KEREHAKLU NOCTURNE - Anoxic Naturals | Auto Discounted | No Codes

Kerehaklu Nocturne ☕ Roast Profile Available: Mélange Split Roast (Light Plus Roast) From the renowned Kerehaklu Estate in the Aldur region of Chikmagalur, Kerehaklu Nocturne is an experimental anoxic natural microlot crafted to showcase layered fruit complexity through both advanced fermentation and roast architecture. This microlot undergoes a carefully controlled 76-hour anoxic natural fermentation using fully ripened handpicked cherries, allowing deep fruit development while preserving clarity and elegance in the cup. The cherries are then slowly dried to stabilize sweetness and structure while retaining vibrant aromatics. What makes Nocturne truly distinctive is our proprietary Mélange Split Roast Technique. Instead of a single roast profile, this coffee is crafted by blending two slightly varied light roast developments of the same microlot: • Roast Profile 1: Dropped at the beginning of first crack to highlight vibrant acidity, black grape richness, and blueberry-like fruit intensity. • Roast Profile 2: Developed till the end of first crack to enhance sugarcane sweetness, peach softness, and rounder mouthfeel. The final cup is a precise 50:50 blend of these two roast expressions—bringing together brightness, sweetness, structure, and complexity in a way a single roast curve cannot achieve. Due to this split roast technique, the beans may appear slightly uneven in colour. This is intentional and is a hallmark of the Mélange roast architecture. The result is a deeply expressive cup with layered fruit character, wine-like depth, and a floral finish that evolves beautifully as the coffee cools. 📍 Kerehaklu Estate – Aldur Region, Chikmagalur, Karnataka 🌿 Varietal: Selection 5B ⛰ Altitude: 1125 MASL 🕒 76h Anoxic Natural Fermentation 🔥 Mélange Split Roast Technique (Dual Light Roast Blend) Tasting Notes: 🍇 Black Grapes 🫐 Blueberry 🍑 Peach 🎋 Sugarcane Juice Sweetness 🌺 Hibiscus Finish Experience Kerehaklu Nocturne—a modern Indian microlot where advanced fermentation meets precision split roasting to create a cup that is vibrant, layered, and unmistakably premium. Producer: Pranoy Thipaiah Resting Period = Minimum 10 days.