# SEY Discord Browser Archive - 2026-05-22 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) ## seylance2897 - `2026-05-22 16:11` `#origins-and-producers` 1, 20 gallon bucket the entire lot was just under 60 kgs in total green - `2026-05-22 16:20` `#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 🫣 - `2026-05-22 21:25` `#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 - `2026-05-22 21:32` `#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. - `2026-05-22 21:34` `#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. - `2026-05-22 21:36` `#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 - `2026-05-22 21:37` `#what-are-you-brewing` this coffee wa so beautiful - `2026-05-22 21:38` `#origins-and-producers` haha I'll share my thoughts after you taste and we can share them together - `2026-05-22 21:39` `#origins-and-producers` ha you're gonna try to put me behind a camera? thats literally why we hired the other lance 😂 - `2026-05-22 21:40` `#origins-and-producers` haha - `2026-05-22 21:40` `#origins-and-producers` i'll come in full hoodie, sunglasses, maybe even mask - `2026-05-22 21:41` `#origins-and-producers` i'm mostly just joking... mostly.. its a good idea - `2026-05-22 21:41` `#origins-and-producers` haha - `2026-05-22 21:42` `#origins-and-producers` wow i feel so seen - `2026-05-22 21:42` `#origins-and-producers` yeah, this coffee will probably vary pretty dramatically how you brew it - `2026-05-22 21:44` `#what-are-you-brewing` oh it coming - `2026-05-22 21:44` `#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 - `2026-05-22 21:45` `#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 - `2026-05-22 21:46` `#what-are-you-brewing` yeah, its obviously ALOT gesha though because its soooo floral. But, yeah genetics show at least some cross with bourbon - `2026-05-22 21:47` `#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 - `2026-05-22 21:49` `#origins-and-producers` hahah i'm here for it - `2026-05-22 21:52` `#origins-and-producers` hahahaha shocking, I know. Doug is full doug - `2026-05-22 21:53` `#origins-and-producers` doug hyped me into buying 2kgs of it and I don't even need to buy it - `2026-05-22 21:55` `#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! - `2026-05-22 21:56` `#what-are-you-brewing` yeah, as far as I'm aware anyone in Southern Peru that has 'yellow gesha' got the seeds from Dwight - `2026-05-22 21:57` `#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 - `2026-05-22 21:59` `#what-are-you-brewing` haha oh no, its definitely happening everywhere - `2026-05-22 22:00` `#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! - `2026-05-22 22:00` `#origins-and-producers` i'll let doug know 😂 - `2026-05-22 22:01` `#origins-and-producers` haha he might have gotten the last box... there were only like 10 of them left an hour ago - `2026-05-22 22:02` `#what-are-you-brewing` 100% i'm all for exploring genetic diversity... its the catimors that really start to f with quality though - `2026-05-22 22:02` `#origins-and-producers` much appriciated and I'll definitely pass along to Gerald... he obviously did all the work ha - `2026-05-22 22:03` `#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 - `2026-05-22 22:04` `#what-are-you-brewing` yes 100% they will. - `2026-05-22 22:05` `#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 - `2026-05-22 22:05` `#what-are-you-brewing` haha it goes by fast took me nearly 10 years to get the SL separtions - `2026-05-22 22:06` `#what-are-you-brewing` i'm assuming we'll all still be drinking coffee in 10 years ha - `2026-05-22 22:07` `#origins-and-producers` haha if by sl28 you mean SL* then yeah definitely - `2026-05-22 22:08` `#origins-and-producers` ha of course! - `2026-05-22 22:09` `#origins-and-producers` haah you didn't get the last one? thats both hilarious and sad - `2026-05-22 22:09` `#origins-and-producers` ha me too - `2026-05-22 22:10` `#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 - `2026-05-22 22:11` `#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 - `2026-05-22 22:11` `#origins-and-producers` but, there is something of a mystery here that I'm working on getting to the bottom of - `2026-05-22 22:12` `#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 - `2026-05-22 22:13` `#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 - `2026-05-22 22:14` `#origins-and-producers` but i'm not making any kind of claim at this