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Maillard’s Dream – Kerehaklu 62H Mosto Culture Naturals – Fine Robusta

Maillard’s Dream – Kerehaklu 62H Mosto Culture Naturals – Fine Robusta

Bold & Balanced

Flavour Notes

Butter Cookies, Cashew, Malt, Pastry

Omni Roast

India

from ₹655.00

Weight

250g
2*250g

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Maillard’s Dream celebrates the transformation that happens when fermentation innovation meets precision roasting. Named after the Maillard reaction — the browning process responsible for building caramelized, nutty, and baked flavor compounds in coffee — this lot was designed to amplify those sensory cues. At Kerehaklu Estate, Pranoy Thipaiah pushed Robusta processing forward using a mosto-cultured fermentation, reintroducing active microbes from previous fermentations to intensify sugar conversion and aromatic complexity. This layered foundation translated beautifully in the roaster, where controlled heat development unlocked notes of butter cookies, malt, cashew, and pastry. The result is a rich, textured cup that bridges science, craft, and flavor — proving once again that progressive processing and thoughtful roasting can redefine what Robusta is capable of becoming.

The cup opens with warm malt-driven aromatics that set a rich, comforting tone. As the brew develops, wet aromas of roasted nuts, milk chocolate, and butter cookies emerge, adding depth and sweetness. On the palate, creamy cashew leads into a pastry-like finish that lingers with layered texture. A heavy tactile delivers weight and structure, supported by a persistent medium sweetness. A pleasant, well-integrated bitterness rounds out the cup, enhancing balance and adding a satisfying finish that keeps each sip grounded and indulgent.

At 3,675 ft, TR9 Robusta cherries underwent a mosto-cultured natural fermentation designed to intensify sweetness and complexity. Mosto — a fermentation starter derived from previous coffee fermentations — was introduced in sealed drums and allowed to ferment under anoxic conditions for 62 hours. This method encourages rapid microbial activity, accelerates sugar metabolism, and enhances ester and acid development, resulting in deeper flavour expression and smoother structure. After fermentation, the coffee was dried for 21 days in a polyhouse, ensuring controlled airflow and stable temperatures that preserved texture, sweetness, and flavor clarity.

Producer

Pranoy & Ajoy Thipaiah

Region

Chikmagalur

Altitude

1150 MASL

Type

100% Fine Robusta

Process

62H Mosto Culture Naturals

Varieties

TR9

Replacement policy

Wholesale Available

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Flavor
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About the farm

Kerehaklu Estate, situated in the serene Western Ghats, serves as a tranquil retreat enveloped by diverse flora and fauna. Spanning 250 acres and just a short drive from Aldur village, this estate offers an opportunity to unwind and reconnect with nature. The estate’s origins date back to the 11th-12th century Kannada language, where ‘Kerehaklu’ translates to ‘the shelter by the lake.’

Ajoy, a fourth-generation coffee producer, combines traditional and modern agricultural techniques to cultivate and conserve this lush plantation. Pranoy, with a background in biology, focuses on enhancing post-harvest coffee processes and promoting the Western Ghats’ biodiversity, while Kivi, the estate’s adventurous beagle, accompanies Pranoy to explore the grounds.

Kerehaklu has been producing coffee since 1953, with a commitment to preserving the land’s biodiversity. The estate produces Arabica, Canephora, Liberica, and Excelsa varieties, using innovative processing methods to push sensory boundaries. With an average altitude of 3750 feet and significant rainfall, Kerehaklu is dedicated to maintaining ecological balance while crafting unique, high-quality coffees enjoyed worldwide.