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* Bags are made from RecycleMe paper so they can be recycled with normal paper
Cherries were then exposed to 30 hours of underwater fermentation before being pulped
high-altitude microclimate slows cherry maturation and concentrates flavour
and the green coffee is allowed to "rest" before being exported
Process: Washed
Atypical - India Kerehaklu - Espresso Roast Grind setting:Pourover * Bags are made fromOrigin: India Region: Chikmagalur Tasting Notes: Yellow Plum, Pink Grapefruit and Verbena Producer: Ajoy and Pranoy Thipaiah Varietal: Obata Processing: Sequentially Fermented Washed Altitude: 1200 MASL Suggested recipe: 21g coffee 43g yield 27 30sec 93c water Roast Level: Medium While both father and sonAjoy and Pranoy Thipaiahare deeply involved in nearly every aspect of Kerehaklu Estate, each has naturally gravitated toward the areas where their
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