# SEY Discord Browser Archive - 2026-06-09 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) ## seylance2897 - `2026-06-09 00:01` `#what-are-you-brewing` ready? - `2026-06-09 00:01` `#what-are-you-brewing` Attachments: - [Screenshot_2026-06-08_at_6.01.50_PM.png](https://cdn.discordapp.com/attachments/1483078064119222384/1513664406343520416/Screenshot_2026-06-08_at_6.01.50_PM.png?ex=6a366514&is=6a351394&hm=f03e75ee1fc53f7b2cbfe66b36d6e1ee33a8be7047c49ee79bcfbf8e136c4489&) (image/png 424x692) - `2026-06-09 00:02` `#what-are-you-brewing` Attachments: - [Screenshot_2026-06-08_at_6.02.11_PM.png](https://cdn.discordapp.com/attachments/1483078064119222384/1513664501994754198/Screenshot_2026-06-08_at_6.02.11_PM.png?ex=6a36652b&is=6a3513ab&hm=9dae97f688f349b1e6c7b336f302d8d2790301ae3ecf5d23a142b5dc9782ae9d&) (image/png 416x998) - `2026-06-09 00:02` `#what-are-you-brewing` gotta catch em all - `2026-06-09 00:02` `#what-are-you-brewing` its is probably 90% of what we'll reelase.. still waiting on some samples - `2026-06-09 00:45` `#what-are-you-brewing` These are still with Emily! - `2026-06-09 01:04` `#what-are-you-brewing` is it washed? - `2026-06-09 13:49` `#origins-and-producers` is el diamante infused?? Definitely not - `2026-06-09 13:50` `#what-are-you-brewing` someday I'd love to taste catimores together - `2026-06-09 15:06` `#origins-and-producers` The only investment is the project around trying to pay higher prices for higher quality in Urrao specifically. This has proven to be like very effective in Huila and Kenya where we also have started such projects... also now in Peru. But we can really see that as producers get paid more then quality generally goes up. normal coffee buying is how do we get better coffee for cheaper... we've approached it completely the opposite. Trying to figure out how to get better coffee by paying higher prices and essentially competing against ourselves. if that makes sense - `2026-06-09 15:12` `#origins-and-producers` the best SL9s right now are around 15-17$/lb green - for comparison the best chirosos are around 8$ green - `2026-06-09 15:12` `#origins-and-producers` there is also soooooo much SL9 in peru that hasn't been brought to market yet.. so it'll be interesting to see what happen s - `2026-06-09 15:13` `#origins-and-producers` I'm sure hyped producers will continue to gain higher and higher demand and those coffees will go up.. hopefully pully other coffees/producers in the region up with them - `2026-06-09 15:15` `#origins-and-producers` there is also way way way way more coffee in Peru than in Panama.. i'm guessing there will be some producers in peru that might be able to start selling their coffees closer to 75-100$/lb but its all market driven... there has to be a market that will pay it 🤷‍♀️ - `2026-06-09 15:16` `#origins-and-producers` also i've tasted 94+ coffees in panama i've nver tasted that in Peru... peru might have the potential to get to those scores.. but if they do it hasn't been actualized yet - `2026-06-09 15:17` `#origins-and-producers` I personally believe that coffees over 90... into the 92is point range should be $50+/lb and higher as cup score goes up. those coffees are mircles and price/ cup still isn't that high - `2026-06-09 15:23` `#origins-and-producers` thats what this is for! ask all the questions! i try to get on as much as I can to answer them... but there are also alot of very smart people on this discord! - `2026-06-09 15:23` `#origins-and-producers` There are a couple japanese roasteres with Sl9 do you know coffee county? - `2026-06-09 15:27` `#origins-and-producers` haha woof.... SL9 is still something of a mystery of a variety - `2026-06-09 15:29` `#origins-and-producers` This sample comes from a very rare cultivar. I had not previously encountered this specific profile in my database. It belongs to the "Ethiopian Legacy" group. Well-known cultivars in this genetic group include SL-34, K-7, and Mibirizi, as well as SL-09. In fact, it is very close to SL-09—and could well be that variety—given that we must allow for slight genetic variations stemming from older, not always precisely identified references. Today, among all the SL varieties selected in the 1930s, SL-28 and SL-34 are