# SEY Discord Browser Archive - 2026-06-04 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) ## seylance2897 - `2026-06-04 02:11` `#origins-and-producers` Yeah, I'm definitely not an expert at the actual logistics of the supply chain. But Ethiopia is a nightmare. I happily let others handle this part of things 😂 - `2026-06-04 16:37` `#origins-and-producers` Yeah, the processing method hasn't changed. This is just a more nuanced explanation of it. It does lead to cup variability, or for obvious reasons, I personally really like it. - `2026-06-04 16:39` `#origins-and-producers` we'll see if we end up participating in the Sophia auction. We did taste through nearly all the washed lots... there were only 2 lots still on drying beds that we didn't taste. there were a couple really, really stunning lots. But, we'll have to see what the auction actually does ha. We will definitely have a few other lots. We managed to get a very small allocation of Los Cenezos and Nuguo, they are very small and very expensive. We also have a couple other lots as well. - `2026-06-04 16:51` `#what-are-you-brewing` What producers have you tatsed good Maracaturra in Nic from? I can't get anything thats washed thats any good. Some pretty amazing naturals... but they come with pretty natural profiles - `2026-06-04 16:52` `#origins-and-producers` Yeah yields were insane. Last year Sophia produced around 1200 kgs. This year they produced less than 200kgs - `2026-06-04 16:52` `#origins-and-producers` Yeah, we also did a lot with Franz this year. They're always fun and we learn alot - `2026-06-04 16:54` `#origins-and-producers` ha sorry Los Cenizos - `2026-06-04 16:54` `#what-are-you-brewing` seriously? I'll reach out and get a sample set - `2026-06-04 16:55` `#what-are-you-brewing` washed? - `2026-06-04 17:03` `#what-are-you-brewing` I really struggle with Parainemas... I've only tasted like 1 or 2 from Honduras that I thought were okay ha. - `2026-06-04 17:04` `#what-are-you-brewing` But this is interesting. i'll look a little deeper into Nic - `2026-06-04 17:07` `#what-are-you-brewing` ha interesting... I go and cup through all of Honduras every year... I have definitely not found this to be true. But, I have very very little experience with coffees from Nic. Traditionally they haven't haven't been able to to produce the profiles I'm at least looking for. I am curious if something has changed - `2026-06-04 17:08` `#what-are-you-brewing` We almost buy nothing in Honduras any more, unfortunately - `2026-06-04 17:16` `#what-are-you-brewing` huh, i'll definitely reach out. All so i - `2026-06-04 17:17` `#what-are-you-brewing` 'll definitely try and taste the coffees in the best of marago comp - `2026-06-04 17:17` `#origins-and-producers` The Yellow Gesha is a gesha cross with Bourbon. the red Gesha is 100% gesha... I haven't seen any genetics on the 'orange gesha,' nor did I see it when I was on his farm. So, I have questions - `2026-06-04 17:38` `#origins-and-producers` can you get a photo? - `2026-06-04 17:49` `#origins-and-producers` interesting.. yeah I don't know.. i personally don't trust anything until i've seen genetics ha - `2026-06-04 18:01` `#origins-and-producers` I'm guessing it's probably some kind of Gesha cross. I'll try to get some leaves next time I'm in Peru - `2026-06-04 18:01` `#origins-and-producers` Hows it taste? whats its cup profile? - `2026-06-04 18:19` `#origins-and-producers` In Peru the yellow gesha was like one of the best coffees i've ever tasted. the red was also very, very good. when they landed the red out cupped the yellow - next year we will be flying this coffees in signifcantly faster. I'm suspecting that they yellow lost some of hits quality by the time it arrived - `2026-06-04 18:22` `#origins-and-producers` I mean it was on an absolutely insane table and the yellow gesha like exploded.. i was properly like wtf. It happens though.. Neto's coffees also lost about a point in milling and export. - `2026-06-04 18:22` `#origins-and-producers` haha sorry Carlb, this is definitely 100% not true - `2026-06-04 18:23` `#origins-and-producers` But its year one for at least us working with these coffees. So, we'll definitly do better on the logistics side this coming harvest - `2026-06-04 18:25` `#origins-and-producers` haha yeah, the roast profiles are dialed in completely at origin and in brooklyn. Also, i've never lost quality out of the loring, like ever, 90% of the time you gain quality out of the loring. - `2026-06-04 18:27` `#origins-and-producers` yeah, its definitely a valid question... some labs we have to work in have very very basic set ups. But these lots were properly dialed in - `2026-06-04 18:29` `#origins-and-producers` you would really think it would matter. But, honestly you can get really, really good at tasting quality through a number of different variables - `2026-06-04 18:31` `#origins-and-producers` looks pretty orange to me! - `2026-06-04 18:37` `#origins-and-producers` coffee can absolutely moph colors. which is why i was actually hoping it was really Yellow Gesha.. We've just never seen it happen with Gesha. I'm guessing this is another Bourbon x - `2026-06-04 18:37` `#origins-and-producers` we'll get genetics on it - `2026-06-04 18:39` `#origins-and-producers` based on moisture, desnity, color, taste - its honeslty quite easy to roast a coffee exactly the way you want to. So, yeah our sample roasting also changed. Also table bias is very, very real. I.e if you have 7 coffees roasted to 120 and you have 3 coffees roasted to 135. The 135 coffees will 100% taste 'under developed' If you switch this, then the 120 coffees will taste roasty as hell. So, you have to calibrate each table depending on what you're trying to accomplish - `2026-06-04 18:40` `#origins-and-producers` you're guess is as good as mine! - `2026-06-04 18:44` `#origins-and-producers` yeah totally! roasting use to be a lot more mysterious...even just going back 3 years or so. But, now everything I'm doing on the roasting side is very, very intentional... and also pretty easy to manipulate depending on what I want to do - `2026-06-04 18:45` `#origins-and-producers` Also its no secret that I personaly believe that coffee is 99% the quality of the green. the roasting i believe will get easier and easier as we learn more.. and hopefull will nearly completely go away as a variable - `2026-06-04 18:46` `#origins-and-producers` ha also this - `2026-06-04 18:49` `#origins-and-producers` the refigerated container? - `2026-06-04 18:50` `#origins-and-producers` it 100% worked. Not a single coffee landed aged. We've been trying to work in peru for like years and years...we just couldn't because every coffee i tried to buy arrived aged - `2026-06-04 18:51` `#origins-and-producers` Colombia doesn't need this because the logistics are so good. I can ilterally get a coffee to my roastery from milling to port in like 2 weeks. Ethiopia actually wants the rest as I believe the coffees improve. Burundi/rwanda/ etc... I might totally look at using refigerated containers - `2026-06-04 18:55` `#origins-and-producers` you should start a coffee roasting company and see just how hard this actually is😂 - `2026-06-04 19:12` `#origins-and-producers` yeah this is just cross pollinated - `2026-06-04 20:16` `#origins-and-producers` wtf is this??? [Back to index](#index) ## lancehedrick - `2026-06-04 17:21` `#Brew-Along` Brewing Ibonia! - `2026-06-04 18:03` `#Brew-Along` Brewing Ibonia! - `2026-06-04 20:34` `#origins-and-producers` Gross - `2026-06-04 20:39` `#origins-and-producers` Food and coffee Hakko (they use my ACS vostok on bar) Protest Kitchen Just coffee: SO Coffee Roasters Von and Vonnie (they have my 01 on bar lol) [Back to index](#index) ## opp4004 - `2026-06-04 00:12` `#origins-and-producers` Tewdros Niguse, Karamo Coffee - `2026-06-04 00:58` `#what-are-you-brewing` This coffee is a Sidra from Lugmapata, a farm operated by the Enrique family. SEY used to release this coffee regularly, though they don’t anymore. To be honest, after tasting it, I think I can understand why. It’s not that the coffee is bad — but it doesn’t taste quite the way it used to, for better or worse. The cup opens with a pronounced lemon-like acidity. There’s that characteristic cool, refreshing aroma that I often associate with Sidra, along with an oolong tea-like quality, hints of eucalyptus, and notes of blood orange. On paper, those descriptors sound very similar to the Sidras of the past. What’s missing, though, is the intensity and separation. The flavors don’t have the same level of clarity or definition that I remember, and the overall experience feels less striking than it once did Attachments: - [IMG_1229.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1511866751137087559/IMG_1229.JPEG?ex=6a274922&is=6a25f7a2&hm=6f880ae8b579eb5d10dee301c9029823076a2650525d1f86d42e01a01f1f6b97&) (image/jpeg 1536x2048) - `2026-06-04 01:00` `#what-are-you-brewing` Anyway, this profile doesn’t really remind me of Lugmapata. If anything, it brings back memories of the Guillermo Lomas Sidra I had years ago. Ironically, I think the Sumergido – Anaerobic Honey lots I had from Lugmapata in the past were considerably better. My guess is that some of the lots I rated most highly may have been allocated to those processing styles instead. There’s a noticeable difference in quality. It’s not that this coffee is lacking in flavor — the citrus, tea-like character, and cooling herbal notes are all there — but it doesn’t have the same level of intensity, clarity, or overall impact that I remember from those earlier processed lots - `2026-06-04 01:57` `#origins-and-producers` It turned out to be more complicated than I expected… I had