India — Kerehaklu Estate, Lot P
A father-and-son team in Karnataka grows and processes this Selection 9 lot. Its extended mosto fermentation starts with a culture made from the coffee itself.
Origin Details
Region: Aldur, Chikmagalur, Karnataka, India
Producers: Ajoy and Pranoy Thipaiah
Farm: Kerehaklu Estate
Elevation: 1,200 m
Variety: Selection 9
Process: Extended mosto washed
Sourced through: Osito Coffee
A coffee fermentation with its own starter
At Kerehaklu Estate, Ajoy Thipaiah focuses on the health of the trees and the farm, while his son Pranoy leads the work after harvest. Pranoy uses a starter made with pulped coffee and its mucilage, much like a baker keeps a sourdough starter. The culture brings the coffee’s own yeasts and bacteria into the next fermentation.
The cherries first ferment overnight. After pulping, Lot P spends two nights in barrels with the starter before it is washed. Drying begins under heavy shade and finishes in a covered growing structure.