point... still wayyy to many questions and unknowns - `2026-05-22 22:15` `#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 😂 - `2026-05-22 22:15` `#origins-and-producers` hah we have not found an sl28 match in kenya yet 🫣 - `2026-05-22 22:15` `#origins-and-producers` ha basically - `2026-05-22 22:16` `#origins-and-producers` ha indeed - `2026-05-22 22:17` `#origins-and-producers` i have theories, tim hill has theories, Peter and Gerald have theories.... lots of theories ha - `2026-05-22 22:17` `#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 - `2026-05-22 22:18` `#origins-and-producers` my goal is to have it all sorted out by next harvest... so fallish - `2026-05-22 22:19` `#origins-and-producers` im collecting leaves from like 250 year old 'sl28' and all kinds of fun stuff - `2026-05-22 22:19` `#origins-and-producers` haha i'm keeping my theories... i don't need to start spreading miss information - `2026-05-22 22:20` `#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 - `2026-05-22 22:21` `#origins-and-producers` actually working on this - `2026-05-22 22:21` `#origins-and-producers` also have no idea if it will be any good or not hah - `2026-05-22 22:22` `#origins-and-producers` This is something i'm actively testing... 28 from colombia, el sal, and honduras - `2026-05-22 22:22` `#origins-and-producers` no, what we believed was 34 is actually 34 for the most part - `2026-05-22 22:23` `#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 - `2026-05-22 22:23` `#origins-and-producers` the SL28 lot that we rleased was actually 7K, mocha, and 34 - `2026-05-22 22:24` `#origins-and-producers` workin on this - `2026-05-22 22:24` `#origins-and-producers` Sorry, alegidly k7, mocha, and 34.... - `2026-05-22 22:25` `#origins-and-producers` many people still don't believe its k7 ha - `2026-05-22 22:25` `#origins-and-producers` but that is what the genetics show - `2026-05-22 22:25` `#origins-and-producers` as of right now - `2026-05-22 22:25` `#origins-and-producers` just those 2 varities and most of it was 34 - `2026-05-22 22:25` `#origins-and-producers` peter tells me that it was around 90% 34 and 10% sl9 - `2026-05-22 22:25` `#origins-and-producers` ish - `2026-05-22 22:27` `#origins-and-producers` but yeh, its hella wierd, very mysterious with properly insane implications - `2026-05-22 22:27` `#origins-and-producers` all in all a super fun mystery ha - `2026-05-22 22:28` `#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 - `2026-05-22 22:29` `#origins-and-producers` hahaha - `2026-05-22 22:30` `#origins-and-producers` i'll discredit you in the entire coffee community... we'll see who has more influence 😂 . - `2026-05-22 22:31` `#origins-and-producers` yeah its pretty nuts - `2026-05-22 22:32` `#origins-and-producers` one thing is for certain. I will definitely be tasting a SL9 separation from kenya this year - `2026-05-22 22:34` `#origins-and-producers` yeah exactly... implications... not small - `2026-05-22 22:36` `#origins-and-producers` haha hope its not lost on anyone here that this thread literally shows that no one know anything - `2026-05-22 22:36` `#origins-and-producers` you know nothing, you learn something to just learn how much you don't know - `2026-05-22 22:36` `#origins-and-producers` we're actually working on this - `2026-05-22 22:38` `#origins-and-producers` i'm just trying to bring more people into my specific level of ignorance haha - `2026-05-22 22:38` `#origins-and-producers` thank you! - `2026-05-22 22:39` `#origins-and-producers` don't remind me... tired just thinking about it - `2026-05-22 22:40` `#origins-and-producers` k time to prioritize mental health.... by banging and smashing on drums. <3<3<3 [Back to index](#index) ## lancehedrick - `2026-05-22 15:51` `#what-are-you-brewing` Oh yeahhhhh baby - `2026-05-22 15:51` `#what-are-you-brewing` Dont push extraction so hard and aim for more tealike, lower concentration. - `2026-05-22 15:52` `#what-are-you-brewing` Will go live shortly to brew marlene - `2026-05-22 15:52` `#what-are-you-brewing` And floral max - `2026-05-22 16:03` `#Brew-Along` Marlene Floralmaxxing - `2026-05-22 16:08` `#filter-focused` Recipe Shared By xbloom: 121 Recipe shared by lance: https://share-h5.xbloom.com/?id=OGFaOJcExZUvmBv3s2Vmyg%3D%3D - `2026-05-22 16:41` `#Brew-Along` Marlene Floralmaxxing - `2026-05-22 22:14` `#filter-focused` Maybe 4.5? 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