New

Kerehaklu

£12.00

£44.00

Kerehaklu is a lush, sprawling estate in India’s Western Ghats run by father and son duo Ajoy and Pranoy Thipaiah. It has a dense canopy, and is rich in biodiversity.

Alongside coffee, they grow avocado, mango, jackfruit and spices, and the estate is home to an abundance of wildlife, including occasional visits from panthers, elephants, and even tigers.

Delivery Details

Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.

Our Packaging

Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.

Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.

If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.

Sweet, round and balanced, with notes of chamomile, stewed apple, and jaggery.

Origin

Kerehaklu, Chikmagalur, Karnataka
Country

India
Altitude

1,200 MASL
Process

Sequentially Fermented + Washed
Variety

Selection 9
Notes

Chamomile, Stewed Apple, Jaggery

After studying Biology at the University of New South Wales in Australia, Pranoy returned to the farm, and has focused his expertise on post-harvest processing, and on bringing the farm’s practises in line with more modern and innovative protocol.

His savvy harnessing of the powers of social media has introduced a wide audience to the farm, and has shone a spotlight on the incredible work that they do. As a result, it’s seemingly easier to find gold dust than it is to secure their exceptional coffee, but we’re absolutely thrilled to be amongst the few roasters to have the privilege of showcasing not one, but two lots from Kerehaklu.

This sequentially fermented and washed Selection 9 lot is sweet, round and balanced in the cup, with notes of chamomile, stewed apple, and jaggery - yes, we had to look that one up too, but it’s such a perfect fit we couldn’t resist. Similar to its Latin American counterpart panela, jaggery is an unrefined sweetener with origins in ancient India, made from concentrated sugarcane juice, date palm or coconut sap.

Freshly picked cherry is floated the day it is harvested, rested overnight in open tanks, then pulped and moved to lidded barrels with clean water and a measured addition of a house starter culture cultivated from parchment and mucilage. The coffee is stirred periodically to introduce oxygen, ferments for 35 to 37 hours, is washed, then dried under heavy shade, before finishing in a polyhouse.

The result is a truly delicious coffee that challenges expectations, and highlights the great potential for coffees from this region.