the most widely cultivated in East Africa. SL-09 is not widely grown; it is said to be highly susceptible to Coffee Berry Disease (note: this is distinct from the coffee berry borer pest), a disease endemic to East Africa but absent from the Americas. - `2026-06-09 15:29` `#origins-and-producers` This is what we have from Christophe who did the genetic fingerprinting for SL9 - `2026-06-09 15:31` `#origins-and-producers` There is also a very lengthly blog post written by <@421132246536159232> about SL9 if your looking for a nice read - `2026-06-09 15:31` `#origins-and-producers` He has a way with words - `2026-06-09 15:31` `#origins-and-producers` Seriously - `2026-06-09 15:31` `#origins-and-producers` ? - `2026-06-09 15:31` `#origins-and-producers` when you write that? - `2026-06-09 15:33` `#origins-and-producers` Thanks! - `2026-06-09 15:35` `#origins-and-producers` hahahaha - `2026-06-09 15:35` `#origins-and-producers` so much pressure - `2026-06-09 15:35` `#origins-and-producers` I'll try to get to the bottom of it and then let the coffee wordsmith write about it... teamwork - `2026-06-09 16:05` `#origins-and-producers` I'd love to explore indonesian coffees more - `2026-06-09 16:28` `#origins-and-producers` pretty legit cherry selection from pepe Attachments: - [VIDEO-2026-06-08-18-49-08.mp4](https://cdn.discordapp.com/attachments/1483078447734456415/1513912682464415764/VIDEO-2026-06-08-18-49-08.mp4?ex=6a36a38e&is=6a35520e&hm=73046bd033afc50f61a8ccf0b7a362c3ae829ba6303c6a9e816c21b72f8e73c1&) (video/mp4 576x1024) - `2026-06-09 16:37` `#origins-and-producers` you're beautiful - `2026-06-09 16:38` `#origins-and-producers` you are beatifulist - `2026-06-09 16:41` `#origins-and-producers` you and <@839279408057024512> can do this 😂 - `2026-06-09 16:45` `#origins-and-producers` hahaha don't say nuttin bad bout chiroso... <@1504523316864749676> will find you - `2026-06-09 16:57` `#origins-and-producers` sample roasting your lots this afternoon hopefully [Back to index](#index) ## lancehedrick - `2026-06-09 17:02` `#origins-and-producers` Duber so good - `2026-06-09 17:03` `#origins-and-producers` Cup with me <@952039663680512030> - `2026-06-09 20:03` `#current-menu` Flat beds are fake news lol [Back to index](#index) ## opp4004 - `2026-06-09 00:02` `#what-are-you-brewing` Oh basha - `2026-06-09 00:03` `#what-are-you-brewing` And Mate 🤯 - `2026-06-09 00:03` `#what-are-you-brewing` Bishan dimo was legend - `2026-06-09 00:06` `#what-are-you-brewing` It’s honestly so nice to see Demeka Becha again. It’s basically the reason I started chasing Ethiopian coffees in the second place, haha. Ah, Catalyst… I wonder if Emily is still handling coffee as beautifully as ever - `2026-06-09 00:18` `#what-are-you-brewing` If I remember correctly, most of Mofa Forest ended up in China last year. This year, though, I’m starting to see it show up in the US as well. It was a pretty good coffee, from what I remember - `2026-06-09 00:47` `#what-are-you-brewing` Hearing that makes me even more excited... - `2026-06-09 00:50` `#what-are-you-brewing` I’ve never actually spoken to Emily directly, but I’ve heard she’s genuinely very serious about coffee—when you buy from them, she’ll often follow up quite thoroughly asking how the green was. It really shows how much she cares about it - `2026-06-09 00:55` `#what-are-you-brewing` I'm currently drinking a coffee from the El Tablon de Gómez area in Nariño—produced by smallholder farmers in that region. It feels like Colombia has been increasingly moving toward building and marketing these community-based lots more than before. They’ve always done it to some extent, but it definitely seems more active now. Interestingly, when this coffee first came in, some people even suspected it was flavored because the aroma felt a bit artificial. Anyway, the cup itself is quite distinctive. There's a mix of lychee and pine-like freshness, some peach and lime, that molasses-like residue you often get with Castillo, and this almost ‘artificial blueberry’ note. Probably because of the Castillo, you still get those strong tropical fruit and blueberry-like impressions. It actually reminds me of the old El Placer Castillo… which I kind of miss (and yes, I forgot