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2026-05-18 to 2026-05-24
Index
seylance2897
2026-05-18
- 3:05 PM
#origins-and-producers: Almost all catimor or sarchimore hybrids will have vegetal qualities... most commonly shows up at green pepper, but can be other versions of 'green' as well - 3:06 PM
#origins-and-producers: ha this is a hot take, not entirely sure I agree with it.. But, i certainly love it! ha - 9:04 PM
#origins-and-producers: hahaha this is definitely true.. for better or worse.. we will find out! - 9:08 PM
#origins-and-producers: I find it is not a concern and that the moisture and water of the mass is sufficient. Altohugh they are working on a machine that measure the moisture and water and sorts seed by seed. This will be cool.
UV is as important if not more important.. but also needs to be looked at within the context of moisture and water - 9:09 PM
#origins-and-producers: But yes, because its a measusre of the mass... you can abobsolutely end up with aged seeds in lots which will give you randomly aged cups
2026-05-19
- 1:48 AM
#origins-and-producers: lets go jose - 8:39 PM
#what-are-you-brewing: marbling on green is showing the break down of the cell structure - 8:40 PM
#what-are-you-brewing: this happens when moisture leaves, then re enters, then leaves... as the coffee slowly comes down in moisture... everytime the coffee reabsorbs moisture the cell structure breaks down - coffee will age faster - 8:41 PM
#origins-and-producers: you're hired to write our flavor profiles on the cards.. come back to new york
2026-05-20
- 12:08 AM
#origins-and-producers: haha still working on this - 12:12 AM
#origins-and-producers: mayybeeeeeeeeee this week???? - 12:17 AM
#origins-and-producers: ha we are releasing so many coffees this week... sooo many cards to write - 12:17 AM
#origins-and-producers: 🫣 - 12:18 AM
#origins-and-producers: haha so many asterisks this year - 12:19 AM
#origins-and-producers: actually sl34 is about the only variety that is actually correct in kenya everything else is 😵💫 af - 12:21 AM
#origins-and-producers: haha last year wasn't an sl 34 separation 😂 - 12:23 AM
#origins-and-producers: which is absolutely insane because Peter literally has the reciept from his dad of the original 100 sl34 trees he purchased.... annnnnddddddd not all sl34 ha - 12:23 AM
#origins-and-producers: if you figure that out let me know - 12:24 AM
#origins-and-producers: okay back to sample roasting and card writing - 4:36 PM
#origins-and-producers: Alot of what is being sold and marketed as 'Kamavindi' is actually sourced and exported by Kamavindi coffee labs. It isn't actually from kamavindi the farm. Its getting pretty confusing and I'm talking with peter about the transparency of how all these coffees are being marketed... as its only going to get worse... - 8:31 PM
#origins-and-producers: yeah this - it would be like marketing Danche as SNAP (the exporter) rather than Danche the actual site that produced the coffee. Gatura for example is exported by Kamavindi, we also bought that coffee last year and released it as Gatura. Its relatively good for Peter and Kamavindi as its increasing his market awarenss and I'm 100% for that.. but people are trying to capture the 'Kamavindi' value add in a confusing/ misleading way imo - 8:31 PM
#origins-and-producers: yeah exactly - 8:57 PM
#origins-and-producers: this is generally the roaster. - 8:58 PM
#origins-and-producers: I'm not really trying to throw anyone under the bus here at all. I'm just obviously always looking for as much transparency as possible through the relatively complicated supply chain - 9:25 PM
#origins-and-producers: There are literally thousands of producers out there producing insane coffee that no one has ever tasted ha - 9:28 PM
#origins-and-producers: its unbelievably exctiting
2026-05-21
- 1:36 AM
#origins-and-producers: This is all I believe is relatively interesting... but, in a like actual sophisticated coffee conversation, this is pretty far from the mark. IMO. I'm here to celebrate subjetive preferences forever. I personally have my own preferences when it comes to coffees and profiles. But, I think in order to have any actual meaningful conversation about any of this, it actually requires definitions that everyone participating in the conversation understands and can taste/perceive. Otherwise we might as well be trying to communicate with eachother in competely different languages. For example, if Tim Hill is trying to tell me x is one of the best expresssions of Gedeb and I'm tasting that only with Bensa context... We aren't effectively communicating. This goes across ALL of coffee. This is what wine has done over 100s of years and where conversations (at least in my world and who i believe are leading the industry, producers, buyers, etc....) are working pretty hard to try and actually build in coffee. That way we can actually talk to each other.. to use a rather obvious example, if someone likes age on coffee, because it adds 'ceder like' complexity.. thats perfectly fine, but they should know that thats what dead coffee tastes like. - 1:39 AM
