regular mixing. Subsequently, the coffee was dried for 23 days in a polyhouse, with raking on raised beds occurring every 30 minutes, ensuring precise control of the drying process. The coffees were further rested in jute bags elevated off the ground ensuring the full development of flavor potential before it made its way to our roastery.

Our carefully tailored filter roast profile unlocks a mesmerizing lavender aroma that will turn your environment into a brewing temple. The first sip makes the cup come alive with a vibrant citric acidity, accompanied by a velvety medium body that coats the palate. A delightful jaggery sweetness emerges, dancing gracefully with enchanting notes of honeydew melons and sugary grapefruit. This enchanting tale of flavor meets its epilogue in a sweet caramel finish that beckons you for another engulfing slurp.

We invite you to participate in this interesting rendezvous of nature’s finest elements, expert craftsmanship, and a passion for sustainable coffee production, all encapsulated within each invigorating cup.

Lavender
Honeydew
Grapefruit
Caramel

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Grapefruit Cola – Kerehaklu Yeast Anoxic Naturals

from ₹690.00

Producers: Pranoy & Ajoy Thipaiah
Region: Aldur, Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1160 MASL
Process: Yeast Anoxic Naturals
Varieties: Selection 6
Flavor Notes: Lavender aroma and bright citric acidity with a medium body, jaggery sweetness and notes of honeydew melons, sugary grapefruit and sweet caramel.

We’re adding a new jewel to the showcase collection – “Grapefruit Cola” – a unique lot of yeast anoxic naturals produced with immense care and attention to detail by Pranoy & Ajoy Thipaiah at Kerehaklu Estate. Cultivated at an elevation of 1160 meters above sea level in Aldur, Chikmagalur, this coffee embodies the essence of its origin and the innovation of its producers.

The cherries were nurtured amidst a canopy of Red Cedar and Indian Beech trees complemented by rich, loose, and well-drained soil high in humus. This unique environment, combined with the region’s rich biodiversity (including Malabar Squirrels and a variety of reptiles), creates a one-of-a-kind terroir that lends the coffee its distinctive character. The fruits were picked at an optimal brix level of 24.5. The fermentation process, a true testament to groundbreaking innovation, involved a carefully crafted yeast concoction. The concoction was inoculated on the fruits for 56 hours in ambient conditions of shade, aeration, and regular mixing. Subsequently, the coffee was dried for 23 days in a polyhouse, with raking on raised beds occurring every 30 minutes, ensuring precise control of the drying process. The coffees were further rested in jute bags elevated off the ground ensuring the full development of flavor potential before it made its way to our roastery.

Our carefully tailored filter roast profile unlocks a mesmerizing lavender aroma that will turn your environment into a brewing temple. The first sip makes the cup come alive with a vibrant citric acidity, accompanied by a velvety medium body that coats the palate. A delightful jaggery sweetness emerges, dancing gracefully with enchanting notes of honeydew melons and sugary grapefruit. This enchanting tale of flavor meets its epilogue in a sweet caramel finish that beckons you for another engulfing slurp.

We invite you to participate in this interesting rendezvous of nature’s finest elements, expert craftsmanship, and a passion for sustainable coffee production, all encapsulated within each invigorating cup.

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Grapes & Plums – Stanmore Wine ‘O’ Clock Naturals

from ₹665.00

Producers: MSP Coffee
Region: Servarayan Hills
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1220 – 1370 MASL
Process: Wine ‘O’ Clock Naturals
Varieties: SL 795, SL 9, SL 5B
Flavor Notes: Aroma of chopped red apples, sweet malic acidity and smooth, medium body. Notes of plums and red grapes with hints of nectarine.

This festive season, we’re thrilled to unveil our newest showcase coffee, inspired by the rich flavors of dark and sweet wines: Grapes & Plums from Stanmore Estate. This festive coffee is sure to warm your soul and ignite your holiday spirit.

With its mellow, pleasant wine-like flavors, Grapes & Plums is a delightful brew that showcases Navin Rajes’s innovative approach to coffee fermentation. Unlike other fermented coffees, Grapes & Plums exhibits no excessively funky fermented notes, instead embracing a harmonious blend of winey depths and sweet plummy accents leading Navin to name this process Wine ‘O’ Clock.

