Riverdale Estate: Yercaud, Tamil Nadu | Double Ferment Natural| Light Roast

Origin

• 🇮🇳 India

Tasting notes

Character

• Bright
  30
• Clean
  20

Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Arabica Micro lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. from Riverdale Estate, Tamil Nadu, India Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. (200g) Process : Double Fermented NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Varietal: SLN9 Agtron Meter: 88 Best Suited: Filter RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Cupper's Notes: White Wine, Peach, HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Best Brewed With Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire. Filter Roast Manual brewing methods fall under the artisanal brewing style of coffee. Roasting coffee is also an art, we have developed this filter roast to maintain the quality while brewing over Pour over, Kalita, V60, Origami, April, and Chemex. About The Process At Riverdale Estate in the Shevaroy Hills, we meticulously handpick ripe coffee cherries with a Brix level of 25° or higher, ensuring optimal sweetness and flavour potential. Post-harvest, cherries undergo triple washing with natural spring water and density sorting to select only the most robust beans. We then infuse the cherries with Malabar plum (Syzygium cumini), a fruit rich in natural sugars and polyphenols, extending fermentation to 80 hours. This infusion enhances the coffee's acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and fruity complexity. Following fermentation, cherries are sundried on raised beds for 30 days, promoting even drying and flavour development. The beans are then hulled, hand-sorted for quality, and vacuum-packed to maintain optimal moisture and freshness. This meticulous process yields a vibrant cup with delicate floral notes and a smooth, natural sweetness, reflecting our commitment to exceptional coffee craftsmanship. About the Roast Light Roast : At Subko, a light roast is one that is obtained by dropping the coffee lot at 186°-189°C. These roasts typically showcase a sensory profile that is delicate,floral and tea-like, and fruit-forward. In terms of the Agtron scale, Subko's defini