#origins-and-producers: thats what I hope things like this will start to help do. Bring buyers, brewers, producers, together to talk about coffee, profiles, etc, all building a language that we can share and actually communicate with - 1:40 AM
#origins-and-producers: i spend every day cupping and calibrating with my suppilyers and prouduers, getting extremely grainluar about this kind of stuff. but all those conversations never make it past that very specific group and cupping tables at the top of this industyr - 1:52 AM
#origins-and-producers: right i think we should be talking about what are the expectations of panama gesha what are those qualities... for example an 90 pt gesha from panama for 100$lb might be amazing for someone. I'm personally looking for 95pt gesha for I don't care what it costs... those are very differnet things and shuld be talked about as different things.
Also, what are expectations of an Aruzi from Colombia - no one can answer that question because no one has tasted enough... so to say this is a bad or good aruzi is actually crazy... you can like or not like it..but no one can actually define that profile /quality potential yet. We can with Pinks, we can with chiroso, we can with sidra etc, Those are all relatively well defined at this point. - 1:54 AM
#origins-and-producers: I think its also important to rememeber that haha none of these coffees are mid range. that is stumptown etc... Every coffee that sey and other roasters like sey are buying are literally trying to buy the highest quality coffee a specific region produces period. If we buy from Palestina in Colombia its because its what we believe is the highest quality coffee in Palestina. - 1:56 AM
#origins-and-producers: yeah for me that just removes Panama... Everything else is pretty similarly prices. Panama just exists in its own market space - 1:57 AM
#origins-and-producers: k fuck, i gotta get these cards finished... sorry for just popping in and sayin shit ha - 3:45 AM
#origins-and-producers: A lot of where coffees goes starts to make sense in greater context. Most US roasters don't buy expensive geshas in panama any more because they have been buying them for much longer than the newer emerging specialty coffee markets in Asia. One could certainly argue that the geshas 10+ years ago from Panama were significantly better than what Panama is now producing because of climate warming and other varying factors... So, most roasters here don't find it to be worth the price anymore. But its extremely interesting and 'novel' in other markets. Meanwhile, it's extremely challenging for roasters in Asia to get top quality 'mid range 😂 ' coffees because these are extremely challenging to buy and there isn't enough of them to serve the growing global market. sey in a lot of ways is fully supply constrained, unless we want to drop out quality thresholds - 3:47 AM
#origins-and-producers: many drops - 3:49 AM
#origins-and-producers: Ofta, best of luck to your friend.. .El Sal is so hard - 3:49 AM
#origins-and-producers: more varietes and genetic diversity will certainly help there though - 3:50 AM
#origins-and-producers: i cup through them every year - 3:50 AM
#origins-and-producers: there are many challenges with growing coffee in california - 3:52 AM
#origins-and-producers: Certainly some interesting things though! a few gesha's ive treid have been suprisingly floral - 4:05 AM
#origins-and-producers: It's all a super fascinating and extremely cool time for coffee. I generally try to operate in a non-scarcity mindset because I think rarefying something generally only benefits one person or the people on top. What I see in coffee producing regions is that the specialty proposition (higher prices for higher quality) is finally actually kind of working. How this is playing out globaly is finally really having an impact on producers lives in a pretty amazing way. I absolutely love seeing so many amazing roasters and coffees around the world and am very excited for how this will necessarily impact producers lives - 4:09 PM
#origins-and-producers: Actually quite the opposite. unfortunately, or fortunately... depends on perspective. ALOT of the next generation of coffee farms are leaving the farm to work in cities... this is almost all over the world. Obviously, they are leaving looking for a better life. In conversation with these farmers there are a few perspectives - 1) they think its amazing that their children actualy have the option to leave the farm if they want. They never had that option. 2) farms are soooo small almost everywhere that its actually pretty unrealilstic to think that a family can do well on such a small farm. So, as people leave, other farmers can buy those farms, make bigger farms, and turn them into a proper business.
