HR-26-031Colombia decaf
Tolima and Huila. Washed, sugarcane decaf, 1,600 to 1,900 m
Brown sugar, cocoa, orange peel
Medium250 g $19
Lot HR-26-003, medium roast
Brazil Cerrado
Cerrado Mineiro, Minas Gerais, Brazil. Natural, 1,050 to 1,200 m.
Hazelnut, cocoa, caramel
Weight 250 g
Grind Whole bean
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1
Roasted on the next roast day, Tuesday or Friday, and posted the same afternoon.
- Roast
- Medium, drop 11:20 at 216.6°C
- Best for
- Espresso
- Rest before brewing
- 3 to 5 days after the roast date
01 Flavour profileThis coffee Average of our coffees
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Scored out of 10 by our team at the cupping the morning after each roast.
02 Roast profileLot HR-26-003
Bean colour at the drop, #5C3821, Agtron 53- Charge
- 200°C
- Turning point
- 1:20 at 94°C
- First crack
- 8:43 at 196°C
- Drop
- 11:20 at 216.6°C
- Development
- 23.1%
- Colour
- Agtron 53
03 Origin
Where it comes from
- Country
- Brazil
- Region
- Cerrado Mineiro, Minas Gerais
- Producer
- Fazenda Santa Clara, 120 hectares of coffee
- Altitude
- 1,050 to 1,200 m
- Variety
- Yellow Catuai
- Process
- Natural
- Harvest
- June to August 2025
- Arrived
- December 2025, 46 days at sea from Santos
- Lot
- HR-26-003
04 The label on your bagPrinted on the roast day
Harbour RoastLot HR-26-003
Brazil Cerrado
Cerrado Mineiro, Minas Gerais. Natural. 1,050 to 1,200 m
- Roasted
- On the next roast day
- Drop
- 11:20 at 216.6°C
- Net weight
- 250 g, 500 g or 1 kg
- Best from
- 4 days after roasting
Hazelnut, cocoa, caramel
05 How we brew it
Espresso
- Dose
- 18 g
- Yield
- 36 g
- Time
- 27 to 30 s
- Water
- 93°C
Plunger
- Coffee
- 30 g, coarse
- Water
- 500 g at 95°C
- Steep
- 4:00, then break the crust
- Press
- Slowly, pour straight away
06 About this coffee
Brazil Cerrado, medium roast
Natural process: the whole cherry dries on patios for about three weeks before the bean is taken out. Low acidity, nutty and sweet.
Roasted medium. Our most ordered coffee for espresso with milk, and the base of the house blend.
