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Kerehaklu Estate - Medium

Toffee, Raisin, Prune

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Roast Level

medium

Bitterness

Low

Acidity

Low

VIEW GRIND GUIDE
Regular price

This year’s medium roast offering from Kerehaklu Estate is a washed coffee with a balanced flavour profile and a rich aroma of caramel. This heavy bodied coffee with a buttery mouthfeel makes for a clean cup with low acidity, especially when brewed as an espresso or using manual brewing methods. Our roasters chose to profile this as a medium roast to bring out the beautiful tasting notes of toffee, raisin and prune with a sweet, lingering aftertaste of dried fruits and honey.

Product Details

Altitude

1075-1200M

Processing

Washed (Polypore Process)

Location

Chikmagalur, Karnataka

Variety

SLN9

This year’s medium roast offering from Kerehaklu Estate is a washed coffee with a balanced flavour profile and a rich aroma of caramel. This heavy bodied coffee with a buttery mouthfeel makes for a clean cup with low acidity, especially when brewed as an espresso or using manual brewing methods. Our roasters chose to profile this as a medium roast to bring out the beautiful tasting notes of toffee, raisin and prune with a sweet, lingering aftertaste of dried fruits and honey. 

Due to unseasonal rains in the past harvest, the team at Kerehaklu Estate innovated with climate-forward measures to process this lot. This involved de-pulping and fermenting the coffee for 24 hours, followed by slow-drying in a well-ventilated warehouse for 42 days. To finish off, the coffees were laid under the sun on the last day of drying to stabilize the moisture and water activity. This process has been named the ‘Polypore Process’ —  an ode to the long-drawn process of growing Polypore mushrooms in the warmer months.

Tasting Notes: Toffee, Raisin, Prune

Roast Level: Medium

About Kerehaklu Estate

Tucked away in Chikmagalur, Kerehaklu Estate has been run by the Thipaiah family for four generations. Spread across 275 acres, the farm sits at an altitude of roughly 1200 metres above sea level. The farm gets its name from the old Kannada words 'haklu' which means ‘the shelter’ and 'kere' which means ‘by the lake’.

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Brewing Guides

French Press

20g Coffee Amount
94°C Water Temperature
5 Min Brew Time
240ml Water Volume
Coarse Grind Size

Brewing Method

  • Add 20g coffee, start the timer and pour 240ml of water and make sure all the grinds are wet.
  • After 4 minutes, gently stir the grinds on top for 5 seconds to break the crust.
  • Place the lid and slowly plunge at the 5 minute mark.
  • Pour into your cup immediately after plunging to avoid over extracting the coffee.

Moka Pot

18g Coffee Amount
60°C Water Temperature
4 Min Brew Time
120ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Boil water and keep it aside for 5 minutes. Then pour the water in the lower chamber and fill the filter with coffee.
  • Screw on the top and place it on the stove on medium heat.
  • Remove from the stove once you hear a hissing sound.

Inverted Aeropress

18g Coffee Amount
93°C Water Temperature
2:45 Min Brew Time
220ml Water Volume
AeroPress grind Grind Size

Brewing Method

  • Pre-wet the filter paper and add 18g of coffee.
  • Start the timer and add 50ml of water. Let it bloom for 30 seconds.
  • Add 170ml more water within 30 seconds.
  • Add the cap and flip the AeroPress onto the cup.
  • Plunge slowly till the 2:45 minute mark.

Cold Brew

100g Coffee Amount
Room Temp Water Temperature
16 Hours Brew Time
1000ml Water Volume
Coarse Grind Size

Brewing Method

  • Add coffee and filtered cold water in a vessel.
  • Stir well so that all the grinds are wet.
  • Cover it with a lid or cling wrap and leave it on the counter top at room temp.
  • After 16 hours, stir the grinds and filter through either a muslin cloth, cold brew filter or a V60 with a pre-wet filter for a clean cup.
  • You can store it in the fridge for upto 4 days.

Pourover

17g Coffee Amount
95°C Water Temperature
3-3:30 Min Brew Time
260ml Water Volume
Pourover Grind Grind Size

Brewing Method

  • Rinse the filter paper with hot water to preheat the cone.
  • Add 17g coffee and start the timer. Pour 75ml of water and swirl the cone 4-5 times.
  • Let the coffee bloom for 1 minute.
  • Then pour the rest 185ml water into the cone and let it drip through.

Channi

20g Coffee Amount
95°C Water Temperature
4:30 Min Brew Time
260ml Water Volume
Very Coarse Grind Size

Brewing Method

  • Add 20g coffee in a channi (stainer) and start pouring 260ml of hot water gently on top of the coffee for 30-35 seconds.
  • Stir with a spoon and wait for 4:30 minutes.
  • Remove the channi and your coffee is ready.

Home Espresso

18g Coffee Amount
88-95°C (pre-set machine) Water Temperature
40 sec Brew Time
Full Tank Water Volume
Home Espresso Grind Grind Size

Brewing Method

  • Add water to your machine. Place 20g of ground coffee in your basket, and very lightly press and flatten out the grinds with your tamper.
  • Insert the handle into the machine and turn it on to make an espresso.
  • Start the timer and stop the machine 2-3 seconds before the recommended brew time as coffee will continue to drip through.
  • If you’re using scales, the shot should weigh between the suggested range (35ml-45ml).
  • You can add steamed milk or hot water to taste.

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