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Producer Series 2022 Lot 1 – Snakehead Naturals

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Blue Tokai

Producer Series

BEAN: Arabica |

COFFEE: Roasted

ROAST: Light |

TASTING NOTES: Cranberry, Apricot, Lychee

TASTING NOTES: Cranberry, Apricot, Lychee

RIVERDALE ESTATE GRAPE FERMENTATION

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 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.

500.00

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Our mission since we started has stayed simple: introduce our customers to the estates we directly buy our great tasting coffee from, roast the beans with care, and make high quality coffee more accessible through our cafes and our website.
The coffee we roast is the coffee we like to drink, and we hope you like it too.
At Blue Tokai Coffee Roasters, we follow a simple set of beliefs.
Transparency is much more than just where we get our beans from.
The first thing we did when we started our company was to highlight our award winning farms.
This idea of transparency organically evolved to the way we worked in other areas too ? our baristas are always present to discuss brewing tips, our customer service team are there to walk you through your coffee questions, and our roasting team to show you how they work.
A culture of constant learning is the key to always pushing coffee forward.

We are consistently researching, testing and implementing best practices throughout our business to raise the bar.
Making refractometers essential for our cafe brewing. holding advanced sensory learnings for junior roasters, and experimenting with processing at the farm level are just some of the ways that our highly skilled team is constantly evolving the way Indian coffee is treated, experienced or communicated about.
Sourcing the best coffee beans does not guarantee good coffee.
Although we have a dedicated sourcing team for green beans and have invested in establishing quality roasting parameters, we know that a lot more steps still have to fall into place to brew a good cup. This is why we have worked hard to create coffee training centres to impart leading procedures such as equipping baristas with assessing and reporting tools for precision brewing, and cupping every single batch that is roasted to ensure consistent quality.

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