# SEY Discord Browser Archive - 2026-06-05 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) ## seylance2897 - `2026-06-05 01:05` `#current-menu` don't sleep on Duber Mejia... definitely the best chiroso i've tasted this year. We'll see how La Casita does. But Duber Mejia's coffee is ridiculous - `2026-06-05 01:07` `#current-menu` first time yeah - `2026-06-05 01:10` `#current-menu` frustratingly no. I was suppose to go to Urrao last month but i had to cancel due to the elections - `2026-06-05 01:11` `#current-menu` literally no one knows.... but I absolutely will get to the bottom of it - `2026-06-05 01:11` `#current-menu` rephrase... I don't know anyone who knows and I know most people who would know haah... But maybeee someone out there does actually know and I don't tknow them. its within the realm of possibility - `2026-06-05 01:13` `#current-menu` There is a tall stature tree that is 'bourbon chiroso' and a short stature tree that is 'caturra chiroso' Most of it is 'caturra chiroso' very little 'Bourbon Chiroso' we did do a separation once. but its really, really hard to get - `2026-06-05 01:15` `#current-menu` no the herbal thing didn't show up in either of them IMO - `2026-06-05 01:18` `#current-menu` no no, there are definitely chirosos that have herbality.. for me it reads as spring onion or scallion, very similar to some coffees in Guji. - `2026-06-05 01:19` `#current-menu` I also don't hate these profiles and think they are quite unique and cool. I just prefer the ones that don't have it - `2026-06-05 01:20` `#current-menu` But, chiroso's can be a polarizing variety... they are <@1504523316864749676> 's favorite though so don't hate on em while she is around 😂 - `2026-06-05 01:20` `#current-menu` I loveeee Sidra - `2026-06-05 01:21` `#current-menu` its more like eucalyptus though - `2026-06-05 01:23` `#current-menu` haah we are peak chiroso season - `2026-06-05 01:23` `#current-menu` pepe's coffee just landed in the roastery - `2026-06-05 01:24` `#current-menu` yup very soon - `2026-06-05 01:28` `#current-menu` normally they are... this one is very clean - `2026-06-05 01:29` `#current-menu` there are 2 lots. one is a sidra wave and one is a sidra washed - `2026-06-05 01:30` `#current-menu` ha yes, you have a crazy memory for coffees - `2026-06-05 01:30` `#current-menu` <@908458585728630836> hyped it too much - `2026-06-05 01:31` `#current-menu` ha the sidra wave - its presold - `2026-06-05 01:34` `#current-menu` <@908458585728630836> knows how to kill a vibe - `2026-06-05 01:35` `#current-menu` hahahaha - `2026-06-05 15:25` `#current-menu` This coffee was from Pedro's own farm who owns and operates the exporting company pergamino. The farm plays a secondary role to the exporting company - `2026-06-05 15:29` `#current-menu` This hopefully going to get ALOT better this year. I'm trying to 'define' profiles with certain words so consumers can have basically a very good understanding of what they're buying. I.e what are the 5 different profiles we can really define and describe in Kenya. Same in Southern Huila and Urrao and Peru. As we continue to buy in new places and from new farms there will obviously be some profiles we've never come across... But, i think we can start to do a very good job of actually defining profiles in coffee. Its just never really been done before with the one excpetion of gesha from Panama. [Back to index](#index) ## lancehedrick _No messages captured._ ## opp4004 - `2026-06-05 01:21` `#what-are-you-brewing` For me, as the coffee cooled, that brown-sugar-like sweetness started to fade - `2026-06-05 01:22` `#what-are-you-brewing` This is making me miss El Campo - `2026-06-05 01:33` `#what-are-you-brewing` I’m drinking a Gesha from Chevas Estate right now. It’s listed as a Dark Room Washed process — which, if I understand correctly, refers to a very slow drying phase in a dark or controlled environment. I always thought the idea originated with Mauricio Shattah, though I’ve also heard people attribute it to Elida Estate, so who knows, haha. That said, Chevas isn’t one of the farms I’ve traditionally used as a benchmark for Gesha. To be completely honest, this is actually my first time drinking one of their gesha. My old reference points used to be Esmeralda, Elida, and Takesi. Nowadays, though, the category has become so fragmented and diverse that those benchmarks feel less meaningful than they once did. As for the cup itself, it’s a very classic Gesha profile. I’m getting jasmine, lemongrass, a texture that reminds me of green tea, plenty of umami, and a touch of lychee. What stands out most, though, is the finish. There’s an interesting combination of tropical fruit and minerality that lingers after the sip Attachments: - [IMG_1240.