# SEY Discord Browser Archive - 2026-06-11 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) ## seylance2897 - `2026-06-11 00:32` `#1513307859658477568` Higher quality green, if that means more uniform physical, then yeah, they roast significantly more uniformly. As for crashing, this has more to do with moisture content, and for whatever reason, Kenyan coffees always crash crazy hard... - `2026-06-11 00:33` `#1513307859658477568` ha oh no - `2026-06-11 00:33` `#1513307859658477568` with the right batch sizes though you can really plan for it and roast through it very well - `2026-06-11 00:34` `#1513307859658477568` at least on a loring - `2026-06-11 15:49` `#origins-and-producers` personally I absolutely love this profile and find it to one of the most unique profiles in all of coffee. hate to disagree 😂 I'm team <@952039663680512030> - `2026-06-11 15:50` `#origins-and-producers` First sidra i bought was lugmapata circa 2015? I can't even remember - `2026-06-11 15:52` `#origins-and-producers` Not sure how La Palma got it... but we do know sidra came from the nestle lab in ecuador and was first disributed within Ecuador... now its obviously all over the place. Esnaider Ortega has a really really beautiful one. - `2026-06-11 17:10` `#origins-and-producers` hahaah I also loveeeee the eucalyptus like profile - `2026-06-11 17:12` `#origins-and-producers` Gerald update - honey 7 days on the drying beds Attachments: - [WhatsApp_Image_2026-06-08_at_09.11.14_1.jpeg](https://cdn.discordapp.com/attachments/1483078447734456415/1514648596765605988/WhatsApp_Image_2026-06-08_at_09.11.14_1.jpeg?ex=6a36adee&is=6a355c6e&hm=1a40c6092af8df36143355ca1da3e60eaa70af310dc7258f63ed2a36af1feb1a&) (image/jpeg 1200x1600) - `2026-06-11 17:23` `#origins-and-producers` hahah fingers crossed... this is a fun way to let everyone else experience the joys and sorrows of coffee buying.... getting so excited just for coffees to be defective or 83s 😂 - `2026-06-11 17:25` `#what-are-you-brewing` Yellow Caturra is abolutely the variety that as shown the highest potential in Northern Peru in my experience... with the obvious exception of some geshas - `2026-06-11 17:48` `#what-are-you-brewing` nah, if we release a yellow caturra it will be identifed as yellow...but that has bee one of the better caturras i've tasted in a minute - `2026-06-11 17:49` `#what-are-you-brewing` its so so hard - `2026-06-11 17:53` `#what-are-you-brewing` this farm produced the higest scoring pacas lot in honduras for like 5 years in a row - `2026-06-11 17:54` `#what-are-you-brewing` this farm, el guayabo, bitalina lopez... these produced insane pacas lots for a a number of years [Back to index](#index) ## lancehedrick - `2026-06-11 00:17` `#current-menu` Ok let's take a cool down - `2026-06-11 00:18` `#current-menu` All around - `2026-06-11 00:20` `#current-menu` How about that duber tho - `2026-06-11 00:20` `#current-menu` Still tasting pineapple from the brew earlier on live lol - `2026-06-11 00:21` `#current-menu` From bermudez - `2026-06-11 00:22` `#current-menu` Banned - `2026-06-11 00:22` `#current-menu` Thanks for heads up on that - `2026-06-11 00:25` `#current-menu` Kamavindi - `2026-06-11 00:25` `#current-menu` 😅😅😅 - `2026-06-11 00:25` `#current-menu` Nah. Potentially going to peru to see these 2400m+ farms. Hope it works out - `2026-06-11 00:27` `#current-menu` We have 4 coming. The best there is 🥰 Stoked - `2026-06-11 00:32` `#current-menu` So many genetic testing being done - `2026-06-11 00:33` `#current-menu` Exciting times. For nerds - `2026-06-11 00:34` `#current-menu` 34 and k7 are both Ethiopia legacy so would be chill lol - `2026-06-11 00:55` `#origins-and-producers` Once we have better understanding, we will - `2026-06-11 01:01` `#origins-and-producers` Very precise. My first intro to sidra was LPET. I actually competed with a lactic washed sidra in 2018 brewers - `2026-06-11 01:02` `#origins-and-producers` Soledad and Gertrudis def made sidra more of a household name as regards Ecuador - `2026-06-11 01:04` `#origins-and-producers` 1000% - `2026-06-11 01:09` `#origins-and-producers` 2018 lance in comp with sidra lololol Attachments: - [Screenshot_20260611_000758_Instagram.jpg](https://cdn.discordapp.com/attachments/1483078447734456415/1514406069869482155/Screenshot_20260611_000758_Instagram.jpg?ex=6a3674cf&is=6a35234f&hm=1d0fcba696fab2fe73bd3a974baed95ae8951a8f8cd7477353b8d8fcf1d3a51d&) (image/jpeg 1080x2340) - `2026-06-11 01:14` `#origins-and-producers` Typica 🤣 - `2026-06-11 01:15` `#origins-and-producers` Sidra often has like a green element about it i dont love. Eucalyptus or something - `2026-06-11 01:16` `#origins-and-producers` Not if minty - `2026-06-11 01:16` `#origins-and-producers` Teehee - `2026-06-11 01:32` `#origins-and-producers` I do not. So long ago haha. 8 years! Might