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Riverdale Estate Gesha – Washed

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Select channi grind and use your tea strainer to make delicious coffee.
  

This Gesha is a special coffee that has an unbelievable aroma, akin to that of a precious perfume, along with delicate, fruit-forward notes and flavours which evolve and change into a multitude of complex characteristics as the coffee cools.

Product Details

Altitude

1400-1600m

Processing

Washed

Location

Shevaroy Hills, Tamil Nadu

Variety

Gesha

The first coffee we’re launching as a part of Nano-X is Riverdale Estate Gesha – Washed.

The Gesha variety is considered the most sought-after, most expensive and highest-scoring coffees (90 points and above) in any part of the world. It originally hails from Ethiopia’s Gori Gesha Forest and was responsible for completely changing the world’s coffee landscape.

Geshas are very hard to come across since they are very difficult to grow. That’s why, all of us at Blue Tokai were thrilled when we struck coffee gold and landed a homegrown Gesha. It is a special coffee that has an unbelievable aroma, akin to that of a precious perfume, along with delicate, fruit-forward notes and flavours which evolve and change into a multitude of complex characteristics as the coffee cools.

Tasting Notes : Rose, Orange, Peach, Darjeeling Tea

Roast Level : Light

About the Roaster

Our entire team of roasters was very excited to get their hands on our debut Gesha coffee and one of our longest-serving roasters, Subham Das, was thrilled to work with it. He was pleasantly surprised by discovering the notes of rose in this coffee, different from the usual flavours of the coffees coming from his favourite farm, Riverdale.

About Riverdale Estate

Riverdale Estate is located in the Shevaroy Hills of Tamil Nadu and, since 1920, three generations have worked hard to consistently enrich the quality of coffee that grows here.

VISIT FARM

Brewing Guides

Aeropress

12gms Coffee Amount
90°C Water Temperature
160ml Water Volume
Aeropress Grind Grind Size

Brewing Method

  • Pre-wet the filter paper, place it on the cap and lock into the chamber.
  • Add 12gms coffee and start the timer. Pour 80ml water and stir 5 times.
  • After 30 seconds, pour 80ml of water.
  • Put the plunger on top and press down slightly to create a vacuum.
  • After 2 minutes, start plunging slowly.

Inverted Aeropress

12gms Coffee Amount
90°C Water Temperature
3 Minutes Brew Time
180ml Water Volume
Inverted Aeropress Grind Grind Size

Brewing Method

  • Add 12gms coffee into the chamber, start the timer and pour 80ml water.
  • Stir 3-5 times. After 30 seconds, pour 100ml water and stir twice.
  • After 2 minutes 50 seconds, flip the plunge.

Pourover

12gms Coffee Amount
90°C Water Temperature
180ml Water Volume
Pourover Grind Grind Size

Brewing Method

  • Rinse filter paper with hot water to pre-heat the cone.
  • Discard the waste water. Add 12gms coffee and start the timer.
  • Pour 80ml water and swirl the cone thrice.
  • Add 100ml water and let it drip through.

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