HR-26-006Sumatra Gayo
Gayo highlands, Aceh. Wet hulled, 1,400 to 1,600 m
Dark chocolate, cedar, clove
Medium dark250 g $18
Lot HR-BL-07, medium dark roast
Harbour espresso blend
Brazil, Colombia and Sumatra. Natural, washed and wet hulled, 1,050 to 1,850 m.
Dark chocolate, molasses, toasted nut
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 dark, drop 11:45 at 219.6°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-BL-07
Bean colour at the drop, #53321E, Agtron 49- Charge
- 200°C
- Turning point
- 1:20 at 94°C
- First crack
- 8:43 at 196°C
- Drop
- 11:45 at 219.6°C
- Development
- 25.8%
- Colour
- Agtron 49
03 Origin
Where it comes from
- Country
- Blend
- Region
- Brazil, Colombia and Sumatra
- Producer
- 50 percent Brazil Cerrado, 30 percent Colombia Huila, 20 percent Sumatra Gayo
- Altitude
- 1,050 to 1,850 m
- Variety
- Yellow Catuai, Caturra, Castillo, Ateng and Tim Tim
- Process
- Natural, washed and wet hulled
- Harvest
- 2025 and 2026 crops
- Arrived
- Blended each roast day
- Lot
- HR-BL-07
04 The label on your bagPrinted on the roast day
Harbour RoastLot HR-BL-07
Harbour espresso blend
Brazil, Colombia and Sumatra. Natural, washed and wet hulled. 1,050 to 1,850 m
- Roasted
- On the next roast day
- Drop
- 11:45 at 219.6°C
- Net weight
- 250 g, 500 g or 1 kg
- Best from
- 4 days after roasting
Dark chocolate, molasses, toasted nut
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
Harbour espresso blend, medium dark roast
Three coffees roasted separately, each to its own drop point, and blended after cooling. Built for milk drinks and steady in a moka pot.
The recipe stays the same all year. When one component changes crop, we cup the new blend against the old one before it goes out.
