Onyx Coffee - India Kerehaklu Estate

INDIA — KEREHAKLU ESTATE

THE CUP
A rare and elegant expression of Indian coffee. This cup is silky and spiced, with notes of orange zest, golden raisin, and nutmeg supported by a base of dark honey and cacao. There’s a round, balanced sweetness that lingers on the palate, while a soft acidity keeps the cup lifted and clean. This is India reimagined — complex, layered, and full of quiet surprises.

THE ORIGIN
Producer: Thipaiah Family — Kerehaklu Estate
Region: Chikmagalur, India
Variety: Sarchimor
Altitude: 1,300–1,400 masl
Process: Inoculated Washed (Culture comes from previous harvest 23-24)
Harvest: December 2024

THE PRODUCER

Hidden among the lush hills of Chikmagalur, Kerehaklu Estate is part of India’s new generation of producers redefining what the country’s coffee can be. The estate has been in the Sandalj family for over 60 years, evolving from traditional shade-grown cultivation to a hub of experimental processing and sustainable agriculture.

THE PROCESS

A typical Kerehaklu lot follows a meticulous, multi-stage fermentation designed to highlight sweetness and structure. Freshly harvested cherries are floated the same day they’re picked to remove underripe cherries, then placed in open-air fermentation tanks overnight. This initial in-cherry fermentation develops early fruit complexity and softens the mucilage.

The next morning, the coffee is pulped and transferred into lidded plastic barrels filled with fresh water and a measured dose of a house-developed starter culture. The mixture is stirred every few hours to introduce oxygen and maintain a uniform microbial environment. After approximately 35–37 hours, the coffee is mechanically washed and moved to drying.

Drying begins under heavy shade for the first two days, allowing for a slow, even dehydration that preserves aromatics, before the coffee is transferred to a polyhouse for controlled finishing.

What makes this particular lot special is its frozen starter culture - developed and preserved by producer Pranoy Thipaiah during the previous (2023–2024) harvest. At the peak of its microbial activity and aromatic quality, Pranoy captured and froze a portion of the culture to carry its distinctive character into the next season. The result is a lot that bridges vintages, yielding an extraordinary depth of flavour and complexity that stands apart even within Kerehaklu’s consistently exceptional portfolio.

WHY WE LOVE IT

India is often overlooked in specialty coffee, but estates like Kerehaklu are changing that narrative. This lot offers a glimpse into India’s next chapter—a coffee that’s deeply sweet, complex, and unmistakably of its place. This the point of Onyx's Voyage series, you get to taste what many people don't. It's a Voyage away from what you brew on the regular, a view into another world.

Tastes Like: Pear, Herbal Tea, Cashew, Clove

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.