Harley

Description

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Acidity

Mouthfeel

Sweetness

Bitterness

Best Brewed With

About the farm

Nestled in the picturesque Manjarabad region of Karnataka, near Sakleshpur, Harley Estate is a distinguished coffee plantation owned and managed by the esteemed DM Purnesh, DM Shankar, and their family. Globally renowned for their exceptional washed Robustas, the estate has evolved through years of dedicated research and innovation to produce captivating Arabica microlots that impress coffee enthusiasts year after year.

Driven by a passion for excellence, the producers at Harley Estate are committed to elevating their coffee to new heights. This commitment is showcased in their state-of-the-art laboratory, where in-house experts conduct a variety of pioneering experiments. From carbonic maceration and whiskey-barrel aging to the creation of unique products such as coffee blossom tea and coffee-infused beer, the estate embraces creativity and exploration in every aspect of coffee production. The pursuit of perfection at Harley Estate knows no limits, ensuring that each cup tells a story of craftsmanship and dedication.

Direct Trade

Quality Focused

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Black

Best Brewed With

V60 PouroverChanniAeropressCold Brew

V60 Pourover

15g

Coffee Dose

225ML

of water

1:15 ratio of

Coffee to water.

93oC

Temperature

2:40 min

Brew time

View Detailed guide

Channi

20g (approx. 3 heaped tablespoons)

Coffee Dose

200ml

of water

1:10 ratio of

Coffee to water.

95°C (approximately 1.5 minutes after boiling)

Temperature

3-4 mins

Brew time

View Detailed guide

Aeropress

17g

of Coffee

221ML

of water

1:13 ratio of

Coffee to water.

90°C

Temperature

2:10 min

Brew time

View Detailed guide

Cold Brew

50g

Coffee Dose

400ML

of water

1:8 ratio of

Coffee to water.

25°C (room)

Temperature

12-18 hours

Brew time

View Detailed guide

Welcome to Candyland. Candy Haze is Harley Estate’s take on fusion fermentation, where selected yeast and bacterial cultures work together to steer fermentation rather than leaving it entirely to chance. Each microorganism brings its own role to the process, shaping how the fruit evolves over time. The result isn’t simply a sweeter coffee—it’s a cup where candy-like fruit, playful funk and mouthwatering acidity find common ground. Consider this your ticket to a carefully orchestrated funky experiment.

Text from Naivo Coffee Company's listing.