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1512237860625842186/IMG_1240.JPEG?ex=6a275141&is=6a25ffc1&hm=2929ab6959692604b90bd341a7191d5e2094074e0cb7eb863ab5485586d2b7ed&) (image/jpeg 1536x2048) - `2026-06-05 01:35` `#what-are-you-brewing` That said, toward the end of the cup, I started noticing something that reminded me of another Dark Room coffee from Chevas I had before — I think it was a caturra. There’s a faint ferment character that I personally find a bit off-putting. It’s difficult to describe precisely, but it has that slightly savory, marine-like quality that can sometimes come across as reminiscent of overripe fermentation or even the faint smell of spoiled shrimp. It’s not dominant enough to ruin the cup, but once I notice it, I can’t really ignore it. And honestly, it does make me wonder whether that’s part of the reason Chevas hasn’t quite broken into the top tier of mainstream Panama producers - `2026-06-05 01:40` `#what-are-you-brewing` Haha, and this is exactly why I’ve never been the biggest fan of Panama Gesha. It’s not that I think it’s bad — far from it. But once you factor in the price, I often struggle to find enough coffees that feel so much better than everything else to justify the premium. There are certainly exceptional examples, but they’re fewer than people sometimes assume. Honestly, a lot of the time I’d rather drink a great coffee from Peru, or Bolivia - `2026-06-05 02:25` `#what-are-you-brewing` Well, it varies depending on the region — and even the country — but in many cases, the water tends to be low in magnesium. That's especially true when people are using bottled water - `2026-06-05 02:26` `#what-are-you-brewing` And water... once you start messing with water chemistry in coffee, you're entering a special kind of hell 🔥 - `2026-06-05 02:35` `#what-are-you-brewing` You're right. If you're already enjoying the coffee, there's really no reason to start changing your brewing parameters - `2026-06-05 03:11` `#what-are-you-brewing` The funny thing is that great Panama coffees are often expected. Great Kenyan coffees still feel discovered. That's part of what keeps pulling me back 🔥 - `2026-06-05 04:19` `#what-are-you-brewing` One thing I'll say about Lance is that he has a knack for spotting coffees before everyone else catches on - `2026-06-05 04:21` `#what-are-you-brewing` The funny thing is that Los Cenizos is already well known, so it’s not like Lance is discovering completely unknown producers. But some of the coffees he finds — Don Benjie comes to mind immediately - `2026-06-05 04:22` `#what-are-you-brewing` Or take the very first Lost Origin coffees they released. I remember when SEY started offering them and the reaction was basically, ‘What is this? I've never even heard of it.’ Then, a few years later, suddenly everyone was buying from them or talking about them - `2026-06-05 04:44` `#what-are-you-brewing` Exactly, haha. That's one of the main reasons I keep my subscription - `2026-06-05 04:52` `#what-are-you-brewing` Well, that's fair, haha. If someone tells me they're bored of Gesha, I actually tend to recommend Elida Estate. Their coffees are genuinely a bit different. I've been lucky enough to try a ridiculous number of Panamanian Geshas over the years thanks to friends, and when I think back on the coffees that immediately come to mind, Elida is still one of the first names I think of, or Finca Deborah - `2026-06-05 04:53` `#what-are-you-brewing` But honestly? I wouldn't be surprised if, few years from now, people start saying they're tired of SL9 too 🤣 - `2026-06-05 05:10` `#what-are-you-brewing` Oh? Then what about Colombian geshas? Things like the coffees that have competed in Copa de Oro, or producers such as Aníbal Sánchez - `2026-06-05 05:13` `#what-are-you-brewing` I've noticed that José Joaquín Bolaños's gesha have become pretty popular lately - `2026-06-05 05:21` `#what-are-you-brewing` Haha, I mean, you were the one who said geshas were boring - `2026-06-05 05:22` `#what-are-you-brewing` Of course, SL9 has an incredibly broad flavor spectrum and a huge amount of diversity. But I still think that, eventually, people will get tired of it too - `2026-06-05 05:24` `#what-are-you-brewing` Although, to be honest, I have a feeling SL9 will become increasingly expensive and harder to find before people ever get tired 🤣 - `2026-06-05 05:26` `#what-are-you-brewing` Oh, wasn't it? That's what I thought you meant - `2026-06-05 05:28` `#what-are-you-brewing` Ah, I see - `2026-06-05 05:30` `#what-are-you-brewing` That said, those farms are producing and releasing so many different lots and processing styles these days that I do think some of them are genuinely worthwhile. Sure, it's easy to dismiss it all as expensive marketing from famous farms. But when you actually taste the coffees, I think some of the results justify the effort. Not every experiment works, of course, but every now and then you come across a lot that feels meaningfully different rather than simply different for the sake of being different At the same time, if someone says they're bored of those farms, I don't think that's an unreasonable opinion either - `2026-06-05 06:00` `#what-are-you-brewing` Anyway, I just brewed a Kenyan coffee called Chania. Naturally, I assumed it was a coffee from Boyce Harris's Chania, but apparently the name actually comes from the Chania river in Nyeri. What's strange is that there doesn't seem to be a factory name or cooperative name attached to it. At that point, I'm not entirely sure how we're supposed to classify it as specialty coffee, but anyway... It's labeled as a peaberry lot, though the beans look noticeably larger than most peaberries I've come across. The cup itself is quite impressive. There's a dense brown-sugar sweetness, blueberry-like fruit, floral notes that remind me of chamomile, a touch of grapefruit, and a bright citrus finish that lingers after the sip. More than anything, it reminds me of the peaberry from Spikes that I had from heart years ago Attachments: - [IMG_1248.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1512305007939026995/IMG_1248.JPEG?ex=6a26e70b&is=6a25958b&hm=0176bc43e62c2a7aa933f68cab454b93d7519861e175ca2e549fcc91ebd5c15c&) (image/jpeg 1536x2048) [Back to index](#index)