Control the ferment, choose the cup.
Pranoy Thipaiah's estate is where our filter menu gets its headline coffee: a 42-hour inoculated anoxic wash that reads clean and cultured, and an extended anoxic natural peaberry that people get genuinely obsessive about.
Karnataka
It is October, and the cherry is ripening on the branch. Picking starts in November.
A typical year for this kind of country. This farm's own dates can run a few weeks either side.
Kerehaklu is farmed by Pranoy Thipaiah at around 1,100–1,200 m in Karnataka. The two lots we buy from him sit at opposite ends of the same idea: control the ferment precisely enough, and you can choose exactly how much of it shows up in the cup.
CULTURED 42 is SLN 9 put through forty-two hours of controlled anoxic fermentation, guided by selective inoculation rather than left to wild yeast — a classic washed profile, layered rather than overrun: green apple, lime zest, floral lift over a silky, pastry-like sweetness.
MOSS THEORY takes an SLN 9 peaberry through a Mossto extended anoxic natural — a long, sealed ferment built to add fruit without muddying the cup. It stays syrupy and layered and still reads clean: golden mango first, pink guava as it cools, raspberry on the close.
We put these two side by side deliberately: Cultured 42 for people who want precision and clarity, Moss Theory for people who want the fermentation to show. Same grower, same elevation band, two completely different arguments for what controlled fermentation can do.
“Pranoy Thipaiah's two lots are the clearest demonstration on our shelf of what a controlled, inoculated ferment can do versus what an extended one can do — same grower, same elevation, two completely different cups. Moss Theory is also, by a distance, the coffee our regulars ask about most.”
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