MORBID SACRAMENT, India

Suitable for all brewing methods

Raspberry, Orange, Caramel

Producer:              Ajoy & Pranoy Thipaiah
Region:                  Chikmagalur, Karnataka
Varietal:                 Catimor
Processing:           Anoxic Natural
Altitude:                 1,200 MASL

Kerehaklu Estate, located in Chikmagalur, India, is managed by Ajoy and Pranoy Thipaiah, a father-and-son team. The 97-hectare farm stands out for its harmonious blend of traditional farming practices and modern innovation. Unlike many coffee plantations that clear forests for higher yields, Kerehaklu’s coffee grows within dense, old-growth jungle, with Coffea Liberica and Coffea Excelsa plants scattered among the hedgerows, promoting biodiversity and a more sustainable approach to farming.

Pranoy, who holds a background in biology, has introduced a modern, experimental approach to coffee processing, driven by a desire to enhance both quality and sustainability. His focus is on producing high-quality coffee that benefits both the land and the local community, while also engaging in important conversations around colonialism, the environmental impact of coffee production, and ethical marketing practices. 

Ajoy, with over 35 years of experience in agronomy, brings a wealth of knowledge to the farm, focusing on maintaining harmony with the local ecosystem. His expertise has been crucial in shaping the estate's holistic approach to both coffee production and the broader environmental stewardship in the region.

Pranoy’s careful experimentation, particularly over the past five seasons, has led to the development of coffees that not only represent the unique terroir of India but also exhibit a complexity rarely seen in traditionally processed coffees from the region. One key innovation has been the adoption of anoxic natural processing, a method that is still relatively rare in the coffee world. This process involves fermenting coffee cherries in a sealed, oxygen-free environment, which alters the chemical breakdown of sugars and acids within the cherries. The result is a distinct flavour profile, with greater fruitiness, sweetness, and vibrant acidity, differentiating the coffee from traditional natural or washed varieties.

This anoxic natural technique has become a central focus of Pranoy’s experimentation at Kerehaklu, as he strives to balance innovation with the farm’s traditional practices. The results have been highly promising, producing coffees with enhanced complexity, smoother profiles, and greater clarity, all while preserving the unique characteristics of Indian coffee. Through these efforts, Pranoy continues to push the boundaries of coffee production, setting Kerehaklu apart as a forward-thinking farm committed to quality, sustainability, and a deep respect for both the land and its people.