The Kuttinkhan Estate deserves special mention for becoming the first of Kelachandra's estates to be Rainforest Alliance certified.
A visit to this estate is an experience in permaculture – fine arabicas, pepper, turmeric,
oranges, and lemons grow in harmony alongside a canopy of native Ficus trees, some of which are nearly 100 years old. The fallen leaves of the trees create a natural mulch in the soil, keeping the organic matter in the soil enriched.
First established in the late 1800s, this estate was acquired by Kelachandra Coffee in 2017 and has since undergone replantation with the Chandragiri varietal, a prime Arabica coffee.
Coffee Notes: Cinnamon and Nutmeg Spice. Winy and Tangy with a good body.
Roast: Light to Medium Roast
Processing: Anaerobic
Anaerobic fermentation coffee is made by fermenting coffee cherries in sealed, oxygen-free tanks. Inside, yeasts and bacteria break down sugars, creating lactic acids and fruity compounds that give the coffee intense, wine-like, and tropical flavors.
It’s a controlled and experimental process that produces highly distinct and complex cups, but requires precise temperature and pH monitoring to avoid over-fermentation.
