A rare, dessert-like experimental coffee crafted through precision fermentation.
Crafted at the renowned Ratnagiri Estate in Chikmagalur, this coffee undergoes an advanced yeast-inoculated thermal shock fermentation, designed to unlock deeper sugars, layered aromatics, and refined complexity.
The result is a structured, fruit-forward cup with a distinctive dessert profile, showcasing the innovation and craftsmanship of modern Indian specialty coffee.
Product Description
This medium-light roasted coffee opens with mellow muskmelon sweetness, evolves into ripe papaya and tropical fruit notes, and finishes with a lingering black currant acidity.
With a balanced body and refined clarity, it offers a smooth yet expressive cup — equally suited for slow brewing and modern espresso profiles.
Why This Coffee Stands Out
Thermal Shock Fermentation – Enhances fruit character while preserving structure
Yeast-Inoculated Process – Controlled fermentation for consistent, layered flavours
Extended Drying (29 Days) – Builds depth, sweetness, and mouthfeel
Ratnagiri Estate – A benchmark in experimental Indian specialty coffee
Tasting Notes
Muskmelon · Papaya · Black Currant
Acidity: Medium Bright Body: Medium Sweetness: High
Recommended Brewing
Pour Over · AeroPress · V60 · Moka Pot · Espresso
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Description
A rare experimental coffee from Ratnagiri Estate, crafted using yeast-inoculated thermal shock fermentation to unlock deeper sweetness and complex fruit character.
Product Features
Shipping and order processing time
2-3 Days processing time
Free Delivery on all orders
