# SEY Discord Browser Archive - 2026-05-11 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) ## seylance2897 - `2026-05-11 16:05` `#origins-and-producers` Hey! yeah, Brazil is exceptionally challenging. Part of it is the internal competition, which I actually love and fully support. Nearly every country in the world exports their best coffees. But Brazil and Mexico have pretty strong internal markets for those coffees, which is awesome. The other part that makes it so complicated is the quality fluctuations year to year. For example, Joselino can produce an 88+ coffee one year and then a hella vegetal 85 pt coffee the following year. So, it's very challenging to build a meaningful partnership. To make things even more difficult. In Espirito Santo specifically, there is a very strong culture of competitions. So, there are literally dozens of tiny regional competitions and all the producers hold their top lots for these comps. So, to actually get a look at the best lots, you have to spend a couple of months in Espirito Santo, going to each of these little competitions, and even then, the lot sizes are sooo small that you might be walking away with only 10kgs of coffee. I spent a few years trying to work with a handful of very talented producers... Talking about what it could look like to just negotiate price based on cup score and basing it on prices that the competitions were seeing to make sure they were fair market value. But, just get it figured out. Do have some irons in the fire here so to speak. So, hopefully we'll start seeing at least a few of these coffees again! - `2026-05-11 17:34` `#origins-and-producers` yeah 100% those coffees can be so good. But yeah, you basically need a cupper in country that wants to go to all the small competitions. But, trusting someone to make actual buying selections is very, very challeneing. I am working on it though! - `2026-05-11 18:05` `#filter-focused` Yeah, at most you might see 1 or 2 potato seeds in a bag... at the very worst. Its possible that the profile could just lean a little earthy, but this kind of comes with the teritory of coffees from Burundi and Rwanda. But, that is definitely noteably differnt than actual potato defect. We've done a ton work regarding the actual defect... we usually cup through 100 cups per batch to get a full actual % of potato in a lot. It has neveg gone above 5 out of 100 cups. This is a significnt improvment.. about 5 ish years ago we noticed it as high as 20 cups out of 100 - `2026-05-11 18:08` `#filter-focused` They are however, pretty polarizing profiles... lots of people don't love them. Ha i happen to think they are exceptionally cool, in the world coffee - `2026-05-11 18:12` `#filter-focused` Reds are clean coffee. Yellows are potato Attachments: - [IMG_9518.PNG](https://cdn.discordapp.com/attachments/1483078208264994927/1503429504692125716/IMG_9518.PNG?ex=6a0d3496&is=6a0be316&hm=c5241c9f4aaa2368aa2060aa13493a3d32f4d475e43666054deb030aa1d4d6bd&) (image/png 1125x2436) - `2026-05-11 18:12` `#filter-focused` its a protype but, could potentially change entire countries - `2026-05-11 18:13` `#filter-focused` T hill has been working on this for yearssssssss - `2026-05-11 18:18` `#origins-and-producers` I cup through a lot of Tanzanian coffee each year. I'm working on a soil re-building project there with a specific coop. It's a ton of work, but I'm quite hopeful. I fully believe Tanzania, Uganda, and DRC can produce very high quality coffees. But the soils there are just so depleted.. so all the profiles are a little thin, lean alittle nutty and don't have the density /structure/intensity that i'm really looking for - `2026-05-11 18:25` `#origins-and-producers` ha oh man, the politics are extremely challenging.. but they always have. Its pretty remarkable how they can move coffee around despite the politics. Sometimes it really effects things though like when the rebals took full control of Goma last year... made coffees in the DRC nearly impossible - `2026-05-11 18:29` `#origins-and-producers` haha we have a few. Still waiting though on a few samples. so won't know for sure until i recieve and taste through them - `2026-05-11 18:31` `#origins-and-producers` Counter Culture was doing the best job in Tanzania IMO - `2026-05-11 18:31` `#origins-and-producers` but they really can't produce 87+ coffees at the moment... most of it we believe is just soil health - `2026-05-11 18:32` `#origins-and-producers` I work alot with the person who built all those programs for Counter Culture.. so we're definitely