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Hydro Honey is what happens when you take 100 years of family farming history, international needs for specialty arabica, and an understanding of India’s terroir. Then loop that all together with a team of whiz kidz and scientists.
Ashok Patre is the third generation to work the land alongside his wife, Divya, at Ratnagiri Estate. Specialty coffee with innovative and groundbreaking processing methods is a newer expansion to this fine pepper and coffee farm. Mr Patre has hired a full team so set up his processing lab, full custom fit and fabrication. With not one, but two microbiologists and a food scientist. Every aspect of post harvest is thoroughly cared for and understood, with exact temperatures and almost every point of fermentation calibrated to meticulous standards. To say the proof is in the pudding is an understatement.
Hydro Honey is a newer hybrid process created by Mr Patre and his team. It combines elements of natural, washed, and honey processing. After the coffee is harvested, the intact cherries are put out to partially dry on shaded raised beds and then placed in tanks with water for a re-hydration stage before being de-pulped, and similar to a honey process, the wet parchment is then dried with most of its mucilage still attached, on raised beds for 33 days. It’s honestly one knife switch and a lightning bolt away from science fiction.
This extended and controlled ferment leads to deep and complex flavours, like apple cider vinegar with a hint of cucumber, but allows lemony and herbal qualities, to form up with some understated liquor qualities, like a Pimm’s cup in summer.
50% farmer, 50% mad scientist, 100% good coffee.
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.