-------------------
2026-05-25 to 2026-05-31
Index
seylance2897
2026-05-25
- 6:59 PM
#origins-and-producers: I can speak to the way SEY uses SL9* - SL9 from Peru Is the same (ish) as SL - 09 or the scott labs selection 09. According to the genetic fingerprinting of SL9* in peru it a extremely close to the finger print of SL-09 and Christophe says within his realm of science it can and should be called SL-09 (the -09 is only a difference how you type it but refers to the same variety.)
Why we are adding an * is because this is a relatively special thing to these communities in Peru and nearly ALL varieties are given a name for marketing purposes. I.e Pink Bourbon, Sidra, Chiroso, Gesha etc - these all came from Ethiopia. This year we will talk to the communities in Peru and see if they would like to call it something other than SL9. They have always called it Inca Gesha, but, i find that to be too misleading as there is no Gesha in the actual genetics. - 7:02 PM
#origins-and-producers: We test different trees on each farm depending on different things, like morpholoy, resistince to certain things like drought or fungus, green tip vs bronze tip etc. If you have plants that all look completely identital changes are they are all the same. But, if you're planting from seed these have a high probability of being cross pollenated. In the case of SL28 though I will be testing up to 100 plants - 7:02 PM
#origins-and-producers: what you trying to do? - 7:04 PM
#origins-and-producers: reach out to christophe he will happily send instructions to farmers and he speaks spanish. - 7:04 PM
#origins-and-producers: I haven't seen sl9 and gesha together on any farm in Peru. they either have sl9 or they have gesha - 7:12 PM
#origins-and-producers: so bio diversity increases on farms, and more farms are growing more varieties we'll see a ton of new and wierd crosses - 7:13 PM
#origins-and-producers: yes exactly! - 7:13 PM
#origins-and-producers: its ultimately up to them and what they want IMO - 7:14 PM
#origins-and-producers: Its also a number of people that need to agree on something haha so... we'll see how it goes - 7:15 PM
#origins-and-producers: ha yes - 7:17 PM
#origins-and-producers: they might want to stick with sl9.. after all that is genetically what it is... but, i think its a valubale conversation - 7:19 PM
#origins-and-producers: most of my experience tells me that they won't care as long as people buy the coffee haha... my job is to try and get them to understand why its meaningful in the global market - 7:20 PM
#origins-and-producers: haha I can change our cards to say SL09 - 7:24 PM
#origins-and-producers: sooo much work in coffee is so hard to communicate - 7:53 PM
#origins-and-producers: yeah it makes it interesting.. if SL9 peru gets a different name then SL9 from kamavindi will be basically the same variety but a different name. It would be like re-naming gesha because its grown on Kamavindi.. .doesn't really make sense... but ALL the genetics get so confusing so fast ... i really do wonder what the future of it all looks like - 8:57 PM
#origins-and-producers: i really, really liked her coffee - 9:11 PM
#origins-and-producers: its significantly more floral... but doesn't have the fruit complexity. Albino's coffee went just a touch hot in the fermentation for me. But, for people who like a little more fruit, that coffee was without question insane. - 9:55 PM
#origins-and-producers: saenz wasn't as hot as Albino.
I'm going to start measureing temperatures in like hundreds of fermentations this year though. I'm extremely curious how it plays with fruit profiles in cup s - 10:09 PM
#origins-and-producers: ha oh don't get me wrong. Albino's coffee will probably be top 5 coffees on the year.
And some varieties like hotter fermentation. Like my gut tells me SL434 wants a warmer fermentation... it just hasn't really been looked at that closely so, i'm just curious
2026-05-26
- 11:54 PM
#origins-and-producers: definitly not wrong. Aleco did a lot in Peru before it was cool - 11:57 PM
#origins-and-producers: I am very impressed you know this. Wilson Succaticona's coffee is indeed at the center of alot of the mystery of Peru. Very smart people actually don't think SL9 in Peru is not SL9 but its actually some kind of strange mutation of Gesha - this is because the level of florality we're finding in Sl9 really only is found in Gesha... and they think Wilson's coffee could be the key to figuring this out. I will hopefully be visiting his farm this year. We did buy Wilson's coffee nearly 10 years go for a couple years in a row. But, the supply chain and his understanding of drying just didn't make it actually workable .The coffee arrived aged very time.
2026-05-27
- 12:15 AM
#what-are-you-brewing: Most of the coffees from Amaymbama had been being blended into massive 'organic fairtrade certified' bulk blends for more commodity markets - 9:09 PM
#origins-and-producers: dwight red gesha is fully gesha - 9:12 PM
#origins-and-producers: Wilson's coffee has been tested. He has gesha that can be traced back to panama, bourbon, and typica on his farm.
2026-05-28
- 2:47 PM
#what-are-you-brewing: I'd trust it TBH. The thing thats hard to trace with single producers in Ethioipa, if they have their own actual wet mill is they start buying cherry from neighbors.. So, year 1 they produce 10 bags of coffee, year 2 they produce 20 bags of coffee and year 3 they produce 50 bags of coffee. Especially if their coffee develops some demand in the market. They get access to the market so then they start buying cherry to increase their volumes. I don't hate it, and honestly I'm happy for them to develop their own access to a market. But, it can obviously create tracability problems and potential quality problems. But if Testi is exporting it. I'd personaly trust it - 2:50 PM
#origins-and-producers: haha yeah this - thanks christopher ❤️ The specific instructions were to wet the coffee but don't add so much water that its submerged or 'soaking' - 2:51 PM
#current-menu: Fully different farm and fully different producer. There are El Porvenir farms ALL over Colombia. - 3:01 PM
#what-are-you-brewing: I work with Testi on a couple very specific projects. in Bensa specifically. Yaye and duwancho are all exported with Testi and are some of the best coffees period. I haven't found their work to be as good in Yirg.
but yes, I think across the board Ethiopia is going to have an amazing year - 3:10 PM
#what-are-you-brewing: nope we haven't actually worked with Daye in a few years. We are trying to rebuild something there together though.
