Tastes Like- Pomelo sweetness, Light body and rounded || Roasting Profile - Filter  || Process- Blended || 100% Arabica  The Perfect Cold Brew Experience Cold Brew Light is crafted for those who seek a different kind of cold brew experience. This blend brings out fruity and floral notes, offering a taste ideal for those who enjoy a lighter roast. Perfect for experimental palates, this blend caters to those looking for something new and different in their cold brew.   

Tastes Like - Brown Sugar, Vanilla & Grapefruit like Sourness || Roasting Profile - Filter ( Light Roast )  || Process - Organic Natural || VARIETAL - S795 Heirloom || ALTITUDE -  1740 MASL  || Producer Name - Meera Jagdish || Harvest Year - 2023-2024 || 100% Arabica Organic Coffee Producers Note ~  "A lot of love and hardwork (and prayers too!) went into producing this coffee, and this is reflected in the delicate flavours and clean cup. The coffee was entirely sun dried to retain the flavours over a period of  30 days, under gentle sunshine. It has sweet after taste of honey on the palate with jasmine and almond notes." Roasters Note - "One of our Organic Coffee offerings, this coffee is sophisticated yet beautiful. The profile of this coffee was created in such a way that more intricate flavours could be enhanced. Roasted to be a filter roast, this coffee is exposed to a fairly low charge temperature allowing more time for it develop and keep more complex flavours intact and maintaining it to develop the sugars in a way that it aids the final experience of the cup.  With tasting notes Brown Sugar, Vanilla, Grapefruit like Sourness this coffee is perfect for a drip method and tastes best when brewed on a V-60 Pour Over or a Chemex." Muthu, Core team member 

Tastes Like - Honeymelon, Papaya & Grapefruit || Roasting Profile - Filter ( Light Roast )  || Altitude - 1280 MASL || Varietal: SLN 9 || Process - Anaerobic Naturals || Producer Name - Aveen Rodrigues || Harvest Year - 2023-24 || 100% Arabica Coffee Producers Note ~"We have selectively hand-picked ripe red cherries and fermented them in anoxic conditions for 70 hours. The pH was monitored and not allowed to drop below 4 by keeping the barrels in cool conditions. We expect this coffee to have a  fruitier note of berries like strawberry and raspberry." Coffee Roasters Note ~"A beautiful process and a beautiful cup. Packed with notes of Honeymelon, Papaya and Grapefruit, this coffee is carefully roasted with an optimum development ratio while controlling the graph post first crack for the desired output. Suitable for a manual brew, this coffee tastes best as an Iced Aeropress or Pour Over." Muthu - Core Team Member 

Tastes Like - Valencia Orange,  Red Grape and Apple-like Sweetness || Roasting Profile - Filter ( Light Roast )  || Altitude - 1550 MASL || Varietal: Selection 9, Catimore || Process - Lactic Fermentation Natural || Producer Name - P.K. Ramachandran || Harvest Year - 2023-24 || 100% Arabica || Fermentation Duration - 110 Hours Coffee Producer's Note:In the Lactic Fermentation Natural process, coffee fruits are transferred to a special fermentation tank where anaerobic conditions are maintained. A lactobacillus bacteria mix and yogurt are added to the coffee fruits in the fermentation tank. The temperature is kept below 22 degrees Celsius, and pH and oxygen levels are carefully monitored to create an environment conducive for lactobacillus to flourish and dominate the fermentation. This fermentation process is prolonged for 110 hours. After fermentation, the coffees are moved to raised beds for drying, where they must be raked to ensure even drying. The drying process is slow, taking 18 to 28 days until the coffee reaches a moisture content of 10% to 12%. Following drying, the coffees are rested for a minimum of 15 days. In the post-drying process, the coffee is hulled with great care, and the beans are completely garbled to ensure a defect-free grade.

