Whole beans only · Grinder required
Roast date on every pack. Grind just before brewing.
Whole beans only · Grinder required. A 200 g pack of Kerehaklu Mossto Washed Arabica Peaberry from Chikmagalur, India, with floral notes, lime zest and sugarcane sweetness.
Mossto fermentation, a technique adapted from winemaking, uses the fermentation liquor (mossto) from a previous coffee fermentation to initiate fermentation in a fresh batch.
With peaberry coffee, where a single seed develops within the cherry rather than two flat-sided seeds, the physical structure and composition of the coffee can influence how fermentation compounds interact with and are retained by the bean.
When carefully controlled, the combination of a carried-forward fermentation culture and peaberry can produce a distinctive cup profile, with clarity, sweetness and layered acidity.
A Mossto Washed Arabica Peaberry with real vibrancy. Floral aromatics lead into a juicy, citrusy sip — bright lime zest cutting through a base of sugarcane sweetness. The body is heavy and coating, balanced by a lively acidity that keeps the cup lifted. A delicate, tea-like finish arrives quick and clean.
Flavour: Floral · Lime Zest · Sugarcane
Mouthfeel: Heavy body, bright acidity
Kerehaklu Estate is a sustainable, biodiversity-friendly farm in Chikmagalur, Karnataka, India. Run by the Thipaiah family since 1953, Kerehaklu is now overseen by Pranoy Thipaiah — the fifth generation to do so — alongside his father Ajoy, whose 35 years of agronomic experience has shaped the farm’s philosophy. Spanning 97 hectares, specialty coffee grows within dense old-growth jungle rather than cleared plantation land, intercropped with pepper, avocado, citrus and mulberry, alongside tall Liberica trees scattered through the hedgerows.
The farm went fully chemical-free in late 2016, and has since seen a gradual return of birds and small mammals migrating in from the neighbouring Bhadra State Forest.
Pranoy, a biology graduate, has spent the last five seasons experimenting meticulously with native-microbe fermentation — every lot at Kerehaklu is processed this way, with careful notes kept season over season. He’s also known for engaging thoughtfully with coffee’s harder questions — colonialism, environmental cost, quality — always working toward coffee that serves both the land and the people who grow it.
Explore this coffee with a pour-over or AeroPress. The following starting points come from our Brew Room guides; adjust the grind and ratio to your taste and equipment.
The roast date is printed on every pack. Give the coffee time to rest after roasting, and grind just before brewing. Keep it sealed in a cool, dry place, away from heat, light and moisture.
Read our coffee freshness and storage FAQs for resting guidance. For dispatch and delivery information, see our shipping policy.
