At Kerehaklu Estate, Pranoy isolates local microbes and cultures them. This enables Pranoy to control which microbes are dominant during fermentation while still preserving the estate’s ecological fingerprint.
This “blossom culture” is added to the coffee while it undergoes submerged fermentation for 36 hours.
Kerehaklu Estate
[kay-ray-huck-loo] — noun
Meaning: “Shelter by the lake,” from 11th–12th century Kannada language.
Kerehaklu is a family estate in Chikmagalur, nestled within 250 acres of the Western Ghats. The landscape is alive with rich biodiversity of flora, fauna, and fungi and is shaped by a history of cultivation that began in 1953. The estate is home to Arabica varieties including: Selection 5B, 6, 795, Chandragiri, Yellow Bourbon, Obata, SL14, and SL28, alongside Canephora selections like CxR, 274, TR9, Peradeniya, and Naro-Kituza, as well as small plantings of Liberica and Excelsa. Kerehaklu is also an ecolodge and grows secondary crops like avocado, peppercorn and other seasonal produce.
The Family
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Ajoy: A fourth-generation coffee grower whose lifelong dedication has combined traditional knowledge with scientific practice.
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Pranoy: A biologist by training, Pranoy highlights the estate’s biodiversity while leading its post-harvest and processing focus, ensuring Kerehaklu coffees reach roasters worldwide. Prashun (alumnus) - After documenting wildlife on the estate, Prashun now works in conservation with Melbourne Water in Australia.
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Kivi: A loyal beagle and daily companion in the fields, often spotted alongside Pranoy and Ajoy.
Philosophy— The work at Kerehaklu is rooted in conservation and coexistence. Each harvest reflects a careful balance between cultivation and the natural environment, where native microbes play a central role in fermentation. These microorganisms are unique to the estate’s soils and shape cup character while bringing a sense of place to each lot.
Since 2019, the family has invested in infrastructure to refine post-harvest processing. From extended fermentations to experimental drying methods, their focus has been on elevating cup quality while preserving the estate’s ecological integrity. The result is a range of coffees that connect roasters to the biodiversity of the Western Ghats through both flavor and story.
