Estate: PKC Kudiraipanjan Estate
Region: Shevaroy Hills, Tamil Nadu
Altitude: 1550 MASL
Varietal: Sln. 9, Catimor
Process: Anaerobic fermented, Washed
Harvest: Feb 2025
Roast style: Traditional, Medium-Light, Omniroast
Tasting Notes – Sugarcane, milk chocolate, stone fruit
We have been working with PKC Kudiraipanjan Estate for a few years now. If you have been in the know, you might have heard about, or better still tasted, the stunning “black honey” microlot we purchased from them in 2023. This year when samples from this third-generation family owned estate arrived, courtesy of managing director Jayakrishna Kandasamy, this washed lot immediately stood out for its clean profile and subtle fruity complexity—qualities that shine in a transparent roast.
The estate's legacy dates back to 1878, founded by British planters James Fedarick Mac Fairlan and later Alexander Cherry, before being acquired by the PKC family in 1975.
Nestled in the scenic Shevaroy hills of Tamil Nadu, the coffee-growing area spans 1220-1400 MASL, growing coffee varieties like Selection 9, Catimor, Selection 13, and Yellow Bourbon, intercropped with pepper, orange, jackfruit, avocado, mango, banana, and areca nut for biodiversity. Abundant shade from silver oak, Indian blackberry, cypress, guava, plantain, and native forest trees creates a sustainable haven for wildlife, including birds, insects, Indian gaur (bison), wild boar, squirrels, Indian porcupine, and small Indian civet. This shade-grown approach is synonymous with Shevaroy's lovely coffees.
For this microlot, cherries are selectively hand-picked by trained workers, targeting fully ripe fruits with an average Brix of 24. Post-harvest, they're sorted to remove underripe, overripe, or damaged ones, then floated to eliminate floats and insect-affected cherries. The washed process begins with pulping using fresh stream water, followed by 42 hours in sealed fermentation tanks under controlled anaerobic conditions—monitoring temperature (below 21°C), pH, and Brix. After reaching the desired pH, beans are mechanically washed with fresh stream water, soaked for 48 hours in clean water, and dried slowly over 18 days on raised beds for even results.
What sets this coffee apart is its pristine washed clarity, free of funk, while capturing the high-elevation sparkle of Shevaroy hills—subtle yet layered. We're roasting it medium-light in a more traditional style to slightly develop the sweet milk chocolate vibe while still maintaining the fruity nuances and crisp acidity. It makes for a perfect breakfast coffee – pop it on a v60 or in an AeroPress , or just dump it in a French press and let it sing. As an espresso there is plenty of room to play with this one – we’ve pulled it at various brew ratios and been stunned at its versatility. The milk chocolate backbone makes straight espresso plump and decadent while milk beverages taste like a warm caramel hug. Basically – you can’t go wrong here!