From the meticulous picking and processing of the coffee beans to the carefully tailored roast profile, every step in the creation of Grapes & Plums was carefully executed to elevate the coffee’s essence. Specifically crafted for espresso brewing, Grapes & Plums unveils its full aromatic spectrum when paired with a dollop of foamy milk.

Indulge in the rich aroma of freshly chopped red apples, followed by a luscious malic acidity and a velvety body that caresses the palate. As you savor the first sip, embark on a journey through fruity dimensions, where notes of red grapes, plums, and nectarines dance across the palate, lingering long after the last drop.

Let Grapes & Plums be the perfect companion to your holiday celebrations. Its enticing aroma, smooth texture, and symphony of flavors will transport you to a world of pure delight, making this the ultimate festive indulgence.

As the festivities unfold, embrace the warmth and joy of Grapes & Plums, a coffee that embodies the essence of the holidays. Gather your loved ones, savor the rich aromas, and let the flavors transport you to a realm of festive enchantment.

Red Apples
Plums
Red Grapes
Nectarine

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Grapes & Plums – Stanmore Wine ‘O’ Clock Naturals

from ₹665.00

Producers: MSP Coffee
Region: Servarayan Hills
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1220 – 1370 MASL
Process: Wine ‘O’ Clock Naturals
Varieties: SL 795, SL 9, SL 5B
Flavor Notes: Aroma of chopped red apples, sweet malic acidity and smooth, medium body. Notes of plums and red grapes with hints of nectarine.

This festive season, we’re thrilled to unveil our newest showcase coffee, inspired by the rich flavors of dark and sweet wines: Grapes & Plums from Stanmore Estate. This festive coffee is sure to warm your soul and ignite your holiday spirit.

With its mellow, pleasant wine-like flavors, Grapes & Plums is a delightful brew that showcases Navin Rajes’s innovative approach to coffee fermentation. Unlike other fermented coffees, Grapes & Plums exhibits no excessively funky fermented notes, instead embracing a harmonious blend of winey depths and sweet plummy accents leading Navin to name this process Wine ‘O’ Clock.

From the meticulous picking and processing of the coffee beans to the carefully tailored roast profile, every step in the creation of Grapes & Plums was carefully executed to elevate the coffee’s essence. Specifically crafted for espresso brewing, Grapes & Plums unveils its full aromatic spectrum when paired with a dollop of foamy milk.

Indulge in the rich aroma of freshly chopped red apples, followed by a luscious malic acidity and a velvety body that caresses the palate. As you savor the first sip, embark on a journey through fruity dimensions, where notes of red grapes, plums, and nectarines dance across the palate, lingering long after the last drop.

Let Grapes & Plums be the perfect companion to your holiday celebrations. Its enticing aroma, smooth texture, and symphony of flavors will transport you to a world of pure delight, making this the ultimate festive indulgence.

As the festivities unfold, embrace the warmth and joy of Grapes & Plums, a coffee that embodies the essence of the holidays. Gather your loved ones, savor the rich aromas, and let the flavors transport you to a realm of festive enchantment.

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Jasmine-Kissed Cranberry – Ratnagiri Yeast Carbonic Naturals

from ₹710.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1340 MASL
Process: Yeast Carbonic Naturals
Varieties: Selection 9
Flavor Notes: Rich jasmine aroma and sparkling malic acidity with complex fruit notes of raspberries, cranberries and rose apples. Juicy and full-bodied with a lingering, floral finish.

Jasmine-Kissed Cranberry – the first of our exciting Showcase microlot collection – is the result of a remarkable 104-hour extended yeast carbonic maceration process of the Selection 9 Varietal masterminded by Ashok Patre at Ratnagiri Estate. The cherries were hand-picked at an impressive peak ripeness of Brix 25.2 after cultivation at an altitude of 1340 MASL. Fermented in advanced stainless-steel fermenters, a unique strain of yeast was used to foster an environment rich in carbon dioxide. This meticulous process induces a great deal of complexity in the beans setting up the foundation for an exceptional coffee experience. The next crucial step involves slow drying on raised beds that allow the flavors to develop and intensify gradually. The coffee was subjected to further drying over the course of 30 days with constant stirring, ensuring the utmost care and attention to detail at every stage.

