Thermal Shock (Ratnagiri Estate)
Ratnagiri Estate – Thermal Shock Coffee
Located in the hills of Chikkamagaluru in Karnataka, Ratnagiri Estate is one of India’s most progressive specialty coffee farms. Founded in 1927 by the Patre family, the estate gained global recognition after Ashok Patre introduced modern agronomy and experimental fermentation techniques to Indian coffee production. Today, Ratnagiri is known for producing high-quality Arabica coffees with innovative processing methods that push the boundaries of flavor in Indian specialty coffee.
This lot is processed using the Thermal Shock method, an advanced fermentation technique where carefully selected coffee cherries undergo controlled anaerobic fermentation with specific microbes before being exposed to a rapid shift between hot and cold water baths. This sudden temperature change helps lock aromatic compounds and sugars inside the bean, intensifying sweetness, fruit complexity, and clarity in the cup. The coffee is then slowly dried on raised beds under carefully controlled conditions to preserve its vibrant profile.
Roast: Light to Medium Roast
Processing: Thermal Shock
Coffee Notes: Expect a vibrant and expressive cup with tropical fruit, berry sweetness, and honey-like notes, balanced by bright acidity and a clean, lingering finish.
Altitude - 1000-1200mt
Original: $12.74
-70%$12.74
$3.82
Description
Ratnagiri Estate – Thermal Shock Coffee
Located in the hills of Chikkamagaluru in Karnataka, Ratnagiri Estate is one of India’s most progressive specialty coffee farms. Founded in 1927 by the Patre family, the estate gained global recognition after Ashok Patre introduced modern agronomy and experimental fermentation techniques to Indian coffee production. Today, Ratnagiri is known for producing high-quality Arabica coffees with innovative processing methods that push the boundaries of flavor in Indian specialty coffee.
This lot is processed using the Thermal Shock method, an advanced fermentation technique where carefully selected coffee cherries undergo controlled anaerobic fermentation with specific microbes before being exposed to a rapid shift between hot and cold water baths. This sudden temperature change helps lock aromatic compounds and sugars inside the bean, intensifying sweetness, fruit complexity, and clarity in the cup. The coffee is then slowly dried on raised beds under carefully controlled conditions to preserve its vibrant profile.
Roast: Light to Medium Roast
Processing: Thermal Shock
Coffee Notes: Expect a vibrant and expressive cup with tropical fruit, berry sweetness, and honey-like notes, balanced by bright acidity and a clean, lingering finish.
Altitude - 1000-1200mt
