# SEY Discord Browser Archive - 2026-06-12 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) ## seylance2897 - `2026-06-12 16:00` `#origins-and-producers` Ethiopia - depends on the region, in Gedeb it's more landrace. In Sidama what we're working with is amost compltely 74158 - `2026-06-12 16:00` `#origins-and-producers` As for Sudan Rume.. I've never actually tasted one from a farm that has genetically tested it. So, no idea! - `2026-06-12 16:08` `#origins-and-producers` flavoring coffees... I mean i think about this as.. it is what it is... if someone likes it amazing, if it helps a produce make more money, amazing. People love them and produces love making them, so why not? I think a move diverse world is a more interesting world. Ha I'll never buy one, and I personally don't like them... but, if everyone thought about coffee the samea me, again - boring world. Where I do get a little more opinionated is that most of the flavored coffees are very easy to make and don't actually require high quality cherry/coffee/variety/ etc... So, at the top of this industry, brewing comps etc, why are these coffees raising to the top? and 90+ washed coffee is without question the hardest coffee to make and requires the most skill and highest quality coffee/farming practices etc. So, why does a flavored coffee cost more money than a 90+ washed coffee?? - `2026-06-12 16:10` `#origins-and-producers` I've done a lot of actual co-ferment tests... with like passion fruit and mango and stuff... it actually only imparts a very, very mild flavor to the actual coffee. I can't say with certainty but, i'm pretty sure to get these insane flavors they are just adding artifitial flavoring to the tanks... but more than anything, the lack of transparency is what makes things challenging - `2026-06-12 16:32` `#origins-and-producers` i mean, i guess? this is probably more a personal opinion and some people probably care more than others... for me, flavoring is flavoring... whether is 'natural' or not doesn't really make a different to me. But, I could definitely see some people where that would be a meaningful distinction - `2026-06-12 16:36` `#origins-and-producers` it does just seem like a missed opporunity for producers and the industry though.. for me transparency is everything... if a producer wanted to dry their coffee with herbs and jasmine flowers or whatever... honestly i'm here for that ha... i love co-ferments in fruit wines and beer... they can be so fun. It just has to be honest... and I do know that 90% of what is 'co-fermented' or 'infused' is just x flavor 9847 flavoring... - `2026-06-12 16:37` `#what-are-you-brewing` Yeah for Juan Zapata i think of it more as like quality of fruit, its very bright, very fresh, leans tropical and also tart.. .kinda gooseberry ish or something along those lines - `2026-06-12 16:42` `#origins-and-producers` ha i'll clarify by saying 'i'm here for that' means i think its way more interesting than adding flavoring... can't say I'd actually ever be interested in buying one ha... But, its more to say that transparency is everything so people know what they are getting. - `2026-06-12 18:19` `#origins-and-producers` I don't know nor have I experienced any adding of flavors in Ethiopia.. Definitely long anaerobic fermentation times though - `2026-06-12 18:20` `#origins-and-producers` This is extremely difficult to map. If you're interested you should pick up and look at Tim Hill's book on Ethoipian coffee varieties! I work a lot with Tim in Ethiopia specifically. - `2026-06-12 18:21` `#origins-and-producers` haha I don't know.. lots of people claim to have it.. I haven't tasted a clean version of it ever, and I've never seen genetics on it. Certainly not saying its not real. I just haven't seen it - `2026-06-12 18:22` `#origins-and-producers` yes exactly.. .They use a ton of pressure to help this process... but, lot of it is flavored... I personally know this to be true. But, i also don't feel like its my place to publicly call out specific producrs - `2026-06-12 18:39` `#origins-and-producers` Tim shoud have send you that sample - `2026-06-12 18:39` `#origins-and-producers` oh wow thats amazing - `2026-06-12 18:41` `#origins-and-producers` haha tim just sent me a sample of what he considers to be an example of 8 out of 10 level of flavoring - `2026-06-12 