India - Ratnagiri Estate
Country & Region: India, Chikmagalur
Producer: Ashok & Divya Patre
Farm: Ratnagiri Estate
Processing: Extented Washed (multi-stage fermentation)
Varietal: Catuaí
Elevation: 1,340 masl
Sourced through: Osito
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We roast every Monday and Thursday, and ship on Tuesday and Friday.
For an estimated shipping time, please check our FAQ. - All coffees are Omni-roast (suitable for espresso and filter use).
- All Coffees are roasted to order, ensuring freshness. We recommend letting the coffee rest for a minimum of one week after roasting date, with peak in flavors being around 3-4 weeks.
- A minimum of 4kg is required to place an order with our wholesale pricing.
The story
This is a very special release for us: our first-ever coffee from India, sourced from a farm we've admired for years — the legendary Ratnagiri Estate. Nestled in the lush Western Ghats and surrounded by a protected tiger reserve, Ratnagiri has spent nearly a century building its reputation as one of India’s most innovative and quality-driven coffee producers.
The estate’s story began in 1927, when Patre K. Shivappaiya purchased the land (then partly jungle) and planted the first coffee trees. Three generations later, the farm is led by Ashok and Divya Patre, who transformed Ratnagiri into one of India’s leading specialty estates through science-led processing, biodiversity-driven agriculture, and relentless pursuit of excellence.
Thanks to our sourcing partner Osito, we were able to secure an exclusive single micro-lot, meaning this coffee exists only at Boo!. This MW64 lot showcases Ratnagiri’s innovative washed process and their meticulous fermentation approach, resulting in a profile that is far fruitier and livelier than what most people expect from Indian coffees.
This is a milestone coffee for us, and we’re incredibly proud to finally share Ratnagiri’s work with you.
The process
This coffee underwent one of Ratnagiri’s signature experimental washed processes. Cherries were first fermented in-cherry for 32 hours inside custom-made stainless-steel bioreactors, together with mosto (juice from previous fermentations) to seed the tank with complex microbial activity.
The coffee was then depulped and introduced into a second controlled fermentation with microbe-enriched mosto for 12 hours, adding layers of fruitiness and high sweetness without compromising cleanliness. After fermentation, the parchment was washed and placed to slow dry on raised beds for 14 days, allowing sugars to stabilise and brightness to develop.
The result is a washed coffee that drinks like no other: clean yet intensely fruity, structured yet playful — a perfect showcase of Ratnagiri’s precision-led approach to processing.
The cup
This lot is surprisingly fruity and vibrant, far beyond what you might expect from Indian coffee. We found notes of red apple and gummy bears, balancing with the soft, tea-like sweetness of rooibos and the bright acidity of cranberry.
The cup is sweet, juicy, and silky, with a clean finish that highlights the careful fermentation work behind it. A fresh, expressive, and joyful coffee, and an exciting first step into India for us.