still working on it - `2026-05-11 18:34` `#origins-and-producers` yup, same as everywhere.... its honesty why i think Peru has been so good. Most of the farms we've been buying from there are first gen farms in the first or second year of production... we're already working on making sure soil is being taken care of... but if its not we'll see the quality fall off a cliff in like 4 to 5 years - `2026-05-11 20:52` `#origins-and-producers` this has been my experience also. To be honest though... I haven't tasted a ton because most of the exporters and a few of my friends who have extensive knowledge of coffee production there say the quality just isn't there for what we're trying to work with without some pretty significant investments. All the geshas that i've tasted are a little nutty/thin, Pacamaras have been overly oniony and the Bourbons and co have been vegetal and also slightly nutty. - `2026-05-11 20:56` `#filter-focused` fully depends on what your goal is IMO. If you're just trying to brew amazing coffees and enjoy them. Then I agree. If you're trying to develop a professional palate, its 100% necessary. all depends on the individual goals - `2026-05-11 20:58` `#filter-focused` haha i've been cupping over 30 coffees almost every day for 10 years and I'm definitely still learning what profiles and qualties are etc. So much mapping still needs to be done in coffee IMO - `2026-05-11 22:53` `#what-are-you-brewing` also want to know how this goes [Back to index](#index) ## lancehedrick - `2026-05-11 13:41` `#Brew-Along` Brewing Alberto Trujillo - `2026-05-11 14:09` `#Brew-Along` here - `2026-05-11 14:37` `#Brew-Along` Brewing Alberto Trujillo - `2026-05-11 17:42` `#filter-focused` For sure. no one said one needed to do this to be "great." It came up in a convo. It is part of our research and dev re: roasting. And we also just like seeing what is exciting out there being coffee nerds, ourselves. - `2026-05-11 17:43` `#filter-focused` Boost that body AND acidity baby! haha - `2026-05-11 17:50` `#filter-focused` Yeah the convo followed a live brewing session. Sry about that. - `2026-05-11 17:51` `#filter-focused` Been brewing up Umoco and Ruarai? - `2026-05-11 17:51` `#filter-focused` Peeped your IG story lololol - `2026-05-11 17:52` `#filter-focused` I'm old. What is a vn diss - `2026-05-11 17:52` `#filter-focused` Hahahaha that would have been epic - `2026-05-11 17:54` `#filter-focused` Very unusual you would get consistent potato. A couple of beans in a bag, maybe. But every dose? Not sure i have ever heard of that. Is it moreso you had one and now going thru it rapidly out of fear of another? Lol - `2026-05-11 17:55` `#filter-focused` I'm not invalidating your experience. To be clear. - `2026-05-11 17:57` `#filter-focused` Being in SEYcord should not filter you. Feel free to speak your experience. - `2026-05-11 17:59` `#filter-focused` 🥰 - `2026-05-11 18:01` `#filter-focused` We have been trending slightly lighter the past month. Essentially pushing until grain and backing off, in very generalized terms lol - `2026-05-11 18:07` `#filter-focused` I'm thinking the fact it is our most developed offering and leans a bit more baking spice/earthy (compared to other offerings) it can give off a more muted and potentially 'potato' vibe without it being the defect. For the record to those reading, it smells like a batch of French friends when you grind up one dose of coffee that has even one defect in it. It is LOUD haha - `2026-05-11 18:10` `#filter-focused` Yeah one cup out of like 20 retail bags is expected. Multiple from one doesnt seem even conceptually plausible. But, cest la vie. Coffee be coffeeing - `2026-05-11 18:10` `#filter-focused` This would be iconic - `2026-05-11 18:11` `#filter-focused` Pls tell me how to spot the defect without breaking the bean. - `2026-05-11 18:11` `#filter-focused` Id do this to so many people - `2026-05-11 18:11` `#filter-focused` Or we can brand a bag with McDonald's French fries and act like it is intentional - `2026-05-11 18:12` `#filter-focused` Oh baby there we go - `2026-05-11 18:12` `#filter-focused` Tim Hill coming in clutch I suspect? - `2026-05-11 18:13` `#filter-focused` Unreal - `2026-05-11 18:13` `#filter-focused` The legend be legending - `2026-05-11 18:14` `#filter-focused` Even back in the day of my barista work, with much lower quality Burundi and way more frequent potato, we just dumped the portafilter when we smelled potato. Happened maybe 3 times a shift if serving SO Burundi. Way less nowadays. - `2026-05-11 