On the other side of the coin, its easy to romanticize tiny farms, nano lots, etc... and it would be cool for a small farmer to be able to really focus on high end specialty and stay on a small specialized farms... ultimately i think both of these things will eventually exisit.. but i see it as a natural progress forward. - 5:38 PM
#origins-and-producers: alot of this needs much more testing and cupping... Papayo is actualy just another hybrid variety with catimore. Ombligon i've tasted like 2 washed versions of this variety.. everything else has been 'over processed' IMO so pretty tough to get an actual quality read on it.. also i've seen zero genetics done on it. - 5:44 PM
#origins-and-producers: Colder fermentation can be very positive and can not. we think this fully depends on variety. for example it seems like gesha likes colder temp fermentation - higher elevations, submerged (in sacs - still dry) in cold water etc. SL in kenya seems to want warmer fermentations. David Berrio specifically is at high elevations and cooler environment. but Chiroso speficially has a pretty crisp, yellowish acidity imo - 5:47 PM
#origins-and-producers: IF demand in the US continues increasing for Panama Geshas i think we'll start to see them come back.. but i'd guess only in hyper small roasters... because the highest quality lots are like 2kgs... We will continue working in Panama, but our goal if we work in a place is to try to buy the best coffee that place produces.. panama is hella competative and also very mysterious. I.e its hard to compete with the prince of Quatar. But, we 're trying haha. But, if we can't get the highest quality, we won't work there. I'm personally very, very burnt by slightly nutty expensive geshas from Panama - 5:48 PM
#origins-and-producers: yeah very little experience with this variety and I've seen zero genetics - 5:49 PM
#origins-and-producers: Everything that I've tasted from Nestor lasso has been over processed IMO. so VERY hard to judge quality of vareity. Also, a lot of Colombian producers are finally addmitting to adding flavor to the coffees. Its pretty obvious to tell when something has been flavored... but i don't have enough experience with Nester's coffees to speak to them - 5:55 PM
#origins-and-producers: haha i have't see any of them admit it in public yet... but they will to buyers - 7:15 PM
#origins-and-producers: I'd be super curious! and need to taste more samples - 8:38 PM
#origins-and-producers: I've tasted it from CGLE many times and its always been very over processed IMO 🤷♀️
2026-05-22
- 4:11 PM
#origins-and-producers: 1, 20 gallon bucket the entire lot was just under 60 kgs in total green - 4:20 PM
#origins-and-producers: The point of this experiment was to test sugar content and uniformity of cherry selection, with the goal of increasing fruit in Kenyan profiles to balance out what can be just ripping acidity. - We definitely got more fruit haha 🫣 - 9:25 PM
#origins-and-producers: Java is an interesting one. Honestly its never been popular and I haven't tasted a ton. I used to taste the Java from the Caballeros in Honduras each year. It had a particularly green but sweet profile; we used to talk about it as matcha ice cream. I don't work in Bolivia so I've tasted a few but not a ton of Java from there... and of the ones i've tasted only a handful have been washed. Very mixed bag of quality there... but, also tracability there is quite poor, so who knows if what we were actually tasting was actually Java or not.
but, this is a good question. I'll do some digging to see if i can get some sample material of higher quality, traceable Java and report back - 9:32 PM
#origins-and-producers: Good one - I've never seen a correlation between density and coffee aging. Not to say there isn't one, but if there is one, I haven't seen it or heard of it.
