# SEY Discord Browser Archive - 2026-06-03 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) ## seylance2897 - `2026-06-03 00:01` `#current-menu` This is super interesting. do you also get this in any Ethiopian coffees? curious specifically about coffees from Uraga? - `2026-06-03 16:53` `#origins-and-producers` everything is being recorded in a google doc we've created. Once we start getting enough data<@839279408057024512> will do what <@839279408057024512> does with data ha. Certainly not my scope of exertise. - `2026-06-03 16:56` `#origins-and-producers` Ture does make really beautiful natures. We've been trying to work on a lot together for years. But, we still haven't quite figured out how to make the natural as clean as i'd like it to be. But hes an exceptional producer - `2026-06-03 17:09` `#origins-and-producers` Coffees from Agaro are interesting.. I think theres a couple things there. 1 - they use to be shipped at higher moisture. like 12%ish... This, I think, added a significant amount of life and complexity to the coffees, but they died so, so fast. Now they dry down to 8-9% 2 - I need to go back to remember exactly the timeline of what happened... but they moved to eco pulpers and completely stopped fermenting the coffee. - `2026-06-03 17:21` `#origins-and-producers` Yeah for sure.. but I'm with you.. my memory of some of those duromina and biftu gudina lots i will remember those coffees forever - `2026-06-03 17:26` `#origins-and-producers` <@421132246536159232> might have more insite here... i can also see what tim hill has to add. Its certainly one of the greater mysteries in the last 10 years of coffee IMO - `2026-06-03 17:32` `#origins-and-producers` oh nice... I honestly haven't tasted those coffees in awhile. I know Mike mamo is doing some pretty good work with the tulia stuff.... but, they just don't have whatever those old Kata Maduga coffees had - `2026-06-03 17:37` `#origins-and-producers` yeah, i honestly don't work in the west any more... its been years... so, i'm really unfamiliar with those coffees. I moved from the west down to the south guji/uraga for a number of years.. and now i'm primarily only working in Gedeb and Bensa/Abergona - `2026-06-03 17:38` `#origins-and-producers` I still do buy a handful of coffees from Uraga though... back to redfox.. Aleco did a ton of work developing those coffees - `2026-06-03 17:41` `#origins-and-producers` yeah way harder... I do agree that there is still soooooo much coffee really all over the world to discover haha.. - `2026-06-03 17:44` `#origins-and-producers` its also hard because the systems in Ethiopia are not set up for smaller lots. Its set up to export containers of the same coffee from large washing stations - `2026-06-03 18:01` `#origins-and-producers` hahah believe me... i talk to them ALOT about washed coffees - `2026-06-03 18:01` `#origins-and-producers` I did manage to get a number of really amazing washed lots from teddy this year. - `2026-06-03 18:22` `#current-menu` hahah this was green coffee. I believe we do have a couple accounts in Mexico city [Back to index](#index) ## lancehedrick - `2026-06-03 00:08` `#current-menu` Caffeine is heavily connected to extraction yield. Secondarily, time [Back to index](#index) ## opp4004 - `2026-06-03 01:34` `#what-are-you-brewing` I’m drinking this one right now. Corral Pampal Eduardo’s coffee was actually included in the subscription last year as well, and I remember being pretty blown away by it. I’m getting notes of lemon candy, lime-like acidity, white currant and buttery aromatics that seem to bloom right at the tip of the nose, a texture reminiscent of Chardonnay, and a delicate tea-like quality similar to white tea. When people ask me what SL9 tastes like, this is the kind of coffee I tend to point to. The florality is wonderful, but what really stands out to me is that it offers something more complex than just floral character alone Attachments: - [IMG_1217.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1511513374922510418/IMG_1217.JPEG?ex=6a275187&is=6a260007&hm=95d16648d9336e85ec76457745cc4fe261c7126fb3dd2a74a36508411eed8aae&) (image/jpeg 1536x2048) - `2026-06-03 01:57` `#what-are-you-brewing` I think last year’s version had even more complexity. It was one of those coffees that felt almost impossible to fully understand — there were so many different things going on in the cup. Then again, it could just be that my brewing has changed. I’m using an OXO Rapid Brewer now, after all, so that might have something to do with it too - `2026-06-03 02:49` `#origins-and-producers` Natural coffees… I’m not sure whether there are any samples available in the U.S., but when it comes to Ethiopia, some of the cleanest and most impressive naturals I’ve had were from Sheka (specifically Kawo Kamina) and Tesfaye Tibebu Roba(Gedeb-Yirgacheffe) - `2026-06-03 02:50` `#origins-and-producers` These days, natural coffees seem to be moving toward the extremes. Even coffees that are marketed as classic naturals often feel a bit funkier than they used to - `2026-06-03 02:52` `#origins-and-producers` Or the coffees from Sookoo. Even their naturals feel incredibly refined and well-structured - `2026-06-03 03:01` `#what-are-you-brewing` It could also be that I’ve just drunk so much SL9 that I’ve become accustomed to it lol For example, those Catucaí 785 coffees from Brazil that SEY used to send fairly often but doesn’t seem to feature much anymore — if I drank them now, I’d probably find them somewhat simple - `2026-06-03 03:02` `#what-are-you-brewing` Because when I first started drinking SL9 — excluding Nuevo Progresso, since Lucio Luque’s coffee genuinely tastes quite similar to real gesha — it was honestly a bit of a cultural shock for me, haha - `2026-06-03 06:11` `#what-are-you-brewing` I’m drinking a Burundi coffee I just brewed. Interestingly, quite a few people seem not to be particularly fond of Burundi. More people than I expected — both in the U.S. and in Korea — seem to dislike that distinctive ‘terroir character’ often associated with coffees from Rwanda and Burundi. This coffee, however, feels like it goes beyond that profile. I suspect it’s because more care was taken with the processing. I’m getting notes of berries and dried apricot, a cool, refreshing quality that reminds me of Central Asian spices, a white tea-like texture, a hint of clove, and Valencia orange. What I especially love is the finish, where the Valencia orange and subtle clove notes weave together beautifully. Attachments: - [IMG_1223.