18:43` `#origins-and-producers` it smells like a bergamot Potpourri explosion - `2026-06-12 18:51` `#origins-and-producers` ha no this one is the one christopher just recieved - `2026-06-12 18:52` `#origins-and-producers` I think its infused, tim doesn't think its infused, now were gonna get <@421132246536159232> 's opinnion on the matter ha - `2026-06-12 18:53` `#origins-and-producers` but it raises some kind of interesting questions if producers will start really, really subtly flavoring coffees - `2026-06-12 18:54` `#origins-and-producers` hah oh yeah probably.. didn't even think of this - `2026-06-12 18:57` `#origins-and-producers` this discord actually makes sample roasting infinatey more enjoyable... now i get to sample roast and chat coffee at the same time - `2026-06-12 18:57` `#what-are-you-brewing` ohhhh i just did this - `2026-06-12 18:57` `#what-are-you-brewing` let me know what you think - `2026-06-12 18:58` `#origins-and-producers` Tuke Yute Basha Mate Milled smaples ready for flying - `2026-06-12 18:59` `#origins-and-producers` physical is basically perfect on them.. so we'll see how they cup, then approve them put em on a plane.. hopefuly they cup out well ha - `2026-06-12 19:00` `#origins-and-producers` tyoxy can def in that profile... can also lean tree tomato though as wel.. which i also personally love - `2026-06-12 19:02` `#origins-and-producers` yeah i think of blackberry as the best of kenyan profiles (for me) or coffees I personally talk about as 'Kenyaesk' profiles.. can definitely find these profiles in Pinks from huila and pepes tyoxy - `2026-06-12 19:03` `#what-are-you-brewing` for sure, the second harvest changed alotttt from the first harvest - `2026-06-12 19:05` `#origins-and-producers` <@421132246536159232> is working on a way of actually testing this.. But, i'll obviously let him talk about it - `2026-06-12 19:05` `#origins-and-producers` of course! - `2026-06-12 19:05` `#what-are-you-brewing` yeah, so cool - `2026-06-12 19:05` `#what-are-you-brewing` yeah exactly - `2026-06-12 19:08` `#origins-and-producers` smart people doing smart people stuff - `2026-06-12 19:09` `#what-are-you-brewing` did it change the quality of the fruit? - `2026-06-12 19:11` `#what-are-you-brewing` this is actually mostly different plots and elevations... also different parts of the branch... cherries mature at differnet times (pocho at nuguo did one of my favorite exiriments where he only harvest cherries from the center of the branch that ripened perfectly uniformily into a single lot) But, as green buyers we usually think of the 'peak' quality as mid main harvest... but, we've until now, not really ever separted out the harvets before to taste the differences... but most farms have an early, mid and late harvest - `2026-06-12 19:16` `#what-are-you-brewing` Honestly, we're trying to answer alot of these questions by separating out the harvests... I personally am still learning a ton and still have a ton of questions - `2026-06-12 19:16` `#what-are-you-brewing` haha yeah, i've seen alot of cool separations in coffee but when pocho told me about that one.. i was was like whoa.. thats cool ah - `2026-06-12 19:17` `#what-are-you-brewing` he also did one where he only harvested from the center of the tree... so nothing from the top of the tree or the bottom - `2026-06-12 19:17` `#what-are-you-brewing` yeah, super fun to taste - `2026-06-12 19:17` `#what-are-you-brewing` these were differnet years unfortunately - `2026-06-12 19:18` `#what-are-you-brewing` His theories had more to do with where he felt nutrients were going on the tree... - `2026-06-12 19:20` `#what-are-you-brewing` haha i mean its pocho so its a lot of rain magic... haha but he also know a fuck lot about coffee.... i think he was testing an idea that energy and nutiants start in the center and move out - `2026-06-12 19:23` `#origins-and-producers` i mean its always been hella hella obvious to me... and there are certain processing words that raise hell red flags.. if theres a word in the processing that is like 'what does that mean.. i.e thermal shock... its. apretty good indication that its been f'd with - `2026-06-12 19:23` `#what-are-you-brewing` ha yes, hes the best - `2026-06-12 19:24` `#what-are-you-brewing` went on a hike through nuguo with pepe and pocho last year... coulda just died happy after listening to them talk about