Moisture 100% - higher the moisture the faster the coffee will age. Also water activity, higher the water activity the less stable the moisture content. (less studied, but could also contibute to faster aging) Our moisture expectations ranges from regions. Colombia I look for moisture between 10 and 10.5. Ethiopia I look for moistures between 9 and 9.5. Rwanda/Burundi I look for moistures under 9%.
All of this is based on the supply chain and how quickly coffee will arrive and how quickly we'll be roasting it. I have flown coffees as high as 13% knowing I will roast it immediately.
UV has become an even more important part of our QC / buying - this indicates how intact the cell stucture is and how well the coffee was dried. If a coffee has higher moisture but perfect cell structure, i might be a little more risky with this coffee. - 9:34 PM
#origins-and-producers: Haha this is where I'd lean into subjectivity. The quality of fruit, variety, soil, farm, and processing is immaculate. That I can stand behind 1000%. For the fruit level, I've had hella amazing coffee tasters score it among the highest scores they've ever given a Kenyan coffee, and some who think the fruit is too much. - 9:36 PM
#origins-and-producers: I'm super interested to see how people respond to the coffee before I start potentially swaying peoples perceptions with my experience - 9:37 PM
#what-are-you-brewing: this coffee wa so beautiful - 9:38 PM
#origins-and-producers: haha I'll share my thoughts after you taste and we can share them together - 9:39 PM
#origins-and-producers: ha you're gonna try to put me behind a camera? thats literally why we hired the other lance 😂 - 9:40 PM
#origins-and-producers: haha - 9:40 PM
#origins-and-producers: i'll come in full hoodie, sunglasses, maybe even mask - 9:41 PM
#origins-and-producers: i'm mostly just joking... mostly.. its a good idea - 9:41 PM
#origins-and-producers: haha - 9:42 PM
#origins-and-producers: wow i feel so seen - 9:42 PM
#origins-and-producers: yeah, this coffee will probably vary pretty dramatically how you brew it - 9:44 PM
#what-are-you-brewing: oh it coming - 9:44 PM
#what-are-you-brewing: I have't put it out like 'publically' or whatever yet.. but i did tell you the genetics for the yellow gesha came back and its a x with bourbon right?
Still no 100% yellow gesha.... yet - 9:45 PM
#what-are-you-brewing: In theory varities do and can change color. so its not outside of the realm of possibility that one day we will get a yellow full gesha - 9:46 PM
#what-are-you-brewing: yeah, its obviously ALOT gesha though because its soooo floral. But, yeah genetics show at least some cross with bourbon - 9:47 PM
#origins-and-producers: Brewing will give you alot of flexibily on managing the fruit levels... like if you want more or less fruit in the cup.
But yeah, cupping is much more doable across airwaves for tasting the same thing - 9:49 PM
#origins-and-producers: hahah i'm here for it - 9:52 PM
#origins-and-producers: hahahaha shocking, I know. Doug is full doug - 9:53 PM
#origins-and-producers: doug hyped me into buying 2kgs of it and I don't even need to buy it - 9:55 PM
#what-are-you-brewing: ha not a dumb question at all.. i still a lot of people that coffee is the seed from a 'cherry' fruit and not a bean... like all the time ha.
But yes the fruit a coffee plant produces comes in different colors. The most common colors are red and yellow and are pretty variety dependent. I.e there is no yellow gesha or yellow sl34 etc.... but bourbon does come in red and yellow as do other varities.
