KEREHAKLU ESTATE Lime Culture S9, INDIA PRANOY THIPAIAH

India Kerehaklu Estate

“Lime Culture” Inoculated Washed — Lot FF

Country: India
Region: Chikmagalur District, Karnataka, Western Ghats
Farm: Kerehaklu Estate
Producer: Ajoy & Pranoy Thipaiah
Coordinates: 13°15'07.2"N 75°35'31.2"E
Altitude: 1025–1175 m.a.s.l.
Variety: S9
Processing: Culture-Inoculated Washed
Lot ID: Lot FF

Tasting Notes

Fragrance and aroma of lychee, juniper, and florals. In the cup, notes of white tea and dark chocolate lead into an aftertaste of lime zest and fresh florals. Bright malic and tartaric acidity structure a medium body with a clean, tea-like mouthfeel.

Roast Profile

I approached this coffee with higher heat early in the roast, then backing off later to slightly extend Maillard and caramelization while keeping overall roast time relatively short. This approach highlights the coffee’s vibrant acidity and clarity. The seeds resemble high-grown African or Guatemalan coffees in both appearance and density, and respond well to precise heat management.

Processing — “Lime Culture” Inoculated Washed

At Kerehaklu Estate, Pranoy Thipaiah isolates and cultures local microbes native to the farm. This allows for controlled fermentation while preserving the estate’s unique ecological fingerprint. For this lot, the “lime culture” is added during a submerged fermentation lasting approximately 36 hours, resulting in heightened acidity, aromatic complexity, and clarity in the cup.

Kerehaklu Estate

Kerehaklu
[kay-ray-huck-loo] — noun
Meaning: “Shelter by the lake,” derived from the 11th–12th century Kannada language.

Kerehaklu is a 250-acre family-owned estate located in Chikmagalur within the Western Ghats. The landscape is rich with biodiversity—home to diverse flora, fauna, and fungi—and shaped by a history of cultivation that began in 1953.

The estate grows multiple Arabica varieties alongside Canephora selections, with small plantings of Liberica and Excelsa. Kerehaklu is also an ecolodge and produces secondary crops such as avocado, peppercorn, and other seasonal produce.

The Family

Ajoy Thipaiah is a fourth-generation coffee grower whose lifelong dedication blends traditional farming knowledge with scientific practice.

Pranoy Thipaiah, a trained biologist, leads post-harvest processing and fermentation at the estate. His work highlights Kerehaklu’s biodiversity while ensuring its coffees reach roasters around the world.

Prashun Thipaiah (alumnus) previously documented wildlife on the estate and now works in conservation with Melbourne Water in Australia.

Kivi, a loyal beagle, is a constant companion in the fields and often spotted alongside Ajoy and Pranoy.

Rooted in the Environment

The work at Kerehaklu is rooted in conservation and coexistence. Each harvest reflects a careful balance between cultivation and the surrounding environment, where native microbes play a central role in fermentation. These microorganisms—unique to the estate’s soils—shape cup character and bring a strong sense of place to each lot.

Post-Harvest Processing

Since 2019, the family has invested in post-harvest infrastructure to refine and expand their processing techniques. From extended fermentations to experimental drying methods, their focus remains on elevating cup quality while preserving ecological integrity.

The result is a range of coffees that connect roasters to the biodiversity of the Western Ghats through both flavor and story.