A hand under a cluster of coffee cherries, some green and some ripe

Lot HR-26-031, medium roast

Colombia decaf

Tolima and Huila, Colombia. Washed, sugarcane decaf, 1,600 to 1,900 m.

Brown sugar, cocoa, orange peel

Weight 250 g

Grind Whole bean

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Roasted on the next roast day, Tuesday or Friday, and posted the same afternoon.

Roast: Medium, drop 11:05 at 214.8°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-26-031

Coffee beans coloured to show this roast

Bean colour at the drop, #603C23, Agtron 55

Charge: 200°C
Turning point: 1:20 at 94°C
First crack: 8:43 at 196°C
Drop: 11:05 at 214.8°C
Development: 21.4%
Colour: Agtron 55

03 Origin

Where it comes from

Country: Colombia
Region: Tolima and Huila
Producer: Several farms, decaffeinated near the port with sugarcane ethyl acetate
Altitude: 1,600 to 1,900 m
Variety: Caturra, Castillo and Colombia
Process: Washed, sugarcane decaf
Harvest: March to June 2026
Arrived: August 2026, 41 days at sea from Buenaventura
Lot: HR-26-031

04 The label on your bagPrinted on the roast day

Harbour RoastLot HR-26-031

Colombia decaf

Tolima and Huila. Washed, sugarcane decaf. 1,600 to 1,900 m

Roasted: On the next roast day
Drop: 11:05 at 214.8°C
Net weight: 250 g, 500 g or 1 kg
Best from: 4 days after roasting

Brown sugar, cocoa, orange peel

05 How we brew it

Espresso

Dose: 18 g
Yield: 40 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

Colombia decaf, medium roast

Colombian coffee decaffeinated with ethyl acetate made from sugarcane. The method is gentle and keeps the coffee sweet. At least 99.9 percent of the caffeine is removed.

Roasted medium. It makes a full espresso and a good flat white in the evening.