farms and nature - `2026-06-12 19:25` `#origins-and-producers` in processing? - `2026-06-12 19:25` `#origins-and-producers` i've heard of sous-vide in roasting expiriements but not in processing - `2026-06-12 19:25` `#origins-and-producers` i see no issue with trying to control temperature in fermentation though.. if thats what their trying to do - `2026-06-12 19:26` `#origins-and-producers` all the other words in that stress me out way more than the sous vide part haha - `2026-06-12 19:30` `#what-are-you-brewing` yeah 2 and 3 are much more similar - `2026-06-12 19:30` `#what-are-you-brewing` i got more intense berries in the second harvest though.. more citryus in the 3rd - `2026-06-12 19:32` `#what-are-you-brewing` do you grow fruit? - `2026-06-12 19:33` `#origins-and-producers` i haven't found the transparency or profiles/qiuality that i'm personally looking for from the Hachi project - `2026-06-12 19:35` `#what-are-you-brewing` will you take me here next time i vist out west? - `2026-06-12 19:36` `#what-are-you-brewing` sounds lovely - `2026-06-12 19:43` `#origins-and-producers` just got arrival notice that arrived at port Attachments: - [Screenshot_2026-06-12_at_1.42.38_PM.png](https://cdn.discordapp.com/attachments/1483078447734456415/1515048835846508754/Screenshot_2026-06-12_at_1.42.38_PM.png?ex=6a36d12e&is=6a357fae&hm=3f52e6ec72d49eac34dd694cb62c201078e2268b36794c4c5e5cecd22da65a40&) (image/png 472x300) - `2026-06-12 19:44` `#origins-and-producers` ha i mean i did.... - `2026-06-12 19:44` `#origins-and-producers` wil be fun to taste them against the bed dried - `2026-06-12 19:45` `#what-are-you-brewing` this coffee is so so lovely - `2026-06-12 19:46` `#what-are-you-brewing` hah yeah, i love when coffee gets that red... really starts to make it look and taste more like juice - `2026-06-12 19:47` `#origins-and-producers` haha we'll try to do an SL9 separation from Kamavindi next harvest... no one knew it exisited on the farm for the last harvest - `2026-06-12 22:04` `#origins-and-producers` wouldn't you like to know - `2026-06-12 22:05` `#origins-and-producers` oh yes, ha i read this as 'inca gesha' ha womp - `2026-06-12 23:04` `#origins-and-producers` ecuador in harvest as we speak Attachments: - [image.png](https://cdn.discordapp.com/attachments/1483078447734456415/1515099610417336330/image.png?ex=6a3657b8&is=6a350638&hm=aa262ba7c8f3d1f73070ced674c5a39c38e83172ad658b8b8e44266595e55c69&) (image/png 1600x1200) - `2026-06-12 23:05` `#origins-and-producers` ha sorry carl. but no, the asnwer is definitely no - `2026-06-12 23:06` `#origins-and-producers` we'll be flying in 6 new lots in the next few weeks.. plus hopefully a tyoxy lot.. if pepe an make one - `2026-06-12 23:06` `#origins-and-producers` I'm curious how and why you feel like you can answer this if you don't actually know? - `2026-06-12 23:07` `#origins-and-producers` otherwise its just spreading misinformation - `2026-06-12 23:10` `#current-menu` we're constantly tasting other roasters coffees. I'm curious how you're measuring the color? All of our coffees are between 135 and 140 right now on the difluid color track because that is as light as we can roast them without cereal.. most things (with a very few handful of exceptions) taste cereal any lighter than 140. Also any coffee roaster ligher than 140 we taste cereal on. And believe me when I say we taste ALOT of coffees roasted over 140 from other roasters. But, its just away we are calibrating and defining development and taste - `2026-06-12 23:10` `#origins-and-producers` yeah same - `2026-06-12 23:12` `#current-menu` our coffes do tend to be more soluble than other roaster.. so what you're perseiving as 'dark' could be higher strength tds... - `2026-06-12 23:16` `#origins-and-producers` Ecuador harvests vary a lot throughout the year throughout the country... we basically have lots coming in all the time from Ecuador... but that's also because we're flying coffees in in very, very small lot sizes straight off beds. Most entire countries don't have a 3 month main harvest in central and south America... they have this more in Africa.... Ethiopia and Kenya specifically. - `2026-06-12 23:21` `#current-menu` if experienced cuppers are tasting roast on our coffees.. i'd really love to know... table bias can be very, very real... so I'd certainly ask for proper due process