Then there is pink cherries, orange cherries, stripped cherries... all kinds! - 9:56 PM
#what-are-you-brewing: yeah, as far as I'm aware anyone in Southern Peru that has 'yellow gesha' got the seeds from Dwight - 9:57 PM
#origins-and-producers: there were about 550 boxes of that coffee when put into 125g boxes.. honestly wasn't sure how qucikly it would sell - 9:59 PM
#what-are-you-brewing: haha oh no, its definitely happening everywhere - 10:00 PM
#what-are-you-brewing: I'm personally not entirely sure 100% caturra even exists in Colombia anymore... would love to be proven wrong. So if anyone out there can show me a genetic test of 100% Caturra in the last 2 years I'd loveeeeee to see it! - 10:00 PM
#origins-and-producers: i'll let doug know 😂 - 10:01 PM
#origins-and-producers: haha he might have gotten the last box... there were only like 10 of them left an hour ago - 10:02 PM
#what-are-you-brewing: 100% i'm all for exploring genetic diversity... its the catimors that really start to f with quality though - 10:02 PM
#origins-and-producers: much appriciated and I'll definitely pass along to Gerald... he obviously did all the work ha - 10:03 PM
#what-are-you-brewing: vegetal, less sweetness, sometimes nut skin type flavors... fully depends on the catimore/ hybrid. LIke castillo tastes like straight green peppers - 10:04 PM
#what-are-you-brewing: yes 100% they will. - 10:05 PM
#what-are-you-brewing: it just takes forrreevverrrrr to get a stable variety. If memory serves its the 7th generation of a variety that finally stablizes and it can take up to 4 years to produce fruit - 10:05 PM
#what-are-you-brewing: haha it goes by fast took me nearly 10 years to get the SL separtions - 10:06 PM
#what-are-you-brewing: i'm assuming we'll all still be drinking coffee in 10 years ha - 10:07 PM
#origins-and-producers: haha if by sl28 you mean SL* then yeah definitely - 10:08 PM
#origins-and-producers: ha of course! - 10:09 PM
#origins-and-producers: haah you didn't get the last one? thats both hilarious and sad - 10:09 PM
#origins-and-producers: ha me too - 10:10 PM
#origins-and-producers: i mean assuming all these lots actually land in good shape... its definitely possible we'll have to reject somethign on arrival.. but i'm hoping to not have to - 10:11 PM
#origins-and-producers: its a mess honestly.... activally trying to get to the bottom of it and definitely don't want to 'doug' the situation. I try to be as responsible with these types of things as I can - 10:11 PM
#origins-and-producers: but, there is something of a mystery here that I'm working on getting to the bottom of - 10:12 PM
#origins-and-producers: the short version is - for some reason, all the SL28 is coming back as K7 and literally no one knows why or believes that its K7 - 10:13 PM
#origins-and-producers: there is also more genetics than previously believed.. So we also saw SL9, mocha, and obvously K7... none of this matches previously held understanding that kenya produces 28, 34, batian, and ruiru - 10:14 PM
#origins-and-producers: but i'm not making any kind of claim at this point... still wayyy to many questions and unknowns - 10:15 PM
#origins-and-producers: yeah sl9 is a scot labs seleciton... how it got go peru.. is anyones guess Christopher wrote an blog the length of the bible about it 😂 - 10:15 PM
#origins-and-producers: hah we have not found an sl28 match in kenya yet 🫣 - 10:15 PM
#origins-and-producers: ha basically - 10:16 PM
#origins-and-producers: ha indeed - 10:17 PM
#origins-and-producers: i have theories, tim hill has theories, Peter and Gerald have theories.... lots of theories ha - 10:17 PM
#origins-and-producers: haha Tim believes that it is still sl28... and has his theories... which i believe are good ones. But still just theories - 10:18 PM
#origins-and-producers: my goal is to have it all sorted out by next harvest... so fallish - 10:19 PM
#origins-and-producers: im collecting leaves from like 250 year old 'sl28' and all kinds of fun stuff - 10:19 PM
