Gentle floral tones and caramel lead the cup, followed by dried fruits that carry through the finish.
| Origin | Ratnagiri, Chikmagalur, Karnataka |
| Elevation | 1356 masl |
| Processing methods | Anaerobic double washed, YB culture process |
| Roast level | Omni |
| Tasting notes | Floral, Caramel, Dried Fruits |
| Variety | SW5 |
| Species | Arabica |
| Roast value | Agtron:63 |
Each coffee plant is 50% shade grown under trees to prevent fungus while still giving the plant access to sunlight for photosynthesis.
The region’s climate is characterised by mild temperatures and complemented by cool winds that present favourable conditions for coffee cultivation alongside the elevation and average annual rainfall of the region. The land is nourished by two freshwater streams.
Recommended brewing: To enhance the flavour profile of this coffee, we suggest using a clever dripper or pour-over; nevertheless, it complements well with any brewing technique of your preference.
This 100% Arabica blend is an omni roast. A clean cup, showcasing a distinctive flavour profile marked by gentle florals layered with caramel notes and dried fruits.
When we first tried this coffee we experienced it as a melodic “raga”. This coffee harmoniously blends its notes, creating a flavourful symphony that leaves you wanting more. Enjoy a curated track by Anvita Shankar to enhance your coffee experience here Ratna Raga
RATNARAGA AEROPRESS RECIPE
Inverted Method
Grind size: 700 ( on EK43s)
16g Coffee
200ml very berry water at 92 degree celsius
Bloom coffee with 50ml water for 50 seconds. Stir well to make sure all grounds are wet.
Add 75ml water in between 50-1:15 seconds.
Add 75ml water in between 1:15-2:20.
Add 40ml room temperature very berry water in the decanter
Invert the aeropress and press gently from 2:30 seconds.
Try the brew first in an espresso cup, put the lid on the decanter and serve!
RATNARAGA V-60 RECIPE
Grind size: 700 microns (on EK43s)
Cafec light roast paper filter
16g coffee
240 ml very berry water at 92 degree celsius
Bloom coffee with 48ml water for 50 seconds.
Add 64ml water after 50 seconds, and swirl.
Add 66ml water after 1;15 seconds
Add 62ml water after 2:00 minutes.
The brew should end by 5:00 minutes.
Try the brew first in an espresso cup, put the lid on the decanter and serve!
RATNARAGA ESPRESSO RECIPE :
Grind size: 500 microns (on grindie)
18g coffee
24-26 seconds
38 ml espresso (sweet and intense)
40 ml espresso (balanced)
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