obviously. but if you put 5 coffees that taste like cereal at 145 on a table with 1 coffee roasted at 140 - that 140 coffee will absolutely taste dark... But, if you reverse this the coffee at 145 will taste completely of cereal. so its important to make sure you're doing proper due dilagence with coffee evaluations - `2026-06-12 23:25` `#origins-and-producers` Oh no, what you said about ecuador harvest is fine, if qualified with a 'in my opinion' or a 'from what i've been able to learn' or something... But, to say something that is blatantly wrong as fact is just extremely misleading for alot of people that also don't know the actual answer. For example if someone asks me a question that I know christopher or whoever will know more about than me, I'll ping them to speak about it. Or I'll say i think x y and z but someone else might know more about it than me. But it gets challeneing to continue meaningful conversation when people are talking about something that is actually wrong... like if the conversation had continued that ecuador is not actually in harvest.. that whole conversation is wrong. - `2026-06-12 23:26` `#origins-and-producers` we all just need to be careful and aware of what we know and don't know.. what is our experience, subjective preference or what is reality /fact... ecuador in harvest or not in harvest isn't a subjective opinion - `2026-06-12 23:27` `#origins-and-producers` I hold myself to this same standard - `2026-06-12 23:28` `#current-menu` not targeting more solubilty... i think that is actually just the nature of properly roasted coffee.... I'm activly working on trying to figure out how to roast into the 145s without cereal... its just realy really hard - `2026-06-12 23:31` `#origins-and-producers` someone asked if ecuador is past harvest - you said yes. This is the context... saying otherwise is gaslighting. - `2026-06-12 23:31` `#origins-and-producers` thank you for this ❤️ - `2026-06-12 23:32` `#origins-and-producers` absolutely! but we also need to be able to hold each other accountable... id ask you to do the same for me - `2026-06-12 23:33` `#origins-and-producers` haha no worries.. and yes there are definitely 'main harvests' for each country... although climate change is reallyyyyyyyyyy starting to mess with this in central and south america - `2026-06-12 23:34` `#origins-and-producers` https://www.cafeimports.com/north-america/blog/harvest/ Certainly isn't perfect and each year changes... but it gives you the idea - `2026-06-12 23:35` `#current-menu` cool yeah, thanks! i can also reach out - `2026-06-12 23:38` `#origins-and-producers` sure! hit me up - `2026-06-12 23:38` `#origins-and-producers` el nino is going to completely destory Colombia this year... potential - `2026-06-12 23:40` `#origins-and-producers` yeah... it could get really really rough... still hoping though - `2026-06-12 23:40` `#origins-and-producers` this harvest currently happening in Huila right now will be good... but the next one is definely in question - `2026-06-12 23:47` `#origins-and-producers` not till next harvest! - `2026-06-12 23:47` `#origins-and-producers` which actually means hes in harvest right now... we should seee his coffee landed in the fall fingers crossed - `2026-06-12 23:47` `#origins-and-producers` i'd love to answer... which producers specifically? - `2026-06-12 23:51` `#origins-and-producers` yeah totaly, i taste his coffee every year... its been pretty hit and miss for the past 3ish years. He has definitely produced insane coffee in the past. Some of this I believe is part of the new mill that is milling his coffee potentially... but its very challenging to know exactly whats going on. But, i do cup it every year - `2026-06-12 23:52` `#origins-and-producers` ha the ticuna lots are fun and awesome and small and veryyyyy much a passion project of Kyle and Jose the owners of Osito - `2026-06-12 23:54` `#origins-and-producers` this i personally believe in quality flucuations within a country. 