It’s time for another Producer Series coffee! This time around, we’re featuring coffee from Riverdale Estate—a farm we featured twice in this series last year! The farm gets its name from a freshwater stream called ‘Riverdale’ that meanders through it.
This lot was processed using a unique method, in which grapes were added to the fermentation process. Ripe red cherries were handpicked from selective higher elevation blocks of the estate. After the floaters were removed, high brix cherries were triple washed in clean spring water and fermented with green grapes under a controlled environment for 3 to 4 days. This lent the coffee its warm aromas of freshly baked chocolate chip cookies and cinnamon that make it perfect to bring in the winter season.
The coffees were exposed to direct sunlight for 2-3 days with the pH level and temperature being monitored regularly to ensure cup consistency. Post fermentation, the coffees were transferred to raised beds and sundried for 2-3 days. After this, they are then transferred to partially covered raised beds. The moisture level of coffee was recorded daily to ensure uniform drying. The moisture level was recorded per day to ensure uniform drying. Finally, after 21-30 days, the coffees were allowed to rest in green pro bags for 4-5 weeks.
Our roasters profiled this as a light roast to further enhance its intricate flavour notes of cranberry, apricot, lychee and black tea.