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2026-05-05 to 2026-05-10
Index
seylance2897
2026-05-05
- 12:01 AM
#origins-and-producers: lemme know what you think of that... with that information i'll have theories - 12:02 AM
#origins-and-producers: i already have my theories but this information will be interesting - 3:01 PM
#origins-and-producers: my theory here, which is obviously just a theory, is that the sl9's from amaybamba are better genetically and or also the elvations and micro cimates are higher/cooler than the lots coming from incawasi. This is obviosuly a rough theory and there will 100% be outliers. But there seems to be a quality to the sl9s coming from amaybamba that is unique - 3:02 PM
#origins-and-producers: Albino, John Saenz, and Genezard have been uniquely special IMO, and the Gesha's from Santa Teresa are uniquely special. - 3:05 PM
#current-menu: haha yes, i think almost all of scotts coffees are over processed. Its interesting before prodigal, scott used to exclusively promote clean, washed coffees, but over the years prodigal has released more and more fermented/processed forward coffees. IMO
To be clear, I don't think these coffees are bad, I'm personally just more interested in tasting quality of the actual coffee, not the process. - 3:23 PM
#origins-and-producers: no we didn't buy anything from Copa this year... kind of complicated, slightly political ha - 3:25 PM
#current-menu: But I'd happily taste coffee with anyone! - 6:40 PM
#current-menu: Yeah totally - this is like a conversation for a bottle of wine haha - 6:40 PM
#current-menu: But, simply put. It's all cup-dependent. If you can taste fermentation in the cup that is where i draw the line - 6:41 PM
#current-menu: Fermentation is a tool simply to eat and remove mucilage to make washed coffee - 6:42 PM
#current-menu: I am finally measuring tank temperaturs and times in multiple differnet places but it varies so much coffee to coffee and place to place that it becomes quite challenging. Evan the color of tile that the fermenation tank changes things - 6:46 PM
#current-menu: So, I always let the cup speak for itself, and then we make adjustments to fermentation based on the cup. For example, Kamavindi is wicked clean, but in some lots the acidity actually is too intense and the cup needs a little more fruit/sweetness. So, we'll push fermentation or we'll hold in cherry to increase sweetness... But if you hold too long you start to get fermentation in the cup. So, alot of it is finding the perfect recpie for each specific farm based on variety, sugar, time, temp etc... Its not a one size fits all sort of situation. - 6:50 PM
#current-menu: As for 'wild' vs. inoculation - I'm obviously more interested in wild fermentation. On principle i find it to be infinately more interesting.. But in a case like lost origin (sterile lab) , or china or california (which basically has no natural yeast anymore), inoculation is necessary. I do believe in it as a way for producers to produce a more consistent coffee, and I do think that is very meaningful for a lot of producers.... and I'm not entirely opposed to buying these coffees as long as the cups are clean. But, i'm personally more interested in natural 'wild' fermentations as it pertains to terroir and taste of place. Evan if it is less controlable - 6:51 PM
#origins-and-producers: you can totally get naturals from Peru... they are pretty hard to dry in a lot of places though. so it is slightly more challenging - 6:56 PM
#current-menu: ALO's washed lot goes through zero fermentation and goes through a mechanical demucilaginator - 6:57 PM
#current-menu: its one of the very few coffees we buy that doesn't go through any fermentation - 6:59 PM
#current-menu: yeah its even better this year - 7:06 PM
#current-menu: totally... Berrio is wacky cause hes one of the few that adds coffee to fermentation for 5 days... so at the end you have coffee that has been fermenting for 5 days and some thats literally 12 hours and everything in between. I think the cup variance is actually really cool because each cup will taste slightly to quite different. Some cups obviously go more into fermentation than I personally would like and some are clean AF. - 7:07 PM
#current-menu: as for Dry vs Wet - Veryyyyyyyy Generalized
Wet fermentation is a greater equalizer, often creates a clean and juicier profile. But can make coffee more thin, herbal.
Dry fermentation - often accentuates flavors but Quakers become more noticeable and body while fuller can be dry less slick / juicy. - 7:32 PM
#current-menu: I'm flying some Bensa coffees this year so we might see a few mid summer.. but i personally think these coffees really open up and taste the best late summer/early fall - 7:33 PM
#current-menu: we have a few different processes with ALO this year - 7:34 PM
#origins-and-producers: Marlene is very good straight out of the roaster... more fruit forward than Samuel Aragon but still quite a bit of white florals - 10:52 PM
#current-menu: this is extremely kind! thanks you so much for the recognition but as always, i certainly have to pass this along to the producers who ultimately are doing everything ❤️ - 10:52 PM
#origins-and-producers: hahahaha shhhhhhh - 10:53 PM
#origins-and-producers: 🫣
2026-05-07
- 7:35 PM
#origins-and-producers: not yet! - 8:19 PM
#origins-and-producers: i've tasted some pretty solid gesha's up there though... but most everything is bourbon/typica/hybrid/catimor
2026-05-08
- 12:23 AM
#current-menu: ha yeah, Marlene is 100% gesha. She thought she had 'inca gesha' last year - 6:23 PM
#origins-and-producers: Gonna be on the train for the next few hours... if anyone's got questions about green coffee, now's a good time! - 6:28 PM
#origins-and-producers: peru is an interesting one because of how little access to market it has had. Because of 'fair trade / organic' certifications - Peru has long been one of the biggest suppliers to companies buy/roasting lower quality fairtrade organic cert coffees for grocery markets etc. I personally know a number of 89/90 pt coffees that have been blended into these coffees for the past 10+ years. Just no one knew what was there - 6:29 PM
#origins-and-producers: there is still SOOOOOo much to explore in Peru. I have a list of nearly 50 producers who are growing SL9 over 2,200 meters just in a single valley... and i've only tasted 5 of these producers coffees - 6:29 PM
#origins-and-producers: the highest farm is 2,488 - 6:30 PM
#origins-and-producers: its too cold to actually ferment the coffee. so this year we'll have to bring the coffee down in elvation to actually ferment and wash the coffee haha - 6:31 PM
#origins-and-producers: Puno farther south in peru I believe also has exceptional potential... it has genetic problems with all the catimor that was planted down there.. but, if we can figure out how to get them better genetics, Puno can defnitely compete with best in the world quality - 6:33 PM
#origins-and-producers: keep going and you get to Bolivia... the potential here is also staggering.. .but they have even worse genetics...
