Kerehaklu Estate - Robusta | Blue Tokai Coffee

Kerehaklu Estate - Robusta

Cacao Nibs, Walnuts, Raisins

Free domestic shipping on all prepaid orders above 350

Roast Level

medium dark

Bitterness

Medium

Acidity

Low

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This marks the second time that the estate has focused on processing specialty-grade Robusta. Growing this harvest is an example of the estate’s push towards sustainable farming, with the use of just rain water instead of normal irrigation techniques. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo process this lot, the folks at Kerehaklu used an anaerobic, double float process where the cherries were left in ceramic vats overnight for a considerably shorter fermentation time as compared to Arabica. They’ve dubbed this process ‘Halley Huli’ which translates to ‘old tiger’, a Kannada phrase, usually given to an elderly person — similar to the anaerobic fermentation process used here, which has been carried on for decades. For this lot, they used CxR, a cross between Congensis (a variety from Congo) with Robusta, resulting in a variety known as CxR. Coffee Congensis grows in areas with extremely healthy iron-rich soil, is closely related to both Arabica and Robusta, and is known to improve the cup quality when crossed with Robusta.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis delicious coffee was grown under denser than usual shade and at an unusually high altitude for Robusta. It has a heavy body and a buttery mouthfeel that is perfectly finished off with an aftertaste of bittersweet chocolate. With its beautiful aromas of roasted nuts and cacao nibs, this coffee can be taken black or with milk, our roasters recommend brewing this as an Espresso, in the Moka Pot, French Press or South Indian Filter. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cacao Nibs, Walnuts, Raisins\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium Dark\u003cbr\u003e\u003c\/p\u003e"}

Select Grind

Select channi grind to brew with channi.

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We’re back this year with our Robusta coffee sourced from Kerehaklu Estate! This marks the second time that the estate has focused on processing specialty-grade Robusta. Growing this harvest is an example of the estate’s push towards sustainable farming, with the use of just rain water instead of normal irrigation techniques.

VIEW GRIND GUIDE How to Brew?

Product Details

Altitude

1075 - 1200M

Processing

Halley Huli Natural

Location

Chikmagalur, Karnataka

Variety

CxR

To process this lot, the folks at Kerehaklu used an anaerobic, double float process where the cherries were left in ceramic vats overnight for a considerably shorter fermentation time as compared to Arabica. They’ve dubbed this process ‘Halley Huli’ which translates to ‘old tiger’, a Kannada phrase, usually given to an elderly person — similar to the anaerobic fermentation process used here, which has been carried on for decades. For this lot, they used CxR, a cross between Congensis (a variety from Congo) with Robusta, resulting in a variety known as CxR. Coffee Congensis grows in areas with extremely healthy iron-rich soil, is closely related to both Arabica and Robusta, and is known to improve the cup quality when crossed with Robusta.

This delicious coffee was grown under denser than usual shade and at an unusually high altitude for Robusta. It has a heavy body and a buttery mouthfeel that is perfectly finished off with an aftertaste of bittersweet chocolate. With its beautiful aromas of roasted nuts and cacao nibs, this coffee can be taken black or with milk, our roasters recommend brewing this as an Espresso, in the Moka Pot, French Press or South Indian Filter.

Tasting Notes: Cacao Nibs, Walnuts, Raisins

Roast Level: Medium Dark

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’.

VISIT FARM

Brewing Guides

FRENCH PRESS

ESPRESSO MACHINE

AEROPRESS

SOUTH INDIAN FILTER

MOKA POT

INVERTED AEROPRESS

COLD BREW

POUROVER

HOME ESPRESSO

French Press

18g Coffee Amount

94°C Water Temperature

4:30 Min Brew Time

250ml Water Volume

Coarse Grind Size

Brewing Method

Add coffee, start the timer and pour 70ml of water and make sure all the grinds are wet.
After 30 seconds, top up the water to 180ml.
Place the lid and slowly plunge at the 4:30-minute mark.
Pour into your cup immediately after plunging to avoid over extracting the coffee.

Espresso Machine

19g Coffee Amount

25 Sec Brew Time

Commercial Espresso Grind Grind Size

Brewing Method

First drop: 7 seconds.

Aeropress

16 g Coffee Amount

94 °C Water Temperature

2:30 Brew Time

230 ml Water Volume

Aeropress Grind Grind Size

Brewing Method

Pre-wet the filter paper, add coffee, and lock the cap into the chamber.
Start the timer and add 230 ml of water.
Stir 5 times and let it bloom for 30 seconds.
When it reaches the 2:30-minute mark, plunge slowly.

South Indian Filter

18g Coffee Amount

96°C Water Temperature

10 Min Brew Time

100 ml Water Volume

Medium Fine Grind Size

Brewing Method

Add coffee into the top chamber.
Pour hot water on the top, place the lid and let it drip through for 10 mins.
You can add sugar, milk or more hot water to your liking.

Moka Pot

16g Coffee Amount

40-50 °C Water Temperature

2:30-3 Mins Brew Time

120ml Water Volume

Medium Fine Grind Size

Brewing Method

Add warm 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

95°C Water Temperature

2:30 Min Brew Time

250 ml Water Volume

Pourover Grind Grind Size

Brewing Method

Pre-wet the filter paper, add coffee, and lock the cap into the chamber.
Start the timer and add 100ml of water and still 2-3 times.
After 60 seconds, add 140ml more water and still 2-3 times once again.
When it reaches the 2 minute mark, flip the AeroPress and plunge slowly for 30 seconds.

Cold Brew

50g Coffee Amount

Room Temp Water Temperature

18 Hours Brew Time

500 ml 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 18 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

16g Coffee Amount

93°C Water Temperature

3:30-4 Mins Brew Time

250ml Water Volume

Pourover Grind Grind Size

Brewing Method

Rinse the filter paper with hot water to pre-heat the cone.
Add coffee and start the timer. Pour 50ml of water and swirl the cone thrice.
Let the coffee bloom for 30 seconds and then swirl twice.
Pour 50ml water and stir twice.
After 1 minute, pour 150ml water and let the coffee drip through.

Home Espresso

19g Coffee Amount

94-96 °C Water Temperature

28-32 sec Brew Time

Full Tank Water Volume

Home Espresso Grind Grind Size

Brewing Method

Add water to your machine. Place 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.
You can add steamed milk or hot water to taste.

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COFFEE

EQUIPMENT

medium dark

Medium

Low

Out Of Stock!

Recommended Brewing Method

Product Details

About Kerehaklu Estate

Brewing Guides

French Press

Brewing Method

Espresso Machine

Brewing Method

Aeropress

Brewing Method

South Indian Filter

Brewing Method

Moka Pot

Brewing Method

Inverted Aeropress

Brewing Method

Cold Brew

Brewing Method

Pourover

Brewing Method

Home Espresso

Brewing Method

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