Kerehaklu Estate is located in Chikmagalur, southern India, and is managed by Ajoy and Pranoy Thipaiah on a 97-hectare farm. The coffee uses S9 Lot #Q variety and features a specialized processing method: cherries are fermented overnight, then pulped and transferred to water for 35-37 hours of fermentation with a starter culture developed from coffee mucilage and parchment. The coffee is washed and slowly dried under shade before finishing in a polyhouse. Flavor notes include chocolate, caramel, raisins, and dates.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