when you start getting into things genetics really becomes the biggest thing. Like Mexico i totally believe could produce exceptional coffee... but, they're just growing realllyyyyy old bourbon/typica lanes that have been cross bred with catimore for like 20+ years. those varieties will taste nutty and vegetal, i don't care how well you grow it or how good your soil is - 6:37 PM
#origins-and-producers: yeah, i mean we've built a few sourcing projects that I'm very proud of... but, once you do that its inevitable that the global market comes in and competition gets extreme. So, it makes more sense for me, and is also more fun, to built projects, give those producers access to a new and high paying market and then go find and work on new projects... I like bringing new producers to market and new coffees that people have never tasted... as longas the quality is exceptioal - 6:39 PM
#origins-and-producers: the biggest ones for me personally are, continuing in Peru. Narino, in colombia - this i personally believe is the future of colombian coffee. Continuing to invest in Kenyan coffee actually producing the quality that I know it can produce (and also my personal favorite profile in coffee). - 6:40 PM
#origins-and-producers: Yemen is properlly complicated. Genetics are facinating, politically its impossible to go there, they will actually maybe kill or kidnap you, and they literally have no water, so its impossible to get clean coffees there. We've talked about flying in an eco pulper that can remove mucilage without water/fermentation... but its so hard. I've tasted a few coffees processed this way in yemen but they just lack complexity - 6:42 PM
#origins-and-producers: haha oh woof/ panama and elida in the same question haha - 6:47 PM
#origins-and-producers: Panama is specifically hard because of the intense competition for those coffees, especially coming from China and the Middle East. Competing with the prince of the UAE is hard.
The amount of gesha that these farms produce is also making it challenging and as the climate warms alot of these coffees are getting more nutty than they use to be. What use to be insane gesha t 1800m now has to be grown at 2000+. Nutty Gesha is literally my personal most hated coffee in the world, haha, I absolutely hate it.
I truly believe that Elida can produce some exceptional coffees but they are impossible to get outside of auction at this point and they have to come from their 2000+ farms. i talked with Wilford quite a bit this last trip to Panama and we'll see if we participate in their auction this year or not. it gets political quickly.
We will definietly continue with Cenizos, Sophia, and Nuguo and like other areas I really love finding new producers with excptional quality. So, i think we'll have a couple new producers geshas as well this year - 6:48 PM
#origins-and-producers: Lots of genetic works need to be done in kenya... i'm not actuall sure SL28 even exisits in Kenya 🫣 . I'll be talking alot about this in the next few weeks. But for kenya is soil, genetics, and something very mysterious that I can't figure out. i'll be spending alot of time in Kenya over harvest this year. - 6:50 PM
#origins-and-producers: Pink Bourbon is also hugly mysterious to me. Why is wilson alba's coffee taste so much like Kenyan coffee, almost pepe Tyoxy profile and intenisty. I can also find it in Octavio's pink and servio Botina's pink.. but they have the same genetics as other pink as well. I've asked this question to 100 people in Colombia... no one really knows. - 6:51 PM
#origins-and-producers: Mamtuo almost always produces the highest scoring Kenyan coffee of the year. Lowest elevation, complete field blend of varieties, and absolutely nothign special happenign in processing. literally no one knows why this coffee is so good - 6:53 PM
#origins-and-producers: Ecuador is hard because it uses the US dollar, so labor is crazy expensive, farms are very small, and there are very few people still growing coffee in ecuador so volumes are really really low. the Dota coffees for example can be some of my highest scoring coffees but they produce literally 10kg lots ha - 6:53 PM
#origins-and-producers: i'm jsut chill in on amtrak - 6:56 PM
#origins-and-producers: yeah this is the same in coffee. i've looked a 100s of soil samples.. I'm sure it has somethign to do with profiles... but its impossible to make any real correlations. Soil health on the other hand is huge.
