Woda różana Ratnagiri

The finish lingers in the sweetest way, and I can actually taste that 72-hour ferment in every sip. Brewed it as a pour-over this morning and the cup was clean, juicy, and totally unique.

That 72-hour fermentation really shows—the cup has a delicate floral sweetness that lingers long after each sip, almost like a soft rosewater perfume in coffee form. Medium body, clean finish, and honestly one of the most unique Indian coffees I've had this year.

I wasn't sure what to expect from an Indian coffee, but the 72-hour symbiotic fermentation gives it this subtle, almost wine-like depth that lingers nicely. The Catuai beans brew up incredibly smooth—no bitterness at all, even when I let it cool down a bit.