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ROAST

ACIDITY

BITTERNESS

Harley Estate (Pichia)

Guava, Pomelo, Green Apple

Regular price

Free domestic shipping on all prepaid orders above 350
Roast Level

medium

Bitterness

Low

Acidity

Medium High

VIEW GRIND GUIDE
Regular price

Savour the unique notes of our much-loved Pichia fermented coffee from Harley Estate! This coffee underwent natural processing where the washed coffee cherries were left to ferment overnight with Pichia yeast strains.

Product Details

Altitude

945 - 1040m

Processing

Natural (Pichia Fermentation)

Location

Sakleshpur, Karnataka

Variety

S9

Savour the unique notes of our much-loved Pichia fermented coffee from Harley Estate! This coffee underwent natural processing where the washed coffee cherries were left to ferment overnight with Pichia yeast strains. The cherries were then transferred to raised drying beds to dry evenly. This process of controlled fermenting and drying is what gave this coffee a deliciously complex flavour profile. 

Our roasters decided to profile this coffee as a medium roast to bring out its fruity notes with just enough caramelisation to maintain low bitterness and medium-high acidity levels. This medium-bodied coffee has a juicy mouthfeel that comes across best when brewed as a Pour Over, Espresso, AeroPress or in a Moka Pot.

Tasting Notes: Guava, Pomelo, Green Apple

Roast Level: Medium

 

About Harley Estate

Situated amidst the rolling hills of Sakleshpur, Harley Estate in Karnataka is surrounded by plenty of coffee and tea farms. This farm is a heritage institution that was established by the British in 1864 and later taken over by the Kutumba family.

VISIT FARM

Brewing Guides

Aeropress

18g Coffee Amount
92°C Water Temperature
2:30 Min Brew Time
220ml Water Volume
AeroPress Grind Grind Size

Brewing Method

  • Pre-wet the filter paper, add 18g of coffee, and lock the cap into the chamber.
  • Start the timer and add 100 ml of water.
  • Gently stir 5 times and let it bloom for 30 seconds.
  • Add 120ml more water.
  • When it reaches the 2:30-minute mark, plunge slowly.

Inverted Aeropress

19g Coffee Amount
93°C Water Temperature
2:20 Min Brew Time
220ml Water Volume
Medium Coarse Grind Size

Brewing Method

  • Pre-wet the filter paper and add 19g of coffee.
  • Start the timer and add 100 ml of water.
  • Let it bloom for 30 seconds.
  • Add 120ml more water and wait for 30 seconds.
  • When it reaches the 2:30-minute mark, screw the cap on, flip the AeroPress onto the cup and plunge slowly for 30 seconds.

Pourover

16g Coffee Amount
95 °C Water Temperature
3:30 Min Brew Time
250ml Water Volume
Medium (Pourover) Grind Size

Brewing Method

  • Rinse the filter paper with hot water to pre-heat the cone.
  • Add 16g of coffee and start the timer. Pour 70ml of water and swirl the cone 4-5 times.
  • Let the coffee bloom for 1 minute.
  • Then, pour 180ml water into the cone.
  • Let the coffee drip through.

Home Espresso

18g Coffee Amount
45-50°C Water Temperature
32 Sec Brew Time
Full Tank Water Volume
Home Espresso Grind Grind Size

Brewing Method

  • Add water to your machine. Place 18g of ground coffee in your basket, and very lightly press and flatten out the grinds with your tamper.
  • Insert the handle into the machine and turn it on to make an espresso.
  • Start the timer and stop the machine 2-3 seconds before the recommended brew time as coffee will continue to drip through.
  • If you’re using scales, the shot should weigh between the suggested range (35ml-45ml).
  • You can add steamed milk or hot water to taste.

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