ifyou pant coffee in virgin soil... the first 3 to 5 productions will taste insane. then the quality will fall off a cliff - 6:57 PM
#origins-and-producers: hah oh yeah 100% this is the work - 6:58 PM
#origins-and-producers: also grafting is going to start becoming more and more a thing to really make sure genetics are pure. planting from seed is a nightmare - 6:58 PM
#origins-and-producers: in kenya we have a bunch of grafting expiriments going righ tnow - 6:59 PM
#origins-and-producers: like Gesha grafted on to SL root stock - 6:59 PM
#origins-and-producers: can't wait to taste that one - 6:59 PM
#origins-and-producers: yeah in kamavinidi - 6:59 PM
#origins-and-producers: it all depeonds on if people are willing to pay for it. People will pay crazy money for wine... if people are willing to pay for coffee there are definitely people willing to do the work - 7:00 PM
#origins-and-producers: but not if the money isn't there.. .nor would i ever ask them to if the money wasn't there - 7:01 PM
#origins-and-producers: Honduras is a tough case... I talk with benjamin paz all the time trying to figure out what happend to 88+ pacas specifically. it use to be one of my favorite varieties/ profiles. its impossible to find any more - 7:01 PM
#origins-and-producers: I think that is fully old trees and soil degredation - 7:02 PM
#origins-and-producers: man it use to be so good - 7:02 PM
#origins-and-producers: probably won't be able to buy anything in Honduras this year - 7:03 PM
#origins-and-producers: I' really try to find a couple coffees to buy from mexico each year... but its so,so hard - 7:03 PM
#origins-and-producers: haha I'm not giving up on Pacas... but, its really hard - 7:03 PM
#origins-and-producers: its like caturra from Colombia - 7:04 PM
#origins-and-producers: yeah exactly! - 7:05 PM
#origins-and-producers: the separations we're sooo good! haha except they were all wrong 😂 😂 - 7:06 PM
#origins-and-producers: we'll talk about fermentations in Kenya once ya'll get to taste this bucket lot from Kambarare. I'm really curious what ya'll will think of that coffee - 7:06 PM
#origins-and-producers: haha yes so many ****** - 7:07 PM
#origins-and-producers: We do freeze some green! we move through coffee so crazy fast that usually it isnt necessary at all... but all our peru's are frozen right now... also becaues it they wern't i wouldn't be able to sleep at night hah. - 7:08 PM
#origins-and-producers: yo, neto's coffees are next level - 7:09 PM
#origins-and-producers: they honestly feel about a point from where i tasted them at his farm... so we need to do better getting them off the farm and on a plane next year... but, he and his coffees are absolutely speical - 7:09 PM
#origins-and-producers: oh it will be 100% - 7:11 PM
#origins-and-producers: honestly, i had just never tasted coffees from him before... literally 100s of producers hit me up to come taste coffees and i try to taste as many as possible.. but producing 90ish pt coffee is a fucking miricle... so most of the time its like, fine... so i was properly suprised to taste his coffees at his farm - 7:12 PM
#origins-and-producers: where are you at? - 7:14 PM
#origins-and-producers: oh nice! yeah its super hard... we had to smuggle coffee into mexico.. i've also help smuggle some green coffee to a couple roasters in mexico.. .its not fun - 7:16 PM
#origins-and-producers: Sidra is specific for me. I want botanicals and eucalyptus in sidra. i rarely find it in the Sidra from Soledad. But, pepe literally just send me the best Sidra i've tasted from that farm. properly botanical. So i did pick up that lot.. its like 30kgs 😂 .
We'll see how his next plot of gesha does... Him and I walked all over Sophia and Nuguo eating cherries and putting the best tasting seeds in our pockets haha. So, we should be able to taste what he planted from that in a year or 2 - 7:17 PM
#origins-and-producers: his tyoxy of mejorado though, obviosly when that coffee hits it is tree tomato juice in the best way possible. - 7:18 PM
#origins-and-producers: Putuchio i think will produce very good repesentations of Mejorado and Sidra... if any of you remember what Papaya use to taste like 10ish years ago... i think that is the potential of Putushio - 7:18 PM
#origins-and-producers: yeah the mint is specifically what i look for in sidras - 7:21 PM
#origins-and-producers: 🫢 - 7:21 PM
#origins-and-producers: juan pena is growing coffee like roses... too much consistant nutients - 7:22 PM
#origins-and-producers: perfect example of 3 to 5 years of production tasting insane then cliff - 7:23 PM
#origins-and-producers: this is fully lack of density, full sun, maturation times being too fast, etc. - 7:24 PM
#origins-and-producers: i mean, fine? they rarely out cup the best coffees from bensa/arebgona.. and thye are like $100+/lb - 7:25 PM
#origins-and-producers: 80% marketing 20% actual quality... ? haha - 7:26 PM
#origins-and-producers: but without question, it can produce exceptional quality, especially naturals... but, everything else is also true - 7:27 PM
#origins-and-producers: IMO fresh is best with insanely high elevation/density Ethiopians being the one and only exception - 7:28 PM
#origins-and-producers: and i have no idea why - 7:28 PM
#origins-and-producers: oh for sure - 7:28 PM
#origins-and-producers: yaye, duwancho, alo, most of the Eltos... etc - 7:29 PM
#origins-and-producers: i try to plan for those to be roasted in like sept - nov - 7:30 PM
#origins-and-producers: yes pepe Sidra very soon! - 7:30 PM
#origins-and-producers: hes flying it within the week - 7:30 PM
#origins-and-producers: Ethiopia will have an insane year year - 7:31 PM
