# SEY Discord Browser Archive - 2026-06-08

## Index
- [seylance2897](#seylance2897)
- [lancehedrick](#lancehedrick)
- [opp4004](#opp4004)

## seylance2897

- `2026-06-08 00:38` `#origins-and-producers`
  we'll have an allocation of an ALO washed lot. It was the best coffee i tasted in Ethiopia while i was there.... I think there will be a few other lots that will give it run for its money.. but it was wtf good

- `2026-06-08 00:38` `#origins-and-producers`
  Thanks!

- `2026-06-08 15:47` `#origins-and-producers`
  yeah exactly

- `2026-06-08 15:47` `#origins-and-producers`
  Gerald Kamberare is making a honey experimental lot for us 🫣
  Attachments:
  - [WhatsApp_Image_2026-06-08_at_09.11.12.jpeg](https://cdn.discordapp.com/attachments/1483078447734456415/1513540058731516104/WhatsApp_Image_2026-06-08_at_09.11.12.jpeg?ex=6a369a06&is=6a354886&hm=a22256a766d15993c857d9a2649d5f579de7f6b81fa682992d113e16db200748&) (image/jpeg 1200x1600)

- `2026-06-08 15:48` `#origins-and-producers`
  Attachments:
  - [WhatsApp_Image_2026-06-08_at_09.11.14_1.jpeg](https://cdn.discordapp.com/attachments/1483078447734456415/1513540182626930878/WhatsApp_Image_2026-06-08_at_09.11.14_1.jpeg?ex=6a369a23&is=6a3548a3&hm=36238701cd3afa819cac3be38bac378cff634df9b6f35654fe39b4fe6c92da2a&) (image/jpeg 1200x1600)

- `2026-06-08 17:29` `#origins-and-producers`
  hahah Peter always tries to make a better lot than Gerald each year. They're very good friends. Gerald is just a much much smaller scale

- `2026-06-08 17:30` `#origins-and-producers`
  Also, this is just the mid-harvest. Its very, very small.. so its eaiser to do fun tests with it

- `2026-06-08 18:07` `#current-menu`
  hahah ayoooooooo

- `2026-06-08 18:07` `#current-menu`
  did you taste geralds coffee yet?

- `2026-06-08 18:09` `#current-menu`
  lemme know.. still curious how everyone finds the fruit on that coffee

- `2026-06-08 18:10` `#current-menu`
  I'll send this photo to him

- `2026-06-08 18:11` `#current-menu`
  haha i will

- `2026-06-08 18:15` `#current-menu`
  haha there is avery very small chance this is good enough to buy/roast... but maybe

- `2026-06-08 18:16` `#current-menu`
  oh man, that would be amazing

- `2026-06-08 18:16` `#current-menu`
  we'll find out in about 20 days once it dries

- `2026-06-08 18:17` `#current-menu`
  after this i'll let <@908458585728630836> go back to hype hero

- `2026-06-08 20:23` `#what-are-you-brewing`
  Duber is in subs but only for those who have 5 coffees or more

- `2026-06-08 20:24` `#what-are-you-brewing`
  its very, very good. I'm cupping it against La Casita this afternoon... we'll see how it goes. La casita will be straight out the roaster though

- `2026-06-08 20:26` `#what-are-you-brewing`
  same

- `2026-06-08 20:53` `#current-menu`
  hah yeah its a prety diffficult coffee to talk about

- `2026-06-08 20:53` `#current-menu`
  for me it has this strange way of bouncing around the fruit goes like straight jammy fruit to fresh fruit to bright af fruit... its a pretty facinating coffee

- `2026-06-08 21:09` `#current-menu`
  i use to buy coffees from el Socorro about 5 years ago...

- `2026-06-08 21:10` `#current-menu`
  keep me posted on how it rests for you, fruit wise. I'm cupping it every day.. but I'm curious how it changes for other people to. I need really good info for going into next season what we should change in the process

- `2026-06-08 21:10` `#current-menu`
  This goes to everyone cupping the coffee as it rests

- `2026-06-08 21:11` `#current-menu`
  all in all i think it was a hella fascinating little lot of coffee

- `2026-06-08 21:12` `#current-menu`
  this one is not straight forward haha

- `2026-06-08 21:12` `#current-menu`
  its giving some of the best cuppers in the world a run around

- `2026-06-08 21:13` `#current-menu`
  Attachments:
  - [IMG_5984.HEIC](https://cdn.discordapp.com/attachments/1486021596815822848/1513621986126069941/IMG_5984.HEIC?ex=6a363d93&is=6a34ec13&hm=aa1b074af5661e35bf8c162c70a8d00109be9f1d4f5de52fd6762ab254fa12dc&) (image/heic)

