This coffee is from the Kerehaklu estate in Chikmagalur, Karnataka, India, at 1,200 meters altitude. It is a Selection 9 variety processed using sequential fermentation and washed method. Freshly picked cherry is floated, rested overnight, pulped, and moved to barrels with clean water and a house starter culture. The coffee is stirred periodically, ferments for 35 to 37 hours, washed, then dried under heavy shade before finishing in a polyhouse. The cup is sweet, round and balanced, with flavor notes of chamomile, stewed apple, and jaggery.
Tom Prestwich founded Red Bank Coffee Roasters in Coniston, in the Lake District, in early 2015. Tom was a London lawyer who left the profession in 2007 after a cup of single origin Kenyan Ngunguru peaberry at Flat White in Soho changed his trajectory. The roastery started on a 6kg Giesen, with Tom hand logging every profile on graph paper, and has since moved to energy efficient Loring equipment. Two percent of revenue goes to charitable and environmental causes, currently focused on rewilding projects, Growing Well (a local organic farm and mental health charity), and Raw Material. Red Bank was also the first roaster in the UK to use fully recyclable packaging made predominantly from post consumer recycled plastic.