#origins-and-producers: Sidra, Mejorado washed, putu washed... all very small volumes - 7:31 PM
#origins-and-producers: he has very, very little harvest this year... i'm praying we get enough cherry for a tyoxy lot - 7:32 PM
#origins-and-producers: yup - 7:32 PM
#origins-and-producers: very - 7:33 PM
#origins-and-producers: i mean its not tyoxy... but nothing is tyoxy haha... Wilson Alba's pink is the closest thing we get to tyoxy and that also only happens maybe once a year if we're lucky - 7:34 PM
#origins-and-producers: yup - 7:35 PM
#origins-and-producers: this last harvest is also hella good - 7:36 PM
#origins-and-producers: nope... pictures of chery were identical to 2nd pass, processing, fermentation times/temps etc were all identical... welcome to coffee buygin - 7:37 PM
#origins-and-producers: but also why we're separating out passes now - 7:38 PM
#origins-and-producers: mind blowing for me - 7:39 PM
#origins-and-producers: nope - 7:40 PM
#origins-and-producers: too make things more complicated, if you don't buy the first pass some other buyer will just because of the name and then now you're dealing with multiple buyers who think they have 'rights' to the coffee - 7:43 PM
#origins-and-producers: yeah i think its super interesting to taste them all - 7:46 PM
#origins-and-producers: Honestly the producers did. They had Gesha and Inca Gesha... then i just had to actually figure out what the difference was.. But they knew they were different varieties - 7:46 PM
#origins-and-producers: absolutely - 7:49 PM
#origins-and-producers: someday we'll have to do like crazy small vintage releases haha - 7:49 PM
#origins-and-producers: only like 300g - 7:50 PM
#origins-and-producers: ha exactly - 7:53 PM
#origins-and-producers: thats a super interesting question - 7:54 PM
#origins-and-producers: Unfortunately, I have very little experience with his coffees because of his 'processing' methods. I do know some of what hes working on with genetics but I haven't actually tasted anything becasue we don't work with him or his coffees.
But, i'd be super curious to taste an actual clean representation of the genetics - 7:55 PM
#origins-and-producers: totally... just never found the transparency to be quiteeeeeeee enough for me hah - 7:57 PM
#origins-and-producers: yo that kenyan from passangers freezer was fucking amazing. It has ever so light hint of age on it... but woof that coffee smashed - 7:58 PM
#origins-and-producers: personally i think that this is all pressure and artifitial flavoring... but would loveeeeee to be proven wrong - 7:59 PM
#origins-and-producers: Alot of colombian producers are finally coming out and admitting they've been using flavorings... but i'm not sure if Bermudez has or not - 8:02 PM
#origins-and-producers: This I finally have genetics back on. Its a Bourbon x gesha cross... just with hellaaaaaaa gesha in it because it fully cups gesha IMO - 8:03 PM
#origins-and-producers: oh they are very very easy to just identfy in cupping bowls IMO - 8:03 PM
#origins-and-producers: althogh i did literally just cup a coffee yesterday that did confuse me... i scored it 'either the most elegantly infused coffee ever, or one of the best chirosos i've ever tasted' haha - 8:07 PM
#origins-and-producers: haha still undecided hahaha - 8:08 PM
#origins-and-producers: almost always - 8:09 PM
#origins-and-producers: i sent it to 3 other people to cup and tell me their opinion - 8:09 PM
#origins-and-producers: nah its almost exclusively in Colombia - 8:09 PM
#origins-and-producers: haha oh noooooo! - 8:10 PM
#origins-and-producers: those small frozen batches are pretty tough to roast - 8:12 PM
#origins-and-producers: doesn't much... just makes the turn lower and the start of the ROR higher.. but anything small can get pretty tough - 8:12 PM
#origins-and-producers: larger batches have better thermal mass - 8:13 PM
#origins-and-producers: oh definitely - 8:13 PM
#origins-and-producers: i have theories that solubility will go down as batches get smaller.. but we'll see - 8:16 PM
#origins-and-producers: roasting about 4k lbs green / week. lot sizes range from 10kgs to 10ish 70k bags.
In total we roast and release somewhere between 250 and 300 micro lots a year 😵💫 - 8:17 PM
#origins-and-producers: yeah totally.. i haven't tasted much.. i need to taste more for sure - 8:17 PM
#origins-and-producers: been meaning to go visit him actually and just roast on it together... need more time - 8:22 PM
#origins-and-producers: oh man, so many ha - 8:24 PM
#origins-and-producers: we did crazy stuff in Ethiopia this year... all of our coffees have a new processing protocal we're calling modified washed... and we also worked really hard with cuppers in Ethiopia to literally cup through every single separation with the finest tooth comb... they call it grade 2 to grade 1 and now this they are calling 'premium' grade... haha i don't like it so we're still working on how to actually call it - 8:25 PM
#origins-and-producers: but this is over 20 lots and doesn't include any of the besna/arbgona coffees - 8:26 PM
#origins-and-producers: working on a 'highest elevation coffee project' where we search out the highest elevation farm in every region we're working in... spend a lot of time on google earth for this one haha - 8:27 PM
#origins-and-producers: there are so many farms out there that no one has ever tasted coffee from its insane - 8:28 PM
#origins-and-producers: no no zero anaerobic - 8:30 PM
#origins-and-producers: 24 hours held in cherry
24 hours dry fermentation
8-12 hours with water fermentation - only wet though not submerged
———
Generally holding in cherry increases fruit notes and sweetness
dry fermentation increase acidity, fruit and floral notes.
