Best brewed with
A true omni roast
Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire.
A genuine amalgamation of the generally considered palette characteristics of robusta: earthiness, a hint of biscuit and grain like texture, and the characteristics of a specialty arabica: sweetness, balance, uniformity, positive acidity. Unique.
About the estate
Kerehaklu Estate is a sustainable, biodiversity-friendly farm in Chikmagalur, Karnataka, India. Specialty coffee is grown alongside several varieties of pepper, avocados, citrus and mulberries - all in harmony with the local flora and fauna.
Kerehaklu has been run by the Thipaiah family since 1953 and is now overseen by Pranoy Thipaiah, who is the fifth generation to do so. The farm has gone chemical-free in late 2016 and are thus experiencing a gradual influx of birds and small mammals from the neighbouring Bhadra State forest.
Many are familiar with the species Robusta (canephora) and Arabica. Most of us however aren’t as familiar with a completely different species in the world of specialty coffee: Liberica. In Kannada- the native tongue to Karnataka, India- ‘Liberica’ is referred to as ‘Mara Kaapi’ which loosely translates to ‘tree coffee' because of its height. Pranoy shared with us that Liberica plants at Kerehaklu can average around 15 feet in height.
Liberica originates from the East African country of Liberia. It was traditionally planted by British colonists along coffee plantation hedges to serve as pest resistant barriers for robusta and arabica crops. Liberica currently accounts for only 2% of the world’s coffee production- so it’s exceedingly rare in consumable processed form. Pranoy notes that this 25 KG nano lot of Liberica coffee that we have had the privilege of roasting is a natural process coffee dried on raised beds for 19 days. They were harvested using tall ladders when the coffee cherries were almost a maroon-esque shade of red.