INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG then fermented for six days

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

A sweet treat

2 kg of coffee in total

this lot underwent a meticulous Washed Star Platino process: 240 hours of fermentation in a Fermzilla tank with a valve

INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG then fermented for six daysIntroducing 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.