May Coffee of the Month - India Ratnagiri

Looking for the best Indian coffee beans? This delicious honey processed coffee from India Ratnagiri gives luscious moments of red berries, followed by notes of rich dark chocolate and orange zest.

The Hindi word 'Ratnagiri' translates literally to 'Pearl Mountain', a reference to the dense silver oak canopy which crowns this farm. Ratnagiri was established in 1920 and is owned and operated by Ashok Patre, having been passed down from Grandfather, to father to son. This honey processed microlot is dried on raised beds for 16 to 20 days.

Ashok Patre is a progressive. Well-travelled and bursting with initiative, he has drawn inspiration from elsewhere to step beyond the boundaries of traditional Indian coffee cultivation and processing. For all intents and purposes Ratnagiri Estate is an organic/biodynamic farm and also maintains official Rainforest Alliance Certification. Quarterly soil tests and organic corrections to soil are applied. Ionic seawater and sea weed extract are applied to improve plant immunity and sugar levels of the fruit. 

The estate is a lush shaded environment with three stories of shade. It is home to over 48 recorded bird populations, monkeys, leopards, wild boar, tigers, mongoose and - on occasion - elephants. The rich biodiversity demands that Ashok and his family have an approach to farming which places ecology and harmony with the environment at the forefront. This is a world class farm, truly one of the leading in India.

We've developed a flavourful and easy to follow Indian coffee brew guide, perfect for getting the best out of your coffee at-home.

ESPRESSO BREW GUIDE

1. Remove the portafilter from your machine and wipe clean, if needed.
2. Flush your group-head, ensuring the shower screen is free from any previous residue. 
3. Dose 18g of your India Ratnagiri into the basket.
4. Level the coffee within the basket, take your tamper and apply a firm amount of pressure, ensuring all the grounds lay flat and even.
5. Gently insert the portafilter back into the group-head, placing scales and cup underneath.
6. Start extraction. 
7. When you have achieved a 40g yield of espresso, brewed between 34-36 seconds, stop the extraction. 
8. Remove the cup, serve with silky steamed milk or enjoy black.

May Coffee of the Month - India Ratnagiri