Our Farm
Our Journey that has brought us to greatness in the Indian Specialty coffee industry.
Since 1920, Riverdale Estate has been a family owned business where three generations have worked to improve the quality of our coffee plants.The Farm is located in Eastern ghat mountains in yercaud – south India. Prakashan Balaraman who is a young passionate coffee farmer who challenge the tradition coffee growing practices and processing .
In the last 10 years Riverdale Estate has been transformed with new modern farming practices like state of art cupping lab, energy efficient pulping station(wet mill), drip irrigation for the plants, African style raised beds to dry all our coffee and temperature controlled storage room to store coffee beans post harvest The plantation sits at an altitude of 1450 meter above sea level where we grow Green tip Gesha, brown tip Gesha, SL9 and SL5B arabica varieties.
The Loam soil in these mountain ranges have a perfect mixture of clay, silt and sand to grow coffee and other crops like oranges, jackfruit & peppercorn. The estate has a natural water stream which flows throughout the year making it a very interesting place to cultivate coffee.
With a rich history dating back to 1920, Riverdale Estate has been a cherished family-owned business for three generations, dedicated to improving the quality of their coffee plants. Nestled in the breathtaking Eastern Ghat mountains of Yercaud, South India, this picturesque location sets the stage for exceptional coffee cultivation.
Prakashan Balaraman, a young and passionate coffee farmer, has fearlessly challenged traditional growing and processing practices. Over the past decade, Riverdale Estate has undergone a remarkable transformation, adopting modern farming techniques. Their commitment to innovation is evident in the state-of-the-art cupping lab, energy-efficient pulping station, drip irrigation systems, African-style raised beds for coffee drying, and a temperature-controlled storage room for post-harvest beans.
Situated at an impressive altitude of 1450 meters above sea level, the plantation thrives with an array of coffee varieties, including the renowned Green tip Gesha, brown tip Gesha, SL9, and SL5B Arabica. The loam soil in these mountain ranges, boasting an ideal blend of clay, silt, and sand, nurtures not only coffee but also vibrant crops such as oranges, jackfruit, and peppercorn.
Adding to its allure, Riverdale Estate enjoys the blessing of a natural water stream that flows year-round. This continuous supply of water further enhances the captivating ambiance and makes the estate an even more intriguing place for cultivating coffee.
Through a harmonious blend of tradition, innovation, and the breathtaking surroundings of Yercaud’s Eastern Ghat mountains, Riverdale Estate stands as a testament to the unwavering dedication to crafting exceptional coffee.
Our Varietals
Our Gesha
Riverdale Estate proudly stands as India’s first Gesha farm, cultivating both the esteemed Green Tip and Brown Tip Gesha varieties. Originating from Ethiopia and later introduced to Central America, Gesha is renowned for its exceptional cup quality. Green Tip Gesha captivates with its unique floral, jasmine, and peach-like notes, while Brown Tip Gesha offers a fruitier profile with a creamy body.
In 2016, we obtained seedlings of this remarkable variety from trusted sources in Panama and Colombia. With meticulous care, we planted them at the highest elevation of Riverdale Estate, providing optimal growing conditions. Over the years, we have nurtured and cultivated these plants, transforming them into thriving Gesha coffee trees.
As pioneers of pure Gesha cultivation in India, we take great pride in bringing this exceptional variety to our farm. Our commitment to quality and innovation is evident in the distinct flavors and characteristics of Green Tip Gesha. We invite coffee enthusiasts to experience the exclusive cup profiles that only our India-grown Gesha can offer, showcasing our dedication to excellence and the remarkable journey we embarked upon to elevate the Indian coffee landscape.
Our SL9
SLN 9 is a notable coffee variety that emerged as a hybrid between Ethiopian Tafarikela and Hybrido-de-timor. Developed by the Central Coffee Research Institute in India in 1970, this plant showcases increased resistance to leaf rust and demonstrates its hardiness in drought conditions.
The beans produced by SLN 9 are characterized by their uniform size and boldness. When brewed, they yield a syrupy body, medium acidity, and a delightful combination of hazelnut and soft spice flavors. Recognizing its potential, SLN 9 was extensively planted in the Shevaroy Hills and various other regions of India during the early 1970s.
With its adaptability to adverse environmental conditions and its appealing cup profile, SLN 9 has become a valued coffee variety within the Indian coffee industry.
Cherry Picking
We prioritise the careful selection of cherries through our meticulous picking process. Only the selective, ripe cherries are handpicked by our trained pickers, as we firmly believe that quality picking directly translates to superior green beans. This commitment to quality is deeply ingrained in our DNA.
To ensure consistent excellence, our hand picker team receives ongoing training and adheres to strict quality control measures. We understand that fruit development is a complex and time-consuming process, and we closely monitor the maturation of the beans on a weekly basis. This allows us to have a clear roadmap and begin our work from the early stages of seed development, paying attention to how the seeds store protein and sucrose within their walls.
As coffee fruit ripens at different stages, our field manager plays a crucial role in determining which sections of the farm are ready for picking. By measuring the sugar content of the cherries using a brix meter, our field manager selects the areas that have reached optimum ripeness. Once the designated areas are identified, our pickers are sent to handpick the cherries from the fields.
We extend an invitation to our esteemed roasters community to visit our farm during the harvest season, which typically spans from November to January. This provides an opportunity for them to witness firsthand the meticulous process of cherry picking, as well as the subsequent steps involved in processing and drying the cherries on raised beds. We believe in transparency and value the opportunity to share our passion and dedication to quality with our valued partners in the coffee industry.
Drying
Our coffee beans are dried using African style raised beds, which offer several advantages. These beds facilitate the quick removal of excess water and ensure proper air circulation, resulting in even drying of the beans. Throughout the drying process, any defective or broken beans are removed, maintaining the quality of the final product. Regular manual turning of the coffee ensures that all beans are exposed to the sun uniformly.
To maintain consistency, we closely monitor the moisture loss of the beans each day using a moisture meter. This data is recorded, allowing us to track and control the drying process for every batch produced.
Special attention is given to the drying process for our naturals, honey, carbonic, and anaerobic lots. These coffees are initially dried in full sun for 4 to 6 days, with the cherries spread out in thin layers to ensure even drying and proper sealing of the outer layer. Subsequently, the cherries are transferred to part shade drying beds, where the drying process is slowed down for a period of 20 to 25 days, depending on the specific process.
Once the beans reach a moisture level between 10-13%, they are stored in a purpose-built storage space. This storage area is equipped with monitoring systems that track humidity and temperature on a daily basis. Each processed lot is stored separately, labeled with detailed information such as harvest date, drying conditions, lot size, and processing details. This meticulous approach ensures traceability and allows us to maintain the quality and consistency of our coffees.