to take a photo again) - `2026-06-09 01:09` `#what-are-you-brewing` Yeah, it’s washed. When it first came out, people kept asking whether it was flavored—it still feels a bit like a mystery, honestly. - `2026-06-09 01:11` `#what-are-you-brewing` I can't remember the exact name, but there was a pretty hyped Colombian Geisha—Villa Alejandria or Bella Alejandria, something like that. It was dried together with tangerine peels during processing. The coffee I'm talking about feels quite similar to that. It gives me the impression that fruit is being dried alongside the coffee during the drying stage. Lately in China, I've noticed this kind of processing often gets labeled as ‘advanced XX’—which is kind of funny. - `2026-06-09 01:13` `#what-are-you-brewing` They even ended up showing photos of it being dried together with lemongrass later on, ha - `2026-06-09 01:14` `#what-are-you-brewing` So Colombian coffees don't really have the best reputation in Korea... unfortunately. What's even more interesting is something I heard from Renjifo—that in the end, it's the green buyers who actually choose to source mostly those kinds of coffees 🤣 - `2026-06-09 01:16` `#what-are-you-brewing` Still, if I taste coffees from the real pioneers in that space, they're not necessarily bad at all. It's just that a few producers take it to an extreme. People like Jhoan Vergara or Edwin Norena, for example… sometimes it's good, sometimes it's not. But I wouldn't want to drink that style as my main coffee - `2026-06-09 01:17` `#what-are-you-brewing` Anyway, it's a bit unfortunate that even the Lasso brothers' coffees are now being viewed with suspicion - `2026-06-09 01:18` `#what-are-you-brewing` 🤣 - `2026-06-09 01:23` `#what-are-you-brewing` Yeah, I get what you mean - `2026-06-09 01:24` `#what-are-you-brewing` Those kinds of processing experiments are already being done quite heavily in places like Vietnam, China, and India—especially with robusta. And apparently the results are fairly positive - `2026-06-09 01:24` `#what-are-you-brewing` Though I've heard some of the ones from India—like Ratnagiri—can be pretty terrible - `2026-06-09 01:27` `#what-are-you-brewing` Well… I still get the impression that those kinds of coffees sell pretty well - `2026-06-09 01:38` `#what-are-you-brewing` I agree. Some of those coffees feel like they would shine more as traditional washed lots, but they still go for these experimental processes for some reason - `2026-06-09 01:44` `#what-are-you-brewing` Guess there are limits based on variety, and in some of those regions Gesha doesn't even grow that well. So I assume it's partly a strategy to either add value or position the coffee at a higher price point. I've also tried a Chinese coffee that was made in a style reminiscent of Moutai—the expensive liquor, haha. It wasn't actually bad, but it was extremely fermented in character - `2026-06-09 01:45` `#what-are-you-brewing` This isn’t something unique to China—can see similar trends in places like Thailand and Myanmar as well. It feels like they're trying to overcome those limitations in their own way, but it doesn't look easy. In a way, I think planting entirely different varieties—like what Nicaragua has done—might be a cleaner solution. But realistically, that takes a lot of time.. - `2026-06-09 02:08` `#what-are-you-brewing` The time when Takesi was around $25–30 for 120g felt like the most reasonable pricing - `2026-06-09 02:08` `#what-are-you-brewing` At least Intelligentsia used to be under $50, ha - `2026-06-09 02:10` `#what-are-you-brewing` I don't think it was this expensive when GGET released it last year - `2026-06-09 02:14` `#what-are-you-brewing` San Isidro Labrador in Costa Rica is one of the places I personally rate very highly for Gesha, and even there the prices aren't anywhere near that level. Even in Bolivia, farms like Senda Salvaje or Finca Isabel—at least in my opinion—are better than Takesi, and they're probably close to half the price. It really makes me think about what i'm actually paying for when a farm becomes ‘famous’… - `2026-06-09 02:15` `#what-are-you-brewing` And I already know the answer to that one—just subscribe to SEY, ha - `2026-06-09 02:18` `#what-are-you-brewing` Subscriptions