India - Kerehaklu Lot L {Filter}

Filter — Including Pour Over, AeroPress, French Press, Batch Brew, Cold Brew and more.

Pranoy Thipaiah makes coffee the way some people make bread. He keeps a starter, built from the microbes on the farm’s own coffee blossoms, and uses it to begin each fermentation. Cherry rests overnight, then 35 to 37 hours in barrels, stirred every few hours. Drying starts under heavy shade, then moves to a polyhouse. A washed coffee from Kerehaklu Estate, Chikmagalur, grown at 1,200 metres with notes of peach, nectarine and black tea.