18:15` `#filter-focused` Just a reality. Impossible to ignore at this point in time. - `2026-05-11 18:15` `#filter-focused` But that tech looks so sickkkk - `2026-05-11 18:17` `#filter-focused` Ketchup is a great condiment - `2026-05-11 18:18` `#filter-focused` So brew the kenya next to it - `2026-05-11 18:18` `#filter-focused` Teehee - `2026-05-11 18:20` `#filter-focused` I enjoy the ruarai. The guchienda we recently had was even better imo. My tops this year if you can get someone to share are the Peru Albino Ibias, Jhon Saenz, Genezard, Colombia Wilson Alba, Servio, Octavio, Kenya Guchienda, Samuel Aragon Gesha, Dwight Aguilar Yellow Gesha, William Ortiz Chiroso - `2026-05-11 18:21` `#filter-focused` Standouts for me personally, not necessarily score related, are Albino Ibias and William Ortiz - `2026-05-11 18:21` `#filter-focused` 92 and 90 respectively I scored them. Former is fave coffee of the year. Latter has such a nice rose finish after a clean fruit presentation throughout - `2026-05-11 18:23` `#filter-focused` While it is true it has been the year of the SL9, I think Pink Bourbons, relative to their baseline, are having a more impressive banner year. At least the ones we have brought on. Unreal bangers. - `2026-05-11 18:24` `#filter-focused` Not sure i have ever given above an 88 to a pink bourbon. I have given 3 above 88 this year alone... - `2026-05-11 18:25` `#filter-focused` Have SL9s been higher? Yes. But, they are referred to as Inca Gesha for a reason lol Some are convinced even with genetic results that it must be a gesha due to its impressive presentation. Haha - `2026-05-11 18:27` `#filter-focused` All about that variety! The ninga was actually quite vibrant with an orange juice quality that was pleasing - `2026-05-11 18:27` `#current-menu` Gimme - `2026-05-11 18:27` `#current-menu` I'm out - `2026-05-11 19:28` `#filter-focused` Way different. One bean does not rub off onto a big batch. At all. It only affect the batch in which it is ground. - `2026-05-11 19:28` `#filter-focused` Not a liquid. - `2026-05-11 19:29` `#filter-focused` But yes- even on a 200g batch brew - `2026-05-11 19:29` `#filter-focused` You would taste one bean worth of potato - `2026-05-11 19:30` `#filter-focused` Oh absolutely - `2026-05-11 19:30` `#filter-focused` One bean is so crazy powerful - `2026-05-11 19:30` `#filter-focused` Doesn't make much sense tbh. Can overwhelm literally 200 others - `2026-05-11 19:30` `#filter-focused` Those 200 beans are bring an inordinate amount of compounds to the table but nothing can overwhelm potato haha - `2026-05-11 20:07` `#filter-focused` Is this sposed to be me? Lol - `2026-05-11 20:09` `#filter-focused` I am weird. I like geshas and sl9s and complex coffees around 2 weeks and denser coffees around 4 weeks (kenya, PB, etc) This is not just SEY. Any EL/UL. Substance (Joachim) is same and so is Stefane. But, obviously many out there do much longer and that is cool, too. - `2026-05-11 20:09` `#filter-focused` Oh hahahaha - `2026-05-11 20:09` `#filter-focused` I'm really bad with discord humor as you saw above with vn - `2026-05-11 20:13` `#filter-focused` I'm with Janesh. Freeze at peak or just before. - `2026-05-11 20:29` `#filter-focused` My *feeling* is while it is true lighter roasts need longer to push out C02 due to tiny pores, etc, they also have less CO2 due to being light. I think sitting for a long time, the coffees are just losing aromas that we quite like. Even in a sealed bag, they will just escape once the bag is torn asunder. I find I lose florality when I let coffees rest for ages. Again, this is my experience. Loads of other experiences listed online and elsewhere with 6-8-12-20 weeks and beyond as producing best cups. I just never get that. I get brown of I rest a coffee that long. Or just grain if super light, devoid of florals. - `2026-05-11 20:31` `#filter-focused` 9 bar - `2026-05-11 20:31` `#filter-focused` Called boomer resting - `2026-05-11 20:31` `#filter-focused` Pascal the rascal - `2026-05-11 20:32` `#filter-focused` This is the way - `2026-05-11 20:32` `#filter-focused` Have fun with it - `2026-05-11 20:37` `#filter-focused` What do you mean by earlier? - `2026-05-11 20:38` `#filter-focused` So an understanding that 2 is earlier than normal? I have always done 2-4 weeks lol So for me, it is not early. But if you mean do I do it even with modern spro, absolutely. Always 2-4 weeks depending on coffee. - `2026-05-11 20:38` `#filter-focused` But again, that is me. My preferences. I find a waning intensity of aromatic presentation