Kerehaklu

Description

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Acidity

Mouthfeel

Sweetness

Bitterness

Best Brewed With

About the farm

Kerehaklu Estate, situated in the serene Western Ghats, serves as a tranquil retreat enveloped by diverse flora and fauna. Spanning 250 acres and just a short drive from Aldur village, this estate offers an opportunity to unwind and reconnect with nature. The estate’s origins date back to the 11th-12th century Kannada language, where ‘Kerehaklu’ translates to ‘the shelter by the lake.’

Ajoy, a fourth-generation coffee producer, combines traditional and modern agricultural techniques to cultivate and conserve this lush plantation. Pranoy, with a background in biology, focuses on enhancing post-harvest coffee processes and promoting the Western Ghats’ biodiversity, while Kivi, the estate’s adventurous beagle, accompanies Pranoy to explore the grounds.

Kerehaklu has been producing coffee since 1953, with a commitment to preserving the land’s biodiversity. The estate produces Arabica, Canephora, Liberica, and Excelsa varieties, using innovative processing methods to push sensory boundaries. With an average altitude of 3750 feet and significant rainfall, Kerehaklu is dedicated to maintaining ecological balance while crafting unique, high-quality coffees enjoyed worldwide.

Direct Trade

Quality Focused

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Black

With Milk

Best Brewed With

EspressoMoka PotAeropressTurkish

Espresso

19g

Coffee Dose

40g

Output

1:2.1 ratio of

Coffee to Espresso.

92°C

Temperature

26 – 28 sec

Brew time

View Detailed guide

Moka Pot

20g

Coffee Dose

200ml

of Water

1:10 ratio of

Coffee to Water

96°C

Temperature

5:00 min

Brew time

View Detailed guide

Aeropress

17g

Coffee Dose

221ml

of water

1:13 ratio of

Coffee to water.

91°C

Temperature

2:30 min

Brew time

View Detailed guide

Turkish

10g (1.5 tablesooons)

Coffee Dose

80ml (1 demitasse cup)

of water

1:8 ratio of

Coffee to water.

90 – 95°C

Temperature

3 – 4 min

Brew time

View Detailed guide

Maillard’s Dream celebrates the transformation that happens when fermentation innovation meets precision roasting. Named after the Maillard reaction — the browning process responsible for building caramelized, nutty, and baked flavor compounds in coffee — this lot was designed to amplify those sensory cues. At Kerehaklu Estate, Pranoy Thipaiah pushed Robusta processing forward using a mosto-cultured fermentation, reintroducing active microbes from previous fermentations to intensify sugar conversion and aromatic complexity. This layered foundation translated beautifully in the roaster, where controlled heat development unlocked notes of butter cookies, malt, cashew, and pastry. The result is a rich, textured cup that bridges science, craft, and flavor — proving once again that progressive processing and thoughtful roasting can redefine what Robusta is capable of becoming.

Text from Naivo Coffee Company's listing.