Kerehaklu Mosto Culture Washed

Single-origin and single-estate specialty coffee beans (also available as ground coffee aligned to each brewing method), grown in Kerehaklu Estate in Chikmagalur, Karnataka. This SLN10 culture-washed lot layers sweetness with bitter herbs like bay-leaf with dark cherry and aromatic plub with subtle nuttiness.

Post-Harvest & Processing: At Kerehaklu Estate, hand-picked ripe cherries are floated to remove the unriped and defected cherries. The culture used is a back slopping of mosto and mucilage solution and sugar as starter. For fermentation, the culture starter is first put in drums on the cherries, while still whole, before being pulped. The parchment then undergoes a second fermentation — extended for roughly 52 hours under anoxic conditions with the mosto starter culture built from the mucilage that carries the estate's own native yeasts and bacteria. This culture-washed method preserves the estate's distinct microbial fingerprint, developing sweet and caramel like notes with bright herbs and hazelnut in the cup, before a final wash and a 19 day dry in polyhouse.

this coffee comes across as sweet and caramel-like with bright herbs (basil, mint, or bay-leaf), subtle notes of dark cherry and hazelnuts.
Sweet with bitter herbs (more like bay-leaf or sage) with a slight dark cherry or aromatic plum and subtle nuttiness.

Estate: Kerehaklu
Region: Chikmagalur, Karnataka
Elevation: 1,200 MASL
Varietal: SLN10
Process: Culture Washed
Roast: Medium Light
Tasting Notes: Bright herbs, dark cherry, hazelnut, aromatic plum

Best Brewed With: Pour Over, AeroPress, Chemex.