India Ratnagiri Estate - Thermal Shock Natural - Wholesale

We Taste - Lavender, fresh blackberry, clove

Chances are slim you've sipped a coffee from India, yet the subcontinent has a rich history that deserves reflection. Nurtured by monsoon winds and nestled amongst silver oaks, the eco-friendly Ratnagiri Estate produces mostly Catuai variety and processes in a number of progressive ways.

For this microlot, Mr. Patre pushed a uniquely ferment-forward character by a process called Thermal Shock Natural. Once the ripe coffee cherries are picked and water channel sorted, they are sealed in bio-fermenters where lab-grown cultures inoculate the coffee. The tanks are then purged with carbon dioxide, fermenting the coffee for 1.5-2.25 days. The temperature of the bio-fermenter is then increased to 108-118 ℉ for 12-16 minutes before rapidly cooling to 34-37℉, thermally shocking the coffee. The coffee is then dried slowly on raised beds with constant stirring over the next 25 to 28 days.

Ashok Patre's skillful fermentation yields abundant fresh and cooked fruits, spices, and florals in a sweet, winey cup. Although this coffee can be brewed in any method due to light-medium roasting, we recommend pour over or press pot for this aromatically-stunning microlot. 

Roast: Light-Medium
Process: Thermal Shock Natural 
Variety: Catuai
Elevation: 1355 masl (low-medium)
Location: Karnataka, India - in the Sahyadri Mountains of southwest India off the Arabian Sea
Producer: Ashok Patre
Farm: Ratnagiri Estate, 117 hectares
Grades / Certifications: Microlot
Harvest: Nov. 2025 - March 2026

Brew Guides
Espresso: 1:2.1 in 25-28 sec.
Filter: 1:16.3
Notes: