India Kerehaklu

Farmlevel Story

Bordering the Bhadra Tiger Reserve, Kerehaklu Estate thrives as a biodiversity hotspot. Mr. Ajoy Thipaiah and his son, Pranoy, oversee the 71-year-old family estate. Five generations have been running Kerehaklu since 1953, while many coffee practices have changed, they have kept biodiversity as one of their main focuses. The tree canopy covering the coffee plants is primarily comprised of Fig, Jackfruit, and Red Cedar trees. These trees are indigenous to India and have provided nutritional value to the soil while simultaneously enhancing biodiversity by creating a stable foundation for birds and small mammals. In 2016, Kerehaklu Estate went completely synthetic chemical-free. This switch created a pathway to focus more on soil health, specifically the microbes in the soil. The use of microbes in processing has become a massive part of what makes coffee from Kerehaklu truly unique. This washed, or as Pranoy calls it, “sequentially washed”, coffee is picked and left in cherry overnight. It is pulped in the morning and washed once more. The coffee is then placed on raised beds to dry for two days. After two days, the coffee is moved into polymer houses to slow down the remainder of the drying for another 12-15 days. This slow drying seals in more compounds responsible for complex flavors in roasting. Finally, the coffee cures for around 45 days before milling and final quality grading. Throughout the entire process, the Kerehaklu team displays an impressive commitment to excellence and innovation. Their momentum is clear and exciting, and we are just as excited as they are to share this with you!