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India Kerehaklu Estate S9 Blossom Cultured Washed
$6.00 - $439.64
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Country: India
Region: Chikmagalur District, Karnataka, Western Ghats
Farm: Kerehaklu Estate
Coordinates: 13°15'07.2"N 75°35'31.2"E
Producer: Ajoy and Pranoy Thipaiah
Altitude: 1025-1175 m.a.s.l.
Lot ID: Lot EE
Varieties: S9
Processing: Culture-inoculated washed
Marks: 014-0643-2025-99
Reference ID: HA-25242-13
Humidity: 10.70%
Density: 1.15 g/ml
Harvest Date: March, 2025
Arrival Date: August, 2025
SCA Cupping Score: 86.00
Tariff Cost: $1.49/lb
- Fragrance and aroma of dark chocolate, florals, and dark spices. Up front notes of milk chocolate and lavender with an aftertaste of lime zest and sweet maltiness. Medium citric and malic acidity with a heavy body and creamy mouthfeel. Overall well-balanced!
- The balance and versatility of this coffee means that it can perform well at a lot of different roast levels. We recommend approaching this with high heat up front and backing off later in the roast to stretch Maillard and Caramelization a bit. The seeds look and feel a bit like high grown African or Guatemalan coffees. The character of the coffee reminds us of the washed Muhororo coffee from Rwanda and the resulting cup is also similar.
"Blossom Culture" -inoculated washed
At Kerehaklu Estate, Pranoy isolates local microbes and cultures them. This enables Pranoy to control dominant microbes during fermentation while still preserving the estate’s ecological fingerprint.
This “blossom culture” is added to the coffee while it undergoes submerged fermentation for 36 hours.
Kerehaklu Estate
[kay-ray-huck-loo] — noun
Meaning: “Shelter by the lake,” from 11th–12th century Kannada language.
Kerehaklu is a 250 acre family estate in Chikmagalur, nestled within the Western Ghats. The landscape is alive with rich biodiversity of flora, fauna, and fungi and is shaped by a history of cultivation that began in 1953.
The estate is home to multiple Arabica varieties alongside Canephora selections as well as small plantings of Liberica and Excelsa.
Kerehaklu is also an ecolodge and grows secondary crops like avocado, peppercorn and other seasonal produce.
The Family
Ajoy- A fourth-generation coffee grower whose lifelong dedication has combined traditional knowledge with scientific practice.
Pranoy - A biologist by training, Pranoy highlights the estate’s biodiversity while leading its post-harvest and processing focus, ensuring Kerehaklu coffees reach roasters worldwide.
Prashun (alumnus) - After documenting wildlife on the estate, Prashun now works in conservation with Melbourne Water in Australia.
Kivi- A loyal beagle and daily companion in the fields, often spotted alongside Pranoy and Ajoy.
Rooted in the environment
The work at Kerehaklu is rooted in conservation and coexistence.
Each harvest reflects a careful balance between cultivation and the natural environment, where native microbes play a central role in fermentation. These microorganisms are unique to the estate’s soils and shape cup character while bringing a sense of place to each lot.
Post-harvest processing
Since 2019, the family has invested in infrastructure to refine post-harvest processing. From extended fermentations to experimental drying methods, their focus has been on elevating cup quality while preserving the estate’s ecological integrity.
The result is a range of coffees that connect roasters to the biodiversity of the Western Ghats through both flavor and story.