THE ROBUSTA SERIES

Robusta traditionally has a reputation of being harsh, having stronger & more bitter notes, but we at Harley Estate want to change the perspective by putting a spotlight on Robusta and showcasing all the diverse flavours that it has to offer,

WE'VE HIGHLIGHTED 7 NOTES THAT SING IN OUR NEW ROBUSTA SERIES

Sa - Mixed Berries

We start with selectively picking ripe red cherries with a high Brix %.Post manual & mechanical sorting and garbling to remove twigs, leaves, floats and other extraneous matters the best fruits are separated. These are then pulped and taken to a fermentation tank, fermentation process takes place for 36 hours with an in-house aerobic yeast. It is then dried on raised beds till it reaches the desired moisture %

Re - Blackberry

We start with selectively picking ripe red cherries with a high Brix %.Post manual & mechanical sorting and garbling to remove twigs, leaves, floats and other extraneous matters the best fruits are separated. These are then pulped and taken to a fermentation tank, fermentation process takes place for 36 hours with an in-house aerobic yeast. It is then dried on raised beds till it reaches the desired moisture %

Ga - Cocoa

After selectively picking ripe red cherries with a high Brix %, the cherries go through manual & mechanical sorting and garbling to remove twigs, leaves, floats and other extraneous matters the best fruits are separated. The best fruits are pulped keeping as much mucilage on the fruit and fermented with a frozen in-house yeast which improves the aroma & fruity esters.

Ma - Plum

After selectively picking ripe cherries with a high Brix %, the cherries go through manual & mechanical sorting and garbling to remove twigs, leaves, floats and other extraneous matters the best fruits are separated. The best fruits are fermented whole & processed as naturals, post fermentation with a frozen in-house yeast.

Pa - Red Wine

Processed as naturals with an in-house wine yeast, the best cherries with high brix % are slow fermented whole with the freeze dried-yeast, and slow dried on raised beds to the desired moisture percentage.

Da - Dark Chocolate

We start with selectively picking ripe red cherries with a high Brix %.The best fruits are pulped and slow fermented with a freeze dried in-house yeast & lactic acid bacteria, by varying the fermentation time and the % lactic acid to yeast, we were able to replace the citrus & fruit notes, with dark chocolate & spices

Ni - Cocoa Nibs

In this process we keep the process the same as frozen yeast fermentation, but we have varied the yeast composition & done a shorter fermentation for some marvelously different results. Here the fruitiness previously experienced is over taken with dessert like flavours of Caramel & Cocoa.