HR-BL-07Harbour espresso blend
Brazil, Colombia and Sumatra. Natural, washed and wet hulled, 1,050 to 1,850 m
Dark chocolate, molasses, toasted nut
Medium dark250 g $17
Lot HR-26-006, medium dark roast
Sumatra Gayo
Gayo highlands, Aceh, Indonesia. Wet hulled, 1,400 to 1,600 m.
Dark chocolate, cedar, clove
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 12:00 at 221.3°C
- Best for
- Espresso and plunger
- 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-26-006
Bean colour at the drop, #4E2F1D, Agtron 47- Charge
- 200°C
- Turning point
- 1:20 at 94°C
- First crack
- 8:43 at 196°C
- Drop
- 12:00 at 221.3°C
- Development
- 27.4%
- Colour
- Agtron 47
03 Origin
Where it comes from
- Country
- Indonesia
- Region
- Gayo highlands, Aceh
- Producer
- Bukit Gayo farmers group, 140 members around Lake Laut Tawar
- Altitude
- 1,400 to 1,600 m
- Variety
- Ateng, Tim Tim and Bourbon
- Process
- Wet hulled
- Harvest
- September to December 2025
- Arrived
- February 2026, 19 days at sea from Belawan
- Lot
- HR-26-006
04 The label on your bagPrinted on the roast day
Harbour RoastLot HR-26-006
Sumatra Gayo
Gayo highlands, Aceh. Wet hulled. 1,400 to 1,600 m
- Roasted
- On the next roast day
- Drop
- 12:00 at 221.3°C
- Net weight
- 250 g, 500 g or 1 kg
- Best from
- 4 days after roasting
Dark chocolate, cedar, clove
05 How we brew it
Pour over
- Coffee
- 15 g, medium fine
- Water
- 250 g at 92°C
- Bloom
- 40 g, wait 0:40
- Total time
- 2:45 to 3:15
Espresso
- Dose
- 18 g
- Yield
- 36 g
- Time
- 27 to 30 s
- Water
- 93°C
06 About this coffee
Sumatra Gayo, medium dark roast
Wet hulling is the local method: the parchment comes off while the bean is still wet, then it dries again. It gives a heavy body and earthy, spicy notes.
Roasted medium dark. Good in a plunger, a moka pot or with milk.
