India Kerehaklu Estate S9 Blossom Cultured Washed
India Kerehaklu Estate S9 Blossom Cultured Washed is a India, Washed, t quite fit into our standard business model, such as experimental fermentations, rare coffee from S&W Craft Roasting.
In stock 30+ days
Details
- Origin
- India
- Process
- Washed
- Variety
- t quite fit into our standard business model, such as experimental fermentations, rare
Description
The Roaster's Select Program program allows us the flexibility to explore beans which don't quite fit into our standard business model, such as experimental fermentations, rare varietals, limited sized lots, and expensive treats. These beans will be available in very limited quantity, only as whole bean, and to keep the price point down and give more people a chance to try them, they will only come in a smaller bags. Please bear in mind, I'm not telling you these beans are 3x as tasty or 3x the value as our normal beans, these should be regarded as something interesting to try, or a special treat. The only reason we have these is that Nick wants to play with fun beans. These will be prepared in very small quantities, and added to inventory as they become available. To receive alerts when beans are added to inventory, follow us on Twitter @swroasting #SWSmallBatchThis is the first time we have offered beans from India. The S9 varietal is a hybrid of Ethiopia Arabica Tafarikela and Timor. These beans were inoculated with locally collected cultures from flower blossoms to start the fermentation during processing.What's in the cup? This is an incredibly clean and understated coffee with hints of rose petals, light spice notes and lavender. It is extremely subtle, and should be interesting to see what flavors you can tease out of it with pourover.This is cleaner than a washed Ethiopia clean. Like confusingly clean. I really expected this to be more process driven, but it is crazy clean.Will it Spro? Too soon to test, but I suspect yes for Turbos.Roast Date: 1-21-26Roast Color: 122.8 (higher is lighter)Recommended Minimum Rest: 4 weeksS9 varietal grown on the Kerehaklu Estate by Ajoy and Pranoy Thipaiah. Inoculated by "blossom culture", washed process, dried on raised beds, 1025-1175 masl.Sold in 100g bags.Brewmaster J's Notes & Tips**S&W Blossom Culture Washed S9 India** I got soft florals like dried flowers and a subtle red fruit note that came through as red licorice twists but not intense or funky at all. The base was dark bakers chocolate. Overall I had trouble with this one as it required a finer grind and coarser grinder missed out on sweetness leaving a bitterness like unsweetened cocoa. In the end I got it to give nice cups but it was a bit of a challenge. Grind 55 on DF64 w/ MPTemp 90CBrewer OreaRecipe 4 pour 13g/200g recipe 50/50/50/50 every 30sMore about the producer:At Kerehaklu Estate, Pranoy isolates local microbes and cultures them. This enables Pranoy to control dominant microbes during fermentation while still preserving the estate’s ecological fingerprint. This “blossom culture” is added to the coffee while it undergoes submerged fermentation for 36 hours.[kay-ray-huck-loo] — noun Meaning: “Shelter by the lake,” from 11th–12th century Kannada language. Kerehaklu is a 250 acre family estate in Chikmagalur, nestled within the Western Ghats. The landscape is alive with rich biodiversity of flora, fauna, and fungi and is shaped by a history of cultivation that began in 1953. The estate is home to multiple Arabica varieties alongside Canephora selections as well as small plantings of Liberica and Excelsa. Kerehaklu is also an ecolodge and grows secondary crops like avocado, peppercorn and other seasonal produce.Ajoy- A fourth-generation coffee grower whose lifelong dedication has combined traditional knowledge with scientific practice.Pranoy - A biologist by training, Pranoy highlights the estate’s biodiversity while leading its post-harvest and processing focus, ensuring Kerehaklu coffees reach roasters worldwide.The work at Kerehaklu is rooted in conservation and coexistence. Each harvest reflects a careful balance between cultivation and the natural environment, where native microbes play a central role in fermentation. These microorganisms are unique to the estate’s soils and shape cup character while bringing a sense of place to each lot.Since 2019, the family has invested in infrastructure to refine post-harvest processing. From extended fermentations to experimental drying methods, their focus has been on elevating cup quality while preserving the estate’s ecological integrity. The result is a range of coffees that connect roasters to the biodiversity of the Western Ghats through both flavor and story.