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Vintage 24 - Speciality Arabica — Light to Medium roast Arabica coffee from Manjarabad

Vintage 24 - Speciality Arabica

Classic Coffees
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From ₹500

FLORA & FAUNA NO.1 In the first edition of our Harley Vintage Series, we showcase the endemic flora surrounding Harley Estate. Our Specialty Arabica is steeped…

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About Vintage 24 - Speciality Arabica

FLORA & FAUNA NO.1 In the first edition of our Harley Vintage Series, we showcase the endemic flora surrounding Harley Estate. Our Specialty Arabica is steeped in flowers like Hibiscus and rose. The Coffee cherries then undergo controlled fermentation in sealed tanks, enhancing their natural flavours for a complex and long-lasting floral cup. FLORAL, PEACH, JAGGERY, CINNAMON, SWEET ORANGE & HINT OF HAZELNUT Roast Profile : Light to Medium

Production details

RoastLight to Medium
Processcontrolled fermentation in sealed tanks
RegionManjarabad
EstateHarley Estate
SpeciesArabica
Suggested brew methodsAeropress, French Press
Tags
Limited100% arabicasweet acidity
Taste Experience

Flavor Profile.

Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.

Acidity0.0Sweetness0.0Body0.0Bitterness0.0Clarity0.0

Tasting Notes

Original tasting notes from Classic Coffees

CinnamonFloralHazelnutJaggeryPeachSweet Orange

Pricing & Availability

₹500
In Stock
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Good to Know

Before You Brew.

Quick answers on how Vintage 24 - Speciality Arabica tastes, brews, and where it comes from.

Coffee Q&A

Classic Coffees's tasting notes for Vintage 24 - Speciality Arabica lean toward Cinnamon, Floral, Hazelnut and Jaggery. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.

Vintage 24 - Speciality Arabica is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.

Vintage 24 - Speciality Arabica is suggested for Aeropress and French Press. As a rule of thumb: espresso needs a fine grind, pour-over and drip a medium grind, and French press or cold brew a coarse grind. Dial in from there to taste.
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