At Kalledevarapura Estate, surrounded by 800-year-old jungle trees, we embarked on an experiment that had been years in the making. For the first time, we introduced Kombucha fermentation to coffee — an idea born from countless home brews and a curiosity for how its lively cultures might transform flavour. Meanwhile, Shravan, the producer’s son, was experimenting with Lactic Acid Bacteria and speciality yeasts — each known to elevate sweetness, acidity, and aroma. Under the evening sky, 1320 kg of coffee cherries were carefully processed, and split into 11 experimental micro-lots. The barrels sat for 72 hours, each batch infused with different microorganisms — some thriving in anoxic conditions, others adapting to oxygen-rich environments. The Kombucha batch? Potent beyond belief, but full of promise! Now, we wait. The cherries rest on raised beds, drying slowly, their flavours developing. By April, the results will be in, and we’ll gather once more — roasters, farmers, and coffee lovers — to cup and taste the art of Kalledevarapura coffee.