INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG 2 kg of coffee in

2 kg of coffee in total

followed by a 22-day drying process on raised beds

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

If you’re lucky enough to grab a spot

and milk chocolate

INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG 2 kg of coffee inIntroducing 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.