INDIA HEMAVATHI THERMAL SHOCK NATURAL ARCHIVED By carefully controlling Brix levels

By carefully controlling Brix levels and pH

Outside of harvest the work continues with pruning

this coffee reflects the detailed processing approach that has become a hallmark of Finca El Paraíso while offering a decaffeinated profile with remarkable clarity and expression

then post-depulping with yeast and sugars before drying for 10–15 days

the Sidra varietal coffee gently ferments at cool temperatures enhanced by the subtle river flow nearby

INDIA HEMAVATHI THERMAL SHOCK NATURAL ARCHIVED By carefully controlling Brix levelsIntroducing our Thermal Shock Natural Hemavathi from Ratnagiri Estate in Indias Chikmagalur District, crafted by the innovative Ashok Patre. This coffee undergoes a cutting edge thermal shock process, where ripe cherries are heated to 57C and rapidly cooled to 2C, enhancing its depth and complexity. After 28 days of drying and 45 days of stabilization, this lot offers rich notes of dried cranberry, clove, cacao powder, and malt. Grown at 1,375 m. a.