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Balanoor Chandragiri Washed (India) – 2023

from 450.00
  • Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1100 – 1400 MASL
  • Process: Washed
  • Varieties: Chandragiri
  • Flavor Notes: Almonds, Floral, Gooseberries

The Chandragiri varietal when put through the washed process is characterized by clean and bright acidity complemented by nutty and tangy notes and a very subtle floral aroma. This coffee comes from one of our earliest producer partners – Balanoor Plantations – who are pioneers of washed coffees in India and have been exporting some of the finest Arabicas to specialty markets in Europe for several decades.

Our filter roast profile is a light to medium roast that yields a smooth, medium-bodied cup that shines across all manual brewing methods

Almonds
Floral
Gooseberries

from 450.00
  • Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1100 – 1400 MASL
  • Process: Washed
  • Varieties: Chandragiri
  • Flavor Notes: Almonds, Floral, Gooseberries

The Chandragiri varietal when put through the washed process is characterized by clean and bright acidity complemented by nutty and tangy notes and a very subtle floral aroma. This coffee comes from one of our earliest producer partners – Balanoor Plantations – who are pioneers of washed coffees in India and have been exporting some of the finest Arabicas to specialty markets in Europe for several decades.

Our filter roast profile is a light to medium roast that yields a smooth, medium-bodied cup that shines across all manual brewing methods

Balanoor Vontekad 2023 (India)

from 475.00
  • Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1100 – 1400 MASL
  • Process: Washed
  • Varieties: SL795
  • Flavor Notes: Honeydew, Golden Raisin, Citrus Blossom

With a delicate combination of silky texture, bright citrus notes and hints of honeydew melons and golden raisins, this coffee yields a very memorable cup. We’ve carefully tailored the ideal filter roast profile for this coffee that particularly helps it shine in Pourover and Aeropress brewing.

Grown and nurtured in the 50-acre IMO (Organic) Certified Vontekad division of MS Estate, Balanoor Plantations, we are delighted to mention that this lot reflects the relentless hard work and passion of Mr. Ashok Kuriyan and his son Rohan. Being very old friends of ours, we’ve always enjoyed visiting their farms, working with them and roasting their delightful coffees.

Honeydew
Golden Raisin
Citrus Blossom

from 475.00
  • Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1100 – 1400 MASL
  • Process: Washed
  • Varieties: SL795
  • Flavor Notes: Honeydew, Golden Raisin, Citrus Blossom

With a delicate combination of silky texture, bright citrus notes and hints of honeydew melons and golden raisins, this coffee yields a very memorable cup. We’ve carefully tailored the ideal filter roast profile for this coffee that particularly helps it shine in Pourover and Aeropress brewing.

Grown and nurtured in the 50-acre IMO (Organic) Certified Vontekad division of MS Estate, Balanoor Plantations, we are delighted to mention that this lot reflects the relentless hard work and passion of Mr. Ashok Kuriyan and his son Rohan. Being very old friends of ours, we’ve always enjoyed visiting their farms, working with them and roasting their delightful coffees.

Bukowski 2023 – Kerehaklu Snakehead Naturals (Microlot)

from 380.00
  • Producers: Pranoy Thipaiah, Ajoy Thipaiah
  • Region: Chikmagalur
  • Type: 100% Fine Robusta
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Snakehead Naturals
  • Varieties: CxR Robusta
  • Flavor Notes: Clove, Vanilla, Pastry

Looking through the windows of De Longpre apartment near LA’s Thai Town, Charles Bukowski lived most of his years in the sixties and the seventies alchemizing the rugged, coarse and ugly aspects of Los Angeles into his transformative and beautiful verses. A very talented poet who converted some of life’s strangest, darkest and disturbing moments into vividly moving imagery, he is to be appreciated for his tremendous ability to enable anyone to find delight even in life’s roughest experiences. Robusta coffee – Arabica’s sister in the shadows is considered inferior, rougher and undesirable. But Pranoy Thipaiah of Kerehaklu Estate is writing a refreshing new chapter in the grand tale of Fine Robusta coffee and we are proud exponents of it. We present to you this unique lot of Snakehead Naturals Robusta dedicated to Charles Bukowski.