- `2026-06-08 21:13` `#current-menu`
  that didn't work

- `2026-06-08 21:14` `#current-menu`
  David Berrio's coffee is cupping like proper clean passion fruit... also Dwights red gesha is floral af.. .like proper gesha profile

- `2026-06-08 21:16` `#current-menu`
  david berios coffee is a bigger coffee than duber, like huge passion fruit, very bright acid kick to the head haha... dubers coffee was a little more nuanced and 'pretty' tropical ha

- `2026-06-08 21:16` `#current-menu`
  from arcane estate

- `2026-06-08 21:17` `#current-menu`
  this cup, at least is very clean... no hot fruit

- `2026-06-08 21:18` `#current-menu`
  but his coffee tends to wiggle around the fermentation levels haha

- `2026-06-08 21:19` `#current-menu`
  ha i'd say not that layerd not like dubers coffee is. Its more singularly passion fruit

- `2026-06-08 21:26` `#current-menu`
  ha what kind of spoilers?

- `2026-06-08 21:27` `#origins-and-producers`
  haha all good

- `2026-06-08 21:29` `#origins-and-producers`
  Guatemala has had a really tough time... Climate change, soil degradation, old varieties, unintended crosses with catimores, etc., with soil remediation and better varieties/ more diversity i think Guatemala could produce exceptional coffees...

- `2026-06-08 21:30` `#origins-and-producers`
  All that to be said, some coffees from Guatemala can be amazing. They just aren't the profiles I'm paricularly looking for right now

- `2026-06-08 21:30` `#current-menu`
  oh subs?

- `2026-06-08 21:30` `#current-menu`
  has no one gotten it yet?

- `2026-06-08 21:31` `#current-menu`
  Attachments:
  - [Screenshot_2026-06-08_at_3.31.05_PM.png](https://cdn.discordapp.com/attachments/1486021596815822848/1513626608840478971/Screenshot_2026-06-08_at_3.31.05_PM.png?ex=6a3641e1&is=6a34f061&hm=69f9695563cb46216a30c2cf55bb3498546078c710c70eb9e4c3ce130800f2cf&) (image/png 1764x46)

- `2026-06-08 21:52` `#origins-and-producers`
  Raul Perez from Soledad is also an incredible producer... its just so so so hard to keep those coffees from leaning nutty ( climate getting too warm, i believe)... then you go to the high high elevations in huehue and its so so so hard to keep those coffees from leaning vegetal (this is caitmore crosses, i believe)

- `2026-06-08 21:53` `#origins-and-producers`
  i've been working with a number of people in guatemala for the last few years trying to find something to buy... its just really really tough

- `2026-06-08 21:56` `#origins-and-producers`
  you can get some properly dense and pretty amazing like 86ish point coffees in huehue... super solid, good sweetness, good acid... but, just can't get the fruit complexity to get into the 87s/88s... but they can be super beautiful 86s

- `2026-06-08 21:58` `#origins-and-producers`
  there is some SL in guat.. the problem is is that none of us know what SL28 is anymore 😂

- `2026-06-08 21:59` `#origins-and-producers`
  i've had converastion about trying to get pink, chiroso, sidra, etc.. into guatemala.. its just time consuming... i think in 10 years we definitely will see more varieties in guatemala

- `2026-06-08 21:59` `#origins-and-producers`
  the problem is they have a lot of Gesha and it was just the wrong variety for Guatemala IMO

- `2026-06-08 22:03` `#origins-and-producers`
  yeah exactly.. its just not cold enough to develop the florality and complexity

- `2026-06-08 22:05` `#origins-and-producers`
  yeah exactly in theory... if we are trying to grow the highest quality cherry, select the highest quality cherry, why not try to get as much out of that coffee as literally possible.. extract to 26ish+ %

- `2026-06-08 22:12` `#origins-and-producers`
  for sure.. i'm here for the experimentation and trend shifts.. i think we learn each time... right now i'm probably extracting closer to 14% hahaha... 
  
  BUT, I'm fully not done with the get as much out of the coffee as possible theory.. i'm just doing it on my sample roaster instead haha...