After arduous profiling sessions, we pinpointed the ideal filter profile that embraces the immense complexity present in this coffee. We’ve brought forth an explosion of fruity expressions including cranberries, raspberries and rose apples that are preceded by a rich jasmine aroma. An enlivening malic acidity is married to a juicy, full-bodied texture that leaves a lasting impression. The floral finish lingers long, inviting you to savor every sip until you reach the bottom of your cup.

Jasmine-Kissed Cranberry is a grand celebration of Indian microlot coffee, and you are invited to sinfully indulge!

Jasmine
Cranberries
Raspberries
Rose Apples

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Jasmine-Kissed Cranberry – Ratnagiri Yeast Carbonic Naturals

from ₹710.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1340 MASL
Process: Yeast Carbonic Naturals
Varieties: Selection 9
Flavor Notes: Rich jasmine aroma and sparkling malic acidity with complex fruit notes of raspberries, cranberries and rose apples. Juicy and full-bodied with a lingering, floral finish.

Jasmine-Kissed Cranberry – the first of our exciting Showcase microlot collection – is the result of a remarkable 104-hour extended yeast carbonic maceration process of the Selection 9 Varietal masterminded by Ashok Patre at Ratnagiri Estate. The cherries were hand-picked at an impressive peak ripeness of Brix 25.2 after cultivation at an altitude of 1340 MASL. Fermented in advanced stainless-steel fermenters, a unique strain of yeast was used to foster an environment rich in carbon dioxide. This meticulous process induces a great deal of complexity in the beans setting up the foundation for an exceptional coffee experience. The next crucial step involves slow drying on raised beds that allow the flavors to develop and intensify gradually. The coffee was subjected to further drying over the course of 30 days with constant stirring, ensuring the utmost care and attention to detail at every stage.

After arduous profiling sessions, we pinpointed the ideal filter profile that embraces the immense complexity present in this coffee. We’ve brought forth an explosion of fruity expressions including cranberries, raspberries and rose apples that are preceded by a rich jasmine aroma. An enlivening malic acidity is married to a juicy, full-bodied texture that leaves a lasting impression. The floral finish lingers long, inviting you to savor every sip until you reach the bottom of your cup.

Jasmine-Kissed Cranberry is a grand celebration of Indian microlot coffee, and you are invited to sinfully indulge!

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Pink Guava & Shiraz – Zoya 96H Anaerobic Naturals

from ₹640.00

Producers: Danish Ali
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1275 MASL
Process: 96 Hour Anaerobic Fermented Naturals
Varieties: Chandragiri
Flavor Notes: Medium body and mild grape-like acidity complemented by notes of ripe pink guavas and sweet raisins. Subtle hints of shiraz wine and almonds in the aftertaste.

Pink Guava & Shiraz is the result of our exciting association with young Danish Ali of Caffeine Nirvana who operates Zoya Estate in the Baba Budan Giri region. Meticulously handpicked ripe and juicy cherries from an altitude of 1275 meters above sea level were subjected to a strictly monitored anaerobic fermentation process in airtight bags. The fermentation was allowed for a period of 96 hours in an environment of high temperature and low humidity. The bags were strategically placed in shaded areas to ensure controlled fermentation. Following this, the coffee was spread on mats and sundried over a period of 12 days. The gradual drying process allows the coffee to develop maximum flavor potential which is later unlocked in the roasting stage.

Our filter profile highlights the exquisite features of this lot including a mild and pleasing grape-like acidity gracefully dancing on a medium-bodied, slurpy texture. This is followed by prominent notes of pink guava and sweet raisins evoking a tropical symphony on the palate. A delightful aftertaste of shiraz wine with subtle hints of almonds lingers on the taste buds to leave you with a satisfying finish.

We are proud to be associated with Caffeine Nirvana who are committed to producing coffees with more complexity each season. Young Danish has put his heart and soul into the production of this coffee and it has been a pleasure working by his side to bring this delightful lot into your cup.

