# SEY Discord Browser Archive - 2026-05-19

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

## seylance2897

- `2026-05-19 01:48` `#origins-and-producers`
  lets go jose

- `2026-05-19 20:39` `#what-are-you-brewing`
  marbling on green is showing the break down of the cell structure

- `2026-05-19 20:40` `#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

- `2026-05-19 20:41` `#origins-and-producers`
  you're hired to write our flavor profiles on the cards.. come back to new york

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## lancehedrick

- `2026-05-19 17:41` `#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

- `2026-05-19 17:41` `#what-are-you-brewing`
  Yes

- `2026-05-19 18:04` `#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

- `2026-05-19 18:06` `#what-are-you-brewing`
  Had it on every batch I tried. Of course, we are talking relative to washed coffees. Not dank like natural.

- `2026-05-19 18:06` `#what-are-you-brewing`
  Nah.

- `2026-05-19 18:07` `#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.

- `2026-05-19 18:07` `#what-are-you-brewing`
  For sure.

- `2026-05-19 18:10` `#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.

- `2026-05-19 18:12` `#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.

- `2026-05-19 18:12` `#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

- `2026-05-19 18:13` `#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.

- `2026-05-19 18:14` `#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.

- `2026-05-19 18:14` `#what-are-you-brewing`
  No

- `2026-05-19 18:15` `#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.

- `2026-05-19 18:18` `#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

- `2026-05-19 18:35` `#what-are-you-brewing`
  No question

- `2026-05-19 18:36` `#what-are-you-brewing`
  Let us know the results!

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