# SEY Discord Browser Archive - 2026-05-05 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) ## seylance2897 - `2026-05-05 00:01` `#origins-and-producers` lemme know what you think of that... with that information i'll have theories - `2026-05-05 00:02` `#origins-and-producers` i already have my theories but this information will be interesting - `2026-05-05 15:01` `#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 - `2026-05-05 15:02` `#origins-and-producers` Albino, John Saenz, and Genezard have been uniquely special IMO, and the Gesha's from Santa Teresa are uniquely special. - `2026-05-05 15:05` `#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. - `2026-05-05 15:23` `#origins-and-producers` no we didn't buy anything from Copa this year... kind of complicated, slightly political ha - `2026-05-05 15:25` `#current-menu` But I'd happily taste coffee with anyone! - `2026-05-05 18:40` `#current-menu` Yeah totally - this is like a conversation for a bottle of wine haha - `2026-05-05 18:40` `#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 - `2026-05-05 18:41` `#current-menu` Fermentation is a tool simply to eat and remove mucilage to make washed coffee - `2026-05-05 18:42` `#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 - `2026-05-05 18:46` `#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. - `2026-05-05 18:50` `#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 - `2026-05-05 18:51` `#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 - `2026-05-05 18:56` `#current-menu` ALO's washed lot goes through zero fermentation and goes through a mechanical demucilaginator - `2026-05-05 18:57` `#current-menu` its one of the very few coffees we buy that doesn't go through any fermentation - `2026-05-05 18:59` `#current-menu` yeah its even better this year - `2026-05-05 19:06` `#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. - `2026-05-05 19:07` `#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. - `2026-05-05 19:32` `#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 - `2026-05-05 19:33` `#current-menu` we have a few different processes with ALO this year - `2026-05-05 19:34` `#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 - `2026-05-05 22:52` `#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 ❤️ - `2026-05-05 22:52` `#origins-and-producers` hahahaha shhhhhhh - `2026-05-05 22:53` `#origins-and-producers` 🫣 [Back to index](#index) ## lancehedrick _No messages captured._