#origins-and-producers: haha i'm keeping my theories... i don't need to start spreading miss information - 10:20 PM
#origins-and-producers: what we have is that the sl28 we've sent is coming back as k7. I haven't seen an actual sl28 sample from kenya yet. and i have seen varities we hadn't known were planted in kenya on multiple different farms - 10:21 PM
#origins-and-producers: actually working on this - 10:21 PM
#origins-and-producers: also have no idea if it will be any good or not hah - 10:22 PM
#origins-and-producers: This is something i'm actively testing... 28 from colombia, el sal, and honduras - 10:22 PM
#origins-and-producers: no, what we believed was 34 is actually 34 for the most part - 10:23 PM
#origins-and-producers: but the lot that we released last year as 100% 34 actually had sl9 in it as well. don't kill me ha - 10:23 PM
#origins-and-producers: the SL28 lot that we rleased was actually 7K, mocha, and 34 - 10:24 PM
#origins-and-producers: workin on this - 10:24 PM
#origins-and-producers: Sorry, alegidly k7, mocha, and 34.... - 10:25 PM
#origins-and-producers: many people still don't believe its k7 ha - 10:25 PM
#origins-and-producers: but that is what the genetics show - 10:25 PM
#origins-and-producers: as of right now - 10:25 PM
#origins-and-producers: just those 2 varities and most of it was 34 - 10:25 PM
#origins-and-producers: peter tells me that it was around 90% 34 and 10% sl9 - 10:25 PM
#origins-and-producers: ish - 10:27 PM
#origins-and-producers: but yeh, its hella wierd, very mysterious with properly insane implications - 10:27 PM
#origins-and-producers: all in all a super fun mystery ha - 10:28 PM
#origins-and-producers: just don't go around telling everyone that lance from sey told me there is no sl28 in kenya. I'M NOT SAYING THAT......... yet ha - 10:29 PM
#origins-and-producers: hahaha - 10:30 PM
#origins-and-producers: i'll discredit you in the entire coffee community... we'll see who has more influence 😂 . - 10:31 PM
#origins-and-producers: yeah its pretty nuts - 10:32 PM
#origins-and-producers: one thing is for certain. I will definitely be tasting a SL9 separation from kenya this year - 10:34 PM
#origins-and-producers: yeah exactly... implications... not small - 10:36 PM
#origins-and-producers: haha hope its not lost on anyone here that this thread literally shows that no one know anything - 10:36 PM
#origins-and-producers: you know nothing, you learn something to just learn how much you don't know - 10:36 PM
#origins-and-producers: we're actually working on this - 10:38 PM
#origins-and-producers: i'm just trying to bring more people into my specific level of ignorance haha - 10:38 PM
#origins-and-producers: thank you! - 10:39 PM
#origins-and-producers: don't remind me... tired just thinking about it - 10:40 PM
#origins-and-producers: k time to prioritize mental health.... by banging and smashing on drums. <3<3<3
2026-05-23
- 5:13 PM
#origins-and-producers: morphology and tracing where seeds came from to the best of our ability. It actually can be very effective, most of the time - 5:15 PM
#origins-and-producers: as far as i'm aware no one has ever cupped a full separation of just SL9 from Kenya. Personally i did find the 'sl34' separation from last year significantly more floral than the 'sl28' separation. So, maybe thats the Sl9? don't know. but will defiitely taste a full separation this year and will report back - 5:19 PM
#origins-and-producers: I believe all you need to do is stump trees for them to continue producing high quality. But when you stump it again takes another few years for the tree to start producing again, so most producers don't like doing it. Peter as 100ish year old trees hes been stumping on Kamavindi that obviously taste amazing. - 5:21 PM
#origins-and-producers: haha MAYBE! there are still alot of people who think the sl28 in kenya is actually sl28 and not K7. this is still very much being explored as to what is actually happening.