3 years ago was a abolutely lengendary year in Colombia for Pinks... like they were in sane... the next year, good but not as good, then even worse... I think this year or the next year we'll see that cycle go back to insane quality Burundi is the most extreme versions of quality cycles - `2026-06-12 23:55` `#origins-and-producers` haha Copa is a bigger and more complicated conversation for me personally... but, some of that is definitely roasters/judges pushing those producers to ferment more and hold in cherry more, which is obviously not the profiles i'm personally looking for - `2026-06-12 23:56` `#origins-and-producers` My highest scoring Pinks over the years have been Wilson alba, Servio Botina, Octavio Rueda, and Arles Galindez... but that is because I personally am really looking for the more 'kenyaesk' profiles in Huila/Pinks - `2026-06-12 23:56` `#origins-and-producers` I absolutely love them and think they are so so so special - `2026-06-12 23:58` `#origins-and-producers` yeah i taste through all the copa lots every year, we were i think maybe the first buyer of copa lots along with passanger? i think...? [Back to index](#index) ## lancehedrick - `2026-06-12 13:30` `#what-are-you-brewing` Doubtful they would make something to be compatible with other accessories - `2026-06-12 13:30` `#what-are-you-brewing` But the step down i am helping with will be nice - `2026-06-12 13:31` `#what-are-you-brewing` Dual wall stainless good enough? Lol - `2026-06-12 13:33` `#what-are-you-brewing` But also way out of the potential scope of a massive company like oxo lol - `2026-06-12 21:05` `#what-are-you-brewing` Going by preference of taste is always a win - `2026-06-12 21:16` `#what-are-you-brewing` Just soak in cafiza - `2026-06-12 23:12` `#current-menu` They are actually darker. Only a couple of h and s have been slightly lighter *editing- they are same level. Had to check notes. Misspoke. Our lighter ones match their baseline. - `2026-06-12 23:13` `#current-menu` I rest TPC and Substance 2 weeks - `2026-06-12 23:13` `#current-menu` Lol - `2026-06-12 23:13` `#current-menu` Not sure where the edict for long rests for light roasts came from. Roasters also dont think this 🤣 - `2026-06-12 23:15` `#current-menu` I can stream more cuppings for unfiltered immediate reactions, but only maybe three times have i blindly scored another roaster on a table over 88. Beside our coffees, which i also go into blindly. So many are green issues or underdeveloped OR over outside and under center. We cup about equal parts other roasters and us each table. - `2026-06-12 23:17` `#current-menu` Tbh what i have been most disappointed by with *most* has been past crop - `2026-06-12 23:17` `#current-menu` Always a couple of exceptions to every rule, of coursr. - `2026-06-12 23:18` `#current-menu` Yeah to get things so light one has to underload and max power and that very often leads to over/under. - `2026-06-12 23:21` `#current-menu` If course depends on coffee. I have measured a walnuts at 132 - `2026-06-12 23:21` `#current-menu` Was typing this out haha. - `2026-06-12 23:22` `#current-menu` Table bias for sure. Or calibrating to understand grain =light which is also not ideal. I have tasted with many that make these equals - `2026-06-12 23:23` `#current-menu` This can also be due to what lance is saying about solubility. But also, it is coffee to coffee. The Emiliano lane from.shoebox was great at 2 or 3 pour. - `2026-06-12 23:24` `#current-menu` For sure. Was just saying bean to bean. Like the danche white honey from us is more needing heavier approach than Marlene, for example. With shoe durley and lane are diff - `2026-06-12 23:24` `#current-menu` Absolutely can smell it - `2026-06-12 23:27` `#current-menu` I wish there was a way to collect data from people on what they taste and how they taste. From the limited tastings I have had with others over a variety of roasters, there is a specific grain note I am confident people taste and automatically attach to UL. I am not here to judge whether they enjoy that note or not. I think because we do not want it in our coffees, it makes it sound like we villainize. But that grainy taste overtakes a lot in the cup and gives a very myopic presentation of aroma and acidity imo. But, this is based off people brewing coffee they brought me at SEY house and wanted to brew in their way or when I visited people or cupped with people. So v limited, but it has been the case each time. Grain presence = UL = "more defined aromatics" - `2026-06-12 23:28` `#current-menu` Difficult thing to do publicly even if unbiased due to it being blind. Lol - `2026-06-12 23:29` `#current-menu` I would be v curious if you repeated this 5 diff times what the readings