This year’s medium roast offering from Kerehaklu Estate is a washed coffee with a balanced flavour profile and a rich aroma of caramel. This heavy bodied coffee with a buttery mouthfeel makes for a clean cup with low acidity, especially when brewed as an espresso or using manual brewing methods. Our roasters chose to profile this as a medium roast to bring out the beautiful tasting notes of toffee, raisin and prune with a sweet, lingering aftertaste of dried fruits and honey. 

Due to unseasonal rains in the past harvest, the team at Kerehaklu Estate innovated with climate-forward measures to process this lot. This involved de-pulping and fermenting the coffee for 24 hours, followed by slow-drying in a well-ventilated warehouse for 42 days. To finish off, the coffees were laid under the sun on the last day of drying to stabilize the moisture and water activity. This process has been named the ‘Polypore Process’ —  an ode to the long-drawn process of growing Polypore mushrooms in the warmer months.

Tasting Notes: Toffee, Raisin, Prune

Roast Level: Medium