- `2026-06-08 22:13` `#origins-and-producers`
  right now I feel like we lose too much in the roaster by roasting for peak solubility

- `2026-06-08 22:13` `#origins-and-producers`
  for sure, Japan also develops coffees significantly more than most US roasters... so the more you push coffee in the roaster the better its going ot taste at lower EYs

- `2026-06-08 22:13` `#origins-and-producers`
  also true

- `2026-06-08 22:18` `#origins-and-producers`
  hella coarser

- `2026-06-08 22:18` `#origins-and-producers`
  but <@839279408057024512> is wayyyyy more qualified to talk brewing/extraction than me haha

- `2026-06-08 22:18` `#origins-and-producers`
  you were here this morning???

- `2026-06-08 22:19` `#origins-and-producers`
  in the cafe we're targeting around 24ish% in the aeropress.. thats because its an aeropress.. .we'll be switching to pour-overs soon with a lower EY very soon

- `2026-06-08 22:30` `#origins-and-producers`
  hahaha i was just going to comment that this channel always gets so far out of the lane

- `2026-06-08 22:35` `#origins-and-producers`
  okay back to cupping...

- `2026-06-08 22:54` `#origins-and-producers`
  how long you here for?

- `2026-06-08 22:55` `#origins-and-producers`
  could probably cup together if you want on like thursday or friday moring

- `2026-06-08 23:23` `#origins-and-producers`
  ah word, defintely let me know next time you come through. and congratulations!

- `2026-06-08 23:24` `#origins-and-producers`
  this is pretty hard as it kind of needs to be broken down into beginner intermediate and advanced... its just challening to conceptualize

- `2026-06-08 23:32` `#what-are-you-brewing`
  its very good. Bonye Robe is also a really cool separation from that site this year

[Back to index](#index)

## lancehedrick

- `2026-06-08 00:13` `#origins-and-producers`
  You having issues? Can discuss in the brew tab

- `2026-06-08 00:27` `#origins-and-producers`
  Made it

- `2026-06-08 00:31` `#filter-focused`
  Roast date?

- `2026-06-08 00:32` `#filter-focused`
  Yeah I recommend 4 weeks for the Ethiopia for sure.

- `2026-06-08 00:38` `#current-menu`
  Which recipe?

- `2026-06-08 00:54` `#1513307859658477568`
  🔥🔥🔥

- `2026-06-08 00:55` `#current-menu`
  Can dial in loads of diff ways depending on pour speed and proximity with kettle but ofc brew what tastes best! I opted for this as a go to because it is easy to explain and people can manipulate it and always get solid to exceptional cups.

- `2026-06-08 00:56` `#current-menu`
  Doing what I know most People enjoy in cup, usually around 4.5 on zp6 for it. For me, closer to 5 or higher with more agitative final pour

- `2026-06-08 00:56` `#current-menu`
  Pretty gentle on the double blooms and then blast away final.

- `2026-06-08 00:56` `#current-menu`
  But some like going finer and just pouring gentle whole way thru

- `2026-06-08 00:57` `#current-menu`
  I can promise the recipe goes hard with zp6. Just about finding the grind size x pour pattern best for you and your taste preference

- `2026-06-08 00:57` `#current-menu`
  But again! If you found something you love- no need to change just to have another recipe lololol

- `2026-06-08 00:59` `#current-menu`
  I never really change my water. I'm weirdly purist. Crazy changes to water takes away for me the intricacies of coffee to coffee. Like seasoning the coffee with artificial flavor almost. NOT SOMETHING I PREACH lol
  This is a weird mental thing I have
  So i always do just the SEY house/UL recipe
  Never deviate

- `2026-06-08 01:01` `#current-menu`
  (Not against tailoring water! Just not for me, though it obviously massively changes taste and I'll do it if trying to understand hype with a coffee)

- `2026-06-08 01:01` `#current-menu`
  Oh I didn't feel called out lololol

- `2026-06-08 01:01` `#current-menu`
  This is a recipe we recommend at SEY. All data is helpful

- `2026-06-08 01:02` `#current-menu`
  For sure. This would be another approach the recipe is open to. Hence me not giving grind size

- `2026-06-08 01:03` `#current-menu`
  Same here

- `2026-06-08 01:04` `#current-menu`
  But that is not everyone's cup of tea 😉
  Some want more punchy and will sacrifice complexities/ potentially allow astringency.

