India — Kerehaklu Estate, Lot P (12 oz)

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

How Lot P was processed

At Kerehaklu, Ajoy Thipaiah focuses on plant health and farm management while his son Pranoy leads post-harvest processing. The estate’s usual process starts by floating freshly picked cherries and fermenting them overnight in open tanks. After pulping, the coffee goes into lidded barrels with water and a starter made from coffee and its mucilage. The team stirs the mixture every few hours and mechanically washes the coffee after fermentation.

For Lot P, the team used a starter made with pulped coffee with the skins removed and extended the barrel fermentation to two nights. Drying began with two days under heavy shade and continued in a covered growing structure.

Bag size: 12 oz

Read the origin story