Ratnagiri Anaerobic Hydro Honey

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 — the birthplace of coffee in India. This Catuai lot blends honey and anaerobic technique into one process, delivering a sweet fruit aroma with red apple and honey-like sweetness that carries through to a juicy finish.

Post-Harvest & Processing: Only fully ripe cherries are hand-picked at Ratnagiri Estate and floated to sort out under-ripes and defects. The cherries are pulped, and the depulped beans — still coated in their sticky mucilage — are sealed into an anaerobic tank to rehydrate and ferment for roughly 18–24 hours under low-oxygen conditions, building sweetness before the coffee reaches the drying yard. The parchment then moves to raised drying beds, where a portion of fruit mucilage is deliberately left intact ("honey") and dried slowly over close to three weeks with regular turning, allowing residual sugars to concentrate into the bean.

Estate: Ratnagiri
Region: Bababudangiri, Chikmagalur, Karnataka
Elevation: 1,300 MASL
Varietal: Catuai
Process: Anaerobic Hydro Honey
Roast: Medium Light
Cupping Notes: Sweet fruit aroma, red apple and honey sweetness with a juicy finish

Best Brewed With: Pour Over, AeroPress, Chemex, Drip — best enjoyed black after letting the cup cool for a couple of minutes.