Wet fermentation - tends to balance moisture and makes more consistency - and actually will pull material out some flavor from the coffee if left too long.
full shade drying to increase florality - 8:30 PM
#origins-and-producers: its impossible a lot of the times - 8:32 PM
#origins-and-producers: tim hill and i have been working on this protocal in ethiopia for quiteeeeee awhile - 8:32 PM
#origins-and-producers: you and me both - 8:34 PM
#origins-and-producers: I've done a ton of dry fermentation experiments in Ethiopia with varying degrees of success... but i think adding a 'wet'fermentation is going to be key here. ha we'll see - 8:35 PM
#origins-and-producers: luckly being the buyer for sey has its privilages... at this point I usually have someone i can call and he like 'hey... can you go to these gps points and tell me if its actually a coffee farm? haha... if its a coffee farm then well figure out how to taste the coffe.e... - 8:35 PM
#origins-and-producers: usually its bad - 8:35 PM
#origins-and-producers: haha - 8:36 PM
#origins-and-producers: yeah and help with herbality.... dry fermented coffee can go almost green onion and i want it to be more fruit.. .without fermentation in the cup obviously - 8:36 PM
#origins-and-producers: but then if you get the fruit you lose florality... so ya know... its hard ha - 8:37 PM
#origins-and-producers: totally - 8:38 PM
#origins-and-producers: i don't hate green florals, oolong, etc.. but i draw the line at green onion ha - 8:38 PM
#origins-and-producers: nah these are all very small expiriments... proof of concept stuff - 8:38 PM
#origins-and-producers: but we'll release them all this year - 8:41 PM
#origins-and-producers: haha slowly maybe... its so hard... and risky... to scale up your talking about taking risk on a million dollars worth of coffee - 8:41 PM
#origins-and-producers: man sometimes those honeys from bensa specifically reallyyyy hit - 8:41 PM
#origins-and-producers: but defintely not always ha - 8:44 PM
#origins-and-producers: super interesting right? - 8:45 PM
#origins-and-producers: oh for sure so many 😂 - 8:45 PM
#origins-and-producers: I love auctions for producers and coffee in general. I hate auctions as a coffee buyer - 8:47 PM
#origins-and-producers: i also love to see there is actually a global demand for insanely high priced coffees... this is amazing for the world coffee. but it really fucks with buying and projects ha - 8:47 PM
#origins-and-producers: totally - 8:48 PM
#origins-and-producers: I'm going to play around in auctions more this year.. its also just to test the actual consumer demand for these kinds of coffees - 8:48 PM
#origins-and-producers: ha for now - 8:48 PM
#origins-and-producers: but I love to see Ethiopia finally getting the recognition it desevers - 8:49 PM
#origins-and-producers: although it pains me to admit that when i took the top 5 BOP lots to Ethiopia... hoping to see Ethiopia crush them.... they did not get crushed ha - 8:50 PM
#origins-and-producers: yeah, cupped the top 5 bop with tamiru agains his auction lots - 8:51 PM
#origins-and-producers: not all 5 were better than tamiru's but... but the top 2 bops stomped. Something is really really speical with those best Geshas from Panama - 8:52 PM
#origins-and-producers: haha yes.. also they need to stop shipping them in plastic bags completley covered in masking tape 😂 - 8:52 PM
#origins-and-producers: it completly looks like illegal drugs ha - 8:55 PM
#origins-and-producers: haha there will be zero allocations from sophia this year - 8:55 PM
#origins-and-producers: so.... well see how the auction goes! - 8:56 PM
#origins-and-producers: estellas lot tha we got though is outrageous... its also only 7kgs and insanely expensive ha - 8:56 PM
#origins-and-producers: yeah we had many conversations about this at the farm a few weeks ago - 8:57 PM
#origins-and-producers: ha of course... it wil be by far and away the most expensive coffee we've ever releaesed so.... should be intersting - 8:58 PM
#origins-and-producers: definitely will need a smaller roaster before that gets roasted - 8:58 PM
#origins-and-producers: her farm produces one of my favorite profiles in panama for sure - 8:58 PM
#origins-and-producers: her BOP lot is out of this world - 8:59 PM
#origins-and-producers: well you have to have 60kgs for the BOP... and when you only produce 150kgs... allocations get tough - 9:00 PM
#origins-and-producers: they should have made the BOP submissions smaller this year IMO - 9:01 PM
#origins-and-producers: i'm not going to disagree 😂 - 9:01 PM
#origins-and-producers: for sure - 9:05 PM
#origins-and-producers: i think peru will produce better coffee than panama in 5 years 🫢 - 9:05 PM
#origins-and-producers: we're already building dark rooms in peru... soil and getting really specific with genetics and altitudes - 9:06 PM
#origins-and-producers: thanks so much for loving coffee! - 9:07 PM
#origins-and-producers: some of the coffee in peru i actually think is too high haha - 9:07 PM
#origins-and-producers: so we still need to figure out what is the optimal elevation... then we need to figure out the processing. they have the intense florality... but they lose out on capturing the fruit complexity that the best gesha's from panama can have - 9:08 PM
#origins-and-producers: ha those are some legit amazing coffees ❤️ - 9:09 PM
#origins-and-producers: yeah for sure - 9:09 PM
#origins-and-producers: slowing down the drying and fermentation really helps increase the fruit complexity - 9:09 PM
#origins-and-producers: it can also make it go fully phenolic though ... so... here we are ha - 9:11 PM
#origins-and-producers: haha we get plenty of credit... I am extremely privileged i get to do this type of work - 9:12 PM
#origins-and-producers: its taken close to 10 years to feel like i have anything to actually share with the world... but now i feel like its finally time to start giving back and sharing what i've leared... - 9:13 PM
#origins-and-producers: still obviously plenty of things that are still complete mysteries... but hey thats the fun shit - 9:15 PM
#origins-and-producers: haha oh man, every time i feel like i'm getting smart or know anything i call tim hill and he makes me feel like a child again ha - 9:15 PM
#origins-and-producers: always good to have people that can keep you humble - 9:20 PM
#origins-and-producers: alright everyone... train has arrived!