no idea there were so many factors behind washed coffees, ha - `2026-06-04 05:00` `#origins-and-producers` Looking at the processing description for the latest release from David Berrio, it’s pretty easy to see why people feel his coffees are different. I’ve had coffees with that kind of layered character before. In the description, he refers to ‘cochadas’, and I think I’ve encountered something similar in coffees from Chelbesa. If I remember correctly, they were using a somewhat comparable approach - `2026-06-04 05:04` `#origins-and-producers` Of course, the Chelbesa coffee I had wasn’t exactly refined. But it was definitely unique, haha. It actually reminded me a bit of a lactic-washed coffee. That’s probably why I’m so curious about this new release from David Berrio. If he’s working with a similar concept but executing it at a higher level, it could be really interesting - `2026-06-04 05:07` `#origins-and-producers` Maybe it’ll be quite different, honestly. The processing description on this new release isn’t exactly the same - `2026-06-04 05:08` `#origins-and-producers` Or maybe Lance just decided to write a much more detailed processing description this time, haha(just kidding) - `2026-06-04 06:02` `#what-are-you-brewing` I’m drinking Ibonia AB right now, and it’s turning out quite differently from what I expected, which makes it a pretty interesting cup. The first thing that hits me is a brown-sugar type of sweetness that reminds me of Costa Rican coffees. But rather than praline or molasses, it comes across more like dulce de leche — creamy, rich, and smooth. There’s also the bright aroma and acidity of hibiscus, an unusual tropical fruit character that reminds me of rambutan, a touch of red currant aromatics, and an acidity that brings pomegranate to mind. I come across buttery Kenyan coffees fairly often, but a dulce de leche character like this is something I haven’t experienced in a long time. It actually reminds me of the kind of creamy sweetness I used to find in El Campo from Honduras years ago Attachments: - [IMG_1234.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1511943274934566953/IMG_1234.JPEG?ex=6a26e7a7&is=6a259627&hm=af3c144ac4d0a429196ac718e64bc5ff3878de67a5751daa8250edc58a682fd9&) (image/jpeg 1536x2048) - `2026-06-04 06:05` `#what-are-you-brewing` I used to be a big fan of coffees from Embu — especially because I loved that deep, weighty currant-like fruit character that Embu coffees often had. I still enjoy them, to be fair. But these days, I find that coffees from Kiambu tend to be a little closer to my personal taste - `2026-06-04 06:06` `#what-are-you-brewing` I use my own recipe, built around the OXO and Long Soup - `2026-06-04 06:11` `#what-are-you-brewing` I’ve been using non-bypass brewers — things like the Tricolate and NextLevel Brewer — for a very long time. Because of that, I tend to approach the OXO in much the same way - `2026-06-04 06:14` `#what-are-you-brewing` I think part of the difference may come from processing as well. Much like what happened in Ethiopia, Kenya has gradually moved away from some of its more traditional washed methods and, in many cases, now uses a more conventional washed process. My guess is that this has had an impact on the cup profile. Most of the Kenyan coffees that SEY buys are processed as single-washed coffees, whereas many other producers and exporters still use the traditional double-washed method — the classic Kenyan K72 style - `2026-06-04 06:17` `#what-are-you-brewing` There’s also the classic distinction between factory coffees and estate coffees. And this is just my own speculation, but I think the ‘best’ coffee-growing areas in Kenya may have shifted over time. Years ago, places like Nyeri and Embu were often considered the standout regions. These days, though, I find myself increasingly drawn to coffees from parts of Murang'a and Kiambu, as well as coffees coming out of Nandi and the surrounding areas - `2026-06-04 06:17` `#what-are-you-brewing` I have a lot of respect for coffees from Kirinyaga, but in my personal ranking, Kiambu still comes out on top - `2026-06-04 06:25` `#what-are-you-brewing` That said, like you mentioned, there really is something special about coffees that are separated out as pure SL34. I was lucky enough to try one years ago, and it left a lasting impression on me. It had a character that felt genuinely unique - `2026-06-04 12:59` `#what-are-you-brewing` Ah, Takesi… There was a time when it felt like the ‘value-for-money Gesha,’ but the price has gone up so much. To be fair, prices have risen across the board, but now it’s on a completely different level, haha. As far as I know, the distribution for Takesi Gesha is fairly structured. A release showed up through GGET a year or two ago, but that felt more like an exception than a long-term change. Most of the coffee seems