# SEY Discord Browser Archive - 2026-05-13 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) ## seylance2897 - `2026-05-13 18:36` `#origins-and-producers` Yeah, this is honestly one of the most challenging parts of the job. Quality fluctuations can swing a lot. For example, it is fully within the realm of possibility that Albino and Saulo Ibias could have a significantly lower quality harvest next year... and this could have nothing to do with intentionality or quality of work. Most farms / regions go through a quality cycle, and nature is obviously impossible to control. So, you are faced with the choice of buying the coffee even though it doesn't meet quality expectations and taking the hit, or you don't buy it and allow another buyer to buy that coffee, and then they will also expect to be able to buy the coffee in a good year as well. - this is why most roasters offer some kind of blend. I have gotten pretty good and creative at figuring out how to navigate these things. But it is so complicated. Usually, if we decide to buy a lot anyway, my inbox and the internet explodes and with people who are unhappy with the coffee - our reputation takes a hit, and the producer's reputation takes a hit. Sometimes, I know a buyer/friend who has 'espresso blends' or something similar who will take the lot and put it into the blend, and I'll just pay the cost difference. Sometimes an exporter will put it into a 'regional blend' and won't ask for a 'first right of refusal' on the next year's harvest. Sometimes I'll reject the coffee, and it will go to a different roaster who will release the lot, but it's just one that I've rejected. You get to weigh all these options and try to make the best decision based on the producer, the project, risks, quality vs misses projections... etc. its properly stressful - `2026-05-13 18:46` `#origins-and-producers` Definitely zero anaerobic fermentation (sealed tanks or bags) ha i do not like that flavor haha - `2026-05-13 18:54` `#origins-and-producers` haha honestly, i just don't like them and its not something i'm interested in spending time on working on. My goal has to always been to try and elevate coffee and the perception of coffee to increase the value for producers. I personally find blends necessary for the supply chain... but roasters are almost always not transparent/honest about what that product actually is. Most roasters still try to maintain that the blend is 'exceptional' quality... this, I believe, erodes the trust of consumers and lacks honest/, transparency/integrity and ultimately hurts the value perception of actual high-quality coffee. Necessary from passanger is kind of the one example I have to a company who is trying to do this in a meaningful way with transparncy / intengry - `2026-05-13 18:57` `#origins-and-producers` a lot of roasters will use their blends to move lots that don't hit quality standards... but they also just source that quality for those blends in the first place.. so it works out - `2026-05-13 18:58` `#origins-and-producers` haha tasting some of the best coffees in the world for a living.... life is soooo hard... - `2026-05-13 18:58` `#origins-and-producers` if you're looking for a medium roast - i'd 1000% recommend looking at necessary from passanger - `2026-05-13 19:00` `#origins-and-producers` espresso can be challenging... over int he espresso channel though there are people wayyyyyyy better than me at espresso that i'm sure would love to help you out ha - `2026-05-13 19:02` `#origins-and-producers` yeah they do it buy country - `2026-05-13 19:03` `#origins-and-producers` They are all part of their 'core partnerships' so divino Nino for colombia and Agaro w/ mike mamo for Ethiopia etc - `2026-05-13 19:04` `#origins-and-producers` but its a way they can buy more from their core partnerships arcoss a wider quality threshold - `2026-05-13 19:06` `#origins-and-producers` that was so amazing - `2026-05-13 19:19` `#origins-and-producers` honestly haven't tasted a coffee from guatemala i could buy in like 5 years. I think that in certain parts of Hue Hue, san martin, etc.. there is potential... but sooo much of that coffee gets blended in to oldddddd projects thats its very hard to get access to. - `2026-05-13 19:20` `#origins-and-producers` its genetics... old bourbon/ typica will be nutty unless you just put a ton of fruit on it in fermentation... extremely similar situation that they have in Mexico - `2026-05-13 19:20` `#origins-and-producers` the kamavindi labs he gets is through me - `2026-05-13 19:22` `#origins-and-producers` if you can find a gesha that isn't nutty or over fermented in Guat you will blow my mind - `2026-05-13 19:23` `#origins-and-producers` I can't wait! i'll be asking in 3 years! - `2026-05-13 19:24` `#origins-and-producers` haha cherry selection needs work... I'd score that a D- - `2026-05-13 19:27` `#origins-and-producers` skittles.. taste the rainbow! - `2026-05-13 19:27` `#origins-and-producers` no water, those are fully dry fermented - `2026-05-13 19:28` `#origins-and-producers` i'll try to get my hands on this... i do cup through most gesha lots from inherto every hear though - `2026-05-13 19:28` `#origins-and-producers` I'll ask him - `2026-05-13 19:31` `#origins-and-producers` nothing that hits solidly over 87+ for me... generally either nut, vegetal, or fermentation - `2026-05-13 19:32` `#origins-and-producers` i don't believe in under rested green... with the exception of insane elevation from Ethiopia - `2026-05-13 19:33` `#origins-and-producers` Definitely, fresh is always best IMO - `2026-05-13 19:35` `#origins-and-producers` k gotta run ✌️ ❤️ - `2026-05-13 22:28` `#what-are-you-brewing` we should aboslutely do some tests! [Back to index](#index) ## lancehedrick - `2026-05-13 20:25` `#current-menu` Now THAT is a lineup [Back to index](#index)