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Harley Estate

Harley Estate

Styled Coffee Description
⬤⬤⬤〇〇 MEDIUM DARK ROAST | WASHED
Regular price ₹ 490
Regular price Sale price ₹ 490
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FLAVOUR NOTES

Dark Chocolate & Orange Citrus

ROAST LEVEL

ABOUT THE COFFEE ESTATE

Harley Estate

Estate is a historic coffee plantation located in the Manjarabad region of Sakleshpur, Karnataka, established in the early 1860s. The estate cultivates both Arabica and Robusta coffee under a dense canopy of shade trees such as silver oak, jackfruit, and fig, which contribute to the unique flavor profiles of the beans. The coffee is grown at elevations ranging from 950m to 1050m above sea level, benefiting from the region's rich soil and high rainfall. Processing methods include fermentation, washing, and soaking, utilizing natural spring water from the estate's streams.
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Origin
MANJARABAD
Elevation
950-1050M
Process
HONEY SUN DRIED

WHAT IS

Washed Processed Coffee?

Washed coffee process uses water to remove fruit from the bean before drying, enhancing clarity and acidity. It results in a clean, bright cup that highlights the coffee's true origin and flavor characteristics.

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How To Brew

COLD BREW
FRENCH PRESS
POUR OVER
AEROPRESS
MOKA POT
ESPRESSO
COLD BREW

To brew cold brew, combine coarse ground coffee and cold water in a 1:8 ratio. Stir gently and let it steep in the refrigerator for 12–24 hours. Strain through a fine mesh or coffee filter to remove grounds. Serve over ice or dilute with water or milk for a smooth, mellow, and naturally sweet coffee.

FRENCH PRESS

To brew with a French Press, add coarsely ground coffee (about 1:15 coffee-to-water ratio) into the carafe. Pour hot water (just off the boil) evenly over the grounds, stir gently, and place the lid with the plunger pulled up. Let it steep for 4 minutes, then slowly press down the plunger and serve immediately for a rich, full-bodied cup.

POUR OVER

To brew with a pour-over, place a filter in the dripper and rinse it with hot water. Add medium-ground coffee (about 1:15 coffee-to-water ratio), then slowly pour hot water (90–96°C) in a circular motion, starting with a bloom pour for 30 seconds. Continue pouring in stages, allowing the water to pass through evenly. The result is a clean, bright, and aromatic cup.

AEROPRESS

To brew with an AeroPress, add medium-fine ground coffee (about 1:15 coffee-to-water ratio) into the chamber. Pour hot water (around 85–90°C), stir for 10–15 seconds, then insert the plunger and press gently after about 1–2 minutes of steeping. This method delivers a smooth, clean, and flavorful cup.

MOKA POT

To brew with a Moka Pot, fill the bottom chamber with water up to the valve. Add fine ground coffee into the filter basket without tamping. Assemble the pot and place it on medium heat. As the water heats, steam pressure pushes the brewed coffee into the upper chamber. Remove from heat when you hear a hissing sound, then serve immediately for a rich, bold cup.

ESPRESSO

To brew espresso, use a fine grind and dose about 18–20g of coffee into the portafilter. Tamp evenly with firm pressure. Lock the portafilter into the machine and start the extraction. Brew with water at around 90–96°C, aiming for a 25–30 second shot time. This method produces a rich, concentrated coffee with a thick crema.

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