INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG 600 meters elevation and dried

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

followed by a 22-day drying process on raised beds

comes from producer José Jijón

The coffee is then slowly dried in parabolic dryers for 18–25 days

INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG 600 meters elevation and driedIntroducing 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.