were. I have had some do this and the readings would skew up or down up to 5-8. If this happens, means you need to go finer than chirp and be more careful in prepping the sample. - `2026-06-12 23:30` `#current-menu` This is something i (and many others I have chatted with) have actively tested. I have never had grain rest out of a coffee - `2026-06-12 23:31` `#current-menu` I'll talk to Luca. Im good friends. - `2026-06-12 23:31` `#current-menu` I have cupped wth him multiple times. In person and online lol - `2026-06-12 23:33` `#current-menu` I think that is simply due to the fact intensity of flavor, whatever it is in the coffee, eill wane over time. - `2026-06-12 23:33` `#current-menu` That isnt a question - `2026-06-12 23:36` `#current-menu` Love max and they make some bangers - `2026-06-12 23:36` `#current-menu` So does h&s - `2026-06-12 23:37` `#current-menu` Just to ensure my rhetoric is not skewed lol That ameliano lane gesha was nice. And the gitesi from h&s - `2026-06-12 23:41` `#current-menu` Same for me lol - `2026-06-12 23:41` `#current-menu` Which is why lance and I have been shy going too far. Grain tends to dominate - `2026-06-12 23:41` `#current-menu` *in my experience* - `2026-06-12 23:42` `#current-menu` Weird saying Lance because I have never known another. Feels like talking in 3rd person. - `2026-06-12 23:43` `#current-menu` Might just be the dope green the producers be making! Magiccccc - `2026-06-12 23:43` `#current-menu` (Edited out "our" because possessive is weird) - `2026-06-12 23:53` `#current-menu` For the sake of Carl, when I say "lighter" or "darker" I am referring to objective metrics that refer to the color gradient of a coffee. I'm sure there are ambiguous understandings of what constitutes a light vs a dark roast, but something that is subjective is not helpful in conversation. We have been trying to be transparent in how we are approaching our coffees and part of that is trying to relay facts. Agtron is not an end all be all, but it is pretty damn close to reflecting reality. So, with that has been said, take jnto account it is a mixture of blind cupping and color readings. - `2026-06-12 23:56` `#current-menu` Did not mean to start anything. I know you are not a fan of color so I added context - `2026-06-12 23:57` `#current-menu` And gave an explanation as to why we use that here in discussions. A slice of objectivity is necessary to meaningfully discuss. We do take all the convos here seriously, tho! That is one of the main points of starting this discord. - `2026-06-12 23:57` `#current-menu` Apologies if starting with your name made it seem abrasive. - `2026-06-12 23:58` `#current-menu` Was not the intent! - `2026-06-12 23:59` `#origins-and-producers` First three are my top 3 over past few years. Crazy. And wilson had multiple bangers. Wild consistency. - `2026-06-12 23:59` `#current-menu` Heard! [Back to index](#index) ## opp4004 - `2026-06-12 00:57` `#what-are-you-brewing` Unfortunately, I didn’t buy that 😞 - `2026-06-12 01:07` `#what-are-you-brewing` I’ll see if my friend has some and ask for a little - `2026-06-12 01:34` `#what-are-you-brewing` I'm drinking an Ecuador coffee right now — Las Palmas from the Lugmapata Neighbors Project. I think it might be the same farm that took first place in the 2024 Taza Dorada, beating Lugmapata. This feels significantly better to me than Lugmapata's Sidra. In fact, it brings back memories of the old Lugmapata, though with a bit more complexity. The cup opens with blood orange and that cool, unmistakable Sidra character. It carries the eucalyptus-and-sports-drink quality that I often associate with Lugmapata, alongside a layered complexity that reminds me of Moka varieties. I'm also finding notes of ripe peach flesh reminiscent of Ethiopian coffees, elegant oolong-like tea characteristics, and sweet, fully ripe grapes. The finish is long and refreshing, with a delicate tannic structure that gently cleanses the palate. Attachments: - [IMG_1315.