India Karnataka Washed

INDIA KARNATAKA WASHED Origin: India Region: Karnataka, Chikmagalur, Aldur Altitude: 1200 MASL Farm: Kerehaklu (kay-ray-huck-loo) Farmer: Ajoy and Pranoy Thipaiah Variety: Selection 6 Process: Sequentially fermented washed using a coffee blossom starter culture. Listen here to the sounds of Kerehaklu whilst enjoying this coffee. A typical Kerehaklu lot is processed as follows: Freshly harvested cherry is floated the same day, it’s picked, then placed in open-air fermentation tanks from approximately 6:00pm to 9:00am the following morning. After this overnight fermentation in cherry, the coffee is pulped and transferred to lidded plastic barrels containing fresh water and a measured amount of the previously mentioned starter culture. The coffee is stirred every few hours to introduce oxygen and ensure a uniform fermentation. After 35–37 hours, it is mechanically washed and then moved to drying. Drying begins under heavy shade for the first two days, after which the coffee is transferred to a poly-house for continued drying. One detail that makes this lot unique: it was produced using a starter culture that Pranoy developed from coffee blossoms. To be clear, this is not a co-ferment in the sense that term has come to mean in coffee processing. Instead, Pranoy used coffee blossom to cultivate a starter culture – essentially capturing the native microbes present on the flowers, then used that culture to inoculate the fermentation.