印度 Ratnagiri 熱衝擊

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.