India - Ratnagiri Estate

This lot uses a Thermal-Shocked Natural process — one of the more technically demanding approaches in specialty coffee today.

It begins with 36 hours of cherry fermentation in sealed biofermenters, using LALCafé Briosa microbes — a selected yeast strain that promotes clean, controlled fermentation and helps build aromatic complexity.

After fermentation, the cherries undergo thermal shock: they are subjected to high heat — around 40–45°C — for 20 minutes, then rapidly cooled to near zero using the biofermenter's glycol cooling system, over 20 to 25 minutes. This sudden temperature shift locks in the aromatic compounds developed during fermentation, preserving intensity and clarity in the cup. The cherries then dry slowly in a dehydrating chamber, giving precise control over the final moisture reduction.

It's a process that demands investment, attention, and a willingness to experiment — all of which Ratnagiri has in abundance.

Rich, layered, and quietly complex — a natural that balances depth with brightness.

The cup opens with chocolate praline: smooth, roasted, and deeply satisfying. Cranberry jam follows with a tart, jammy acidity that lifts everything. Cherry adds a lush, ripe fruitiness in the mid-palate, before a clean finish of lime — sharp, citrusy, and refreshingly precise.

Complex without being restless. A coffee that rewards a slow morning and a second cup.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Filter coffee:
We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
Use 15g of coffee, water at 92°C, and a medium grind size.

• 0:00 – Bloom with 50g of water for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:25 – Pour final 100g of water.

Total brew time should be around 2:15 to 2:30.

Enjoy the coffee!