{"product_id":"india-ratnagiri-estate-2","title":"India - Ratnagiri Estate","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eChikmagalur, India | Thermal-Shocked Natural | Seasonal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    We're back at \u003cstrong\u003eRatnagiri Estate\u003c\/strong\u003e for a second year running —\n    and it's not hard to see why.\n    India isn't the first country that comes to mind when people think about specialty coffee,\n    but the hills of \u003cstrong\u003eChikmagalur\u003c\/strong\u003e have been quietly producing remarkable lots\n    for those paying attention. Ratnagiri is one of the farms making that case most compellingly.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The estate is run by \u003cstrong\u003eAshok and Divya Patre\u003c\/strong\u003e, who farm\n    \u003cstrong\u003e108 hectares\u003c\/strong\u003e at \u003cstrong\u003e1,335 meters above sea level\u003c\/strong\u003e\n    — a significant altitude for Indian coffee, which contributes to the structured,\n    complex cup the farm consistently delivers.\n    They cultivate the \u003cstrong\u003eHemavathi\u003c\/strong\u003e variety, a local selection developed in India\n    and well-suited to the region's conditions.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    What makes Ratnagiri stand out isn't just the terroir — it's the ambition.\n    Ashok and Divya have invested in advanced processing infrastructure\n    and are pushing the boundaries of what Indian coffee can be.\n    The result, year after year, is a coffee that surprises.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot uses a \u003cstrong\u003eThermal-Shocked Natural\u003c\/strong\u003e process —\n    one of the more technically demanding approaches in specialty coffee today.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    It begins with \u003cstrong\u003e36 hours of cherry fermentation\u003c\/strong\u003e in sealed biofermenters,\n    using \u003cstrong\u003eLALCafé Briosa\u003c\/strong\u003e microbes — a selected yeast strain that promotes\n    clean, controlled fermentation and helps build aromatic complexity.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After fermentation, the cherries undergo \u003cstrong\u003ethermal shock\u003c\/strong\u003e:\n    they are subjected to high heat — around \u003cstrong\u003e40–45°C\u003c\/strong\u003e — for 20 minutes,\n    then rapidly cooled to near zero using the biofermenter's glycol cooling system,\n    over 20 to 25 minutes. This sudden temperature shift locks in the aromatic compounds\n    developed during fermentation, preserving intensity and clarity in the cup.\n    The cherries then dry slowly in a \u003cstrong\u003edehydrating chamber\u003c\/strong\u003e,\n    giving precise control over the final moisture reduction.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    It's a process that demands investment, attention, and a willingness to experiment —\n    all of which Ratnagiri has in abundance.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eRich, layered, and quietly complex — a natural that balances depth with brightness.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003echocolate praline\u003c\/strong\u003e: smooth, roasted, and deeply satisfying.\n    \u003cstrong\u003eCranberry jam\u003c\/strong\u003e follows with a tart, jammy acidity that lifts everything.\n    \u003cstrong\u003eCherry\u003c\/strong\u003e adds a lush, ripe fruitiness in the mid-palate,\n    before a clean finish of \u003cstrong\u003elime\u003c\/strong\u003e — sharp, citrusy, and refreshingly precise.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Complex without being restless. A coffee that rewards a slow morning and a second cup.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003e\n    We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e92°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium\u003c\/strong\u003e grind size.\n  \u003c\/p\u003e\n\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:00\u003c\/strong\u003e – Bloom with 50g of water for 45 seconds.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:45\u003c\/strong\u003e – Pour 100g of water in a circular motion.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e1:25\u003c\/strong\u003e – Pour final 100g of water.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Total brew time should be around \u003cstrong\u003e2:15 to 2:30\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e India, Chikmagalur\u003cbr\u003e\n  \u003cstrong\u003eFarm:\u003c\/strong\u003e Ratnagiri Estate\u003cbr\u003e\n  \u003cstrong\u003eProducers:\u003c\/strong\u003e Ashok \u0026amp; Divya Patre\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Thermal-Shocked Natural\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,335 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Hemavathi\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Chocolate Praline – Cranberry Jam – Cherry – Lime\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! 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