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1514774900689076405/IMG_1315.JPEG?ex=6a367acf&is=6a35294f&hm=946b48d1bd741009a17f5d3040936d5299dea4b32fc9ea9762bc8350d817c576&) (image/jpeg 1536x2048) - `2026-06-12 01:55` `#what-are-you-brewing` <@1504622787422322689> Coffee from Lenin Flores, and Luna is currently offering it. I think Luna is a fantastic roastery as well—though they're also a roastery that really loves experimental processing, haha. - `2026-06-12 01:55` `#what-are-you-brewing` https://enjoylunacoffee.com/product/lenin-flores-yellow-caturra-cajamarca-peru/ - `2026-06-12 01:57` `#what-are-you-brewing` Luna is definitely one of the roasteries that does an excellent job. That said, unless you're subscribed, their coffee turnover isn't particularly fast - `2026-06-12 02:00` `#what-are-you-brewing` I didn't know that, actually. P3000?! - `2026-06-12 02:01` `#what-are-you-brewing` P3000 is definitely a dream roasting machine. But if I were a roaster, I think I'd probably prefer a 1kg Loring... I still haven't completely shaken my skepticism about Roest. Christopher probably wouldn't like hearing that - `2026-06-12 02:07` `#what-are-you-brewing` Exactly. Luna has always felt like a Diedrich-style roastery to me. Their coffees remind me of Drop during its golden years. That's why I'm curious about why they chose the P3000 - `2026-06-12 02:12` `#what-are-you-brewing` Speaking of Drop, I don't have anything against Stephen Leighton personally. In fact, I genuinely admire him. There's a tremendous amount to learn from his interviews, articles, and blog posts. That said, I feel that Drop changed significantly after he became involved, and unfortunately not in a way that resonated with me. I still respect him immensely, but the coffees—and the version of Drop that emerged during that period—just never connected with me the way the old Drop did. - `2026-06-12 02:23` `#what-are-you-brewing` Things like the roast quality, the price, and what people who've used it have to say about it - `2026-06-12 02:25` `#what-are-you-brewing` The P3000 does look impressive. That said, there are still aspects of it that feel a bit like a toy to me, and I've also heard some negative feedback from people who've used one. I'm sure it has its strengths, of course. I just don't know if it's necessarily the best choice from a roaster's perspective. Then again, maybe that's because I'm not a roaster myself. - `2026-06-12 02:26` `#what-are-you-brewing` Of course, when I see Christopher and Luna using it, I assume they have good reasons for doing so. I'm sure they wouldn't be using it if they didn't genuinely believe in it - `2026-06-12 02:28` `#what-are-you-brewing` I suspect both Wilder and Sebastian rely on a bit of "magic sauce" in their processing. From what I've heard, Wilder uses a Chinese-inspired technique in which various materials are dried together with the coffee parchment during the drying phase. - `2026-06-12 02:30` `#what-are-you-brewing` In Sebastian's case, there's a bit more information available about what he's doing. My understanding is that it's probably based on a similar principle to co-fermentation—essentially encouraging the formation of specific flavor precursors during processing - `2026-06-12 02:31` `#what-are-you-brewing` Ironically, a lot of Colombia's 'magic' producers have started releasing fully washed coffees these days to prove the quality of the cherries they're actually growing - `2026-06-12 02:39` `#what-are-you-brewing` Yeah, that's what I thought as well. A lot of the experimental processing I've been seeing coming out of China lately seems to follow that approach. There was a specific technical term for it, but I can't remember it right now. The basic idea is that you have parchment coffee on one layer, another material on a separate layer underneath, and both are dried together in the same environment. As for Wilder Lazo, the reason I bring him up is that he openly acknowledged it himself when his coffees first started gaining attention. First it was orange, then lemongrass, and so on. He explicitly said that those materials were dried alongside the coffee, which is why I tend to think in that direction - `2026-06-12 02:41` `#what-are-you-brewing` In Sebastian's case, he mentions the use of 'fruit glucose' whether that should be considered infused or not is still open to debate. That said, if the fruit glucose contains fruit pulp or skin, it's entirely plausible that the yeasts naturally present on those fruits could play a meaningful role during processing. It's definitely a topic that deserves a more nuanced discussion. Wilder, on the other hand, is a different story. He openly acknowledged what he was doing himself, haha. At