India Ratnagiri Mosto Washed

Tasting Notes: Earthy Spices, Vanilla, Buttery

Ashok Patre | Region: Bababudangiri, Chikmagalur, India | Varietal: Catuai, Caturra | Mill/Washing Station: On the Farm | Importer: Covoya Coffee, SICC | Processing: Washed | Altitude: 1,200–1,500 MASL

Our average cupping score: 85.25

About the Producers

Ratnagiri Estate is a 45 hectare (112 acres) farm established in 1920, and is currently owned and operated by Ashok Patre, having been passed down within his family for three generations. Mosto reincorporates coffee's own fruit for a controlled fermentation. After depulping, the seeds are fermented not in plain water, but submerged in "mosto"—the sugary juice or mucilage collected from other cherries. Unlike a traditional wash that removes all fruit residue, Mosto allows the bean to absorb complex sugars and fruity esters from the mosto, resulting in a cup that retains a washed coffee's clarity but with enhanced sweetness, body, and vibrant fruit notes.

What makes this coffee stand out

Mosto, a novel washed coffee method, uniquely reincorporates coffee's own fruit for a controlled fermentation. After depulping, the seeds are fermented not in plain water, but submerged in "mosto"—the sugary juice or mucilage collected from other cherries. This environment, rich in natural sugars and yeasts, kickstarts a potent anaerobic fermentation directly around the bean. Unlike a traditional wash that removes all fruit residue, Mosto allows the bean to absorb complex sugars and fruity esters from the mosto, resulting in a cup that retains a washed coffee's clarity but with enhanced sweetness, body, and vibrant fruit notes.

Pour over recipe:

Ratio: 18g coffee, 274g water | Grind: Medium-coarse | Water: 200F

0:00 60 g bloom, gentle
0:45 200 g medium height, create agitation
(just before bed dries) 274 very gentle, very slow

Target brew time 3:15