Ashok Patre - Ratnagiri Estate
Ratnagiri Estate is owned and operated by Ashok Patre. Producer who cannot sit still and constantly searches for innovation. Located close to Athigiri, few kilometres from famous Chikmaguluru, Ratnagiri is at the slopes of the majestic South Indian Western Ghats near Bababudangiri. Place where Indian coffee originated.
Ashok's grandfather purchased the farm from British officials in 1927 and spent the next 15 years clearing and preparing the land. In 1989, Ashok took ownership and began a journey of transformation. The farm saw a significant leap in quality after investing in modern agricultural technology in 2000. Key improvements included installing stainless steel tanks for anaerobic fermentation, ventilated greenhouses for drying, tiled surfaces to prevent acid formation during fermentation, a dry milling facility, and an ECOpulper that cuts water usage by 65%. They also introduced innovations like yeast inoculation and rigorous pre-processing cherry sorting with Brix content analysis.
Farm Manager - Mahesh. Ratnagiri has been financing his childrens education and health insurance since the early beginnings.
Microclimate and practices
The coffee grown here is considered organic, relying on minimal or no use of organic pesticides or fungicides. The entire estate is designed to coexist harmoniously with the surrounding ecosystem. Shade trees are carefully maintained at around 100 per acre to ensure sunlight penetration stays at 50%. This balance helps conserve soil moisture during periods of low rainfall and creates a thriving habitat for rain-forest wildlife. Additionally, the controlled shade-to-sunlight ratio reduces the risk of fungal growth while providing just the right amount of sunlight for healthy photosynthesis.
At an average elevation of 1000-1500 m.a.s.l. with annual rainfall measuring between 1750-2200 mm, the area's climate is mild, with cool winds and offers excellent conditions for coffee cultivation with stable temperatures between 14 –32 degrees Celsius.
New standard of Indian specialty coffee
Ratnagiri Estate is committed to pushing the boundaries of Indian specialty coffee through innovation and sustainability. Quarterly soil tests guide organic corrections, while ionic seawater and seaweed extract are used to enhance plant immunity and elevate the sugar levels in the coffee cherries.
Their state-of-the-art facilities include a bioprocessing unit, an ozonator, a temperature- and humidity-controlled drying chamber, a microbiology lab, and a cupping room—each designed to ensure quality protocols at every stage.
“Ratnagiri” literally means “Pearl Mountains” as the dense silver oak trees that tower over the remarkably flavourful, shade-grown coffee gives a very organic feeling to the surrounding hillsides.
In 2019, Ratnagiri began fermenting coffee in an anaerobic environment, designing and building stainless steel tanks for consistency and control.
I was very lucky to learn and experiment with Ashok and produce outstanding coffee, introducing it to the world.
The results thus far have been amazing; Separating the areas for drying to honey, washed and naturals allow the farm to plan better, rotate coffee faster and protocol more easily. Layered African drying beds were built with ideal shading to control the drying process for optimal moisture and water activity levels.
Additionally, with the biggest investment in the history of the farm, Ratnagiri Estate built ventilated greenhouses for drying coffee and a dry milling facility thus allowing for the full vertical integration of Ratnagiri Estate. Defects, screen size and density sorting is now performed in house prior to export. Also, coffees now are being dried at layered tables under the mesh limiting sun access and slowing down the drying process.