Thank you alll so much for loving coffee. The pressure to deliver is really very real, ha... but it also makes it that much more meaningful at the end of the day. We love that we get to do this and we also love that ya'll hold us accountable and also celebrate all the amazing producers and their coffees.
until next train ride or plane flight or whatever! hope everyone has something good to brew up ❤️ - 9:21 PM
#origins-and-producers: we'll keep the conversations going!
2026-05-09
- 12:30 AM
#origins-and-producers: haha all of you get to teach me about grinders 😂
2026-05-10
- 1:11 AM
#origins-and-producers: water, roasting, and grinding are all a total mess. Some labs are better than others some are like trying to brew coffee in the stone age. But, you learn to get pretty good at it. Water is the water they have... Even in panama they water they have access to is too hard IMO. As it turns out... high quailty green is high quality green as long as you can get relatively close. Definitely have spent many all nighters trying to figure out a random roaster - 1:18 AM
#origins-and-producers: I regularly cup with brew water and distilled. I personally find the differences to be extremely small and both will give you a very accurate look at the coffee. But also, our brew water is very soft. If someone is brewing with over 100ppm and then cupping with distilled, than yeah that would definitely be different.
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lancehedrick
2026-05-06
- 3:46 PM
#Brew-Along: Brewing Genezard with me - 4:02 PM
#Brew-Along: 20ppm CaCl
15ppm MgCl
10ppm KHCO3 - 5:14 PM
#filter-focused: Recipe Shared By xbloom: One and Done
Recipe shared by lance: https://share-h5.xbloom.com/?id=T2%2FusPI5wWCR1U3%2FLQQvxA%3D%3D - 5:22 PM
#Brew-Along: Mick Squires - 5:23 PM
#Brew-Along: Brewing Genezard with me
2026-05-09
- 5:43 PM
#current-menu: But they are all different haha! - 5:45 PM
#filter-focused: This is outdated for sure. This was when SEY was playing around with high solubility and pulling everything out of a coffee. We are now recommending an altered approach to optimize complexity. - 5:48 PM
#equipment: Seasoning can be done with any coffee - 5:48 PM
#water: Have not gotten a response from Nick. Not sure what is going on but I have not forgotten - 5:52 PM
#equipment: I'm saying you can go to costco or somewhere and get super cheap - 5:52 PM
#equipment: Oily - 6:02 PM
#equipment: Hansung (of ssp) actually claims oil is necessary - 6:05 PM
#filter-focused: 15g
45g bloom
30s, 45g second bloom
1min pour to 225
Total brew time from 2-2:30
Water temp 92-93C
Grind size is whatever it takes to hit time frame
Need more concentration? Grind finer and allow longer time (closer to 2:30)
More clarity? Closer to 2min
Can play with ratio if you would like to further mess with concentration and extraction
But that is guidance. Tends to be around a cup with 17-19% EY and 1.3 ish TDS (not mandatory numbers at all. Just to give an idea of where it will end up) - 6:24 PM
#what-are-you-brewing: Still my favorite of 2026 - 6:25 PM
#current-menu: The pink bourbon are having a sneaky unreal year - 6:25 PM
#current-menu: Wilson alba? Servio? Octavio? So much heat - 6:25 PM
#equipment: Yeah the smell is no bueno - 6:32 PM
#current-menu: I have! - 6:33 PM
#current-menu: I mean, SL9s I have given higher scores to across the board. But it is to the point where that's like saying a gesha has a higher score than a PB. PBs are having a high high year and when you take into account baseline, it is dizzying - 6:33 PM
#what-are-you-brewing: Lance (OG Lance) said in the producers thread he thinks Peru will be > Panama in 5 years.... unreal statements - 6:42 PM
#filter-focused: Hahahahahaha - 6:42 PM
#what-are-you-brewing: Their geshas are popping, too - 6:47 PM
#filter-focused: Big time <@773009568292012082> move - 6:47 PM
#filter-focused: Hahaha - 7:00 PM
#current-menu: Not sure i have the ability to get sl9 exhaustion tbh
🤣 - 7:18 PM
#filter-focused: 1:15 is always starting point for sure - 7:19 PM
#filter-focused: I think for so long the narrative was dominated by High EY discourse that it pushed people into 1:17-18 ranges without even really blind tasting for themselves. - 7:23 PM
#filter-focused: Nah. Too many pours. Double bloom and pour is most i do. Been pushing dub bloom for a minute.
