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A New Chapter in Indian Coffee

India’s coffee story has long been dominated by dark roasts and strong flavors. But a quiet revolution is brewing — one that celebrates subtlety, sweetness, and science.

Enter the Ratnagiri Yeast Carbonic Naturals – Light Roast Microlot, a masterpiece that captures the best of India’s new-age coffee craft. Born at the famed Ratnagiri Estate in Chikmagalur, this coffee redefines what Indian specialty coffee can be — fruity, aromatic, and complex.

1. The Estate Behind the Bean

Perched in the lush hills of Chikmagalur, Karnataka, Ratnagiri Estate has earned global recognition for its commitment to experimental processing and sustainable farming.
The estate practices:

• Shade-grown cultivation under native trees.

• Organic composting for soil health.

• Precision harvesting for peak ripeness.

Every bean tells a story of meticulous care — from handpicking cherries to fermenting them under controlled conditions that preserve both sweetness and structure.

2. The Process: Yeast Carbonic Naturals

This microlot owes its character to an innovative fermentation process rarely seen outside high-end specialty lots.

In the Yeast Carbonic Naturals process:

1. Hand-picked ripe cherries are sealed in airtight tanks.

2. Selected yeast cultures are introduced to control fermentation.

3. Carbon dioxide is added to create a carbonic maceration environment, similar to fine wine fermentation.

4. The cherries ferment slowly, developing layers of flavor and complexity.

The result? A cup bursting with notes of red grape, mulberry, lemon peel, and nougat — vibrant yet silky, fruity yet balanced.

3. The Roast: Light, Precise, Expressive

The light roast is intentionally chosen to highlight the coffee’s natural fruitiness and acidity. Unlike darker profiles that emphasize caramelized notes, light roasting keeps the bean’s original terroir front and center.

• Roast Level: Light

• Tasting Notes: Red Grape, Mulberry, Lemon Peel, Nougat

• Best Brew Methods: Pour-over, Chemex, AeroPress, Filter

With its gentle roast curve and quick development time, the Ratnagiri Yeast Carbonic Naturals delivers a lively, tea-like cup — ideal for slow mornings and mindful brewing.

4. Why It’s a Game-Changer for Indian Coffee

This coffee represents a shift toward experimental fermentation and flavor-driven roasting in India. Each sip celebrates craftsmanship and curiosity — the willingness to push boundaries in pursuit of better coffee.

• Experimental Fermentation: Adds depth and aroma complexity.

• Estate-Level Precision: Single-origin microlot for traceability.

• Modern Indian Identity: A symbol of how Indian coffee is evolving.

It’s not just a coffee — it’s proof that Indian estates can produce cups rivaling global champions from Ethiopia or Colombia.

5. Brewing Tips for Maximum Flavor

To bring out the best in this microlot:

• Grind size: Medium-fine (slightly coarser than espresso).

• Water temperature: 90–93°C.

• Ratio: 1:16 (coffee to water).

• Bloom: Allow 30 seconds before full pour to release CO₂.

The result will be a cup layered with fruit, florals, and a nougat-like sweetness that lingers long after your last sip.

6. The Coffee Culture Promise

Every bag of Ratnagiri Yeast Carbonic Naturals is roasted fresh at Coffee Culture’s roastery in Assagao, Goa, and dispatched within days — not weeks.

• Freshly Roasted in India’s First Roastery.

• Small-Batch Crafted for Precision.

• Delivered Fresh. Brewed with Love.

We believe coffee should tell a story — of people, place, and process. This microlot is one such story, bottled in every bean.

Conclusion: Taste the Future of Indian Coffee

If you’ve ever wondered what modern Indian specialty coffee tastes like, this is the cup to start with. Complex yet clean, bold yet refined — the Ratnagiri Yeast Carbonic Naturals is India’s flavor frontier.

Experience the difference today and join the movement toward craft, traceability, and flavor-first roasting with Coffee Culture.

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