Kerehaklu Estate, India

About this coffee

Ajoy and Pranoy Thipaiah maintain comprehensive involvement across the Kerehaklu Estate operations, with different focus that aligns with their respective expertise. Ajoy handles the cultivation and agronomic health of the plantation. Conversely, Pranoy manages the technical complexities of post-harvest processing and fermentation initiatives, which shares similarities with sourdough bread production. Pranoy uses a starter culture of native yeasts and bacteria to ferment the coffee. Cherries undergo overnight whole-cherry fermentation before being pulped and fermented for a further 35 37 hours with water and starter culture. The coffee is then washed and dried under shade for two days before final drying in a polyhouse.