Kerehaklu Estate is located in Chikmagalur, South 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 jungle and native biodiversity, far from the intensive models that dominate much of the coffee world. Tall plants of Liberica and Excelsa also appear among the vegetation, creating a complex ecosystem that influences the character of the coffee.

While Ajoy contributes over 35 years of experience in agronomy and manages the plantation in harmony with the environment, Pranoy leads the processing work. With a background in biology and a great curiosity for fermentation, he has been experimenting for several harvests with methods that respect the origin of the coffee but allow for exploring new dimensions of flavor.

For this lot, Pranoy uses a fermentation 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 provide greater complexity. Interestingly, part of the culture used in this lot was frozen during the previous harvest, when the microbial profile was at its optimal point, 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. Afterwards, the coffee is washed and slowly dried, starting under shade and finishing in a greenhouse.

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