If the great modern poets could be compared to coffees, all of them would be specialty Arabicas, but good old Charles would stand out as a Fine Robusta. Perceived as too rugged, too bold and sometimes too mad, all it took was a single reading of a few of his raw verses to experience the phenomenal depth of the man. We invite you to experience our Fine Robusta masterpiece – conceptualized and brought to fruition by the passion, creativity and hard work of Pranoy Thipaiah – that will change your opinion of Robustas henceforth and widen your horizons of coffee understanding. Our light to medium filter roast reveals gentle spice notes of clove that diplomatically make way for hints of vanilla and a sweet pastry finish. Expect a full-bodied cup, silky texture throughout and a pleasant bitterness that lingers for just the right amount of time. Bukowski was judged, misunderstood, rejected and even hated. He didn’t seem to care and went about his poetry and craziness in absolute style. It didn’t take much time for his rebutters to turn into exalters. Kerehaklu’s daring Robusta lot holds its very own form of magic. Here’s your chance to experience it.

Process:

Block name: Doddagandi Upper Block
Block details: Avocado, fig and jackfurit in canopy and understory
Soil: clay like but well drained soil
Biodiversity: bison and boar seen in this block
Brix at harvest: 25
Fermentation: Sequential underwater for 72 hours in ambient conditions of shade, aeration and regular mixing.
Drying: 20 days in polyhouse
Raking on raised beds: By hand every 30 mins
Ageing: In jute, off the ground

Clove
Vanilla
Pastry

from 380.00
  • Producers: Pranoy Thipaiah, Ajoy Thipaiah
  • Region: Chikmagalur
  • Type: 100% Fine Robusta
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Snakehead Naturals
  • Varieties: CxR Robusta
  • Flavor Notes: Clove, Vanilla, Pastry

Looking through the windows of De Longpre apartment near LA’s Thai Town, Charles Bukowski lived most of his years in the sixties and the seventies alchemizing the rugged, coarse and ugly aspects of Los Angeles into his transformative and beautiful verses. A very talented poet who converted some of life’s strangest, darkest and disturbing moments into vividly moving imagery, he is to be appreciated for his tremendous ability to enable anyone to find delight even in life’s roughest experiences. Robusta coffee – Arabica’s sister in the shadows is considered inferior, rougher and undesirable. But Pranoy Thipaiah of Kerehaklu Estate is writing a refreshing new chapter in the grand tale of Fine Robusta coffee and we are proud exponents of it. We present to you this unique lot of Snakehead Naturals Robusta dedicated to Charles Bukowski.

If the great modern poets could be compared to coffees, all of them would be specialty Arabicas, but good old Charles would stand out as a Fine Robusta. Perceived as too rugged, too bold and sometimes too mad, all it took was a single reading of a few of his raw verses to experience the phenomenal depth of the man. We invite you to experience our Fine Robusta masterpiece – conceptualized and brought to fruition by the passion, creativity and hard work of Pranoy Thipaiah – that will change your opinion of Robustas henceforth and widen your horizons of coffee understanding. Our light to medium filter roast reveals gentle spice notes of clove that diplomatically make way for hints of vanilla and a sweet pastry finish. Expect a full-bodied cup, silky texture throughout and a pleasant bitterness that lingers for just the right amount of time. Bukowski was judged, misunderstood, rejected and even hated. He didn’t seem to care and went about his poetry and craziness in absolute style. It didn’t take much time for his rebutters to turn into exalters. Kerehaklu’s daring Robusta lot holds its very own form of magic. Here’s your chance to experience it.

Process:

Block name: Doddagandi Upper Block
Block details: Avocado, fig and jackfurit in canopy and understory
Soil: clay like but well drained soil
Biodiversity: bison and boar seen in this block
Brix at harvest: 25
Fermentation: Sequential underwater for 72 hours in ambient conditions of shade, aeration and regular mixing.
Drying: 20 days in polyhouse
Raking on raised beds: By hand every 30 mins
Ageing: In jute, off the ground

Grapefruit Cola – Kerehaklu Yeast Anoxic Naturals

from 690.00
  • Producers: Pranoy & Ajoy Thipaiah
  • Region: Aldur, Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Yeast Anoxic Naturals
  • Varieties: Selection 6
  • Flavor Notes: Lavender aroma and bright citric acidity with a medium body, jaggery sweetness and notes of honeydew melons, sugary grapefruit and sweet caramel.

We’re adding a new jewel to the showcase collection – “Grapefruit Cola” – a unique lot of yeast anoxic naturals produced with immense care and attention to detail by Pranoy & Ajoy Thipaiah at Kerehaklu Estate. Cultivated at an elevation of 1160 meters above sea level in Aldur, Chikmagalur, this coffee embodies the essence of its origin and the innovation of its producers.

