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Kerehaklu Estate - Washed

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Select channi grind and use your tea strainer to make delicious coffee.

We are thrilled to introduce you to Kerehaklu Estate – Washed, a true testament to the artistry of coffee cultivation and processing.

Product Details


1100-1143 M




Chikmagalur, Karnataka



We are thrilled to introduce you to Kerehaklu Estate – Washed, a true testament to the artistry of coffee cultivation and processing. Nestled in the lush region of Chikmagalur, Karnataka, at altitudes ranging from 1100 to 1143 meters, this coffee is a delicate masterpiece. For this particular lot, the journey began at a remarkable elevation of 3750 ft. The coffee cherries were harvested with care after reaching a Brix level of 22.5. An initial 17-hour in-fruit contact was carried out before pulping. The beans then fermented under dry conditions after removing pulper floaters, were allowed to develop for an additional 27 hours, creating a nuanced depth of flavour. After this meticulous process, the beans were dried for 17 days in polyhouses, with temperature meticulously monitored using data loggers.

With each cup, this light roast coffee unveils enchanting tasting notes of Mosambi, Sugarcane, and Pear, creating a symphony of citrusy and bright flavours on your palate. The aroma is reminiscent of honey, and the delicate body offers a delightful mouthfeel. As you savour every sip, the black tea aftertaste leaves a subtle and inviting finish.

Tasting Notes: Mosambi, Sugarcane, Pear

Roast Level: Light


Additional Details

Country of Origin:India

Manufactured By:Muhavra Enterprises Private Limited

FSSAI No.:10821005000101

Net Quantity:250g/500g/1000g

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’.


Brewing Guides


16g Coffee Amount
93°C Water Temperature
2:50 minutes Brew Time
250ml 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 100 ml of water.
  • Swirl 5 times and let it bloom for 30 seconds.
  • Pour the rest of the water. Put the plunger on top and press down slightly to create a vacuum.
  • When it reaches the 2:00-minute mark, plunge slowly to extract the flavours into the cup.

Pour Over

17g Coffee Amount
94°C Water Temperature
3:30-4 mins Brew Time
270ml 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 150 ml of water and swirl the cone thrice.
  • Let the coffee bloom for 30 seconds and pour the rest of the water.
  • Let the coffee drip through.

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