Alchemy - DW 4

Our Alchemy DW 4 was a unique and fun coffee for us to source. It comes to us from the same farm as our other single origin, The Ratnagiri Estate. Producers Ashok and Divya Patre are known for their meticulous and intentional coffee processing, yielding delicious and fun coffees.

This Cauvery varietal has been very successful in India thanks to its resistance to Coffee Leaf Rust and adaptability to warm, humid conditions. This specific lot of Cauvery has been in-cherry fermented for 48 hours then depulped and fermented again in microbe-enriched Mosto for 36 hours before being washed and dried on raised beds for 20 days. 

We roasted this coffee lighter to highlight the more subtle notes produced by its fun and complex process. Best enjoyed as a pour over with notes of Honey, Melon, Peach and Sencha tea. 

Tasting Notes: Honey, Melon, Peach and Sencha Tea

Brew Guide — Pour Over

What You'll Need Pour over dripper (V60, Kalita Wave, etc.), paper filter, kettle, scale, timer

Recipe Coffee: 20g · Water: 320g at 200–205°F · Ratio: 1:16 · Brew time: 3:00–3:30

Steps

1. Rinse your filter with hot water and discard the rinse water.
2. Add 20g of medium-fine ground coffee to the dripper.
3. Start your timer and pour 40g of water to bloom. Let it sit for 30–45 seconds.
4. Slowly pour the remaining water in steady, circular motions in 2–3 stages.
5. Let it draw down completely — aim for a total brew time around 3:00–3:30.
6. Enjoy the honey, melon, peach, and sencha tea notes.

Brew Guide — Espresso

What You'll Need Espresso machine, grinder, scale, tamper

Recipe Coffee: 18g · Yield: 36g · Ratio: 1:2 · Shot time: 28–32 seconds

Steps

1. Grind 18g of coffee fine — it should feel like powdered sugar.
2. Distribute evenly in the portafilter and tamp firmly.
3. Pull your shot, aiming for 36g of liquid in 28–32 seconds.
4. Adjust grind finer if the shot runs too fast, coarser if too slow.
5. Expect a bright, sweet shot with honey and stone fruit notes.

Brew Guide — Cold Brew

What You'll Need Mason jar or cold brew pitcher, coarse ground coffee, filtered water, strainer or cheesecloth

Recipe Coffee: 85g · Water: 680g (room temp or cold) · Ratio: 1:8 · Steep time: 16–20 hours

Steps

1. Grind 85g of coffee coarse — it should feel like raw sugar.
2. Combine coffee and filtered water in your jar or pitcher. Stir gently.
3. Cover and refrigerate for 16–20 hours.
4. Strain through a fine mesh strainer or cheesecloth.
5. Serve over ice. Dilute with water or milk to taste.
6. This produces a concentrate — expect smooth, sweet notes of melon and peach with a tea-like finish.

Producer: Ashok and Divya Patre

Location: Chikmagalur, India

Farm Name: Ratnagiri

Elevation: 1,340 masl

Variety: Cauvery

Process: Washed. In cherry fermentation for 48 hours, then depulped and fermented with microbe-enriched mosto for 36 hours before washing and slow drying on raised beds for 20 days.

Roasted fresh in small batches. We roast weekly based on orders — please allow 2–3 business days before shipment.

Best enjoyed within 6-8 weeks of the roast date. Store in the resealable bag in a cool, dry place away from sunlight.