INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG A sweet treat

A sweet treat

then fermented for six days and adjusted to match the coffee’s Brix level

innovative technique

600 meters elevation and dried slowly over 40 days in a precisely regulated environment

INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG A sweet treatIntroducing our Thermal Shock Natural Catuai from Ratnagiri Estate in Indias Chikmagalur District, produced by the innovative Ashok Patre. This coffee undergoes a unique thermal shock process, where ripe cherries are heated to 57C and rapidly cooled to 2C, unlocking a vibrant and complex profile. After 28 days of drying and 45 days of stabilization, this lot bursts with notes of green apple, cacao, strawberry, and warm brown spice. Grown at 1,375 m.