Kerehaklu Estate - Blossom Culture

Kerehaklu Estate - Blossom Culture

₹ 1,000 MRP (Inclusive of all taxes) Prices inclusive of all taxes
/
Tax included.

STRAWBERRY · ORANGE BLOSSOM · POMEGRANATE · SUN MELON

Meet our debut lot for Producer Series 2026, shaped by coffee flowers. It brews cups with fruity, floral layers and a velvety mouthfeel.

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ROAST Light

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HAVE IT BLACK

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ALTITUDE 1075-1200 MASL

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PROCESSING ANOXIC NATURAL

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LOCATION Chikmagalur, Karnataka

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VARIETY ARABICA - SLN 9

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A producer is more than one person. 

This year, our packaging introduces you to the many custodians behind India’s highest-scoring coffees. Each release highlights a different role, from pickers and rakers to the many others who see a harvest through. 

ABOUT THE COFFEE

With the estate shrouded in fog on a January morning, Pranoy noticed unseasonal blossoms in one of the blocks. There, he had the idea of collecting jarfuls of these blossoms for a starter culture. The goal was to see what happens when Kerehaklu's own microbiome shapes processing. 
 
Aiding a 71-hour anoxic fermentation, the blossom culture interacted with naturally processed cherries to build fruity layers and a distinctive jamminess. To preserve this development, the coffee was dried on raised beds for three weeks. 
 
Roasted to a light profile, the result is a unique expression of provenance. The cup opens with the aroma of ripe berries, followed by notes of strawberry, orange blossom, pomegranate, and sun melon. A delicate floral finish rounds off each sip.

Recommended Resting Period: 12 days

Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.

A producer is more than one person. 
One of our most comprehensive explorations of a light roast, this coffee saw us experiment with the drying, Maillard, and development phases across four trials. Our goal was an ultra-light roast with just enough development to let its complexity and layered flavours shine.
ANTONY PRINCE ROASTER, BLUE TOKAI
Rather than relying on commercial cultures, we wanted to lean on the ecology already present on the farm. The blossom culture has done that well. Alongside fruity and floral layers, it brought out this heavy jamminess.
PRANOY THIPAIAH PRODUCER, Kerehaklu Estate
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Kerehaklu Estate

Tucked away in Chikmagalur, Kerehaklu Estate gets its name from the old Kannada words 'haklu' which means ‘the shelter’ and 'kere' which means ‘by the lake’. Run by father-son duo, Ajoy and Pranoy Thipaiah, the estate is committed to a healthy ecosystem of microbes in the soil and is chemical-free.

The coffee here grows alongside varieties of wild fig, jungle mango, avocado, jackfruit and pomelos.
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How to Brew

We recommend brewing this coffee black, either as a pour over or using an AeroPress.

How to Brew

RECOMMENDED METHODS

BREW TIME

2:20 Minutes

COFFEE DOSE

20g

GRIND SIZE

AeroPress

WATER VOLUME

210ml

WATER TEMPERATURE

92°C

BREW TIME

3 Minutes

COFFEE DOSE

16g

GRIND SIZE

Pour Over

WATER VOLUME

240ml

WATER TEMPERATURE

92°C

About Kerehaklu Estate - Blossom Culture

With the estate shrouded in fog on a January morning, Pranoy noticed unseasonal blossoms in one of the blocks. There, he had the idea of collecting jarfuls of these blossoms for a starter culture. The goal was to see what happens when Kerehaklu's own microbiome shapes processing. 
 
Aiding a 71-hour anoxic fermentation, the blossom culture interacted with naturally processed cherries to build fruity layers and a distinctive jamminess. To preserve this development, the coffee was dried on raised beds for three weeks. 
 
Roasted to a light profile, the result is a unique expression of provenance. The cup opens with the aroma of ripe berries, followed by notes of strawberry, orange blossom, pomegranate, and sun melon. A delicate floral finish rounds off each sip.

Recommended Resting Period: 12 days

Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.