be able to find my script somewhere - `2026-06-11 01:33` `#origins-and-producers` Tho tasting notes I usually handwrote morning of the comp - `2026-06-11 15:58` `#origins-and-producers` I know you are. Haha you can keep the eucalyptus taste all for yourself. I'll take the other botanicals lol - `2026-06-11 22:39` `#current-menu` Done - `2026-06-11 22:40` `#current-menu` Quick tag me and I'll ban asap [Back to index](#index) ## opp4004 - `2026-06-11 00:19` `#current-menu` 👀 - `2026-06-11 00:30` `#current-menu` I guess I’ll go brew a Kenyan coffee too.. - `2026-06-11 00:35` `#current-menu` And they even found moka - `2026-06-11 00:44` `#origins-and-producers` I don't think that's been fully confirmed yet. That said, after the Kenia incident at Herbazu in Costa Rica, and seeing some of the SL28 lots that were identified afterward, my assumption is still that it's probably SL28 - `2026-06-11 00:45` `#origins-and-producers` ...or they could all just turn out to be K7 - `2026-06-11 00:47` `#origins-and-producers` I think the situation is that what we currently call SL28 probably includes multiple distinct genotypes grouped under the same name. If you look at the Herbazu case, they distributed it as SL28, but it was later identified as Kenia rather than the established SL28 type. That makes me think there may be more than just K7 mixed into what has historically been labeled as SL28. In other words, I suspect ‘SL28’ has sometimes functioned as a broad field designation rather than a single, genetically uniform variety - `2026-06-11 00:48` `#origins-and-producers` Lance has been gathering SL28 samples from different producers across Latin America - `2026-06-11 00:52` `#origins-and-producers` One of Herbazu's ‘sins,’ if you want to call it that, is actually a fairly common issue in Latin America. A lot of varieties weren't introduced through genetic verification or certified seed programs. Instead, someone would say, ‘This is SL28—we brought it directly from Kenya,’ and the variety would spread from there. Then years later, genetic testing comes along and suddenly it turns out to be something else entirely. Pink Bourbon has gone through similar situations. In some cases, producers were convinced they had one variety, only for genetic analysis to tell a different story. There have even been cases where a variety was distributed as Gesha, but later turned out to be Sidra. - `2026-06-11 00:53` `#origins-and-producers` That's exactly why Lance is so committed to genetic testing - `2026-06-11 00:56` `#origins-and-producers` Honestly, it's just way too common in the coffee industry, ha. Long live genetic testing! - `2026-06-11 00:59` `#origins-and-producers` Sidra probably wasn't all that attractive from a pricing perspective in the U.S., especially when it was mostly associated with Ecuador. That may be part of the reason it stayed relatively niche for a long time. I think SEY offered some Sidra lots in the past, but the variety's early popularity wasn't really driven by Ecuadorian producers. If anything, many people first became aware of Sidra through La Palma y El Tucán rather than Ecuador itself. Back then, it felt like only a handful of roasters in the U.S. were actively featuring it—places like Bird Rock, and maybe Equator. It certainly wasn't as widespread or sought-after as it is today. - `2026-06-11 01:03` `#origins-and-producers` Before that, Sidra was the kind of variety that only the real coffee nerds seemed to know about. You'd occasionally hear whispers about producers like Maputo, and maybe a handful of roasters were quietly excited about it. It wasn't a variety that most people were actively looking for. It felt more like one of those insider coffees—the kind where someone would hand you a cup and say, "You have to try this." Honestly, it was probably something that people like George Howell were drinking and thinking, 'This is incredible' long before the broader market caught on, haha. - `2026-06-11 01:11` `#origins-and-producers` I don't think I've ever had a Sidra from Jose's farm... Oh wait, I have. Sidra Wave, lol - `2026-06-11 01:16` `#what-are-you-brewing` Long Miles isn't the only source of great Burundian coffee. There are Kibingo, Yandaro, Gahahe, Nemba, the coffees JNP works with, and plenty of others. Still, Ruvumu was a name I'd never heard before, which made me a little nervous. Honestly, if you put this coffee in a blind tasting, I'd never confidently call it Burundi. Peach, an oily mouthfeel, eucalyptus-like florals, a touch of bergamot... just read the notes. This thing is basically Ethiopia. What it reminds me of most is Yirgacheffe. The florals are that distinctive. Attachments: - [IMG_1295.