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Producer Series Lot 1 | Riverdale Estate

Regular price

Rs. 500.00

+ Free domestic shipping on all prepaid orders above 350.

Sourced from one of our newest partner farms, Riverdale Estate, this coffee owes its naturally fruity flavours to a very unique fermentation process - Papaya Fermentation. Hand-picked cherries are washed in natural spring water and chunks of papaya fruit are used to ferment the ripened cherries in air-tight bags for 72 hours.

Our Producer Series is a celebration of our coffee producers’ commitment to innovation and quality. This series celebrates our highest scoring coffees grown on nano lots, created by some of India's most visionary producers experimenting with innovative processing techniques. All of our unique, limited edition coffees are lightly roasted to preserve and highlight their beautiful fruity notes.

Please note that the Riverdale Estate is permanently out of stock. We will shortly be releasing information about our next coffee offering in our Producer Series. To ensure that you are the first to know about our limited edition launches, please follow us on social media or subscribe to our emailers.

Note: Each pack contains 200gm coffee.
  • Altitude


  • Processing


  • Location

    Yercaud, TN

  • Varietal


Regular price
"As a coffee producer I feel so grateful to be able to play a role in the coffee ritual followed by so many people since it gives them the space to connect in some way with themselves or with each other. We hope that people drinking this coffee stop during their routine, even if for just a second, to appreciate that what they are tasting is different from anything they may have had before. That hope makes all the risk feel like it was completely worth it."

- Prakashan Balaraman, Producer, Riverdale Estate

About the Farm

Riverdale Estate is located in the Shevaroy Hills of Tamil Nadu and is named after the gorgeous meandering stream that flows through it all year round. Since 1920, three generations have worked hard to enrich the quality of coffee that grows here. Experimenting with processing techniques to create unique flavour profiles is something Riverdale Estate is very well known for! To understand what drives Prakashan to experiment at the farm level, we spoke to him about the different processing techniques he has tried and how he spends his time at the farm. We learnt a lot of fascinating facts about growing coffee as well as some of the personal challenges he faced early on in his journey. Read on for the full interview.

Q+A with Prakashan Balaraman

A: For this lot, we used plums and other red fruits from the local region which are actually not very sweet and fermented them for almost 90 hours in a very controlled environment.. It was important for us to keep in mind that we need to use a fruit grown naturally which will be ready in time for the coffee harvesting season instead of using fruits from cold storage. Since these local fruits were easily available, it seemed like a good idea to include them in the process.

To read our full interview with the producer of Riverdale Estate, click here. click here.
"As this coffee cools down, the flavour becomes even sweeter and juicier. Not too intense, and just enough to make you crave another sip."

- Suman Das, Blue Tokai's lead roaster in Bangalore

About the Roaster

To understand how Riverdale's Red Fruit fermented coffee was roasted, we spoke to Suman Das, Blue Tokai's lead roaster in Bengaluru. Suman played a major role in developing a roast profile that brought out some incredible flavours in Riverdale’s beans. The excerpts below are a translation of Suman’s original interview.

Q+A with our Roaster

A: After receiving such great feedback from our customers and friends about the first two coffees in our Producer Series, I was so excited to roast an equally rare and fruity coffee. I really enjoy the hints of vanilla and the lingering notes of caramel in this lot.

To read our full interview with the roasting team, click here.

Brewing Recipes

Here are some of our favourite recipes for a range of brewing methods.

Cold Brew
Roast Degree
Coffee (g)
100g (approx. 1 cup)
Grind Size
8 (Cold Brew; Very coarse - similar to ground peppercorns)
Water (ml)
1L ( approx. 4 + ¼ cups)
Water Temperature
Room Temperature
Brew Time
16 hours
  • Add coffee and filtered cold water in a 1.5L vessel
  • Stir so all grinds are wet.
  • Add lid or cling wrap, leave on bench top at room temperature for 16 hours
  • After 16 hours, stir grinds and filter through muslin cloth or cold brew filter.

Our Roasting Schedule

This coffee will be roasted and dispatched from our Bengaluru roastery. The next dispatch will happen on the 1st of December.