The cherries were nurtured amidst a canopy of Red Cedar and Indian Beech trees complemented by rich, loose, and well-drained soil high in humus. This unique environment, combined with the region’s rich biodiversity (including Malabar Squirrels and a variety of reptiles), creates a one-of-a-kind terroir that lends the coffee its distinctive character. The fruits were picked at an optimal brix level of 24.5. The fermentation process, a true testament to groundbreaking innovation, involved a carefully crafted yeast concoction. The concoction was inoculated on the fruits for 56 hours in ambient conditions of shade, aeration, and regular mixing. Subsequently, the coffee was dried for 23 days in a polyhouse, with raking on raised beds occurring every 30 minutes, ensuring precise control of the drying process. The coffees were further rested in jute bags elevated off the ground ensuring the full development of flavor potential before it made its way to our roastery.

Our carefully tailored filter roast profile unlocks a mesmerizing lavender aroma that will turn your environment into a brewing temple. The first sip makes the cup come alive with a vibrant citric acidity, accompanied by a velvety medium body that coats the palate. A delightful jaggery sweetness emerges, dancing gracefully with enchanting notes of honeydew melons and sugary grapefruit. This enchanting tale of flavor meets its epilogue in a sweet caramel finish that beckons you for another engulfing slurp.

We invite you to participate in this interesting rendezvous of nature’s finest elements, expert craftsmanship, and a passion for sustainable coffee production, all encapsulated within each invigorating cup.

Lavender
Honeydew
Grapefruit
Caramel

from 690.00
  • Producers: Pranoy & Ajoy Thipaiah
  • Region: Aldur, Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Yeast Anoxic Naturals
  • Varieties: Selection 6
  • Flavor Notes: Lavender aroma and bright citric acidity with a medium body, jaggery sweetness and notes of honeydew melons, sugary grapefruit and sweet caramel.

We’re adding a new jewel to the showcase collection – “Grapefruit Cola” – a unique lot of yeast anoxic naturals produced with immense care and attention to detail by Pranoy & Ajoy Thipaiah at Kerehaklu Estate. Cultivated at an elevation of 1160 meters above sea level in Aldur, Chikmagalur, this coffee embodies the essence of its origin and the innovation of its producers.

The cherries were nurtured amidst a canopy of Red Cedar and Indian Beech trees complemented by rich, loose, and well-drained soil high in humus. This unique environment, combined with the region’s rich biodiversity (including Malabar Squirrels and a variety of reptiles), creates a one-of-a-kind terroir that lends the coffee its distinctive character. The fruits were picked at an optimal brix level of 24.5. The fermentation process, a true testament to groundbreaking innovation, involved a carefully crafted yeast concoction. The concoction was inoculated on the fruits for 56 hours in ambient conditions of shade, aeration, and regular mixing. Subsequently, the coffee was dried for 23 days in a polyhouse, with raking on raised beds occurring every 30 minutes, ensuring precise control of the drying process. The coffees were further rested in jute bags elevated off the ground ensuring the full development of flavor potential before it made its way to our roastery.

Our carefully tailored filter roast profile unlocks a mesmerizing lavender aroma that will turn your environment into a brewing temple. The first sip makes the cup come alive with a vibrant citric acidity, accompanied by a velvety medium body that coats the palate. A delightful jaggery sweetness emerges, dancing gracefully with enchanting notes of honeydew melons and sugary grapefruit. This enchanting tale of flavor meets its epilogue in a sweet caramel finish that beckons you for another engulfing slurp.

We invite you to participate in this interesting rendezvous of nature’s finest elements, expert craftsmanship, and a passion for sustainable coffee production, all encapsulated within each invigorating cup.

Jasmine-Kissed Cranberry – Ratnagiri Yeast Carbonic Naturals

from 710.00
  • Producers: Ashok Patre
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1340 MASL
  • Process: Yeast Carbonic Naturals
  • Varieties: Selection 9
  • Flavor Notes: Rich jasmine aroma and sparkling malic acidity with complex fruit notes of raspberries, cranberries and rose apples. Juicy and full-bodied with a lingering, floral finish.