to go to a relatively small group of roasters, such as Coffee Collective, Monogram, Maruyama Coffee, Seven Seeds, and Intelligentsia. Because of that, it may be difficult for SEY to get access to it even if they wanted to. That said, the coffee landscape has changed a lot. These days there are plenty of Geshas that can compete with, or even surpass, Takesi depending on what you're looking for in the cup - `2026-06-04 16:48` `#what-are-you-brewing` Ah… picking just one is impossible, haha. If I had to name a few of the most memorable coffees, I’d probably start with Isidro Orosco’s SL9 from last year, Diego Hoyos’s Pink Bourbon, and, going further back, Maria Lunid Ascencio’s El Pino, VC, Renjifo's Gesha, would be up there as well. As for what I’d love to see from SEY in the future, I keep coming back to one idea: a great Maracaturra or Maragogype, or Parainema from Nicaragua. Right now, I honestly think Nicaragua is one of the most underrated coffee-producing countries in the world, and Maracaturra/Maragogipe are among the most underrated varieties. The quality coming out of some farms today is dramatically better than many people realize. And SEY has always been particularly good at uncovering coffees that the wider market tends to overlook. If there’s a roaster that could make people pay attention to Nicaraguan Maracaturra again, I think it might be them - `2026-06-04 16:53` `#what-are-you-brewing` Ana María Albir Sotomayor, Fabio David Rodríguez, Abner Samuel Zavala González, Enrique Ferrufino, Mary Elsy Caldera De Cooperativa - `2026-06-04 16:54` `#what-are-you-brewing` Interestingly, ever since Coffee Libre’s founder, Seu, became involved with Finca Libre, an impressive number of genuinely outstanding coffees from Nicaragua have started making their way into Korea - `2026-06-04 16:55` `#what-are-you-brewing` They also support competitions within Nicaragua itself, such as Best of Marago, and I absolutely love the kinds of coffees that come out of those events - `2026-06-04 16:56` `#what-are-you-brewing` It’s actually a mix of different processing styles — washed, honey, natural, anaerobic, and so on - `2026-06-04 16:56` `#what-are-you-brewing` Of course, I still think washed coffees are the best - `2026-06-04 16:58` `#what-are-you-brewing` Personally, one of the most impressive coffees I've had recently was the washed Maracaturra from Bethania, produced by Ana María Albir Sotomayor. What surprised me most was how much it reminded me of the Mejorado from Reyes that you included in the subscription, or Arashi - `2026-06-04 17:01` `#what-are-you-brewing` ...Or the Parainema coffees coming out of Nicaragua. There aren't many of them, but as far as I know, producers like Dr. Enrique, 5 de Junio (Mary Elsy Caldera's cooperative), and Finca Libre are among the few working with it - `2026-06-04 17:04` `#what-are-you-brewing` Honestly, I've mostly moved on from Santa Bárbara Parainema. My tastes have changed a bit. If I'm looking for Parainema these days, I'm much more interested in what producers in El Paraíso are doing — especially farms like El Laurel - `2026-06-04 17:05` `#what-are-you-brewing` I think a big part of that improvement comes from the fact that Mr. Seu has been actively supporting competitions in the region — things like Best of Parainema. Those kinds of events seem to have pushed quality noticeably higher. You can see it not only in El Paraíso, but also in places like Intibucá. The overall standard has improved quite a bit - `2026-06-04 17:07` `#what-are-you-brewing` He really does love his ‘Best of Something’ competitions, lol - `2026-06-04 17:12` `#what-are-you-brewing` Yeah, Honduras definitely isn’t what it used to be. I think that’s part of the reason so many people are starting to look toward new regions. I remember when people used to say that producing truly exceptional Gesha in Comayagua was incredibly difficult. These days, though, you seem to see high-quality Geshas coming out of the region far more often. The same goes for places like Francisco Morazán. - `2026-06-04 17:12` `#what-are-you-brewing` That said, in regions like those in Honduras, I think only a very small number of producers are likely to meet your standards. There are plenty of good coffees, but the truly exceptional ones still tend to come from a handful of farms and producers. Also, there’s a Nicaraguan exporter called Gold Mountain Coffee Growers. You might want to get your hands on some samples if you ever get the chance. I’ve heard some very positive things about the quality of the coffees they’re working with - `2026-06-04 17:13` `#what-are-you-brewing` To be fair, their transparency isn't exactly their strongest point... but the coffees themselves have a pretty good reputation. I've heard from several people that the quality in the cup is genuinely impressive [Back to index](#index)