Tastes Like - Bitterlime , Raspberry and Short finish || Roasting Profile - Filter ( Light Roast )  || Altitude - 1550 MASL || Varietal: Selection 9, Catimore || Process - Anaerobic Natural 96 Hours || Producer Name - P.K. Ramachandran || Harvest Year - 2023-24 || 100% Arabica || Fermentation Duration - 96 Hours Coffee Producer's Note:In the Anaerobic Natural 96 Hours process, coffee fruits are transferred to a special fermentation tank where they undergo fermentation for 96 hours in anaerobic conditions. During this time, the temperature is carefully maintained below 21 degrees Celsius, and the pH levels are closely monitored. After the fermentation process is complete, the coffee beans are moved to raised beds for drying.

Tastes Like - Strawberries, Guava-like Dryness and Bananas Roasting Profile - Filter ( Light Roast )   Process - Champagne Cold Soak Varietal - SL 9 Variety (Ethiopian X Timor Hybrid) Altitude - 1450 MASL   Producer Name - Prakashan Balaraman Harvest Year - 2023-2024  Coffee Producers Note - Ripened cherries are hand-picked through this process. We triple-wash the cherries in natural spring water, carefully removing defective beans and floaters. We select cherries from the higher elevation block, which has an average Brix of 30%. We have developed a unique process where the cherries undergo fermentation in an oxygen-free environment, with the temperature consistently maintained at 5°C throughout the carbonic maceration process. Once fermentation is complete, the coffee cherries are dried on raised beds—10 days in full sun and 20 days in partial shade—until the moisture content reaches 12%. The coffee is constantly moved on the beds to ensure even drying. Roasters Note - This unique coffee from Riverdale Estate has been carefully profiled as a filter roast. We noticed a fascinating range of flavors when we roasted it for a shorter time, with the roast ending just after the first crack. The result is a cup that showcases notes of strawberries, guava-like dryness and bananas . It’s at its best when brewed on a Chemex.

Tastes Like - Black Currant, Tamarind and Lingering-like finish Roasting Profile - Filter ( Light Roast )   Process - Lactic Carbonic Maceration Varietal - SL 9 Altitude - 1450 MASL   Producer Name - Prakashan Balaraman Harvest Year - 2023-2024  Coffee Producers Note - Hand picked cherries are sorted and rinsed with spring water where we remove any floats and under developed beans. Locally produced lactic strains are used to ferment with the cherries for 180 hours. We have purpose build tanks where we introduce CO2 to flush out the oxygen from the tanks to ferment the cherries and maintain the temperature throughout the process. Once the fermentation is complete we slow dry the cherries in raised bed to remove excess water and improve air circulation for even drying. Coffees are then rested for 6 weeks before we ship them for customers around the world. Roasters Note - At Riverdale Estate, Mr. Prakashan is deeply committed to cultivating a diverse range of plants while addressing the challenges of climate change. He works closely with the local community to ensure that everyone involved receives the best possible support. This dedication extends to the hardworking staff, whose efforts are crucial to the success of the coffee's. 

Tastes Like - Red Cherries, Milk Chocolate & Banana-like dryness Roasting Profile - Filter ( Light Roast )   Process - Aerobic Naturals Varietal - Selection 795 Altitude - 950 MASL   Producer Name - Kurian George & Nisha Thomas Harvest Year - 2023-2024   Roasters Note - This coffee is really versatile, with flavour notes of red cherries and has a good acidity. The approach towards roasting this coffee was to enhance the sweetness. The coffee was charged at 190 degrees and the Maillard was adjusted in a way that the coffee develops more sweetness. The coffee is a filter roast and it tastes great with manual brews and tastes really good with espresso.

Tastes Like - Water Guava, Walnuts, Creamy Mouthfeel Roasting Profile - Filter ( Light Roast )   Process - Lactic Honey Varietal - Selection 9 / Catimore Altitude - 1550 MASL   Producer Name - PK Ramachandran Harvest Year - 2023-2024  Roasters Note - This coffee has subtle notes of Walnuts and Water Guava . The acidity is well balanced, tastes great on a manual brew . The charge temperature was 195 degrees with Maillard stage that was controlled to get the most sweetness. The coffee is roasted light and tastes great with Cold brew and manual brews.