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INDIA RATNAGIRI CARB MAC CATUAI
INDIA RATNAGIRI CARB MAC CATUAI

 

Region Chikmagalur, Karnataka
Grown By The Patre Family at Ratnagiri Estate
Elevation 1,340 MASL
Varieties Catuai
Processing LOW O2 Washed
Taste Notes Cherry Wine, Apple Jacks, Uncanny Valley
Sensory Cider House, Funky, Big Reds, Cherry Cola, Swedish Fish, Cherry Pie Filling
Importer Osito
$25
+
SOLD OUT
PRODUCT INFO

 

Region Chikmagalur, Karnataka
Grown By The Patre Family at Ratnagiri Estate
Elevation 1,340 MASL
Varieties Catuai
Processing LOW O2 Washed
Taste Notes Cherry Wine, Apple Jacks, Uncanny Valley
Sensory Cider House, Funky, Big Reds, Cherry Cola, Swedish Fish, Cherry Pie Filling
Importer Osito
DESCRIPTION

The Ratnagiri Estate has been in the Patre family for just shy of a century, cranking out fine pepper in addition to specialty coffee. Despite this impressive longevity, it was only last year that we first had a chance to try any of it, and boy oh boy are we now hoping to make up for lost time…

What took so long, you ask? Well, a lazy answer is that there simply have not been enough connections between American specialty importers and India’s specialty producers until quite recently. That said, when our pals at Osito announced they’d spent some time out there this last winter and intended to bring coffees stateside for the first time later in 2023, we jumped on it. 

David Stallings, Osito’s Director of Sales & Sourcing for East Africa and India, said that he “witnessed the most impressive and intentional processing I have ever seen, surpassing anything I had experienced before” when he visited the Ratnagiri estate for the first time. The range of cup profiles reflected in our first spread of samples was certainly impressive, with two particular was an all-day orange peanut butter bomber that’s not such a far cry from this very Catuai you’re currently considering purchasing, but the other one? Welp, it got away, and like ALL the ones that get away, we never stopped thinking about it. So THIS year, in addition to securing much more of an everyday nut butter banger, we’ve also got this smaller and wilder lot, a TIGHTLY processed carbonic maceration expression of the estate’s very same Catuai variety we’ve already had on the menu for a spell.

Loud, vibrant, and technicolor beyond compare, this one teeters on that trippy line between straight-up JUICE and “just” an über-saturated cuppa coffee, while still possessing the sweetness and structure we love to see whenever possible. Reading about the nuts and bolts of the execution, this should come as no surprise: harvested when the cherries hit 24.1 Brix, the coffee is then pulped and placed in a stainless steel fermentation tank where it undergoes 90 days of carbonic maceration before a 24-hour soak in clean water, finally finishing with 27 days of drying on raised beds. All of this meticulous effort pays off, delivering a vividly gorgeous coffee that we’re sure we’ll be thinking about long after it’s left the menu.

 

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