2026-05-24
- 5:42 PM
#origins-and-producers: Yeah exactly, we certainly don't have anything conclusive yet. I'm guessing if we were to test the SL28 from Guchienda that it would come back as 'k7' but what that 'k7' is is still very much under debate
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lancehedrick
2026-05-18
- 3:15 PM
#what-are-you-brewing: I love that chiroso. And miss it haha - 10:46 PM
#what-are-you-brewing: 2 weeks was fire already
2026-05-19
- 5:41 PM
#what-are-you-brewing: The beauty of coffee. Varied opinions. I preferred albino because it tasted cleaner to me than saenz ha! I thought saenz was prolific but a bit of dank fruit on it, kinda like durian, pushed albino ahead - 5:41 PM
#what-are-you-brewing: Yes - 6:04 PM
#what-are-you-brewing: Direction i want is just lightest without grain. If we hit grain, we went too far. Some are there. Some we are getting there. Max aroma and complexity without cereal - 6:06 PM
#what-are-you-brewing: Had it on every batch I tried. Of course, we are talking relative to washed coffees. Not dank like natural. - 6:06 PM
#what-are-you-brewing: Nah. - 6:07 PM
#what-are-you-brewing: Tbh Lance agreed. We cupped it blindly and it went towards intense fruit. Was a shared note we both made in a blind cupping. Definitely the most intense sl9 we have released. - 6:07 PM
#what-are-you-brewing: For sure. - 6:10 PM
#what-are-you-brewing: My first note from my cupping was "sticky fruit"
It was like quasi overly ripe fruit.
Again, talking relative to washed.
Not a bad thing. I still scored it a 90 lol
But albino had clean tropical and intense florals. Saenz was a bit less floral due to intense fruit articulation. - 6:12 PM
#what-are-you-brewing: I have since cupped it on a table with like 6 or 7 of our SL9s. It is without question the most funky, relative to the table. - 6:12 PM
#what-are-you-brewing: I'm saying nah because I'm anal about my water and have cupped across set ups with same result lol - 6:13 PM
#what-are-you-brewing: Also, Lance cupped it with me in my studio. The profile was same he got in NY. Part of why he visited was to ensure equipment and water calibration, etc. - 6:14 PM
#what-are-you-brewing: Regardless
My only point with that first comment was edifying the diversity of flavor preferences. Not sure why it devolved ha!
It is like a 65/35 split for albino vs saenz. Absolutely legit preference and I was just saying it is a good thing. - 6:14 PM
#what-are-you-brewing: No - 6:15 PM
#what-are-you-brewing: Oh I will say this- if 4 weeks or more, the intense fruit waned like crazy. I am still cupping it weekly/biweekly and it is 8 weeks off now. Way diff. Weeks 2-3 were most intense. - 6:18 PM
#what-are-you-brewing: I find the SL9s and geshas def peak at 2-3 weeks most of the time.
I have like 35 offerings from this year and am tasting them all as they age lol - 6:35 PM
#what-are-you-brewing: No question - 6:36 PM
#what-are-you-brewing: Let us know the results!
2026-05-20
- 10:01 AM
#what-are-you-brewing: Interesting. I normally do not like chirosos because they have a savory chive like taste. I specifically did not get that on the William. - 12:10 PM
#Brew-Along: Brew with me - 12:37 PM
#Brew-Along: Brew with me - 12:38 PM
#what-are-you-brewing: Maybe let it rest some. Some I that will mute over time.
2026-05-22
- 3:51 PM
#what-are-you-brewing: Oh yeahhhhh baby - 3:51 PM
#what-are-you-brewing: Dont push extraction so hard and aim for more tealike, lower concentration. - 3:52 PM
#what-are-you-brewing: Will go live shortly to brew marlene - 3:52 PM
#what-are-you-brewing: And floral max - 4:03 PM
#Brew-Along: Marlene Floralmaxxing - 4:08 PM
#filter-focused: Recipe Shared By xbloom: 121
Recipe shared by lance: https://share-h5.xbloom.com/?id=OGFaOJcExZUvmBv3s2Vmyg%3D%3D - 4:41 PM
#Brew-Along: Marlene Floralmaxxing - 10:14 PM
#filter-focused: Maybe 4.5?