as coffee sits in a bag. Regardless of roast level. - `2026-05-11 20:38` `#filter-focused` *for me* - `2026-05-11 20:39` `#filter-focused` I have a feeling skmeone will screenshot and post elsewhere and be like "lance says resting more than 4 weeks means less florals! he is an idiot!" I am saying for me and my taste preferences and my personal experience, I find a period of 2-4 weeks largely works across roast levels towards which I gravitate. - `2026-05-11 20:40` `#filter-focused` If CO2 is an issue, just grind and let it sit or, better yet, shake it. 10sec can rid around 30% of remaining CO2 (legit number btw) - `2026-05-11 20:43` `#what-are-you-brewing` Ive no doubt. Strawberry cofermie? - `2026-05-11 20:43` `#what-are-you-brewing` Spamming yellow with the greats only - `2026-05-11 20:44` `#filter-focused` Tbf I do go up to 6 on occasion. - `2026-05-11 20:45` `#filter-focused` But starting bags at 4 with kenyas and PBs and drinking tol 6 or 7 weeks. I'm talking about period in which I first open to brew. - `2026-05-11 20:46` `#filter-focused` Since 2 is a baseline for me, I was just confused if he meant earlier than 2 weeks. I understand now haha - `2026-05-11 20:46` `#filter-focused` I don't lol I brew and drink. If needing rest, I rest. I always have like 40 open bags or more - `2026-05-11 20:47` `#filter-focused` Yes. I don't do that. I have, but I do not practice it - `2026-05-11 20:47` `#filter-focused` I have played with it on and off rarely since first hearing about it after Patrik Rolf roasted backstage and pre ground his coffee to rest quickly on 2018 in Boston lol - `2026-05-11 20:48` `#filter-focused` But <@773009568292012082> has done some work on shaking and seems it degases the coffee super efficiently and quickly. - `2026-05-11 20:49` `#filter-focused` I know will shake a bit if I think I'm early - `2026-05-11 20:51` `#filter-focused` Nice! I just have never found that to be the case. I find it more muted that long off roast, personally. I know Lance has, as well. And others (Joachim who also uses Loring) - `2026-05-11 20:51` `#filter-focused` But again - `2026-05-11 20:51` `#filter-focused` To each their own! What is best for you simply might just be different than what is best for me - `2026-05-11 20:52` `#filter-focused` Oh I have done this lol - `2026-05-11 20:52` `#filter-focused` A perk of my new role is testing our coffees. - `2026-05-11 20:52` `#filter-focused` And I meant that to be vague - `2026-05-11 20:53` `#filter-focused` I brew it every way to sunday throughout the weeks and months lol - `2026-05-11 20:53` `#filter-focused` But also, been doing weird stuff for years for YT and elsewhere. I'm a coarse fiend. - `2026-05-11 20:53` `#filter-focused` You referring to Taylor's query? Or just randomly thrown out there ha! - `2026-05-11 20:54` `#filter-focused` Super helpful for sbs and tasting loads simultaneously - `2026-05-11 20:54` `#filter-focused` I ask because before Taylor, no one was talking about cupping haha - `2026-05-11 20:54` `#filter-focused` Love the randomness - `2026-05-11 20:54` `#filter-focused` And taylor- I will. Need to see it. - `2026-05-11 20:55` `#filter-focused` But I agree with Carl. It is not at all a necessity in home context. Helps with loads of tastings at once and for quality purposes. - `2026-05-11 20:56` `#filter-focused` Yeah. It is something I spend time calibrating people on, actually. - `2026-05-11 20:57` `#filter-focused` Tbh not sure what outgrown means in this context lol - `2026-05-11 20:57` `#filter-focused` Thats wild - `2026-05-11 20:57` `#filter-focused` And love it. - `2026-05-11 20:58` `#filter-focused` Ahhhh heard. - `2026-05-11 20:58` `#filter-focused` I just wanna know, Taylor, if resting actually has some chemical changes or if it is largely the expulsion of CO2 we rest for. - `2026-05-11 21:01` `#filter-focused` I feel people (me included) have preached due to water activation even in roasted coffee that changes occur while resting, but there is no proof that the same cannot be had same day if we could expel all CO2 immediately. If resting doesnt matter beyond CO2 release, that could make life so good. <@773009568292012082> - `2026-05-11 21:02` `#filter-focused` Yeah negatively, it would seem. Or are they changing positively? The sentiment over the years is that things become better somehow like magic - `2026-05-11 21:02` `#filter-focused` Doesn't make sense to me. - `2026-05-11 21:10` `#filter-focused` Absolutely. I recall our chats but wanted them here if others had thoughts. [Back to index](#index)