Kerehaklu Estate, located in Chikmagalur, India, is run by Ajoy and Pranoy Thipaiah, a father-and-son team. Spanning 97 hectares, the estate combines a sense of timelessness with progressive and innovative practices.
Unlike many coffee-producing regions around the world, where forests are often cleared to maximize production, the coffee at Kerehaklu is grown within a dense, old-growth rainforest.
However, as soon as you enter the estate’s processing facilities, it becomes immediately clear that a modern vision is at work. Drawing on his background in biology, Pranoy continuously pushes the boundaries of coffee processing and quality development. Through a scientific approach, he uses microscopy to explore how the coffee’s full potential can be further unlocked.
Price range: € 13,85 through € 56,65
Tasting Notes: Pomegranate, cherry, and agave syrup
Farmers: Ajoy and Pranoy Thipaiah
Variety: Robusta
Region: Aldur Village, Chikmagalur District, Karnataka State, India
Processing: Anoxically Fermented Natural
Processing Station: Ajoy and Pranoy Thipaiah
Harvest: 2025
Altitude: 1200 m.a.s.l. (meters above sea level)
Body: Medium-full body
Filter: Best enjoyed from 5 days after roasting
Espresso: Best enjoyed from 10 days after roasting
Consume within six weeks of roasting.
| Weight | 0,2 kg |
|---|---|
| Roast | Espresso, Filter |
| Weight | 200 grams, 1000 grams |
| Grind | Beans, Espressomachine, Moka pot, V60, Aeropress, Chemex, Quick filter |
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