Kerehaklu Lot M - India
Lemon Iced Tea | Red Apple | Raisin
Producer: Ajoy & Pranoy Thipaiah
Country: India
Region: Karnataka State, Chikmagalur District, Alder Village
Variety: Selection 10
Process: Washed
Altitude: 1200 m.a.s.l
We're thrilled to be able to bring back another phenomenal coffee from Kerehaklu, in India. Sourced by Osito this washed coffee is from 2025's Lot M and we think it's reminiscent of the 2024 lot but every aspect is improved - better acidity, more sweetness, enhanced clarity and more depth of flavour are all the results of the progression of learning and process at the farm.
Kerehaklu Estate, located in Chikmagalur, is run by Ajoy and Pranoy Thipaiah. This father and son's 97-hectare farm has a unique charm, blending a sense of timelessness with cutting edge practices. Unlike the coffee fields found in many parts of the producing world, where clear-cutting of forest for high productivity has become the norm, the coffee plants of Kerehaklu grow within dense, old-growth jungle with tall Coffea Liberica and Coffea Excelsa plants scattered throughout the hedgerows.
Stepping into the coffee processing area, however, it becomes immediately evident that Pranoy applies his biology degree to push the boundaries of processing and maximise the coffee's potential through this modern approach. Pranoy strives to produce the highest quality Indian coffees that bring benefits to the people and the land of India, as well as being enjoyed by consumers worldwide.
Pranoy’s method has an analogue in sourdough bread. He creates a starter culture using parchment coffee and mucilage. The native yeasts and bacteria on the fruit activate within this mixture, which is then cultivated into a vibrant starter culture used to inoculate fermentations.
This thoughtful and insightful approach extends beyond just the coffee itself, engaging with the biggest and most difficult topics within the world of coffee - colonialism, environmental impacts of coffee production, marketing of coffees to consumers and how to define quality.
Ajoy, Pranoy's father, brings an encyclopaedic knowledge of agronomy and agriculture, looking to work in harmony with the local biodiversity. His 35+ of experience at Kerehaklu has shaped the local area as well as the coffee being produced in this part of India.
Careful experimentation and meticulous note-taking are the name of the game for Pranoy and the result is coffee processing that is simultaneously representative of Indian terroir and genetics, and pushing the envelope for the quality and complexity of washed coffees from this area.
A typical Kerehaklu lot is processed as follows: Freshly harvested cherry is floated the same day it’s picked before being placed in open-air fermentation tanks from approximately 6:00 p.m. to 9:00 a.m. the following morning.
After this overnight fermentation in cherry, the coffee is pulped and transferred to lidded plastic barrels containing fresh water and a measured amount of the previously mentioned starter culture. The coffee is stirred every few hours to introduce oxygen and ensure a uniform fermentation. After 35–37 hours, it is mechanically washed and then moved to drying. Drying begins under heavy shade for the first two days, after which the coffee is transferred to a polyhouse for continued drying.
One detail that makes this specific lot unique: it was produced using a starter culture that Pranoy froze during the previous (2023-2024) harvest. There’s a point each season when he feels the culture has peaked—judged by its aroma and microbial activity. At that moment, he harvested and froze a portion of the culture to carry its character forward into this season’s processing.
This processing allows for lots of bright and clean citrus to be accompanied by a lot of sweetness! It's such an easy and enjoyable brew across the spectrum of filter brewing methods and we've been partial to it as an espresso too!
This coffee is not only delicious but a testament to the vision of Ajoy and Pranoy, showcasing some of the potential being uncovered in Indian coffee! We have a limited amount of this coffee so grab some before it's gone!
