# SEY Discord Browser Archive - 2026-05-14

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

## seylance2897

- `2026-05-14 01:22` `#origins-and-producers`
  yo! thanks so much but Hafiz actually already pulled me one at hyunah

- `2026-05-14 20:18` `#current-menu`
  Yo! resend the DM... probably just got burried

- `2026-05-14 20:29` `#what-are-you-brewing`
  Reading a decent amount of processing in Colombia 
  
  These producers are as traditional as it gets. It tooks a few years to get them to stop holding in cherry for too long (response to a specific year of the Copa comp). Now its as basic as it gets. Depulp, ferment in either tile tanks or plastic buckets for 30ish hours - depending on mucilage -washed and dried on open beds. The opposite of anything fancy. 
  
  Why some pinks are SO much better than others is still a very mysterious question that no one, at least that I know, has a good answer to. One thing I do believe is cherry selection and ripness is a relatively large part of why some are so good. I need to run genetics on the good Pinks vs the mid Pinks.. but its challenging to get all these producers to send leaves. It will certainly happen, though, hopefully this year.

- `2026-05-14 20:31` `#what-are-you-brewing`
  But, these are the things that happen that really make us go - well fuck, we know nothing. And also make the future of coffee so exciting

- `2026-05-14 20:58` `#what-are-you-brewing`
  Yo I have so many good questions for phd students haha.... I am starting to give more talks at MIT, while i'm in Boston... i have a few leads there

- `2026-05-14 21:00` `#what-are-you-brewing`
  I don't know much about UCD coffee institue... But, i've been told that they are far more focused on 'coffee' rather then high end specialty.... I think its important to remember that the coffee we're all drinking is like .0001% of the coffee being grown... There isn't a lot of insentive to fund it

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## lancehedrick

- `2026-05-14 12:27` `#Brew-Along`
  a Jhon Saenz morning

- `2026-05-14 12:47` `#Brew-Along`
  current SEY- 131-138

- `2026-05-14 12:47` `#Brew-Along`
  SEY 2 years ago- 118-125

- `2026-05-14 12:58` `#filter-focused`
  Recipe Shared By xbloom: One and Done
  Recipe shared by lance: https://share-h5.xbloom.com/?id=T2%2FusPI5wWCR1U3%2FLQQvxA%3D%3D

- `2026-05-14 13:36` `#Brew-Along`
  a Jhon Saenz morning

- `2026-05-14 14:23` `#what-are-you-brewing`
  It is mega

- `2026-05-14 21:57` `#espresso-focused`
  Non Colombia is wild. Some of the world's best coffee comes from there. Very curious why non-colombia!

- `2026-05-14 22:00` `#current-menu`
  Hey! This is a place for SEY coffee, of course, but feel free to drop something you are enjoying here and there. If you are mainly wanting to discuss other roasters, loads of other discords you can join! The idea here is for people who drink SEY and want to chat over the hundreds of annual releases we have as well as chat with some of us who work there for background info, etc.

- `2026-05-14 22:04` `#espresso-focused`
  Try some of the pink bourbons we have been dropping this year. Unbelievable. My favorite coffees tend to be Kenya coffees, Pink bourbons, sl9s, and geshas.

- `2026-05-14 23:25` `#filter-focused`
  Yeah! Around there.

- `2026-05-14 23:25` `#water`
  1/3 strength

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