SPECIALTY COFFEE from INDIA Kerehaklu

Kerehaklu Estate is located in Chikmagalur, in southern India, and is managed by Ajoy and Pranoy Thipaiah, father and son. The 97-hectare estate is a very special place where coffee grows surrounded by dense rainforest and native biodiversity, far removed from the intensive farming models that dominate much of the coffee world. Tall Liberica and Excelsa plants also grow among the vegetation, creating a complex ecosystem that influences the coffee's character.

While Ajoy brings over 35 years of experience in agronomy and manages the plantation in harmony with the environment, Pranoy leads the processing. With a background in biology and a keen interest in fermentation, he has spent several harvests experimenting with methods that respect the coffee's origin while allowing him to explore new dimensions of flavor.

For this batch, Pranoy uses a fermentation process with a starter culture developed from mucilage and parchment coffee. This culture, rich in native yeasts and bacteria, is used to inoculate the fermentation and add greater complexity. Interestingly, part of the culture used in this batch was frozen during the previous harvest, when the microbial profile was at its peak, and reactivated for this season.

The cherries are first fermented overnight, before being pulped and continuing fermentation in water with the starter culture for about 35-37 hours. The coffee is then washed and slowly dried, starting in the shade and finishing in a greenhouse.

The result is a coffee that reflects the terroir and varieties of India, but with a complexity and clarity rarely seen in the region. A project that combines agricultural tradition, scientific curiosity, and a deep respect for the environment.