2026-05-23
- 11:16 AM
#origins-and-producers: Can do it when I'm in town - 11:21 AM
#origins-and-producers: Tbf it just means I have theoretically been enjoying k7 this whole time and my tattoo is of a k7 plant already. Easy. - 2:11 PM
#origins-and-producers: Oh this is a joke from above - 2:11 PM
#origins-and-producers: Apparently lots of sl28 have been identified as actually being k7 - 3:17 PM
#what-are-you-brewing: no. these are in discord and not recorded. essentially, to tame the fruits, i am doing just two pours instead of the typical 3 in the SEY recipe/one and done - 5:22 PM
#origins-and-producers: I should have said "apparently there are discussions that potentially lots of..." - 5:22 PM
#origins-and-producers: My bad hahaha
2026-05-24
- 5:39 PM
#Brew-Along: Wilson Alba Afternoon - 6:00 PM
#Brew-Along: https://rd2vision.com/the-arabica-coffee-cultivars-wheel/ - 6:01 PM
#Brew-Along: https://rd2vision.com/the-arabica-coffee-cultivars-network/ - 6:17 PM
#Brew-Along: https://www.sciencedirect.com/bookseries/advances-in-botanical-research/vol/114/suppl/C - 6:28 PM
#Brew-Along: white honey danche - 6:30 PM
#Brew-Along: Wilson Alba Afternoon
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GPT-5.5 Thinking Summary
- seylance2897 focused heavily on coffee genetics, transparency, and variety uncertainty, especially around Kenya SL lines. He said many supposed SL28 samples are coming back genetically as K7, while other unexpected material like SL9 and mocha is showing up; he repeatedly stressed that this is not conclusive yet and that he is still testing.
- A major theme was supply-chain naming and marketing transparency. He argued that some coffees marketed as "Kamavindi" are actually sourced or exported by Kamavindi Coffee Labs rather than grown at Kamavindi farm, which he sees as potentially confusing or misleading unless clearly explained.
- He described coffee aging as strongly tied to moisture, water activity, drying quality, and cellular integrity. Marbling on green coffee was framed as evidence of cell-structure breakdown from moisture cycling, and UV inspection was described as increasingly important for QC and buying decisions.
- seylance2897 argued for a more precise shared sensory language in specialty coffee: subjective preferences are fine, but meaningful discussion requires calibration around origin, variety, profile, quality potential, and what defects or age taste like.
- He discussed global coffee economics and scarcity: Sey is supply-constrained because top-quality lots are limited, Panama Gesha exists in its own high-price market, and emerging specialty markets are changing where rare coffees go. He also pushed back against romanticizing tiny farms, suggesting consolidation and children leaving farms can be part of a natural economic progression.
- Variety-specific processing and flavor came up repeatedly. Gesha may benefit from colder fermentation, SL in Kenya may prefer warmer fermentation, catimor/castillo hybrids often bring vegetal, green pepper, lower-sweetness, or nut-skin notes, and newer or less-tested varieties like Papayo, Ombligon, Java, and Aruzi remain hard to judge confidently.
- lancehedrick discussed brewing and tasting preferences, especially around Sey coffees. He preferred Albino over Saenz because he found Albino cleaner and more floral, while Saenz had intense "sticky" or quasi-overripe fruit; he said SL9s and geshas often peak around 2-3 weeks and that fruit intensity can fade significantly after four weeks.
- lancehedrick gave practical brew guidance for fruit-heavy coffees: avoid pushing extraction too hard, aim for a more tea-like lower-concentration cup, and use fewer pours to tame fruit. He also joined the SL28/K7 discussion jokingly, then clarified that the genetics issue was only a potential discussion, not a settled claim.
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