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the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C
a Molasses Co-ferment Natural
traceability
A sweet treat
INDIA CATUAI THERMAL SHOCK NATURAL lumi xl the coffee undergoes a secondIntroducing 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.
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