INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG Finca El Paraíso begins with

Finca El Paraíso begins with hand-selecting cherries at peak ripeness to maximize sugar concentration

comes from producer José Jijón

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

cherries undergo a meticulous 10-day anaerobic fermentation

then fermented for six days and adjusted to match the coffee’s Brix level

INDIA CATUAI THERMAL SHOCK NATURAL Experience:1 KILO BAG Finca El Paraíso begins withIntroducing 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.