Intia Ratnagiri Thermal-Shock

I've been drinking Indian coffee for years and this Chikmagalur estate stuff is on another level. The cup is so clean and sweet, hardly any of that muddy bitterness I get from cheaper beans. Brewed it in my pour-over and the whole kitchen smelled like dark chocolate.

The thermal-shock processing gives this coffee a clean, almost tea-like finish that I keep coming back to every morning. I brewed it in my pour-over and the sweetness carried through even as it cooled, which rarely happens for me.

This roast pulls a sweetness I’ve never found in other Indian coffees—the thermal-shock process seems to lock in a clean, fruity brightness. It’s my new weekend slow-morning brew, and the bag’s gone way too fast.