Pink Guavas
Sweet Raisins
Shiraz Wine
Almonds

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Pink Guava & Shiraz – Zoya 96H Anaerobic Naturals

from ₹640.00

Producers: Danish Ali
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Filter Roast
Altitude: 1275 MASL
Process: 96 Hour Anaerobic Fermented Naturals
Varieties: Chandragiri
Flavor Notes: Medium body and mild grape-like acidity complemented by notes of ripe pink guavas and sweet raisins. Subtle hints of shiraz wine and almonds in the aftertaste.

Pink Guava & Shiraz is the result of our exciting association with young Danish Ali of Caffeine Nirvana who operates Zoya Estate in the Baba Budan Giri region. Meticulously handpicked ripe and juicy cherries from an altitude of 1275 meters above sea level were subjected to a strictly monitored anaerobic fermentation process in airtight bags. The fermentation was allowed for a period of 96 hours in an environment of high temperature and low humidity. The bags were strategically placed in shaded areas to ensure controlled fermentation. Following this, the coffee was spread on mats and sundried over a period of 12 days. The gradual drying process allows the coffee to develop maximum flavor potential which is later unlocked in the roasting stage.

Our filter profile highlights the exquisite features of this lot including a mild and pleasing grape-like acidity gracefully dancing on a medium-bodied, slurpy texture. This is followed by prominent notes of pink guava and sweet raisins evoking a tropical symphony on the palate. A delightful aftertaste of shiraz wine with subtle hints of almonds lingers on the taste buds to leave you with a satisfying finish.

We are proud to be associated with Caffeine Nirvana who are committed to producing coffees with more complexity each season. Young Danish has put his heart and soul into the production of this coffee and it has been a pleasure working by his side to bring this delightful lot into your cup.

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Sugary Gooseberries – Ratnagiri 96H Carbonic Naturals

from ₹705.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1350 MASL
Process: 96H Carbonic Naturals
Varieties: Catuai
Flavor Notes: Bright citric acidity with medium body complemented by notes of sugared gooseberries and undertones of graham crackers leading to a walnut finish.

The extensive realm of espresso, as diverse and evolved as it is, remains tethered by limitations. While a roaster can experiment wildly with acidity, it remains imperative to uphold an acceptable degree of equilibrium. No matter how fruity and floral the notes, it is still essential to ensure a sumptuous mouthfeel that leaves an enduring imprint on the palate. Furthermore, a robust foundation of sweetness is pivotal in constructing a shot’s reputation for superior quality.

The pioneering endeavours of Mr. Ashok Patre from Ratnagiri Estate combine with the learning minds of our roasting team to bring you “Sugary Gooseberries” – a magical espresso roast that delves deep into dimensions of funkiness without dismantling the fundamental elements of a quality shot. Catuai cherries, harvested with a stellar brix level of 26 at an elevation of 1350 metres above sea level, underwent a closely monitored 96-hour carbonic maceration process. The fermentation process was executed within state-of-the-art stainless steel tanks (the levels of sterilisation upheld at Ratnagiri Estate are unparalleled and with continuous research and development, they are exponentially improved from one season to the next). Subsequent to fermentation, the produce was slow-dried on elevated beds with continuous stirring over a 31-day period.

This batch afforded our roasters the latitude to experiment with various parameters in order to craft a captivating coffee experience for you. Savour the opulent notes of sugared gooseberries, vibrant citric acidity, and a medium body with delicate undertones of graham crackers. The refined and harmonious interplay of flavours culminates in an intriguing walnut finish, leaving you with a delightful memory and an eager inclination to brew more. Happy espresso!

Sugared Gooseberries
Citrus Blossoms
Graham Crackers
Walnuts

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Sugary Gooseberries – Ratnagiri 96H Carbonic Naturals

from ₹705.00

Producers: Ashok Patre
Region: Chikmagalur
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1350 MASL
Process: 96H Carbonic Naturals
Varieties: Catuai
Flavor Notes: Bright citric acidity with medium body complemented by notes of sugared gooseberries and undertones of graham crackers leading to a walnut finish.

