Hands sorting ripe red coffee cherries into a bucket

Lot HR-26-014, light roast

Ethiopia Guji

Guji zone, Oromia, Ethiopia. Washed, 2,050 to 2,250 m.

Jasmine, bergamot, white peach

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: Light, drop 9:50 at 205.3°C
Best for: Filter
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-26-014

Coffee beans coloured to show this roast

Bean colour at the drop, #784A2A, Agtron 72

Charge: 200°C
Turning point: 1:20 at 94°C
First crack: 8:43 at 196°C
Drop: 9:50 at 205.3°C
Development: 11.4%
Colour: Agtron 72

03 Origin

Where it comes from

Country: Ethiopia
Region: Guji zone, Oromia
Producer: 212 smallholders delivering cherry to the Tulu Bora washing station
Altitude: 2,050 to 2,250 m
Variety: Local landraces, 74110 and 74112
Process: Washed
Harvest: November 2025 to January 2026
Arrived: April 2026, 38 days at sea from Djibouti
Lot: HR-26-014

04 The label on your bagPrinted on the roast day

Harbour RoastLot HR-26-014

Ethiopia Guji

Guji zone, Oromia. Washed. 2,050 to 2,250 m

Roasted: On the next roast day
Drop: 9:50 at 205.3°C
Net weight: 250 g, 500 g or 1 kg
Best from: 7 days after roasting

Jasmine, bergamot, white peach

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

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

Ethiopia Guji, light roast

Washed coffee from smallholder farms in the Guji highlands. Cherries are pulped on the day they are picked, fermented for 36 hours and dried on raised beds for 12 days.

We roast it light to keep the floral notes. It is at its best as pour over, from about a week after the roast date.