Wonderfully balanced. Enjoy with or without milk.

This coffee is perfect for any time of day. It possesses all the flavours we love to experience when we drink coffee.

Taste: Cocoa/hazelnut/sweet stone fruit/mild acidity/good body

Origin: Costa Rica/Guatemala/Colombia

Process: Fully washed/washed      

Roast type: Espresso

Roasted in Melbourne

A medium roast that is full bodied and very easy to work with. Works great with or without milk, this coffee is an all rounder with a bit of oomph.

The mountain water process decaffeination is a natural process where clear water from the glaciers of Pico Orizaba in Mexico is used to extract the caffeine. The beans are immersed in the water where the coffee oils and the caffeine float in a solution. Then the solution is filtered to remove the caffeine and the water which contains the coffee oils and elements of flavour so that, during the extraction of the caffeine the beans maintain their original components. the coffee beans obtained are 99.9% caffeine free.

Taste: brown sugar, nutty aroma with a sweet smooth lingering finish.

Origin: Mexico

Varietal: Caturra/Bourbon/Mundo Nova              

Process: Mountain Water Decaffeination

Roast Type: Espresso

Roasted in Melbourne

Taste: Sweet lemon, malt, soft honey

Region: Shevaroy Hills

Process: Honey Infused

Roast Type: Espresso

Background: Riverdale Estate is located in the Eastern Ghats Mountains, locally known as the Shevaroys Hills. All the coffee is grown under shade which helps to retain moisture in the soil and adds to the biodiversity on the farm. With harvests generally taking place from December to March, the growing altitude at the estate is around 1450 masl and the variety planted are Selection 9 and 5B.The farm owner, Prakash Balaraman has taken the honey process to the next level.Always looking to improve and add complexity to the flavour profile, this year they are excited to introduce “Honey Infused” coffee. Only the ripest cherries are hand picked with the help of brix meter to check the level of the sugar in the cherries. Once picked, they are hand sorted visually and with a flotation tank to thoroughly separate the imperfect cherries from the batch. The cherries are pulped with a remainder of 60% mucilage left on the seed, aka yellow honey, and infused with wild honey sourced from
the region. It is then fermented for 48 hours in an airtight bag and finally dried in a raised bed. There was only 240kg produced by this process in 2019.

Roasted in Melbourne