Ratnagiri Culture Process Natural

Single-origin and single-estate specialty coffee beans (also available as ground coffee aligned to each brewing method), grown in Ratnagiri Estate in the Bababudangiri hills of Chikmagalur, Karnataka. This Catuai natural carries an intensely floral, fermented-grape aroma that opens into kiwi and a delicate fruit-tea finish — a coffee built for slow, curious sipping that demands attention. For iced pour overs, this has been one of our favorite coffees.

Post-Harvest & Processing: Ripe cherries are hand-picked and floated for sorting, then left whole (unpulped) and inoculated with a cultured starter of native yeasts and bacteria before fermenting in closed vessels for upwards of 24 hours. This "culture" fermentation builds complexity ahead of drying. The whole cherries are then spread on raised beds and dried slowly over roughly three to four weeks, turned by hand daily to dry evenly and lock in the fermented, jammy character that defines the cup.

Estate: Ratnagiri
Region: Bababudangiri, Chikmagalur, Karnataka
Elevation: 1,300 MASL
Varietal: Catuai
Process: Culture Process Natural
Roast: Medium Light
Tasting Notes: Intensely floral and fermented grape aroma, kiwi, fruit tea finish

Best Brewed With: Pour Over, AeroPress, Chemex — a floral, fermented natural best explored black to appreciate its full complexity.