This peaberry lot comes from a small selection of early outturns from the 2025–26 harvest at Kerehaklu Estate. The Selection 9 variety featured in this lot ripens earlier than many of the other varieties common to the area, and the small size of peaberries requires specialized milling equipment. As a result, Pranoy chose to mill these lots separately and earlier in the harvest cycle. Many of these peaberry lots remained in-country, finding their way onto the menus of some of India’s most celebrated specialty roasters. When we visited Kerehaklu earlier this year, however, Pranoy mentioned a separate microlot of peaberry that he thought we would particularly enjoy. He was right. This lot is processed using a sequential fermentation approach that has become standard for many of the washed lots at Kerehaklu. Freshly harvested cherries are float-sorted and held in cherry overnight before being pulped the following day. The pulped coffee is then fermented in mossto-enriched water before being demucilaged and prepared for drying. We taste.