Kerehaklu India

Origin: India

Region: Chikmagalur District, Aldur Village

Varietal: Selection 10

Processing: Culture Washed Lot 8

Tasting notes: Black Tea, Limoncello, Pine Nuts, Dates

The Process:

This coffee was picked and delivered to the processing yard where it was allowed to ferment in-cherry until the next morning when it was pulped and then fermented a second time, in-parchment. The second fermentation took place in a juice made by compressing coffee cherries before being mechanically washed and then carefully dried.

Behind the Producer:

Altitude: 1200 masl

Farm: Kerehaklu Estate

Producer: Ajoy & Pranoy Thipaiah

Why We’re Stoked!

Pranoy and his father Ajoy Thipaiah of Kerehaklu Estate are responsible for the delicious and unique coffees that come from this massively underrated coffee-producing region of the world. 

Pranoy specializes in new processing techniques while utilizing his university degree in Biology. Ajoy leans on his lifetime of experience of the area to make sure all of their plants are as happy and healthy as possible. Jacob from our team got to visit Kerehaklu in person, this past harvest, and was blown away by the biodiversity on this estate as well as their sophisticated processing techniques for all the different microlots.

“The Thipaiah’s and their trusty beagle Kivi toured us around their entire 250 acre estate and processing facilities for 3 days. Coffee grows alongside the jungle here, the land wasn’t disturbed for agriculture at all. Alongside the fig, betel nut, jackfruit, avocado, and citrus trees were also signs of wild elephants, bison, and tigers movement through Kerehaklu! It was inspiring to visit and see how coffee can and should grow alongside the local flora and fauna. The coffee that comes from Kerehaklu tastes as beautiful as the land is. We are so excited to serve these coffees and have fostered a relationship with Pranoy and Ajoy.” - Jacob Fox