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PRODUCER: Ajoy & Pranoy Thipaiah
FARM: Kerehaklu Estate
REGION: Aldur Village, Chikmagalur, Karnataka
PROCESS: Washed (sequentially fermented)
VARIETIES: Selection 5B
ALTITUDE: 1200 MASL
NOTES: Orange, black tea, crème brûlée - sweet & clean
We're very excited to offer a coffee from the magical Kerehaklu Estate. Ajoy and Pranoy are at the forefront of Indian specialty coffee, which is most definitely 'having it's moment'. Precise processing, incredible environmentalism on the most amazing biodiverse farms, and ever improving quality are just three reasons to watch this origin.
We've chosen a lot that shows off Pranoy's modern approach to processing. He creates a starter culture from parchment coffee and mucilage. Native yeasts and bacteria within this mixture are activated, which then inoculates the fermentations. We're tasting loads of tangy orange acidity, black tea florals and a creamy, burnt sugar note reminding us of crème brûlée!
From our importer, Osito
While both father and son—Ajoy and Pranoy Thipaiah—are deeply involved in nearly every aspect of Kerehaklu Estate, each has naturally gravitated toward the areas where their experience and instincts best serve the farm. Broadly speaking, Mr. Ajoy oversees the plantation itself, focusing on plant health and overall agronomy, while Pranoy leads the post-harvest processing efforts.
It has been remarkable to watch Pranoy’s approach to processing evolve over the past four seasons. He’s deeply curious about how processing can add nuance and character to coffee, but he’s equally committed to allowing plant genetics and the native microbiome to remain the dominant forces shaping flavor.
To get the best from your coffee please take a look at our brew guides HERE
ALL PACKAGING IS CARBON NEUTRAL AND WIDELY RECYCLABLE