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Producer Series Lot 3 | RIVERDALE ESTATE

Regular price

Rs. 500.00

+ Free domestic shipping on all prepaid orders above 350.

Thanks to Riverdale Estate’s ability to continuously yield such rare flavours with different processing methods, the likes of which we have never come across in Indian coffees, we’re featuring them for the second time in our Producer series. For this coffee, the farm's handpicked ripe cherries are washed in natural spring water, and fermented for almost 90 hours with local red fruits found in the Shevaroy region. The result is complex acidity and a delicate flavour profile! With fruity taste notes of cranberry and red apple, and hints of vanilla and caramel, this beautiful light roast is recommended for manual brewing.  

We started this series to celebrate some of the most visionary coffee producers in India who put experimenting with different processing techniques at the forefront of their work. We couldn’t have imagined the outpouring of love we’ve received for this series and we hope to keep bringing you more coffees that showcase the potential of Indian coffees.

Note: Each pack contains 200gm coffee and will only be dispatched from our Bangalore roastery according to the schedule below
  • Altitude


  • Processing

    Red Fruit Natural

  • Location

    Yercaud, TN

  • Varietal

    SLN 5 + SLN 9

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 27th of November.