Estate: Basari Mara Patte, Kerehaklu Estate
Region: Chikmagalur, Karnataka
Altitude: 1150 MASL
Varietal: Sln. 9
Process: Extended cultured washed
Roast style: Contemporary, Light, Filter
Tasting Notes – Berry, Peach, Sugarcane, Yellow florals
Pranoy Thipaiah is the poster child of the Indian specialty coffee scene – didn’t we all agree on this years ago? Currently run by the father-son duo Ajoy and Pranoy, Kerehaklu estate, produces stunning lots of coffee every year, that are roasted by top roasters not only across India, but across the entire world. They experiment widely and wildly with their coffees each year to produce unique lots, collect feedback and improve cup quality by putting this understanding into practice into the following years harvest.
Thanks to our long standing , honest relationship , Pranoy truly understands the kind of coffees we like. He was kind enough to earmark this particular lot for us after initial cupping at the estate. It only took us one sample roast and one cupping session to decide we would buy this one – very rare for G-shot! Fruity flavours and sparkling acidity jumped out of the cup.
This lot was fermented with cultured mossto ( juices that ooze out of the coffee fruit during processing) for a period of 54 hours to develop the intense sweetness and fruity flavours and then carefully dried over 20 days to preserve all that love. Thanks to all that research and diligence that went into producing this lot, it is one of the few Indian washed coffees that lets us showcase our core roast philosophy and style ! We are roasting it just off the first crack into the light/ultralight territory. This coffee takes on colour quite quick but continues to taste super juicy !
The cup unfolds as you drink. You are greeted with intense peach-berry flavours carried over by the vibrant acidity and intense juiciness. The cup itself smells of sugars as you nurse it – think simple raw sugar syrup and cotton candy. As it cools further the more subtle yellow floral notes jump out at you.
Although this coffee is roasted for flavour clarity and separation using pour-overs and other manual brew methods , you could easily pull juicy soup shots or intensely flavourful espressos if you know the tricks of the light-roast espresso trade.
NOTE: This is an extremely light roast. This type of roast takes about 3 to 4 weeks from roast date to reach its optimal flavour. Rest it well before brewing!
