# SEY Discord Browser Archive - 2026-05-25

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

## seylance2897

- `2026-05-25 18:59` `#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.

- `2026-05-25 19:02` `#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

- `2026-05-25 19:02` `#origins-and-producers`
  what you trying to do?

- `2026-05-25 19:04` `#origins-and-producers`
  reach out to christophe he will happily send instructions to farmers and he speaks spanish.

- `2026-05-25 19:04` `#origins-and-producers`
  I haven't seen sl9 and gesha together on any farm in Peru. they either have sl9 or they have gesha

- `2026-05-25 19:12` `#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

- `2026-05-25 19:13` `#origins-and-producers`
  yes exactly!

- `2026-05-25 19:13` `#origins-and-producers`
  its ultimately up to them and what they want IMO

- `2026-05-25 19:14` `#origins-and-producers`
  Its also a number of people that need to agree on something haha so... we'll see how it goes

- `2026-05-25 19:15` `#origins-and-producers`
  ha yes

- `2026-05-25 19:17` `#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

- `2026-05-25 19:19` `#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

- `2026-05-25 19:20` `#origins-and-producers`
  haha I can change our cards to say SL09

- `2026-05-25 19:24` `#origins-and-producers`
  sooo much work in coffee is so hard to communicate

- `2026-05-25 19:53` `#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

- `2026-05-25 20:57` `#origins-and-producers`
  i really, really liked her coffee

- `2026-05-25 21:11` `#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.

- `2026-05-25 21:55` `#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

- `2026-05-25 22:09` `#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

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## lancehedrick

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