HR-26-030Colombia Huila
Southern Huila. Washed, 1,750 to 1,850 m
Red apple, panela, milk chocolate
Medium light250 g $19
Lot HR-26-021, medium light roast
Costa Rica Tarrazu
Tarrazu, San Jose province, Costa Rica. Yellow honey, 1,650 to 1,800 m.
Apricot, honey, almond
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 light, drop 10:25 at 209.9°C
- Best for
- Filter and espresso
- Rest before brewing
- 5 to 7 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-26-021
Bean colour at the drop, #6D4327, Agtron 63- Charge
- 200°C
- Turning point
- 1:20 at 94°C
- First crack
- 8:43 at 196°C
- Drop
- 10:25 at 209.9°C
- Development
- 16.3%
- Colour
- Agtron 63
03 Origin
Where it comes from
- Country
- Costa Rica
- Region
- Tarrazu, San Jose province
- Producer
- Rio Blanco micro mill, four neighbouring family farms
- Altitude
- 1,650 to 1,800 m
- Variety
- Yellow Catuai and Caturra
- Process
- Yellow honey
- Harvest
- December 2025 to February 2026
- Arrived
- May 2026, 44 days at sea from Puerto Caldera
- Lot
- HR-26-021
04 The label on your bagPrinted on the roast day
Harbour RoastLot HR-26-021
Costa Rica Tarrazu
Tarrazu, San Jose province. Yellow honey. 1,650 to 1,800 m
- Roasted
- On the next roast day
- Drop
- 10:25 at 209.9°C
- Net weight
- 250 g, 500 g or 1 kg
- Best from
- 7 days after roasting
Apricot, honey, almond
05 How we brew it
Pour over
- Coffee
- 15 g, medium fine
- Water
- 250 g at 94°C
- Bloom
- 40 g, wait 0:40
- Total time
- 2:45 to 3:15
Espresso
- Dose
- 18 g
- Yield
- 40 g
- Time
- 27 to 30 s
- Water
- 93°C
06 About this coffee
Costa Rica Tarrazu, medium light roast
Yellow honey process: the skin is taken off but part of the fruit stays on the bean while it dries for 14 days. That gives more sweetness and body than a washed coffee.
Roasted medium light. It works as filter and as espresso.
