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Blue Tokai

Kerehaklu Estate HSD

BEAN: Arabica |

COFFEE: Roasted

ROAST: Medium |

TASTING NOTES: Caramel, Almond, Grapes

TASTING NOTES: Caramel, Almond, Grapes

Introducing our third seasonal release from Kerehaklu Estate, which we have chosen to profile?as?a medium roast to bring out its sweet aromas of toffee and milk chocolate. This coffee has taste notes of caramel, roasted almonds and grapes, with a syrupy mouthfeel and a clean, sweet aftertaste. This lot was processed using the honey sun dried method in which coffee beans are dried with a sticky layer of mucilage (pulpy layer between the bean and skin) on them ? lending fruity flavours to the final cup. We recommend brewing this coffee using an Aeropress, French Press, Pour Over or as an Espresso.?

Tucked away in Chikmagalur, Kerehaklu Estate has been run by the Thipaiah family for four generations. Spread across 275 acres, the farm sits at an altitude of roughly 1200 metres above sea level. Coffee at Kerehaklu Estate grows alongside varieties of wild fig, jungle mango, avocado, jackfruit and pomelos.

480.001,630.00

This product is currently out of stock and unavailable.

Our mission since we started has stayed simple: introduce our customers to the estates we directly buy our great tasting coffee from, roast the beans with care, and make high quality coffee more accessible through our cafes and our website.
The coffee we roast is the coffee we like to drink, and we hope you like it too.
At Blue Tokai Coffee Roasters, we follow a simple set of beliefs.
Transparency is much more than just where we get our beans from.
The first thing we did when we started our company was to highlight our award winning farms.
This idea of transparency organically evolved to the way we worked in other areas too ? our baristas are always present to discuss brewing tips, our customer service team are there to walk you through your coffee questions, and our roasting team to show you how they work.
A culture of constant learning is the key to always pushing coffee forward

We are consistently researching, testing and implementing best practices throughout our business to raise the bar.
Making refractometers essential for our cafe brewing. holding advanced sensory learnings for junior roasters, and experimenting with processing at the farm level are just some of the ways that our highly skilled team is constantly evolving the way Indian coffee is treated, experienced or communicated about.
Sourcing the best coffee beans does not guarantee good coffee.
Although we have a dedicated sourcing team for green beans and have invested in establishing quality roasting parameters, we know that a lot more steps still have to fall into place to brew a good cup. This is why we have worked hard to create coffee training centres to impart leading procedures such as equipping baristas with assessing and reporting tools for precision brewing, and cupping every single batch that is roasted to ensure consistent quality.

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