The extensive realm of espresso, as diverse and evolved as it is, remains tethered by limitations. While a roaster can experiment wildly with acidity, it remains imperative to uphold an acceptable degree of equilibrium. No matter how fruity and floral the notes, it is still essential to ensure a sumptuous mouthfeel that leaves an enduring imprint on the palate. Furthermore, a robust foundation of sweetness is pivotal in constructing a shot’s reputation for superior quality.

The pioneering endeavours of Mr. Ashok Patre from Ratnagiri Estate combine with the learning minds of our roasting team to bring you “Sugary Gooseberries” – a magical espresso roast that delves deep into dimensions of funkiness without dismantling the fundamental elements of a quality shot. Catuai cherries, harvested with a stellar brix level of 26 at an elevation of 1350 metres above sea level, underwent a closely monitored 96-hour carbonic maceration process. The fermentation process was executed within state-of-the-art stainless steel tanks (the levels of sterilisation upheld at Ratnagiri Estate are unparalleled and with continuous research and development, they are exponentially improved from one season to the next). Subsequent to fermentation, the produce was slow-dried on elevated beds with continuous stirring over a 31-day period.

This batch afforded our roasters the latitude to experiment with various parameters in order to craft a captivating coffee experience for you. Savour the opulent notes of sugared gooseberries, vibrant citric acidity, and a medium body with delicate undertones of graham crackers. The refined and harmonious interplay of flavours culminates in an intriguing walnut finish, leaving you with a delightful memory and an eager inclination to brew more. Happy espresso!

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Tangy Mango – Zoya 144H Anaerobic Naturals

from ₹635.00

Producers: Danish Ali
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1275 MASL
Process: 144H Anaerobic Naturals
Varieties: Chandragiri, Selection 795
Flavor Notes: Tangy malic acidity with rich, syrupy body. Refreshing mosambi aroma with notes of mangoes, prunes, and hints of litchi leading to a sweet and nutty finish.

The second showcase lot from Danish Ali’s Zoya Estate is Tangy Mango – a 144-hour anaerobically fermented batch of naturals, carefully processed and roasted to deliver a syrupy and sweet espresso with ripe fruit expressions.

The process began with the meticulous handpicking of fruits at their peak ripeness, followed by the removal of any floaters. Fermentation was conducted anaerobically in airtight bags for a whopping 144 hours, which contributed to the development of complexity in the coffee. The resulting beans were slowly dried under shaded conditions and consistently raked until they reached the ideal moisture level.

After days of careful profiling, we have identified the perfect espresso roast profile that accentuates a tangy malic acidity, complemented by a syrupy, juicy texture. An invigorating aroma of mosambi leads to pronounced notes of mangoes and prunes, with subtle hints of litchi. The experience concludes with a sweet and nutty finish, making it a fully-rounded espresso that offers ample room for experimentation.

Mosambi
Mango
Prune
Litchi

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Tangy Mango – Zoya 144H Anaerobic Naturals

from ₹635.00

Producers: Danish Ali
Region: Baba Budan Giri
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1275 MASL
Process: 144H Anaerobic Naturals
Varieties: Chandragiri, Selection 795
Flavor Notes: Tangy malic acidity with rich, syrupy body. Refreshing mosambi aroma with notes of mangoes, prunes, and hints of litchi leading to a sweet and nutty finish.

The second showcase lot from Danish Ali’s Zoya Estate is Tangy Mango – a 144-hour anaerobically fermented batch of naturals, carefully processed and roasted to deliver a syrupy and sweet espresso with ripe fruit expressions.

The process began with the meticulous handpicking of fruits at their peak ripeness, followed by the removal of any floaters. Fermentation was conducted anaerobically in airtight bags for a whopping 144 hours, which contributed to the development of complexity in the coffee. The resulting beans were slowly dried under shaded conditions and consistently raked until they reached the ideal moisture level.

After days of careful profiling, we have identified the perfect espresso roast profile that accentuates a tangy malic acidity, complemented by a syrupy, juicy texture. An invigorating aroma of mosambi leads to pronounced notes of mangoes and prunes, with subtle hints of litchi. The experience concludes with a sweet and nutty finish, making it a fully-rounded espresso that offers ample room for experimentation.

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