Kerehaklu

Run by father-son duo Ajoy and Pranoy Thipaiah, the farm is located in dense jungle, teeming with biodiversity. Tall coffea liberica and coffea excelsa trees tower amongst the hedgerows, while bison and elephants are regular visitors. Ajoy uses his 35+ years of experience and an encyclopaedic knowledge of agronomy to manage the coffee trees in a sustainable yet adaptive way that works in harmony with the local wildlife.

Since taking over management of the processing five seasons ago, Pranoy has put his background in biology to good use by introducing carefully managed and meticulously controlled experiments to help push the boundaries and produce coffees that highlight his father’s work and the farm’s growing conditions - but have an added layer of complexity that traditionally processed Indian coffees simply can’t match.

This lot is a perfect example of this.

Once picked, the ripe cherries were taken to the Kerehaklu processing area and allowed to ferment overnight after a thorough sorting and floating. The following morning, the coffee was pulped before being allowed to ferment a second time in parchment in barrels. After the second controlled fermentation was complete, the coffee was mechanically washed then carefully dried in their new polyhouses. They were monitored closely for water activity and moisture content before bagging after 17 days.