India Kerehaklu Estate

Specialty coffee in India is inseparable from the work of Ajoy and Pranoy Thipaiah, a father-son duo pushing the boundaries of what Indian coffee can be. With Ajoy's 35+ years of experience in agronomy and agriculture at Kerehaklu estate and his son Pranoy's formal education in biology, together they have raised the quality and expectations of coffees from Southeast Asia. Through discipline and scientific rigor, their work in coffee cultivation and processing is getting noticed around the world. We're excited to highlight this work and the rising star that is Indian specialty coffee.

Since Pranoy's first harvest in 2019-2020, his scientific approach has paid off with quality increasing with each harvest. This coffee is grown at 1200 MASL in dense, old-growth jungle - a biodynamic contrast to much of the rest of the world, who rely on clear-cutting forests for higher yields. This season, we are featuring 2 different single variety lots, known for their high yields and high cup quality. 

For this coffee, we are loving the notes of baking spice, brown butter, tamarind, and, dare we say, a hint of cardamom? Dial into this delicious coffee with a ratio of 1:15.5 coffee to (filtered) water. This coffee works for your morning cup or a nice afternoon pick-me-up. 

Note: This coffee will taste best at least 10 days off roast.