Most of our work in Bensa is with Tamiru, Elto, Teddy, and Testi specfiically for Yaye - 6:17 PM
#what-are-you-brewing: yeah these have not been through daye - 9:29 PM
#what-are-you-brewing: All the coffees from Faver Ninco have been over-fermented for me in the last number of years. Other people really love that kind of profile and fermentation level, so I'm here for the diversity. Wonderstate was roasting his coffee after we stopped buying it. Looks like H&S is now working with it!
2026-05-29
- 4:32 PM
#origins-and-producers: honestly haven't tasted a really clean one. Also haven't seen genetics on any of them. There are a number of varieties that are pretty big ??? for me still... This is one of them! - 6:31 PM
#current-menu: brew along with doug! - 11:38 PM
#origins-and-producers: Yup, also with wush wush
2026-05-30
- 7:18 PM
#what-are-you-brewing: No, zero change of mucilage. This is another example of what I'm guessing is fermentation temperatures. But, definitely not a 'fermented honey' / drying w/ mucilage - 7:19 PM
#what-are-you-brewing: what are you thoughts on the fruit presentation in that cup? - 7:19 PM
#what-are-you-brewing: -- - 11:15 PM
#what-are-you-brewing: basically exactly same as you. Honestly, quite impressed with the description. For me, it's objectively spot on... but, subjectively, it leaves it open for preference. I think it is without question an stunning coffee. Personally, I'd like it ever so slightly lower on the fermentation. I want the fruit comlexity but I also want more pronounced florals which get slightly covered by the layered fruit which just go slightly heavy for me. But, again, i think its a stunning coffee.
2026-05-31
- 1:18 AM
#what-are-you-brewing: This is what makes coffee fun ha
Back to index
lancehedrick
2026-05-26
- 12:15 PM
#espresso-focused: i woudl say not. need the water diffusion through that. might be able to find metal replacements but won't do well without it. - 12:15 PM
#current-menu: i blame you. - 12:15 PM
#current-menu: now you must fly last minute to NYC this weekend to share your stash - 12:16 PM
#what-are-you-brewing: this pizza looks divine tho - 12:52 PM
#Brew-Along: Coming to NYC Today! - 1:22 PM
#Brew-Along: Coming to NYC Today!
2026-05-29
- 4:12 PM
#current-menu: Tbh diff is 90 to 91. So... no difference in ultimate enjoyment - 4:23 PM
#current-menu: Insane florality presentation in banko. Lacks clear fruit articulation but the florals are mind bending
Danche has 70% the floral and maybe 20% more fruit. Higher sweetness overall akin to honey suckle. But the overall play between floral and fruit are more elegant and articulated in Banko - 4:27 PM
#current-menu: No joke..all three are 90 and up - 4:27 PM
#current-menu: Chorso I gave 90 - 8:51 PM
#filter-focused: [attachment only] - 11:52 PM
#filter-focused: I have been using fish for like 4 years. Just something to heat water up
2026-05-30
- 3:00 AM
#filter-focused: Not for how i brew, no
Back to index
-------------------
GPT-5.5 Thinking Summary
- seylance2897 gave a detailed explanation of SEY's use of "SL9*" for Peruvian coffees: genetically it appears extremely close to Scott Labs SL-09, but SEY adds the asterisk because the Peruvian communities may choose a more locally meaningful name. He thinks "Inca Gesha" is misleading because the genetics do not indicate Gesha.
- A major theme was coffee genetics and naming complexity: SEY tests trees based on morphology, drought/fungus resistance, tip color, and other traits; seed propagation makes cross-pollination likely; and increasing farm biodiversity may create many new or confusing crosses.
- seylance2897 discussed Wilson Succaticona as potentially important to the "mystery" around Peru SL9, noting that some knowledgeable people suspect Peruvian SL9 could be a strange Gesha mutation because of its unusual florality. He said Wilson's farm has tested Gesha traceable to Panama, plus Bourbon and Typica, and he hopes to visit this year.
- Fermentation temperature came up repeatedly. seylance2897 thought Albino's coffee ran slightly hot in fermentation but could still be a top-five coffee of the year; he plans to measure temperatures across hundreds of fermentations to understand how heat affects fruit expression. He also speculated some varieties, such as SL434, may prefer warmer fermentation.
- On Ethiopia, seylance2897 said traceability can become difficult when single producers with wet mills begin buying cherry from neighbors to scale volume, though he personally trusts Testi exports. He said SEY works with Testi on specific Bensa projects, especially Yaye and Duwancho, and expects Ethiopia to have an excellent year.
- seylance2897 made several producer/menu clarifications: El Porvenir is a common Colombian farm name and not necessarily the same farm/producer; SEY has not worked with Daye for a few years but is trying to rebuild something there; and recent Bensa work centers on Tamiru, Elto, Teddy, and Testi/Yaye.
- lancehedrick briefly weighed in on brewing and menu impressions: he said removing a water-diffusion part from espresso gear likely would not work well, rated several coffees at 90+, described Banko as intensely floral but less fruit-articulated, and said Danche had somewhat less florality but more fruit and honeysuckle-like sweetness.
- Both discussed fruit/floral balance in high-end coffees: seylance2897 agreed with a description of one coffee as stunning but personally wanted slightly lower fermentation so florals would stand out more against the layered fruit.
Back to index