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.