do have their advantages—like better inventory turnover, for example. Anyway, I've just decided to enjoy it for what it is - `2026-06-09 02:26` `#what-are-you-brewing` Yeah, I get that. Asian pear, a bit of oolong-like texture, tropical fruit, candy-like sweetness—those kinds of notes can show up in both washed and natural coffees. At least that's how I perceive it. I tend to prefer when processing stays a bit more restrained and focused on origin character. So I do feel a bit of regret about that direction - `2026-06-09 02:29` `#what-are-you-brewing` That said, one important thing to keep in mind is that in China, many coffee-growing regions were originally tea plantations, and in many cases the infrastructure hasn’t changed much from facilities designed for tea storage and processing. What that means is that, intentionally or not, those ‘tea’ elements inevitably influence the coffee—whether it's during cherry handling or parchment drying. I've noticed a somewhat similar impression in other Catimor-producing regions like East Timor or Honduras, Nicaragua, and more, but what stood out in China was how that tea-like background seems to layer itself on top of Catimor in a very distinctive way. It comes across as quite unique. But locally, there seems to be a stronger preference for more extreme, experimental processing—which is a bit of a shame, in my view. - `2026-06-09 02:36` `#what-are-you-brewing` From here on, this is more of my own observation and hypothesis—but I think the way tea is evaluated in China is fundamentally different from how coffee is evaluated in most Western specialty contexts. In other words, rather than favoring highly fruit-forward profiles, there seems to be a greater appreciation for what we would often describe as ‘negative’ notes in coffee—nutty, roasted, or even more savory, grain-like characteristics. So I think there’s a kind of mismatch in sensory preferences here.. China also has a strong cultural preference for fermented foods, and I suspect that plays a role as well. As a result, coffees that go beyond what we would consider the ‘balanced or optimal point’ in roast or fermentation often appear more frequently. - `2026-06-09 02:38` `#what-are-you-brewing` Interestingly, Taiwan sits on almost the opposite end of the tea preference spectrum compared to mainland China, and that tends to reflect in their coffee as well. So Taiwanese greens often develop in a direction that aligns more closely with what we tend to look for in specialty coffee, even if they're still somewhat limited at this stage. - `2026-06-09 02:39` `#what-are-you-brewing` Of course, this is just based on my limited experience, so I wouldn't take it too seriously, haha. It's more of a synthesis of my own impressions along with thoughts from people around me who have spent a long time exploring tea. - `2026-06-09 02:47` `#what-are-you-brewing` Conclusion: Catimor is actually pretty delicious, for me 🤣 - `2026-06-09 02:49` `#what-are-you-brewing` (That said, Catimor itself has a huge amount of variation…) - `2026-06-09 03:23` `#what-are-you-brewing` Yeah, I think that tea-like character comes from the terroir shaped by tea cultivation. Around Yunnan and nearby regions, the borders are quite fluid in a cultural sense, and it's hard to clearly define the influence as belonging to a single country - `2026-06-09 03:24` `#what-are-you-brewing` Southern Yunnan and the surrounding regions share a lot in common - `2026-06-09 03:36` `#what-are-you-brewing` However, Thai coffee probably feels quite different from Yunnan, and I think that comes down more to quality differences - `2026-06-09 03:37` `#what-are-you-brewing` There’s a certain profile you often get from Thailand and Myanmar, and sometimes Laos as well—usually coming from Typica. That sort of tobacco leaf, savory, almost earthy character. I think it's largely a quality-related issue - `2026-06-09 06:34` `#what-are-you-brewing` I'm drinking Bursa Coffee's Muntasha right now. It's a natural-processed 74158, but what's interesting is that it went through a ‘cold underwater fermentation’ process. As far as I know, that's the processing style that started with Totumas and later gained some popularity. It definitely comes across more positively to me than a typical natural. The cup is remarkably clean, with excellent clarity and separation between flavors. In the cup, I'm getting ume plum, delicate florals, very ripe peach, and tropical fruits reminiscent of lychee and mangosteen. It may be a little short on complexity, but the flavors are so vivid and well-defined that it never feels lacking. Attachments: - [IMG_1279.