Still cannot enjoy the astringenxy i get in the 5 pour zone. And muted aromas/lessened complexity (to me) - 7:26 PM
#filter-focused: As always, do what works for you! - 7:28 PM
#filter-focused: No. I drink 98% EL/UL (while there are a couple voices saying SEY is coal, it is not with any metric used, taste including). I mostly developed this (though nothing groundbreaking) using EL/UL coffees. Just double checked with a myriad of others - 7:29 PM
#filter-focused: Color is interesting.
People try to act like color is some random quality that cannot be quantified because then they can be wrong in calling something dark that might be light and vice versa. In reality, color is objective. Something can taste less roasty or more roasty, even at super light roast levels (meaning low weight loss, low contact, fast dev, high agtron) - 7:31 PM
#filter-focused: But with the hundreds upon hundreds of coffees I have data on, the numbers always fall in the following (based solely off my readings- do not cross reference)
136 and up- Ultra light
(Examples- Shoebox 136-142, exposure therapy 136-141, TPC Ultra light 136-142, XLiii is 138-145)
126-135- this is what I assume people refer to as extra light
(Examples- September extra light is around 130-135, TPC omni is around 130-135, etc)
110-125- Nordic (place any nordic here. Literally) - 7:33 PM
#filter-focused: SEY has been reading 133-39 in all coffees except Burundis, which are 128-131.
Trending upward last few weeks. Seeing if we can have a base of around 135 without grain. We have found nothing over 140 is ever absent of grain, regardless of roaster. Some still taste decent but lacks a ton of complexity. - 7:34 PM
#filter-focused: Weight loss means a lot less due to it being so dependent on starting moisture content and roasting machine etc - 8:00 PM
#water: Nah it was shown before apax existed. There is no proof otherwise, tho the debate surely is not over. Hendon is convinced something happens, but Samo is opposite. - 8:01 PM
#water: You arent wrong that it is def aiding the branding lol - 8:11 PM
#water: Yeah for example i'm sure 400ppm in a kettle will make the final extraction calculation diff than 10ppm - 9:44 PM
#what-are-you-brewing: Hahaha yeah with MD need to go substantially finer 🤣 - 9:45 PM
#water: Yes. This is a known thing. Like how it produces more foam, for example, when using crazy high ppm with filter. - 9:45 PM
#water: The issue is- is more/less actually being extracted all things equal (meaning negating the added contact time) or is it same same just diff situations - 10:33 PM
#what-are-you-brewing: For soup, it is too high. For filter, too low 🤣
2026-05-10
- 8:50 AM
#filter-focused: I am cupping everything constantly with Lance and video calling with notes. No worries. - 8:50 AM
#water: 😁 - 8:57 AM
#filter-focused: I have heard some say cupping lights is not as helpful but, and I am trying really hard not to sound elitist or something when saying it, they are always people who have *not* been cupping for years, if that makes sense.
Cupping is still, to me, the best way to quickly analyze a coffee fully. I understand the arguments about brewing but I have yet to find an issue relying on cupping.
What i mean by that is when a coffee is good in cup, it is good in brew. When bad in cup, bad in brew.
I think it really boils down to what you are comfy with. I would never disparage someone for relying on brewing. Baffles me there are people so intent on disparaging cupping for ULs and ELs
Also, when green buying, brewing simply is not an option.
Brewing forces you to adapt to one recipe for simplicity and I think the fluctuation there (same grind, pour speed, etc) is going to be greater than if you were to just cup it.
In the end, whatever gives you the greatest amount of control in your process is best. If that is brewing, cool. If cupping, cool.
To each their own!
(Should note there have been a very few occasions where I was able to get more out of brewing from a coffee that did not shine on a table, but never have j gotten something good brewing that was *bad* on a table) - 9:02 AM
#filter-focused: Should also note Lance and I spent 16 hours calibrating in person. We are very much in tune with what our goal is, namely roasting to achieve as much complexity as possible while staying away from grain.
There is a small slice of heaven between having slight roast and having slight grain and we are aiming for that zone. Shockingly much smaller than I would have imagined.
The cupping is unreal. I have cupped more in the past month than any month ever before, and I cup a lot.
But I am trying our coffees day after day in addition to ULs from roasters all over, taking measurements and trying to see if there are expressions we are missing.
Everything is intentional. - 3:36 PM
#filter-focused: Time off roast is irrelevant if over a few days. This is very easy for you to check yourself. Just take data points with a few dozen coffees over the next few months. Nothing happens. Hits a wall.
