Kerehaklu Robusta - Dry Process - Education Lot - 2024

This is the second time Passenger has released a Robusta species selection as part of our Education Lot menu. This year, we chose to again present a natural process CxR interspecific hybrid cultivar from father and son producers, Ajoy and Pranoy Thipaiah, at Kerehaklu Estate. As is true of many robustas, the cup profile of this coffee is uniquely savory and full-bodied with flavors of sesame crisp, nori, and cacao nib. In the finish, we find additional flavors reminiscent of sweet grain and cracked black pepper.

The Kerehaklu Robusta - Dry Process - Education Lot - 2024 represents a unique offering from the Kerehaklu Estate in India. Produced by Ajoy and Pranoy Thipaiah, this lot features the CxR varietal and has been prepared using a natural process. As detailed in our processing methods explainer, natural-processed coffees are dried with the fruit intact, which often influences the final cup profile. In this specific instance, Passenger Coffee highlights a distinct sensory experience characterized by notes of sesame crisp, nori, cacao nib, sweet grain, and cracked black pepper.

When evaluating such unconventional profiles, it can be helpful to reference a flavor wheel to better categorize these savory and grain-forward attributes. This Education Lot serves as a compelling example of the diversity found within the Robusta species, showcasing how specific estate management and careful processing can yield a complex, nuanced cup that challenges traditional expectations of the varietal.