Filter Roast

• 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