# SEY Discord Browser Archive - 2026-05-12

## Index
- [seylance2897](#seylance2897)
- [lancehedrick](#lancehedrick)

## seylance2897

- `2026-05-12 00:54` `#what-are-you-brewing`
  Reynaldo, is a solid coffee. I think your read on it is spot on. Not the weakest of the bunch but certainly not amoung the best. Still has florality, decent fruit articulation but just lacks the same intensity and structure as the best of them

- `2026-05-12 00:55` `#what-are-you-brewing`
  you can absolutely get passion fruit in the best of the chirosos... but like everything, they are diamonds when you find them

- `2026-05-12 00:56` `#what-are-you-brewing`
  we usually get 1 sometimes 2 proper passion fruit chirosos each season

- `2026-05-12 00:57` `#origins-and-producers`
  its coming!

- `2026-05-12 00:59` `#current-menu`
  we'll defintely get at least a couple harvest passes from David Berrio this year

- `2026-05-12 01:00` `#what-are-you-brewing`
  also that table you put it on certainly isn't doing it any favors 😂

- `2026-05-12 01:10` `#what-are-you-brewing`
  alot of how I and my personal global group of peers talk about fruit in coffee is fermented, dried, or ripe. Ripe is obviously the best. Burundis are the best example of dried fruit, when they get to ripe fruit they are properly amazing imo. 
  
  But that fruit quality tells you ALOT about the quality of cherry and seed development

- `2026-05-12 01:10` `#what-are-you-brewing`
  so its one of the the first place that we start when we're evaluating a coffee

- `2026-05-12 01:12` `#what-are-you-brewing`
  basically the closer we can get to coffee tasting like juice the better. and SOMETIMES you get a coffee that is just properly ripe juice coffee. Those are, for me, the ones that go into my top coffees of all time list

- `2026-05-12 01:14` `#what-are-you-brewing`
  yes for sure.. ripe vs unripe is also very much on there. perserves/jam is almost 100% of the time coming from fermentation - thank back to when ALL the pink bourbons from southern Huila tasted like strawberry jam. - This was when all the producers started holding in cherry for 36+ hours

- `2026-05-12 01:14` `#what-are-you-brewing`
  This is also directly in response to the copa del oro. So, its a very good example of how careful those comps need to be. something wins and it changes and entire regions coffee for 4 years

- `2026-05-12 01:19` `#what-are-you-brewing`
  oh it 100% does... and is still doing it. Part of why we didn't participate in that this year. Can't fully speak for passanger.. but pretty sure its similar for them

- `2026-05-12 01:22` `#origins-and-producers`
  glad you got the last little bit of that coffee jose. It was a special one for sure

- `2026-05-12 21:38` `#origins-and-producers`
  difference between what??

- `2026-05-12 21:44` `#origins-and-producers`
  This fully depends on the farm and climate... Soil health is generally necessary for every farm.. but shade depends on microclimte, temperatures and cloud cover. for example at 2400masl+ in Peru you literally can't grow under shade. Also In panama, you can't grow under shade at 2000+ at Sophia because of too much cloud cover.

- `2026-05-12 21:47` `#origins-and-producers`
  yes hes doing an amazing job. We'll see how his soil holds up over the next few years! this is the exciting/fun/sometimes depressing part of tasting producers coffees year after year!

- `2026-05-12 22:08` `#origins-and-producers`
  Juan Contreras didn't deliver any coffee this year.

- `2026-05-12 22:08` `#origins-and-producers`
  a number of things could have happened. most of the time its someone in the family had health issues or something relating to that

- `2026-05-12 22:09` `#origins-and-producers`
  Also..not sure if you remember Mario Asorza that we sold as Gesha a few years back..was actually sl9... his coffee was unreal. He hasn't delivered any coffee for a couple of years because his wife has been sick

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## lancehedrick

- `2026-05-12 09:53` `#filter-focused`
  Oh this is what I have thought for years but there is no proof other than the proof of degradation.  This is why I want to figure it out

- `2026-05-12 10:48` `#filter-focused`
  Oh I'm familiar. I just do not work in a lab. A goal of mine is to eventually get funding somehow to be able to partner with a lab for this stuff. But not something I can just do, sadly. Expensive equipment haha!

- `2026-05-12 10:49` `#filter-focused`
  10000000%. This is why I try to be very intense on saying things like "in my experience" and leaving room wide open for other experiences (like the resting convo above. Probably sounded super redundant with all my caveats lol)

- `2026-05-12 10:52` `#water`
  Have not used them, personally.

- `2026-05-12 11:23` `#equipment`
  Lance cups at home. No real equipment. Doug has a few big boy grinders (a kafatek maybe?) And does loads of ORB soup. Graham has an EG1 and likes the Bird.

- `2026-05-12 12:07` `#filter-focused`
  Oh it is. Crazy expensive

- `2026-05-12 12:56` `#what-are-you-brewing`
  I use l theanine daily

- `2026-05-12 17:21` `#filter-focused`
  I grind on chirp. Haha it is proper powder to where some coffees I break up clumps with wdt

- `2026-05-12 18:52` `#espresso-focused`
  Turbo baby! For the win!

- `2026-05-12 23:24` `#equipment`
  Fantastic. Only used while at SEY house tho.

- `2026-05-12 23:56` `#equipment`
  Of course

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