HAND PICKED COFFEE
Riverside Coffee Estates is located in a zone that receives 55 inches or 140 cm of rains annually. This is ideal for coffee cultivation. Our passion for the environment compels us to maintain a huge shade cover that resembles a jungle. Luckily, the soil fertility is high due to the river basin. This ensures a yield of 70 tonnes of coffee yearly. Only the best of beans are hand selected at every stage to give you the best cup of coffee.
T H E P R O C E S S
Coffee – Robusta Beans
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of “berries“ from the Coffee plant. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta.
Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness.They are then sorted by ripeness and color and only the best coffee is processed.
The flesh of the berry is removed, by machine, and the seeds are fermented to remove the slimy layer of mucilage. Once fermented, the seeds are washed with large quantities of fresh water to remove the residue; Finally, the seeds are dried, on a concrete patio.
T H E P R O C E S S C O N T I N U E S
After the pulp is removed what is left is the bean surrounded by two additional layers, the silver skin & the parchment. Hulling is done using machines that range from simple millstones to sophisticated machines which gently whack at the coffee to remove the parchment.
Grading is the process of categorizing coffee beans on the basis of various criteria such as size of the bean, or imperfections (defective/broken beans, colour stains.etc) We impose a level of quality control that goes well beyond conventionally defined criteria to ensure only the highest level of coffee reaches you. All damaged beans as above are not used to making premium coffees.
The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste ,During roasting, caramelization occurs as intense heat breaks down starches, changing them to simple sugars that begin to brown, which alters the color of the bean usually at a temperature of 200 °C