Jasmine-Kissed Cranberry – the first of our exciting Showcase microlot collection – is the result of a remarkable 104-hour extended yeast carbonic maceration process of the Selection 9 Varietal masterminded by Ashok Patre at Ratnagiri Estate. The cherries were hand-picked at an impressive peak ripeness of Brix 25.2 after cultivation at an altitude of 1340 MASL. Fermented in advanced stainless-steel fermenters, a unique strain of yeast was used to foster an environment rich in carbon dioxide. This meticulous process induces a great deal of complexity in the beans setting up the foundation for an exceptional coffee experience. The next crucial step involves slow drying on raised beds that allow the flavors to develop and intensify gradually. The coffee was subjected to further drying over the course of 30 days with constant stirring, ensuring the utmost care and attention to detail at every stage.

After arduous profiling sessions, we pinpointed the ideal filter profile that embraces the immense complexity present in this coffee. We’ve brought forth an explosion of fruity expressions including cranberries, raspberries and rose apples that are preceded by a rich jasmine aroma. An enlivening malic acidity is married to a juicy, full-bodied texture that leaves a lasting impression. The floral finish lingers long, inviting you to savor every sip until you reach the bottom of your cup.

Jasmine-Kissed Cranberry is a grand celebration of Indian microlot coffee, and you are invited to sinfully indulge!

Jasmine
Cranberries
Raspberries
Rose Apples

from 710.00
  • Producers: Ashok Patre
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1340 MASL
  • Process: Yeast Carbonic Naturals
  • Varieties: Selection 9
  • Flavor Notes: Rich jasmine aroma and sparkling malic acidity with complex fruit notes of raspberries, cranberries and rose apples. Juicy and full-bodied with a lingering, floral finish.

Jasmine-Kissed Cranberry – the first of our exciting Showcase microlot collection – is the result of a remarkable 104-hour extended yeast carbonic maceration process of the Selection 9 Varietal masterminded by Ashok Patre at Ratnagiri Estate. The cherries were hand-picked at an impressive peak ripeness of Brix 25.2 after cultivation at an altitude of 1340 MASL. Fermented in advanced stainless-steel fermenters, a unique strain of yeast was used to foster an environment rich in carbon dioxide. This meticulous process induces a great deal of complexity in the beans setting up the foundation for an exceptional coffee experience. The next crucial step involves slow drying on raised beds that allow the flavors to develop and intensify gradually. The coffee was subjected to further drying over the course of 30 days with constant stirring, ensuring the utmost care and attention to detail at every stage.

After arduous profiling sessions, we pinpointed the ideal filter profile that embraces the immense complexity present in this coffee. We’ve brought forth an explosion of fruity expressions including cranberries, raspberries and rose apples that are preceded by a rich jasmine aroma. An enlivening malic acidity is married to a juicy, full-bodied texture that leaves a lasting impression. The floral finish lingers long, inviting you to savor every sip until you reach the bottom of your cup.

Jasmine-Kissed Cranberry is a grand celebration of Indian microlot coffee, and you are invited to sinfully indulge!

Kiri AA Top (Kenya)

from 610.00
  • Producer: Kiri Washing Station
  • Region: Mount Kenya, Kirinyaga
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1450 MASL
  • Process: Washed
  • Varieties: Ruiru 11, SL 28, SL 34, Batian
  • Flavor Notes: Blueberry, Walnut, Concord Grape

We’ve explored several coffee origins around the world but Kenya remains one of our favourites. Producing some of the world’s most exotic tasting coffees, Kenyan lots are renowned for their exhilarating acidity, bright and clear floral and fruit notes with juicy body and pleasant nutty aftertastes. These beans are generally super-dense packing explosive flavours that are easy to bring out in your cup without the need for complex brewing recipes.

Kenya yields a biennial crop with the primary harvest between October and December and the second harvest between June and August. Our lot from the Kiri Washing Station in the Kirinyaga County was harvested in the primary season and arrived in India in February. We have spent over a month profiling it to ensure we deliver a coffee to you that is delicious, juicy, packed with exotic flavours and ready to make your palate explode. Manual brewing methods are best suited for this filter roast with our suggestions being Kalita, V60, Chemex and Aeropress. The coffee will also work as an espresso if you are someone who likes sparkling acidity and tangy, fruity and strong winey notes in your shot (make sure you experiment with grind size as this is a filter roast and it will require some dial-in patience to achieve the ideal shot).

Enjoy notes of blueberries and concord grapes bouncing of a juicy, lingering texture to end with an anti-climactic walnut finish. This coffee is made for all varieties of coffee enthusiasts with diverse preferences and is something you should definitely not miss. Slurp away!

