




RATNAGIRI ESTATE - CAUVERY, HONEY - INDIA
SYBIL COFFEE
NEW YORK, NEW YORK
RATNAGIRI ESTATE - CAUVERY, HONEY
FARM: RATNAGIRI ESTATE
PRODUCER: ASHOK AND DIVYS PATRE
ORIGIN: CHIKMAGALUR, INDIA
VARIETY: CAUVERY
PROCESS: HONEY
ELEVATION: 1,340 MASL
VANILLA SPONGE
COOKED PEAR
SPICED COCOA
ROAST DATE: MARCH 17, 2026
FROM THE ROASTER
RATNAGIRI, TRANSLATING TO "PEARL MOUNTAINS", HAS BEEN OWNED BY THE PATRE FAMILY FOR NEARLY A CENTURY. ASHOK PATRE IS THE 3RD GENERATION TO RUN THIS ESTATE, WORKING ALONGSIDE HIS WIFE DIVYA. THIS PARTICULAR COFFEE IS THEIR PHANTOM PH-4 LOT, WHICH IS A HONEY PROCESS THAT PRESENTS REMARKABLY CLEAN AND CLEAR NOTES, MORE SIMILAR TO A WASHED. IN THE CUP, WE GET A JUICY PEAR MALIC SWEETNESS COMBINED WITH SPICED COCOA AND VANILLA UNDERTONES.
THEIR INNOVATIVE YET RESTRAINED PROCESSING METHODS HAVE MANAGED TO HIGHLIGHT THE UNIQUE FLAVOR PROFILES OF INDIAN COFFEES, WITHOUT LOSING SIGHT OF DELICATE TERROIR AND VARIETAL CHARACTERISTICS. THIS HONEY PROCESS COFFEE WAS FERMENTED IN-CHERRY FOR 48 HOURS, THEN INOCULATED WITH LAB MICROBES AND PARTIAL DRY DEPULPING. IT WAS THEN SLOW-DRIED ON RAISED BEDS FOR 19 DAYS.
Original: $26.00
-65%$26.00
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Description
SYBIL COFFEE
NEW YORK, NEW YORK
RATNAGIRI ESTATE - CAUVERY, HONEY
FARM: RATNAGIRI ESTATE
PRODUCER: ASHOK AND DIVYS PATRE
ORIGIN: CHIKMAGALUR, INDIA
VARIETY: CAUVERY
PROCESS: HONEY
ELEVATION: 1,340 MASL
VANILLA SPONGE
COOKED PEAR
SPICED COCOA
ROAST DATE: MARCH 17, 2026
FROM THE ROASTER
RATNAGIRI, TRANSLATING TO "PEARL MOUNTAINS", HAS BEEN OWNED BY THE PATRE FAMILY FOR NEARLY A CENTURY. ASHOK PATRE IS THE 3RD GENERATION TO RUN THIS ESTATE, WORKING ALONGSIDE HIS WIFE DIVYA. THIS PARTICULAR COFFEE IS THEIR PHANTOM PH-4 LOT, WHICH IS A HONEY PROCESS THAT PRESENTS REMARKABLY CLEAN AND CLEAR NOTES, MORE SIMILAR TO A WASHED. IN THE CUP, WE GET A JUICY PEAR MALIC SWEETNESS COMBINED WITH SPICED COCOA AND VANILLA UNDERTONES.
THEIR INNOVATIVE YET RESTRAINED PROCESSING METHODS HAVE MANAGED TO HIGHLIGHT THE UNIQUE FLAVOR PROFILES OF INDIAN COFFEES, WITHOUT LOSING SIGHT OF DELICATE TERROIR AND VARIETAL CHARACTERISTICS. THIS HONEY PROCESS COFFEE WAS FERMENTED IN-CHERRY FOR 48 HOURS, THEN INOCULATED WITH LAB MICROBES AND PARTIAL DRY DEPULPING. IT WAS THEN SLOW-DRIED ON RAISED BEDS FOR 19 DAYS.