- `2026-06-08 15:12` `#1513307859658477568`
  typhoon roasts *can be* incredible. But, as feran rightly pointed out, they break down often

- `2026-06-08 15:12` `#Brew-Along`
  brew with me ;)

- `2026-06-08 16:15` `#Brew-Along`
  brew with me ;)

- `2026-06-08 22:19` `#origins-and-producers`
  Lol

- `2026-06-08 22:29` `#origins-and-producers`
  The zeitgeist and yearning for high EY was def due to scott rao and the belief better grinders and better coffees can be extracted more. Coffee is good, grinder grinds well- push it.
  Interestingly, before this, rao himself was quoted by hoffmann as saying 13-15% extractions were actually remarkable.
  We now know there are specific gradients with which specific VOCs release during extraction. Once you hit 22 and up, you are almost invariably hitting higher concentrations of more bitter compounds and lower of the ones we seek (ones that contribute to floral and fruit notes). More needs to be done on this as the trends are mostly shown with chromatography in espresso, but nevertheless, it revealed what people had been tasting- compounds come and go by temp, time, heat, extraction. And they come out at specific points based off these. 
  Can see more with Smrke role of fines in espresso extraction.

- `2026-06-08 22:30` `#origins-and-producers`
  Whoops sorry. Realized this is origins and producers. Wrong thread for this lol

- `2026-06-08 22:41` `#origins-and-producers`
  Meh. Cupping is overrated

- `2026-06-08 22:41` `#origins-and-producers`
  😝

[Back to index](#index)

## opp4004

- `2026-06-08 00:55` `#origins-and-producers`
  Looks like somebody finally figured out the secret recipe 👀

- `2026-06-08 01:22` `#origins-and-producers`
  Watching my roaster friends suffer is a constant reminder that if I ever end up working in coffee, I will absolutely, positively, under no circumstances become a roaster 🤣

- `2026-06-08 01:32` `#what-are-you-brewing`
  Wilson Alba is a good example.
  
  When SEY started splitting coffees by harvest period and releasing them separately—El Porvenir might have been one of the first examples?—I honestly thought it was mostly a marketing gimmick. But after tasting enough of them and seeing how different the cups could be from one harvest window to another, I’ve reached the point where I actually look forward to those releases.
  
  That aside, I used to be a huge fan of the Pink Bourbons from San Agustín. But at some point I started getting the same feeling I get with Ecuadorian Sidra: ‘this is excellent, but a lot of it is starting to feel familiar'.. By contrast, producers from Palestina—like Wilson Alba—keep surprising me. The range of flavors is just enormous.
  
  I forgot to describe the cup itself. I'm getting intensely brewed hibiscus, a touch of herbal character, sour candy, and tropical fruit. It actually reminds me a bit of Kenyan estate coffees, but with a lighter texture and a much more aromatic presentation. The body is less dense, yet the fragrance feels even more intense
  Attachments:
  - [IMG_1262.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1513324774917673181/IMG_1262.JPEG?ex=6a367a46&is=6a3528c6&hm=f09aec3e636efb83f0512a0beffc0f17646eb648b3899f805a6c06a75db6b07b&) (image/jpeg 1536x2048)

- `2026-06-08 02:34` `#what-are-you-brewing`
  Haha, back when SEY was absolutely obsessed with Pink Bourbon, I ended up tasting everything from the first harvest through the fourth harvest. And here's the funny part: every single one tasted different. I tended to prefer the later harvests. There was something about them that felt more complete and expressive to me.
  
  I've had a similar experience with Kenyan coffees as well. Once, I tasted two lots from the same coffee that differed only in the milling process, and the difference in the cup was surprisingly large.
  
  Experiences like that really drive home one of the most fascinating things about coffee: factors that seem almost trivial on paper can have a huge impact on flavor. Harvest timing, milling, storage, drying details—sometimes the smallest variables end up producing dramatically different cups.

- `2026-06-08 02:36` `#what-are-you-brewing`
  Back then, it honestly annoyed me a little. I'd look at the release and think, ‘Oh... another Pink Bourbon. And this time it's just a different harvest date. Right. Anything else?’ 😂

- `2026-06-08 04:12` `#1513307859658477568`
  I guess Manhattan is the only Typhoon roaster I've had coffee from so far. Still, I've definitely noticed more roasters talking about switching to Typhoon these days

- `2026-06-08 04:13` `#what-are-you-brewing`
  This is my favorite
  Attachments:
  - [IMG_0232.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1513365321837445130/IMG_0232.JPEG?ex=6a36a009&is=6a354e89&hm=2fd2301336bcc986c5ab1bd52e2c99c2d333084636faf42d4cb116f26235d675&) (image/jpeg 2048x1535)

- `2026-06-08 04:14` `#1513307859658477568`
  I'm curious about the IMF. I've had both really good and really bad experiences with coffees roasted on it. At this point, I'm starting to wonder if it mostly comes down to the roaster rather than the machine itself

- `2026-06-08 04:44` `#what-are-you-brewing`
  At this point, my recommendation would be to look for Geshas from Peru or Colombia