Blueberry
Walnut
Concord Grape

from 610.00
  • Producer: Kiri Washing Station
  • Region: Mount Kenya, Kirinyaga
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1450 MASL
  • Process: Washed
  • Varieties: Ruiru 11, SL 28, SL 34, Batian
  • Flavor Notes: Blueberry, Walnut, Concord Grape

We’ve explored several coffee origins around the world but Kenya remains one of our favourites. Producing some of the world’s most exotic tasting coffees, Kenyan lots are renowned for their exhilarating acidity, bright and clear floral and fruit notes with juicy body and pleasant nutty aftertastes. These beans are generally super-dense packing explosive flavours that are easy to bring out in your cup without the need for complex brewing recipes.

Kenya yields a biennial crop with the primary harvest between October and December and the second harvest between June and August. Our lot from the Kiri Washing Station in the Kirinyaga County was harvested in the primary season and arrived in India in February. We have spent over a month profiling it to ensure we deliver a coffee to you that is delicious, juicy, packed with exotic flavours and ready to make your palate explode. Manual brewing methods are best suited for this filter roast with our suggestions being Kalita, V60, Chemex and Aeropress. The coffee will also work as an espresso if you are someone who likes sparkling acidity and tangy, fruity and strong winey notes in your shot (make sure you experiment with grind size as this is a filter roast and it will require some dial-in patience to achieve the ideal shot).

Enjoy notes of blueberries and concord grapes bouncing of a juicy, lingering texture to end with an anti-climactic walnut finish. This coffee is made for all varieties of coffee enthusiasts with diverse preferences and is something you should definitely not miss. Slurp away!

Kiryama Red Bourbon (Burundi)

from 535.00
  • Producer: tib Coffee
  • Region: Muyinga
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1500 – 1700 MASL
  • Process: Washed
  • Varieties: Red Bourbon
  • Flavor Notes: Rosehip, Black Tea, Grapefruit 

You’ve probably encountered coffee produced using the Burundi Washed process. We pondered: why not bring you a coffee processed this way directly from its place of origin? Floral, tea-like, and brimming with delicious citric acidity, this Red Bourbon from the Muyinga province in Burundi perfectly encapsulates the exotic flavor profile of Africa. Subtle hints of rosehip in the aroma provide a curious prelude to its syrupy texture. A prominent note of black tea with undertones of grapefruit leads to a crisp and clean finish.

This coffee was produced by tib Coffee (This is Burundi) in the Muyinga province in northern Burundi, a stunning hilly region with an average altitude of 1500 – 1700 MASL. Around 2000 farmers, with farms spanning 50 hectares, collaborate with the washing station. Coffee is pivotal to Burundi’s economy and serves as a significant source of income for families, supporting education and providing access to cash for housing construction. Kiryama derives from the verb “Kuryama,” meaning “to sleep” in Kirundi. Royal princes used to rest on this hill, finding respite before engaging in their customary activities in the region. They favored this hill, influencing Catholic missionaries to establish a parish where Italian priests resided for more than 20 years.

Rosehip
Black Tea
Grapefruit

from 535.00
  • Producer: tib Coffee
  • Region: Muyinga
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1500 – 1700 MASL
  • Process: Washed
  • Varieties: Red Bourbon
  • Flavor Notes: Rosehip, Black Tea, Grapefruit 

You’ve probably encountered coffee produced using the Burundi Washed process. We pondered: why not bring you a coffee processed this way directly from its place of origin? Floral, tea-like, and brimming with delicious citric acidity, this Red Bourbon from the Muyinga province in Burundi perfectly encapsulates the exotic flavor profile of Africa. Subtle hints of rosehip in the aroma provide a curious prelude to its syrupy texture. A prominent note of black tea with undertones of grapefruit leads to a crisp and clean finish.

This coffee was produced by tib Coffee (This is Burundi) in the Muyinga province in northern Burundi, a stunning hilly region with an average altitude of 1500 – 1700 MASL. Around 2000 farmers, with farms spanning 50 hectares, collaborate with the washing station. Coffee is pivotal to Burundi’s economy and serves as a significant source of income for families, supporting education and providing access to cash for housing construction. Kiryama derives from the verb “Kuryama,” meaning “to sleep” in Kirundi. Royal princes used to rest on this hill, finding respite before engaging in their customary activities in the region. They favored this hill, influencing Catholic missionaries to establish a parish where Italian priests resided for more than 20 years.

