Ratnagiri LOT 43/3 (Single Origin Honey) (Med Roast 14% DTR)
From the Ruby Collection of Ratnagiri Estate.
Suitable for all brew methods, except for Espresso.
|Profile||Intense Citrus Flavor with Balanced Sweetness
|Process||Controlled Honey Process
|Cupping Notes||Bergamot Cream & Hint of Florals with Brighter Acidity & clean coffee finish.
|Roast||Medium at 14-16% DTR|
|Minimum resting period||Filter 4 days | Espresso 5 days.|
|Tastes best within||45 Days from Roast Date.|
|A song that pairs well|
Best enjoyed black.
v60, SWITCH, Clever Dripper, Kalita wave, Origami Dripper, Chemex, French Press, Drip Coffee Maker, Siphon and Aeropress.
Cupping notes :
The dry aroma is Bubble Gum and Rose Petal like when freshly ground. The wet aroma oozes fruit forward flavors with deep underlying intensity. The taste resembles the citrus notes from lemons and sweetness from oranges combined with hint of florals especially Moringa Flower with brighter acidity, well-balanced and clean finish.
Roaster thoughts :
A quite unique profile. For the first time we noticed a coffee achieving a higher DTR at lower temperatures of 203 - 204°. Post cupping different roasts we finalized 204° as ideal roast level for this coffee to bring out the fruity and floral notes.
The estate and efforts:
We all are familiar with the producer Mr. Ashok Patre and his family run estate Ratnagiri Estate. Our founder visited the farm back in the month of march 2021 when coffee processing was at its peak.
A day's visit to the estate to understand the farm, the processing techniques and the history behind the legacy was great. Our meeting began with knowing each other and talking and about the passion that runs Grey Soul Coffee as a brand.
Then it led to discussions about the specialty community and culture in our country right now. Moving on, we spoke about cup score, Q grading and how it varies from person to person and hence become highly subjective.
Then we spoke about international markets and a comparison between Indian and south American coffee. Then quickly moved on a long elaborate your of the farm where some coffee was milled and ready, some drying on raised beds, some drying out in the fields and hand garbling in works as final sorting was in process.
In the end, specialty coffee can be simply defined as the coffee that is of the best quality without comprises. This is exactly what this estate stands for and believes in.