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Harley Whiskey Barrel Aged (SCA 87+) — medium roast Arabica coffee from Sakleshpur

Harley Whiskey Barrel Aged (SCA 87+)

Rossette Coffee
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Grown at elevation of 1050 MASL in the Sakleshpur region of Karnataka, these washed coffee’s from Harley Estate undergo a barrel ageing process in single malt…

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About Harley Whiskey Barrel Aged (SCA 87+)

Grown at elevation of 1050 MASL in the Sakleshpur region of Karnataka, these washed coffee’s from Harley Estate undergo a barrel ageing process in single malt whiskey barrels sourced from Amrut Distillers. This produces a cup which is fruity, boozy and sweet with notes of irish cream, green apple, stone fruit and hints of spice. The coffee is roasted to a medium level to increase the sweetness and balance the body & mallic acidity of the coffee. This coffee is suitable for espresso, pourover, aeropress and French press.

Production details

Roastmedium
Processwashed
RegionSakleshpur
EstateHarley Estate
VarietySLN 9
SpeciesArabica
Suggested brew methodsAeropress, French Press, Pour Over
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.

Acidity3.0Sweetness3.0Body3.0BitternessClarity

Tasting Notes

Original tasting notes from Rossette Coffee

Green AppleIrish CreamSpiceStone Fruit

Pricing & Availability

₹1,250
In Stock
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Good to Know

Before You Brew.

Quick answers on how Harley Whiskey Barrel Aged (SCA 87+) tastes, brews, and where it comes from.

Coffee Q&A

Rossette Coffee's tasting notes for Harley Whiskey Barrel Aged (SCA 87+) lean toward Green Apple, Irish Cream, Spice and Stone Fruit. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.

Harley Whiskey Barrel Aged (SCA 87+) is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.

Harley Whiskey Barrel Aged (SCA 87+) is suggested for Aeropress, French Press and Pour Over. 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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