INDIA - Ratnagiri Vacuum Lab Process Washed coffee_retail He has a microbiologist on

He has a microbiologist on staff and has invested heavily in his fermentation facility (so much so that he gets push notifications to his phone about the Brix levels during fermentation)

Robusta is more heat-tolerant and disease resistant

It's full-bodied

This lot comes from producer Khun Sein Shwe

bitter backup to Arabica (or just a filler

INDIA - Ratnagiri Vacuum Lab Process Washed coffee_retail He has a microbiologist onThis coffee is produced by Mr. Ashok Patre. Everyone in Indian coffee calls him Mr. Ashok. Not just Ashok. There's a level of respect that's put on his name because he's been banging the drum on Indian specialty coffee for the past 25+ years. He's a pioneer, and once you see how he processes coffee, you'll understand why. The cherries go through a 42 hour anaerobic fermentation using terroir specific microbes cultivated in his on site lab. From there,