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1511583106077950043/IMG_1223.JPEG?ex=6a26e9b8&is=6a259838&hm=ab2d4cd776b667fc4859240b21c0c4bda6f09f096cb566d8af72e2a333c04f49&) (image/jpeg 1536x2048) - `2026-06-03 06:22` `#what-are-you-brewing` Once a coffee starts showing notes that people associate with spices, quite a few drinkers tend to lose interest. I think that’s just one of those things you can’t really do much about — it comes down to personal preference - `2026-06-03 06:23` `#what-are-you-brewing` I actually quite enjoy those spice-like notes. They seem to refresh the palate and keep the cup feeling lively - `2026-06-03 15:43` `#what-are-you-brewing` 🤣 Yeah that’s me - `2026-06-03 15:46` `#what-are-you-brewing` Haha, that's kind of embarrassing... thanks for the compliment though. I'll keep at it 😎 - `2026-06-03 15:55` `#what-are-you-brewing` Haha, not everyone uses IG, and I find it much easier to have actual conversations here. So I came over just to hang out for a bit… and somehow got recognized 🥸 - `2026-06-03 16:00` `#what-are-you-brewing` Haha, I’ll do my best to write twice a day. And hopefully it won’t be just SEY all the time — there are plenty of other coffees worth talking about too - `2026-06-03 16:38` `#what-are-you-brewing` Ha, alright then — every time I drink a SEY, I’ll come here and leave 🙂‍↕️ - `2026-06-03 17:00` `#origins-and-producers` Exactly. He used to produce coffees that made me think, ‘Wait, this is actually a natural?’ The cups were that clean and refined. These days, though, I’ve had the impression that he’s lost his way a little bit. That said, he’s still making very good coffees, and he’s clearly still quite popular - `2026-06-03 17:02` `#origins-and-producers` Well, it happens everywhere. There’s such a strong demand for ‘funky’ coffees these days that anaerobic-fermented coffees keep finding their way into Korea. They’re not bad, but… - `2026-06-03 17:04` `#origins-and-producers` Well, it is what it is, haha. I’ll just keep doing what I’ve always done — tracking down clean, high-quality coffees wherever they show up. I used to love coffees like Dumerso and Duromina, but not so much anymore. Tastes change, preferences evolve, and that’s just part of the journey, I guess - `2026-06-03 17:13` `#origins-and-producers` What I do know is that the old Kata Muduga Union is gone now. A lot has changed, hasn’t it? Ha One of the people involved with Duromina was producing natural coffees through a single-farmer project a few years ago, and Yukro seems to be in a rather strange situation - `2026-06-03 17:14` `#origins-and-producers` Nano Challa, Yukro, Duromina, and the rest. The legendary coffees of Jimma are gone now. Sadly, a whole era has passed - `2026-06-03 17:16` `#origins-and-producers` Who was it again… the producer who used to export Sadi Loya? Habtamu Fikadu Aga. His coffees are still pretty good, at least - `2026-06-03 17:18` `#origins-and-producers` As much as I miss those coffees, it’s probably more efficient to look toward high-elevation Guji or Gedeb now. As sad as it is, chasing the past rarely works in coffee - `2026-06-03 17:30` `#origins-and-producers` A friend of mine once spoke with Klaus Thomsen, and from what I heard, Habtamu Fikadu Aga does a really good job of supporting the farmers he works with. That’s one of the reasons, as I understand it, that Coffee Collective ended its relationship with METAD (which had some issues of its own) and started working with Habtamu instead. The quality has been consistently quite good as well - `2026-06-03 17:31` `#origins-and-producers` From what I’ve heard, Habtamu was extremely proactive when it came to transparency - `2026-06-03 17:33` `#origins-and-producers` The coffees that Mike Mamo and Ture worked on together were really good. I just wish they’d produce more washed coffees - `2026-06-03 17:34` `#origins-and-producers` I think the lot was called something like Sonkolle Kallato — or at least that’s how I remember it. I’ve heard that in recent years it’s developed a reputation for being a bit funkier than it used to be - `2026-06-03 17:39` `#origins-and-producers` I still think the future lies in the less-explored parts of Sidama, or in the high-elevation coffees that are only now starting to emerge — the Bekele coffees, for example. There’s still so much left to discover there. Especially places like Murago - `2026-06-03 17:39` `#origins-and-producers` Uraga has changed a lot too, haha. It’s become much harder to figure out these days - `2026-06-03 17:41` `#origins-and-producers` It’s true that all these exporters and more finely separated lots are improving quality. But honestly, it’s getting hard for me too, hahaha. There’s so much information and so many names now that I can barely keep track of it all - `2026-06-03 17:42` `#origins-and-producers` 🤯 - `2026-06-03 17:47` `#origins-and-producers` Well… I guess we just have to keep reaching out to well-known producers and try to piece it all together, haha. At least people like Alo, Elto, and Teddy put a lot of effort into what they do - `2026-06-03 17:48` `#origins-and-producers` (Though I’d be even happier if they put a little more attention into washed coffees, haha.) [Back to index](#index)