Ratnagiri Thermal Shock (Yeast Fermented)

From the roaster

Limited Experimental Lot · Small Batch Release Single Estate | Chikmagalur, Karnataka A rare, dessert-like experimental coffee crafted through precision fermentation. Crafted at the renowned Ratnagiri Estate in Chikmagalur, this coffee undergoes an advanced yeast-inoculated thermal shock fermentation, designed to unlock deeper sugars, layered aromatics, and refined complexity. The result is a structured, fruit-forward cup with a distinctive dessert profile, showcasing the innovation and craftsmanship of modern Indian specialty coffee. Product Description This medium-light roasted coffee opens with mellow muskmelon sweetness, evolves into ripe papaya and tropical fruit notes, and finishes with a lingering black currant acidity. With a balanced body and refined clarity, it offers a smooth yet expressive cup — equally suited for slow brewing and modern espresso profiles. Why This Coffee Stands Out Thermal Shock Fermentation – Enhances fruit character while preserving structure Yeast-Inoculated Process – Controlled fermentation for consistent, layered flavours Extended Drying (29 Days) – Builds depth, sweetness, and mouthfeel Ratnagiri Estate – A benchmark in experimental Indian specialty coffee Tasting Notes Muskmelon · Papaya · Black Currant Acidity: Medium BrightBody: MediumSweetness: High Recommended Brewing Pour Over · AeroPress · V60 · Moka Pot · Espresso