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1514407855472508968/IMG_1295.JPEG?ex=6a367679&is=6a3524f9&hm=be2f738cb6adf591ac008445588d77e7fb957ab494ed4592d188eaa8fe4c2fd6&) (image/jpeg 1536x2048) - `2026-06-11 01:22` `#what-are-you-brewing` Ngozi is nice region, too - `2026-06-11 01:35` `#current-menu` I haven't had SEY's Chorso yet, although I could probably try the Chorso that's available in Korea if I really wanted to. I suspect it's the same coffee. As for Big Sur's triple, there's no question that I love it. That said, I'm not convinced it's objectively higher quality than some of the high-elevation washed coffees coming out of Gedeb. Personally, I think it comes down to preference. The reason I love triple isn't because I believe it's the best coffee on the table. It's because it reminds me of the kinds of coffees I used to enjoy years ago. There's a certain nostalgic quality to it that really resonates with me. - `2026-06-11 01:47` `#what-are-you-brewing` Well, Ethiopia is diverse, and Burundi is diverse too, haha. That said, if you tell most coffee people that a Burundian coffee tastes "like Ethiopia," you'll probably get some strange looks - `2026-06-11 02:07` `#what-are-you-brewing` Exactly. Years ago, coffees like this weren't all that unusual in Ethiopia. Before the overall quality level climbed so dramatically, there were plenty of washed Ethiopians that were a little less tea-like than what we often see today. They could be oily, floral, and sweet, with softer acidity and a rounder texture. Foge is one example that comes to mind. - `2026-06-11 02:11` `#what-are-you-brewing` Tbh i wasn't expecting that much from Danche. The first coffees they produced were incredible, but over time I felt that both Danche and Chelbesa went through a period where quality became less consistent. I've always jokingly referred to it as the 'Curse of Ethiopian fame', a washing station becomes famous, demand explodes, more cherries are purchased, production scales up rapidly, and eventually the average quality starts to slip. I felt the same thing happened with Demeka Becha for a while. What's interesting is that things seem to have improved significantly in recent years. The quality coming from many of these well-known producers and washing stations feels much stronger than it did a few years ago. As Lance often points out, higher prices seem to be translating into better quality. The premiums are finally large enough that producers can be more selective and maintain higher standards. - `2026-06-11 02:35` `#what-are-you-brewing` A lot of people complain that Ethiopian coffee has become too expensive. Personally, I think the bigger story is that it used to be far too cheap. When i consider the quality that Ethiopia was producing, those prices were almost miraculous. Looking back, it's hard to believe some of those coffees were selling for what they did. At today's quality levels, actually think the pricing is fairly reasonable. Tbh, could even argue that some Ethiopian coffees are still undervalued relative to what they deliver in the cup - `2026-06-11 03:25` `#what-are-you-brewing` Time to invade America - `2026-06-11 04:12` `#origins-and-producers` I don't even know exactly what Kenia is - `2026-06-11 04:12` `#origins-and-producers` It could just be K7, ha - `2026-06-11 04:37` `#origins-and-producers` They might all be related after all - `2026-06-11 07:40` `#what-are-you-brewing` Now drinking: El Cerro, Yellow Caturra from Efrain Carhuallocllo Salvador in Chirinos, Peru. It's a Caturra, but I've had very positive experiences with other Yellow Caturra lots from Peru before—they almost reminded me of Yellow Catucaí. I also loved Yulissa Chambi's Yellow Catuai from Bolivia and ended up recommending the green coffee to several friends. In the cup I'm finding aromas of cacao and white florals, along with gooseberry, subtle white currant, and a kaffir lime-like fruitiness. There is a slight cereal-like note in the finish, which may be related to the roast, but it doesn't come across as unpleasant. In fact, it integrates into the cup fairly well. Attachments: - [IMG_1303.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1514504463174602772/IMG_1303.JPEG?ex=6a36d072&is=6a357ef2&hm=254cc24da727463328185e727243674c2e9f7fe802c1445b244e6db12004c38a&) (image/jpeg 1536x2048) - `2026-06-11 16:00` `#origins-and-producers` Haha, I haven't actually had that Sidra. That said, I've always loved the cool, almost chilling quality that Sidra can have. LH has mentioned that he doesn't like those eucalyptus-like aromatics, haha, but that's actually part of the appeal for me. What I find interesting is that Sidra from Lugmapata seemed to express itself a little differently. The same goes for Cruz Loma. They still had some of that distinctive Sidra character, but it felt less dominated by the cool eucalyptus note and showed a different side of the variety. 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