Kudiraipanjan Watermelon Naturals – 2023 (India)

from 550.00
  • Producer: PKC Family
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1220 – 1400 MASL
  • Process: Watermelon Fermentation
  • Varieties: SL9, SL5b
  • Flavor Notes: Honeysuckle, Pear, Vanilla

We’re bringing you a refresher of this bestselling lot that was initially released for International Coffee Day in 2021 that reveals the plenitude of the flavor potential in coffee. An underlying note of pears complemented by vanilla and a floral hint of honeysuckle display the unique results brought about by the watermelon fermentation process. The cup is balanced with medium acidity and body and is ideal to brew with all Pourover Devices, Aeropress, Moka Pot and Cold Brew.

Process: Once cherries are picked and rinsed as usual, they are sealed in fermentation tanks in which very low oxygen levels are maintained (anaerobic fermentation). The cherries are sealed in the tanks along with watermelon fruit with their juices squeezed out. Fermentation takes place for 72 hours and after the ideal pH value and sugar content is attained, the cherries are removed and dried in the sun on raised drying beds. Drying takes place under controlled shade which allows the producer to control moisture and microorganism activity. After 2 days of drying in approximately 75% sunlight, the shade is eliminated to speed up drying until the final moisture content is attained. The dried cherries are then rested for a certain period of time before being shipped off for hulling.

Honeysuckle
Pear
Vanilla

from 550.00
  • Producer: PKC Family
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1220 – 1400 MASL
  • Process: Watermelon Fermentation
  • Varieties: SL9, SL5b
  • Flavor Notes: Honeysuckle, Pear, Vanilla

We’re bringing you a refresher of this bestselling lot that was initially released for International Coffee Day in 2021 that reveals the plenitude of the flavor potential in coffee. An underlying note of pears complemented by vanilla and a floral hint of honeysuckle display the unique results brought about by the watermelon fermentation process. The cup is balanced with medium acidity and body and is ideal to brew with all Pourover Devices, Aeropress, Moka Pot and Cold Brew.

Process: Once cherries are picked and rinsed as usual, they are sealed in fermentation tanks in which very low oxygen levels are maintained (anaerobic fermentation). The cherries are sealed in the tanks along with watermelon fruit with their juices squeezed out. Fermentation takes place for 72 hours and after the ideal pH value and sugar content is attained, the cherries are removed and dried in the sun on raised drying beds. Drying takes place under controlled shade which allows the producer to control moisture and microorganism activity. After 2 days of drying in approximately 75% sunlight, the shade is eliminated to speed up drying until the final moisture content is attained. The dried cherries are then rested for a certain period of time before being shipped off for hulling.

Mubarak Estate Washed (India)

from 460.00
  • Producers: Samia Subhani
  • Region: Baba Budan Giri
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1585 MASL
  • Process: Washed
  • Varieties: Selection 795
  • Flavor Notes: Grapes, Raisins, Sweet Lime

In the misty heights of Baba Budan Giri at around 5200 feet above sea level lies Mubarak Estate – a thriving farm overlooking the many fertile districts of the Giri region. The farm is managed by young fourth generation coffee planter Samia who waltzes through the many challenges of growing coffee at this altitude. Her undying passion has brought this delicious lot of washed Arabica into our hands which we have profiled to shine in manual brewing. Your first sip will welcome you with pleasant citric acidity leading to notes of juicy grapes and raisins. A lingering aroma of sweet lime will accompany you throughout the experience and leave you with a gradually diminishing, sugary aftertaste. This one’s for you washed coffee lovers looking for a uniform cup with good acidity, mild sweetness and scattered hints of bitterness. Have it black or bring in the milk, you’ll do perfectly fine either way!

Grapes
Apricot
Sweet Lime

from 460.00
  • Producers: Samia Subhani
  • Region: Baba Budan Giri
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1585 MASL
  • Process: Washed
  • Varieties: Selection 795
  • Flavor Notes: Grapes, Raisins, Sweet Lime

In the misty heights of Baba Budan Giri at around 5200 feet above sea level lies Mubarak Estate – a thriving farm overlooking the many fertile districts of the Giri region. The farm is managed by young fourth generation coffee planter Samia who waltzes through the many challenges of growing coffee at this altitude. Her undying passion has brought this delicious lot of washed Arabica into our hands which we have profiled to shine in manual brewing. Your first sip will welcome you with pleasant citric acidity leading to notes of juicy grapes and raisins. A lingering aroma of sweet lime will accompany you throughout the experience and leave you with a gradually diminishing, sugary aftertaste. This one’s for you washed coffee lovers looking for a uniform cup with good acidity, mild sweetness and scattered hints of bitterness. Have it black or bring in the milk, you’ll do perfectly fine either way!