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1513763102749884496/IMG_1279.JPEG?ex=6a36c100&is=6a356f80&hm=0804e138030a0d9ba0c5e27f411c3728a700c2c46fad5caef43b33701b2ff89a&) (image/jpeg 1536x2048) - `2026-06-09 15:28` `#origins-and-producers` I think Coffee County is probably the best roaster in Japan when it comes to sourcing green coffee - `2026-06-09 15:31` `#origins-and-producers` I've been keeping an eye on Hana - `2026-06-09 15:34` `#origins-and-producers` like Space too. Especially the Java Halu lots they've been working with. I've been wanting to try them for quite a while.. I'm currently trying to figure out a way to get my hands on some—maybe I'll have to convince a few friends who import coffee to help me out. - `2026-06-09 15:36` `#origins-and-producers` I'm genuinely very interested in the more advanced processing experiments coming out of Indonesia these days. I loved the fully washed Java I had from Apollon's Gold a while back, but recently I've started seeing coffees processed with things like ‘vacuum processing,’ which has really caught my attention - `2026-06-09 15:37` `#origins-and-producers` Among Asian coffee-producing countries, I think Indonesia is the one that either has already succeeded—or is the closest to achieving long-term success - `2026-06-09 15:38` `#origins-and-producers` Of course, I know how good truly fully washed Indonesian coffees can be. They're not always easy to find, haha, but that's part of what makes them special.. I'm optimistic about Indonesia's future. I think it's going to do very well - `2026-06-09 15:40` `#origins-and-producers` Back when some of my friends were obsessed with Malaysian Liberica, I even started looking into Liberica from West Java as well. Have you ever tried it? - `2026-06-09 15:42` `#origins-and-producers` Excelsa—I'll keep that in mind, haha. I saw some being grown and sold in South Africa once, and the price was absolutely crazy - `2026-06-09 15:45` `#origins-and-producers` The one I had was a fully washed Java variety from Wahana in Sidikalang. It was one of the most memorable coffees I've ever had. Ever since then, I've been chasing fully washed Indonesian coffees - `2026-06-09 15:57` `#origins-and-producers` I'd also love the chance to try some of Indonesia's more mythical varieties—things like Abyssinia and a few others I've always been curious about - `2026-06-09 15:59` `#origins-and-producers` CATIMOR - `2026-06-09 16:02` `#origins-and-producers` That's one of the reasons I love Indonesian coffee - `2026-06-09 16:07` `#origins-and-producers` That said, there might not be many coffees you'd enjoy these days.. The most shocking processing experiment I've seen recently was someone trying to recreate kopi luwak through yeast inoculation. It feels like most producers are moving toward carbonic maceration or co-ferment - `2026-06-09 16:10` `#origins-and-producers` What's even more interesting is that I tried a mango co-fermented coffee from Java Halu—a farm that's actually quite well known for doing co-fermentations. And somehow, I barely perceived any fermentation character at all - `2026-06-09 16:12` `#origins-and-producers` Generally speaking, coffees from Sumatra and Aceh can consistently reach around the 86-point range. They're usually quite solid. As for the rest... well, a lot of it comes down to luck - `2026-06-09 16:13` `#origins-and-producers` I've heard that producers around Ribang Gayo Musara and the surrounding area have been making a serious effort in recent years - `2026-06-09 16:14` `#origins-and-producers` Honestly, the biggest challenge with Indonesian coffee isn't the taste itself—it's the massive amount of defective beans. These days, if I know a producer has a color sorter, I feel a lot more confident. Otherwise, it's often a gamble [Back to index](#index)