Atypical - India Kerehaklu - Espresso Roast la-asunta a careful fermentation method inspired

a careful fermentation method inspired by techniques used in fine wine

with either painted or laminated finish

the third generation to work the land alongside his wife

After 35–37 hours

who currently studying agroforestry engineering

Atypical - India Kerehaklu - Espresso Roast la-asunta a careful fermentation method inspiredOrigin: India Region: Chikmagalur Tasting Notes: Yellow Plum, Pink Grapefruit and Verbena Producer: Ajoy and Pranoy Thipaiah Varietal: Obata Processing: Sequentially Fermented Washed Altitude: 1200 MASL Suggested recipe: 21g coffee 43g yield 27 30sec 93c water Roast Level: Medium While both father and sonAjoy and Pranoy Thipaiahare deeply involved in nearly every aspect of Kerehaklu Estate, each has naturally gravitated toward the areas where their