At Kerehaklu Estate, coffee is more than a crop — it’s a conversation and a culture. We arrived to a warm welcome from Pranoy and Ajoy Thipaiah, just as the day’s harvest was being sorted and weighed. We walked through the estate, discussing the season’s challenges, from labour shortages to experimental fermentations. Inside the fermentery, Pranoy shared his vision — moving away from commercial yeasts to cultivate Indigenous strains from Kerehaklu’s own coffee plants, ensuring each batch stays true to its origins. Then came the cupping — six samples, each telling a story. The washed lots stood out with their signature Mosambi sweetness, while a bright, citrusy natural reminded us of pink lemonade. By the end, our choices were clear: two washed, one natural.