Infusions vs Fermentation Flavors

Today I bring you a third installment with Pranoy from Kerehaklu. 

In this new episode we talk about:

• The pros and cons of commercial strains vs wild microbes
• The over-complication of fermentations
• The drawback of high altitude farming
• The drawback of honey process
• An alternative to adding fruit to your tank 
• Terroir vs Ecological niche
• Pranoy's approach to cultivating his local microbes

And much more... 

RESOURCES

#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India

#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu

Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

To connect with Pranoy:
Pranoy's Instagram
Kerehaklu Instagram
Website

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

Support the show