- `2026-06-08 05:39` `#what-are-you-brewing`
  Looks like we're about to have a fight over UL... better go grab some popcorn

- `2026-06-08 05:58` `#what-are-you-brewing`
  The coffee I'm drinking right now is from a Chinese roaster 'Coffeebuff', which I think is pretty solid. Among the Chinese roasters I've tried, I'd put Big Sur, AOKKA, and Coffeebuff in the group that not only roasts well but also buys green coffee exceptionally well—though personally, I'd still put Big Sur at the top
  
  This one is a Kenyan natural distributed by Kamavindi. Tbh, I feel like Kenyan naturals are a bit of a recurring illusion for me—I keep convincing myself this will be the one, and somehow I fall for it every time
  
  As for the cup itself: it's definitely on the fermented side, but I happen to enjoy that style. I'm getting mulberry, raspberry, pink grapefruit, lychee-like tropical fruit, and a sharp, sparkling sweetness and acidity that reminds me of passion fruit. There's also a touch of floral character in the background
  
  It's a Slow Dry Natural, so the profile is noticeably more intense than what I'd expect from a typical natural process.
  Attachments:
  - [IMG_1263.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1513391795747164292/IMG_1263.JPEG?ex=6a36b8b1&is=6a356731&hm=abce3552e0c84f0b08e10fb5ffc41d134d58625a2944eff640a3bb38ad7f3f00&) (image/jpeg 1536x2048)

- `2026-06-08 06:01` `#what-are-you-brewing`
  One of the most memorable coffees I've ever had

- `2026-06-08 06:02` `#what-are-you-brewing`
  I loved it so much that I bought an extra bag and froze it. That's my emergency reserve for a very special day

- `2026-06-08 06:12` `#what-are-you-brewing`
  I was genuinely shocked by how it tasted, ha..

- `2026-06-08 09:36` `#what-are-you-brewing`
  Glad to hear you enjoyed it.
  
  You can adjust the intensity just through grind size, and if it still feels like something is missing, try raising the water temperature little by little.
  
  I tend to judge by the appearance of the brew. If the cup feels a bit too clear or transparent, I’ll usually increase the water temperature. If it feels too dense or heavy, I’ll lower it slightly.

- `2026-06-08 10:40` `#what-are-you-brewing`
  I haven't measured it exactly, so I'm not sure... maybe around 400–500?

- `2026-06-08 15:37` `#Brew-Along`
  I think 2–3 weeks of rest is usually enough. By that point, most of the coffee's flavors seem to be there

- `2026-06-08 15:39` `#Brew-Along`
  Honestly, I sometimes drink coffees that my friends send me when they're less than a week off roast, haha. I don't usually have a strongly negative reaction to them

- `2026-06-08 15:41` `#Brew-Along`
  Resting does tend to simplify the flavor profile a bit, haha. It makes the coffee feel more settled and composed, what resting won't do, however, is turn a bad coffee into a good one, that's been my experience

- `2026-06-08 15:44` `#Brew-Along`
  Haha, now I feel a little self-conscious...
  
  Anyway, other people often talk about the chemical changes that happen after roasting. The explanations can sound pretty convincing, to be fair

- `2026-06-08 16:07` `#Brew-Along`
  OXO Rapid Brewer is great for soup, but I honestly think it's just as good—if not better—for making non-bypass style coffee. Especially if you skip the tamping

- `2026-06-08 16:10` `#Brew-Along`
  That's exactly why I keep the water temperature unusually low with the OXO

- `2026-06-08 16:25` `#origins-and-producers`
  Surely Peter's secret sauce had something to do with it

- `2026-06-08 23:13` `#what-are-you-brewing`
  Edid Medina, Boneya Robe, and Juan Pablo Ortiz coffees from the subscription?

- `2026-06-08 23:14` `#what-are-you-brewing`
  Great

- `2026-06-08 23:14` `#what-are-you-brewing`
  🥳

- `2026-06-08 23:24` `#what-are-you-brewing`
  I’ve heard this year’s Chorso Bule is exceptional

- `2026-06-08 23:39` `#what-are-you-brewing`
  I love high-altitude Sidama coffees, but I’m just as excited about the high-altitude Gedeb lots this year

- `2026-06-08 23:41` `#what-are-you-brewing`
  I’ve only had natural-processed high-elevation Gedeb coffees this year. They were a bit on the classic side, but…

- `2026-06-08 23:42` `#what-are-you-brewing`
  They weren’t as clean as Sookoo

[Back to index](#index)