Nestled in Karnataka’s Chikmagalur district is Kerehaklu Estate, a combination of conservation and cohabitation. Producer Ajoy Thipaiah is a fourth generation coffee farmer dedicated to combining traditional and scientific processes of cultivation.

Their Chandragiri variety is grown under shade and native forest. After harvest, the coffee is fermented using a frozen starter culture made from parchment and mucilage to preserve native microbes from the prior harvest. The result is a refined cup with milk chocolate, delicate black tea notes, and hints of plum.