Kerehaklu Mossto Naturals Peaberry (SCA 87+)

At the heart of this coffee is the quiet, relentless pursuit of excellence by Pranoy Thipaiah, whose work at Kerehaklu Estate continues to redefine the boundaries of Indian specialty coffee. This lot from our latest 2025/26 harvest is not just shaped by process, but by intention, patience, and a deep-rooted respect for the land. Grown at 1200 MASL in the Mavinahatti Upper Block, the cherries develop under a diverse, carefully nurtured canopy of gajje lemon, avocado, cluster figs, and Indian red cedar. Beneath, iron-rich red soil—dense with humate and alive with microbial activity—builds the foundation for a cup that is both structured and expressive. What sets this lot apart is Pranoy’s use of indigenous starter cultures, specifically a house-developed mossto—one of the earliest such explorations in the Indian coffee landscape. Unlike commercially sourced cultures, this mossto is cultivated from the farm’s own microbial ecosystem, allowing the fermentation to remain deeply connected to its origin while enhancing complexity and clarity. The cherries undergo a 71-hour anoxic natural fermentation, guided by this native culture, followed by 24 days of slow drying in a polyhouse, with meticulous hand-racking every 30 minutes. This level of care—repetitive, exacting, and uncompromising—is a reflection of Pranoy’s philosophy: that exceptional coffee is the result of discipline at every stage. Roasted light to preserve its vibrancy, this peaberry offers a vivid, fruit-forward profile with notes of ripe mango, passionfruit purée, and raspberry coulis, layered over a juicy acidity and a refined, silky mouthfeel. Best suited for filter brewing—pour-over, AeroPress, and French press—this is a coffee to be experienced slowly, where each cup tells the story of craft, terroir, and a producer constantly pushing forward.