Sláinte 2024 (Whiskey Barrel Aged Coffee)

from 760.00
  • Producers: DM Purnesh, DM Shankar
  • Region: Sakleshpur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 950 – 1050 MASL
  • Process: Whiskey Barrel Aged
  • Varieties:  Selection 9
  • Flavor Notes: Dark Rum, Black Currant, Jujube

Unveil hidden dimensions of complexity in this very unique lot of coffee. We worked with Harley Estate to produce this lot which involved aging batches of selection 9 cherries in Amrut Whiskey Barrels for a period of 3 months. Following this, the cherries were removed and dried on raised beds to complete their development. Bittersweet notes of dark rum with undertones of black currant and the Jujube fruit lead into an anti-climactic smoky finish. This coffee is undoubtedly only for the brave-hearted!

We recommend trying this in V60 pourover, Chemex and Aeropress. It’s a perfect choice for cold brew lovers as it induces a lot of character into cold-brew drinks.

Dark Rum
Black Currant
Jujube

from 760.00
  • Producers: DM Purnesh, DM Shankar
  • Region: Sakleshpur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 950 – 1050 MASL
  • Process: Whiskey Barrel Aged
  • Varieties:  Selection 9
  • Flavor Notes: Dark Rum, Black Currant, Jujube

Unveil hidden dimensions of complexity in this very unique lot of coffee. We worked with Harley Estate to produce this lot which involved aging batches of selection 9 cherries in Amrut Whiskey Barrels for a period of 3 months. Following this, the cherries were removed and dried on raised beds to complete their development. Bittersweet notes of dark rum with undertones of black currant and the Jujube fruit lead into an anti-climactic smoky finish. This coffee is undoubtedly only for the brave-hearted!

We recommend trying this in V60 pourover, Chemex and Aeropress. It’s a perfect choice for cold brew lovers as it induces a lot of character into cold-brew drinks.

Thogarihunkal Honey (India)

from 495.00
  • Producers: Nandan Gowda
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1220 MASL
  • Process: Honey Sun Dried
  • Varieties:  Chandragiri
  • Flavor Notes: Orange Blossom, Grapefruit, Cola Candy

Sit back, close your eyes and indulge in Thogarihunkal Honey – a work of art will take your taste buds dancing down candy lane. With rich and juicy acidity, each sip of this coffee will bring you a serendipitous encounter with mysterious notes that we are yet unable to name. Overlaying these mysterious expressions is an unmissable aroma of oranges and grapefruit with a splashing dash of cola candy on your palette. Here’s a coffee that will quench your morning thirst, make for an awakening initiation to a lazy Sunday brunch and even light up your Friday evenings before you head out to party. Black is the way we like it with the Chemex brewing the juiciest cup, the Aeropress brewing the sweetest and a V60 displaying a more balanced rendition of this coffee. So, go ahead, indulge!

Process: Only the sweetest cherries – with a brix level above 18 – are selectively handpicked in the honey process. The cherries are then sorted to eliminate fruit that have not completely ripened yet. The fruit are then pulped without using water. Pulping is done such that some of the mucilage is still left over the inner parchment. The first stage of drying involves drying in open sunlight for 3 days. Following this, drying takes place on raised beds in shade to slow down the process and reduce the impact of sunlight. The coffees are finally stored and allowed to rest for 30 days before it is shipped of to the mills.

Orange Blossom
Grapefruit
Cola Candy

from 495.00
  • Producers: Nandan Gowda
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1220 MASL
  • Process: Honey Sun Dried
  • Varieties:  Chandragiri
  • Flavor Notes: Orange Blossom, Grapefruit, Cola Candy

Sit back, close your eyes and indulge in Thogarihunkal Honey – a work of art will take your taste buds dancing down candy lane. With rich and juicy acidity, each sip of this coffee will bring you a serendipitous encounter with mysterious notes that we are yet unable to name. Overlaying these mysterious expressions is an unmissable aroma of oranges and grapefruit with a splashing dash of cola candy on your palette. Here’s a coffee that will quench your morning thirst, make for an awakening initiation to a lazy Sunday brunch and even light up your Friday evenings before you head out to party. Black is the way we like it with the Chemex brewing the juiciest cup, the Aeropress brewing the sweetest and a V60 displaying a more balanced rendition of this coffee. So, go ahead, indulge!

