India Ratnagiri Scoby Anaerobic 72h

Driftaway Coffee spotlights a SCOBY-style anaerobic lot from Ratnagiri Estate in India, led by third-generation producers Ashok and Divya Patre. First-generation Catuai cherries were selected at a Brix of 25.2, then sealed in stainless steel for a 72 hour anaerobic fermentation inoculated with a specific yeast and lactic acid bacteria culture similar to a kombucha SCOBY. Afterward the coffee was slow dried on raised beds for 29 days with frequent stirring, a patient approach that builds layered sweetness while keeping the acidity precise.

The roaster describes the taste as rosewater, lavender, cherry, apricot, toffee, wildflower honey, and plum. In the cup, it tastes floral and vibrant with structured stone fruit acidity and a long, honeyed finish. It might remind you of cherry and apricot brightness, soft violet and rose, and a toffee note that deepens as it cools. Producer Ashok and Divya Patre. Farm Ratnagiri Estate. Variety Catuai. Elevation 1,350 MASL. Process anaerobic co-ferment with SCOBY-like culture, slow dried 29 days. Roast level light.

Currently shipping coffee roasted on January 5, 2026. Driftaway recommends a gentle brew approach for clarity, with slightly cooler water and a faster flow.