Kerehaklu

This selection from the 2025–26 harvest at Kerehaklu Estate in Chikmagalur, India, features what producer Pranoy Thipiah describes as an Extended Mosto Washed process. It begins with the creation of a ‘mosto,’ made from a mix of parchment coffee and coffee cherry mucilage that creates a starter culture from the active native yeasts and bacteria present on the remaining fruit. Cherries selected for processing then undergo an initial overnight, open-air fermentation in whole cherry before being pulped and fermented again in lidded barrels containing a mixture of water and the prepared starter culture. We’ve featured lots from Pranoy processed this way in the past, but what makes this lot unique is that he chose to extend the time the parchment spends submerged in the starter culture from the standard 35 hours to 60 hours. The result is an extremely sweet, clean, and balanced coffee with flavors of tamarind, black tea, and cocoa.