Process: Only the sweetest cherries – with a brix level above 18 – are selectively handpicked in the honey process. The cherries are then sorted to eliminate fruit that have not completely ripened yet. The fruit are then pulped without using water. Pulping is done such that some of the mucilage is still left over the inner parchment. The first stage of drying involves drying in open sunlight for 3 days. Following this, drying takes place on raised beds in shade to slow down the process and reduce the impact of sunlight. The coffees are finally stored and allowed to rest for 30 days before it is shipped of to the mills.

Thoreau – Kerehaklu Weaver Washed (Microlot) – 2023

from 515.00
  • Producers: Pranoy Thipaiah, Ajoy Thipaiah
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Weaver Washed
  • Varieties: Selection 9
  • Flavor Notes: Lemon, Green Grapes, Floral

Our first washed lot in The Poetry of Coffee Collection comes from Kerehaklu Estate – owned, managed and nurtured by Ajoy Thipaiah and his son Pranoy. They share a great connection with their land and an immense passion for farming and processing coffee. With a strong focus on how their practices influence the ecosystem and the surrounding environment, they bring stunning coffees to roasters across India and around the world. Their process thrives on phenomenal attention to detail which in turn assists the roaster in understanding the coffee treasure being worked with to achieve a perfect transformation from green to roasted coffee. It is a rare and special ability to draw upon the most detailed observations in nature and the happenings around one to construct arduous works of art that are shrouded in curious metaphor but conceal the most beautiful truths about the earth and the universe around us. It is only fitting for us to dedicate this lot to Henry David Thoreau – the masterful transcendental author of the renowned literary work  Walden.

Thoreau wrote a great deal about his solitary life in nature and how true contentment was found in learning to live in self-sufficiency. The illumination of Thoreau was a consequence of his deep understanding of nature’s harmonies which were a result of his simple day-to-day life lived in a small cabin beside Walden Pond. Experience Thoreau – an elegant, washed lot with floral aromas and notes of lemon and green grapes – a work of art born out of the harmony between arduous efforts of the Thipaiahs and the natural soul of Kerehaklu Estate.

Process Details

Block: Bulldozer Patte

Block details: High density of Kanchikayi lime trees in understory + cluster figs and Rosewood in canopy.

Soil: Red, rich in iron and humates, good microbial activity

Brix at harvest: 22.5

Process: The Weaver Washed

Fermentation: Sequential anoxic for 41 hours in ambient conditions of shade, aeration and regular mixing

Drying: 13 days in sun

Raking on raised beds: By hand every 30 mins

Lemon
Green Grapes
Floral

from 515.00
  • Producers: Pranoy Thipaiah, Ajoy Thipaiah
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1160 MASL
  • Process: Weaver Washed
  • Varieties: Selection 9
  • Flavor Notes: Lemon, Green Grapes, Floral

Our first washed lot in The Poetry of Coffee Collection comes from Kerehaklu Estate – owned, managed and nurtured by Ajoy Thipaiah and his son Pranoy. They share a great connection with their land and an immense passion for farming and processing coffee. With a strong focus on how their practices influence the ecosystem and the surrounding environment, they bring stunning coffees to roasters across India and around the world. Their process thrives on phenomenal attention to detail which in turn assists the roaster in understanding the coffee treasure being worked with to achieve a perfect transformation from green to roasted coffee. It is a rare and special ability to draw upon the most detailed observations in nature and the happenings around one to construct arduous works of art that are shrouded in curious metaphor but conceal the most beautiful truths about the earth and the universe around us. It is only fitting for us to dedicate this lot to Henry David Thoreau – the masterful transcendental author of the renowned literary work  Walden.

Thoreau wrote a great deal about his solitary life in nature and how true contentment was found in learning to live in self-sufficiency. The illumination of Thoreau was a consequence of his deep understanding of nature’s harmonies which were a result of his simple day-to-day life lived in a small cabin beside Walden Pond. Experience Thoreau – an elegant, washed lot with floral aromas and notes of lemon and green grapes – a work of art born out of the harmony between arduous efforts of the Thipaiahs and the natural soul of Kerehaklu Estate.

Process Details

Block: Bulldozer Patte

Block details: High density of Kanchikayi lime trees in understory + cluster figs and Rosewood in canopy.

Soil: Red, rich in iron and humates, good microbial activity

Brix at harvest: 22.5

Process: The Weaver Washed

Fermentation: Sequential anoxic for 41 hours in ambient conditions of shade, aeration and regular mixing

Drying: 13 days in sun

Raking on raised beds: By hand every 30 mins

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