At Kerehaklu Estate, Ajoy and Pranoy Thipaiah each guide the farm through their respective strengths, Ajoy in agronomy, Pranoy in processing. This lot was fermented with a frozen starter culture from the previous harvest, captured at a peak moment of microbial vitality. Pranoy’s approach, inspired by sourdough, layers native yeasts and careful fermentation to express both terroir and process. The result is a vivid, thoughtfully crafted cup, and we are excited to feature this microlot for our first Kerehaklu release.