Father-son duo Ajoy and Pranoy Thipaiah are to thank for Red Bank’s new Indian coffee beans. Their farm, Kerehaklu Estate, not only benefits from the jungle’s natural biodiversity, but also from fourth generation producer Ajoy’s 35 years of agronomic experience and Pranoy’s background in biology.

Their skills bring innovation to traditional Indian coffee but the family are still very mindful of keeping harmony between their farm and the wildlife of the Western Ghats, and their coffee seems to flourish amongst mangos, avocados, elephants and bison!

Kerehaklu’s post-harvest experimentation brings new complexity to the final cup. For this washed lot, the ripe cherries were sorted, floated and allowed to ferment overnight at the on-site processing area. The next day, the coffee was pulped in order to begin a second fermentation, before mechanical washing and careful drying in bespoke polyhouses.

The resulting coffee is as sweet and comforting as the best autumnal desserts, with notes baked apples, buttery pastry, maple syrup and pecan that are perfect for a frosty morning french press or batch brew.