I have my P80 with brew burrs set at chirp for reading, but I always do 3 or 4 readings on past coffees to ensure I'm always identical to where I was before progressing. - 3:37 PM
#filter-focused: Big issue i see is people rely on just going back to a number on their grinder. This can still be inconsistent. Ensuring you are measuring identical with same coffee as previous round of measurement gives best results. - 3:41 PM
#filter-focused: I actually just use difluid. Got same exact consistency across hundreds of readings at light tells and needs like 25% of the coffee for the reading. - 3:42 PM
#filter-focused: Love the light tells but it requires lile 15-20g - 3:42 PM
#filter-focused: Difluid needs like 5-6 - 3:43 PM
#filter-focused: Tho light tells did make an update specifically for me. When changing roast approach for onyx eu, they didnt read high enough haha - 3:43 PM
#filter-focused: They increased the ceiling 20 points hahaha - 3:43 PM
#filter-focused: My rule is 2 weeks or so for geshas, sl9, dainty coffees. 3 closer to 4 weeks for stronger coffees (kenya, PB, burundi, etc) - 3:44 PM
#filter-focused: I'm p quick at this point with difluid - 3:44 PM
#filter-focused: Yeah. I also just dont personally believe in long rest dates. Similar to stefane of TPC with that take lol - 3:44 PM
#filter-focused: No. Should be fine enough a tamp is irrelevant to reading. - 3:45 PM
#filter-focused: You can double check that but I get no difference eith how fine I grind. - 3:45 PM
#filter-focused: Tbh I do most even sooner. Just shake in a shaker 10 sec before brew. Takes roughly 30% of CO2 away. - 3:45 PM
#filter-focused: (This is real btw) - 3:47 PM
#filter-focused: Let's live brew. My new shipment isnt here so coffee from 2 weeks plus ago.
Any recs? - 3:47 PM
#filter-focused: Karatu it is - 3:49 PM
#Brew-Along: Karatu Brew Along - 3:53 PM
#Brew-Along: duerlis - 4:12 PM
#Brew-Along: 136 and up- Ultra light
(Examples- Shoebox 136-142, exposure therapy 136-141, TPC Ultra light 136-142, XLiii is 138-145)
126-135- this is what I assume people refer to as extra light
(Examples- September extra light is around 130-135, TPC omni is around 130-135, etc)
110-125- Nordic (place any nordic here. Literally) - 4:19 PM
#Brew-Along: SEYcord - 4:38 PM
#Brew-Along: Karatu Brew Along - 11:57 PM
#filter-focused: Taylor loves 1:13 so slow helps even that out
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-------------------
GPT-5.5 Thinking Summary
- seylance2897 focused heavily on Peru as an underexplored origin, especially SL9 from Amaybamba. He suggested the Amaybamba SL9 lots may have unusually strong genetics and cooler/high-elevation microclimates, and named Albino Ibias, John Saenz, Genezard, and Santa Teresa Geshas as especially distinctive.
- He laid out a clear processing philosophy: fermentation is primarily a tool to remove mucilage for washed coffee, and he draws the line when fermentation becomes visible in the cup. He prefers wild fermentation for terroir reasons, while accepting inoculation in places where natural yeast ecology is absent or compromised.
- The week included a detailed discussion of wet versus dry fermentation. Wet fermentation was described as cleaner and juicier but potentially thinner/herbal, while dry fermentation can heighten acidity, body, fruit, and florals but can also expose quakers or become less slick.
- seylance2897 described active work in Peru, Nariño, Kenya, and Ethiopia as some of SEY's most important future-facing projects. He also discussed the difficulty of Yemen, Ecuador, Honduras, Mexico, Panama, and Guatemala because of politics, water, labor, market access, genetics, or soil degradation.
- Genetics were a major theme: he questioned whether true SL28 exists in Kenya, described Pink Bourbon as still mysterious, praised Mamuto despite its unremarkable field blend/process, and noted grafting experiments such as Gesha on SL rootstock at Kamavindi.
- Panama came up as both exceptional and difficult. seylance2897 described fierce competition from China and the Middle East, climate pressure pushing the best Geshas higher, auction politics, limited access to Elida/Sophia-type lots, and tiny, expensive lots such as Estella's.
- He argued that Peru could produce better coffee than Panama within five years if SEY can dial in soil, genetics, elevation, drying, fermentation, and dark-room processing. He said Peru already has intense florality but still needs work capturing the layered fruit complexity of the best Panamanian Geshas.
- Ethiopia work sounded unusually ambitious this year: SEY is developing a "modified washed" protocol involving cherry holding, dry fermentation, short wet fermentation, and full-shade drying, plus a highest-elevation farm search and intensive separation/cupping work.
- seylance2897 also discussed transparency concerns around Colombian "infused" or artificially flavored coffees, saying he suspects some profiles come from pressure or flavoring and that more producers are starting to admit these practices.
- lancehedrick contributed practical brewing and roasting guidance: updated SEY brewing moved away from high-EY discourse toward a 15g/225g double-bloom-plus-pour recipe, 1:15 as a useful baseline, and adjustments by concentration, clarity, time, and grind.
- lancehedrick also shared roast/color measurement ranges, saying ultra-light coffees often read 136+ on his scale, SEY has recently been around 133-139 except Burundis, and the team is trying to push lighter while avoiding grain and preserving complexity.
- Both Lance voices emphasized cupping and measurement as useful but imperfect tools. seylance2897 noted that water, roasting, and grinding in origin labs are often messy, while lancehedrick argued cupping is still the fastest reliable way to evaluate light coffees when the process is controlled.