Ratnagiri Estate · Chikmagalur · culture natural

Rose and jasmine set over peach and pomegranate, after 54 hours of lactic fermentation.

Bright without shouting.Catuai · Depth 25

RATATONE

Rs. 1,249.00
Rs. 1,249.00
Tax included. Free shipping across India.

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Grind size
size

Roasted after you order · dispatched in 48 h · free shipping across India

RATATONE is a Catuai from Ratnagiri Estate in Chikmagalur, dried whole as a culture natural. Lactic acid bacteria drive the ferment for 54 hours before the cherries go down to dry. The lactic route pushes sweetness up and sets rose and jasmine over peach and pomegranate.

We roast it medium light, to Depth 25, after you order, in New Delhi. The character comes from the ferment, not the roast, so the roast keeps out of the way. It is bright without shouting, built for filter and AeroPress, and it pulls a syrupy, fruit-forward espresso. It is not a chocolate-and-caramel coffee. Skip it if that is what you are after.

Beneath before cup.

Storing it

Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer — both move moisture into the beans.

Shipping & Returns

Roasted and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days depending on where you are.

Shipping is free across India, on every order.
RATATONE coffee bag, BROOT Coffee Roasters, New Delhi
Ratatone in the cup: rose, jasmine, pomegranate, peach. Ratnagiri Estate · Chikmagalur · culture natural.
How to brew Ratatone as filter: 15 g, 240 ml, 92–94 °C, 2:45–3:00.
Ratatone roast depth 25 of 100, a medium light roast. Shallow ground. Fruit and florals still lead, the sugars only beginning.
RATATONE coffee bag, BROOT Coffee Roasters, New Delhi
Ratatone in the cup: rose, jasmine, pomegranate, peach. Ratnagiri Estate · Chikmagalur · culture natural.
How to brew Ratatone as filter: 15 g, 240 ml, 92–94 °C, 2:45–3:00.
Ratatone roast depth 25 of 100, a medium light roast. Shallow ground. Fruit and florals still lead, the sugars only beginning.
RATATONE coffee bag, BROOT Coffee Roasters, New Delhi
Ratatone in the cup: rose, jasmine, pomegranate, peach. Ratnagiri Estate · Chikmagalur · culture natural.
How to brew Ratatone as filter: 15 g, 240 ml, 92–94 °C, 2:45–3:00.
Ratatone roast depth 25 of 100, a medium light roast. Shallow ground. Fruit and florals still lead, the sugars only beginning.
RATATONE coffee bag, BROOT Coffee Roasters, New Delhi
Ratatone in the cup: rose, jasmine, pomegranate, peach. Ratnagiri Estate · Chikmagalur · culture natural.
How to brew Ratatone as filter: 15 g, 240 ml, 92–94 °C, 2:45–3:00.
Ratatone roast depth 25 of 100, a medium light roast. Shallow ground. Fruit and florals still lead, the sugars only beginning.

Ledger

Origin
Ratnagiri Estate, Chikmagalur, Karnataka
Process
54-hour lactic culture natural
Varietal
Catuai
Elevation
1,310 m
Roast
Medium light
Depth
25medium light
Built for
Filter · AeroPress · espresso
Sizes
250 g · 1 kg

In the cup

02methods

Filter

  • Rose
  • Jasmine
  • Pomegranate
  • Peach

Espresso

  • Syrupy
  • Fruit-forward

  1. Where it grows

    Ratnagiri Estate is 117 hectares in the Attigundi area of Chikmagalur, on ground that drains off the Baba Budan range. SLN 9 is the backbone of the plots, and Catuai grows alongside it. This lot is Catuai, at 1,310 m. The estate runs more than 15 processing protocols in a season, and this is its 54-hour lactic one.

  2. The 54 hours

    The cherries are dried whole, as a natural, but first lactic acid bacteria drive a ferment for 54 hours. Then the cherries go down to dry. The lactic route pushes sweetness up and sets florals over the fruit. It is the ferment doing the work here, not the roast.

  3. How we roast it

    Depth 25, medium light, roasted after you order in New Delhi. Because the character comes from the ferment, the roast stays out of its way. Medium light keeps the rose and jasmine legible rather than buried, and the brightness is there without shouting. Go darker and the florals are the first thing to go.

  4. Fair warning

    It is not a chocolate-and-caramel coffee. If you want something dark and roasty, skip it. It wants hot water, a filter and a few minutes of attention. Brew it plain the first time, with no milk and no sugar, so you can taste the ferment on its own.

Brew it

03tickets

Brewing ticketNo. 01

Filter

Dose
15g
Water
240ml
Temperature
92–94°C
Time
2:45–3:00

Grind · Medium-fine

1:16. Bloom 40 s, then gentle pours.

Brewing ticketNo. 02

Espresso

Dose
18g
Water
41g out
Temperature
94°C
Time
30–33s

Grind · Fine

1:2.3. Syrupy and fruit-forward.

Brewing ticketNo. 03

AeroPress

Dose
14g
Water
220ml
Temperature
92°C
Time
1:30

Grind · Medium

Steep 90 s, press slowly.

Keep it

Seal the bag after every use and keep it somewhere cool, dry and dark. Grind just before you brew. Best within 4–8 weeks after roasting.

Pair it

  • Mid-morning, black.
  • Plain yoghurt and ripe fruit.
  • A butter croissant.

Ask us

05questions
What is a culture natural?

A natural is dried with the fruit still on the bean. A culture natural adds a ferment first: here, lactic acid bacteria for 54 hours, then the cherries go down to dry. The lactic route pushes sweetness up and sets florals over the fruit.

Will it taste sour?

It is bright without shouting. Use hot water, 92–94 °C, and aim for 2:45–3:00. If it still tastes sour, grind finer. If it tastes bitter, grind coarser.

Can I make espresso with it?

Yes. Run it at 1:2.3 in 30–33 s, which is about 18 g in and 41 g out. It comes out syrupy and fruit-forward. It is not a chocolate-and-caramel espresso.

How is it different from the Natural Cut?

The Natural Cut is SLN 9, a natural roasted medium to Depth 46: red fruit and jam over a heavy body, with a funky finish. Ratatone is Catuai, a 54-hour culture natural at Depth 25: floral and layered, bright without shouting.

Which grind should I choose?

For a V60, Kalita or Origami choose Pourover/V60/Kalita/Origami. For AeroPress, choose Aeropress. A filter shows the florals best. If you grind at home, Whole Bean keeps longest.

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See the collection

Depth · Shallow

25/100

Shallow ground. Fruit and florals still lead, sugars only beginning.

00 · Surface 100 · Deepest

Where to start · Filter

  • Dose15 g
  • Water250 g
  • Temp93 °C
  • Time2:45–3:15

Grind medium. A house baseline for this depth, not a rule for this lot — move one thing at a time.

Beneath before cup.

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