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Kerehaklu Estate - Light + French Press

Black Tea, Mosambi, Dried Dates

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Roast Level






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

  • One Coffee Packet
  • One French Press 600ml

Product Details


1075 - 1200 M


Washed (Polypore Process)


Chikmagalur, Karnataka



This year’s light roast offering from Kerehaklu Estate is a washed coffee with fragrant aromas of raisins, dried figs and brown sugar. If you’ve tasted and liked our coffees from Nachammai and Seethargundu Estates, you’ll love the complex, tea-like flavours of this one. The plush, creamy mouthfeel of this medium-bodied light roast can be best brought out when brewed as a Pour Over or using an AeroPress. 

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: Black Tea, Mosambi, Dried Dates

Roast Level: Light

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

French Press

20g Coffee Amount
94°C Water Temperature
5 Min Brew Time
210ml Water Volume
Coarse Grind Size

Brewing Method

  • Add 20g coffee, start the timer and pour 210ml 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.


17g Coffee Amount
95°C Water Temperature
3:30 Min Brew Time
2:40ml Water Volume
AeroPress grind Grind Size

Brewing Method

  • Pre-wet the filter paper and add 17g of coffee.
  • Start the timer and add 40ml of water. Let it bloom for 30 seconds.
  • Add 200ml more water within 30 seconds.
  • Let it extract till the timer is at 3 min.
  • Add the cap and flip the AeroPress onto the cup. Plunge slowly.

Moka Pot

16g Coffee Amount
50°C Water Temperature
4:30 Min Brew Time
120ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Boil water and keep it aside for 5 minutes. Then pour 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.


16g Coffee Amount
95°C Water Temperature
3-3:30 Min Brew Time
250ml Water Volume
Pourover grind Grind Size

Brewing Method

  • Rinse the filter paper with hot water to preheat the cone.
  • Add 16g coffee and start the timer. Pour 50ml of water. Stir three times.
  • After 30 seconds, pour 100ml of water and swirl the cone thrice.
  • Let the coffee bloom for 1 minute.
  • Then pour another 100ml water into the cone and let it drip through.


18g Coffee Amount
95°C Water Temperature
4:30 Min Brew Time
220ml Water Volume
Very Coarse Grind Size

Brewing Method

  • Add 18g coffee in a channi (stainer) and start pouring 220ml 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.

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