So many aspects of the delight and love for craft coffee is tied to origin, varietal and post-harvest processing. While roasting is a deeply integrated art that polishes the jewel of craft coffee, it is but one stage in the grand expedition. To shine more of the spotlight on the uniqueness of certain coffee varietals and the impact of the origin where they are produced on the end product, we present to you this series of super-specialty nanolots – Exotic Rarities.
- Producers: DM Purnesh, DM Shankar
- Region: Sakleshpur
- Type: 100% Arabica
- Roast Profile: Omni Roast
- Altitude: 950 – 1050 MASL
- Process: Yeast Maceration
- Varieties: SL 9 , SL 795
- Flavor Notes: Carambola, Passion Fruit, Plum
Harley Estate – the jeweled plot of coffee land in Sakleshpur – sustained, nurtured and evolved by revolutionary coffee producer DM Purnesh and his family brings you a specially processed Yeast Macerated coffee that is curated by us to push you into a deep Zen state of bliss and contentment. There is only one genius that this coffee can be dedicated to and that is the iconoclastic, eccentric Zen Master Ikkyū Sojun.
As the grand tradition of Zen began to dwindle into feverishly strict practices dictated by generations of tradition, Ikkyū showed his peers the true way with his unstructured poetry, unpolished honesty and exotic approach to life. He abandoned the conservative ways of monkhood and never feared to indulge in every pleasing experience that life had on offer. We invite you to partake in the Harley experience – a plantation that has been pioneering experimental processing in India over the last decade. This Yeast Macerated lot is characterized by sweet notes of Carambola (starfruit), passion fruit and underlying plum hints that are sure to bring you into a state untethered bliss.
Process: Selectively harvested whole ripe cherries with the highest sugar content were washed with clean water and stored in an airtight container for fermentation. Yeast was added to this environment and fermentation was allowed to take place for 18 hours. Following this, the produce was moved to raised beds for drying over a period of 22 days.