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India Kerehaklu Estate Robusta Congusta 62hr Anoxic Natural
$6.00 - $330.39
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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 RC2
Varieties: Congusta Robusta
Processing: Anaerobic mossto inoculated natural
Marks: 014-0643-2025-100
Reference ID: HA-25242-18
Humidity: 11.00%
Density: 1.20 g/ml;
Harvest Date: February, 2025
Arrival Date: August, 2025
SCA Cupping Score: 83.00
- Fragrance and aroma of blackberry, dried fruit, and bakers chocolate. Acidity is medium-low orange citric. Coffee has a fruity character of fruit punch, dried cherry, and fruit snacks. Finish has a lingering sweetness. Body is heavy with a buttery mouthfeel.
- Robustas are inherently more bitter and have an acidity that can be a bit harsh. At a lighter roast, Robusta will taste more like a dark roast due to the fact that the coffee starts with more chlorogynic acid than Arabica. Robustas work great in dark roasts, but may be best suited to using a post roast blend. In a post roast blend, you can roast the Robusta to a light-medium roast level and have the flavors match your darker roasted Arabica. You can read more about roasting this coffee in our full Roast Approach: Robusta here.
Anaerobic mossto-inoculated natural
Cherries are inoculated with mossto made on the farm and fermented anoxically for 62 hours before being laid out to dry.
Congusta is a Robusta varietal that is a hybrid of species Coffea congensis and Coffea canephora. Congensis comes from the Congo and has a sweeter cup profile than the Robusta species. The coffee was crossed with Robusta to improve yield and disease resistance. The hybrid was developed in Dutch East Indies colonial coffee farms in Indonesia.
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.