that point, there isn't really much left to argue about - `2026-06-12 02:44` `#what-are-you-brewing` A lot of people have a negative view of yeast-driven fermentations, but even Esmeralda has used yeast in certain processes. When it's applied thoughtfully, the results can be surprisingly positive. Lost Origin has experimented with it as well - `2026-06-12 02:45` `#what-are-you-brewing` Of all the coffees that used yeast, Mikava has probably been the most impressive to me - `2026-06-12 02:47` `#what-are-you-brewing` Yeast is everywhere, after all. I recently came across a paper suggesting that, in coffee processing, the yeasts naturally present on the coffee cherries themselves are among the primary drivers of fermentation. The paper also discussed how insects may contribute to terroir by moving between coffee cherries and transporting microbial populations, including yeasts, throughout the farm ecosystem. - `2026-06-12 02:47` `#what-are-you-brewing` Personally, I don't think yeast is something worth obsessing over too much - `2026-06-12 02:49` `#what-are-you-brewing` Sure, there is a difference between relying on native yeasts and introducing external yeasts. But once you start asking where exactly the line between 'natural' and 'external' should be drawn, things get very complicated very quickly. After all, there is almost always some degree of human intervention involved. - `2026-06-12 02:50` `#what-are-you-brewing` For example, what if a producer isolates yeast from the coffee cherries grown on their own farm, propagates it, and then intentionally inoculates future fermentations with it? Would that still be considered 'natural' or would it be considered an external intervention? Quite a few producers in Colombia are experimenting with exactly that approach these days. - `2026-06-12 02:51` `#what-are-you-brewing` Let's take this idea a step further. Imagine you're processing a Caturra lot, but during fermentation you bring in Gesha pulp or skins from another coffee and use them as part of the process. Would that be considered a problem as well? - `2026-06-12 02:52` `#what-are-you-brewing` Personally, I see all of these cases as being fundamentally similar. Human intervention exists on a spectrum, and everyone draws the line in a slightly different place. That's why I think the industry needs a broader conversation and some degree of consensus about where those boundaries should be. To me, that's one of the most important discussions happening in coffee right now. - `2026-06-12 02:54` `#what-are-you-brewing` For what it's worth, I think the Lasso brothers are actually quite transparent about what they're doing. There are definitely some producers who are less forthcoming, haha, but overall the industry seems to be moving toward greater transparency. These days, most people seem to agree that producers should at least disclose what yeast strains or microbial cultures were used during processing - `2026-06-12 02:55` `#what-are-you-brewing` In that respect, I think both Wilder and Sebastian are fairly transparent about what they're doing - `2026-06-12 02:56` `#what-are-you-brewing` Tbh, if you ask the producers directly, you'll usually get an answer. The funny thing is that it's often the roasteries that leave those details out, seriously. - `2026-06-12 02:57` `#what-are-you-brewing` If I had to rank them in terms of transparency, I'd probably put importers first and roasteries second. Producers, honestly, would be at the bottom of that list. In my experience, farmers are surprisingly open. If you ask them directly, they'll usually tell you everything - `2026-06-12 02:59` `#what-are-you-brewing` Paraiso first - `2026-06-12 03:02` `#what-are-you-brewing` I really wish organizations like the SCA would take the lead on these discussions, but they don't seem particularly interested in it - `2026-06-12 03:03` `#what-are-you-brewing` At the very least, there should be a protocol for testing these coffees when they enter competitions. Just look at what happened at the Best of Panama. Even now, we're still relying far too heavily on sensory evaluation alone, ha - `2026-06-12 03:05` `#what-are-you-brewing` Of course, there are practical limitations as well. Things like bioreactors, cultured yeast strains, and other fermentation equipment are often much harder to source locally than people realize. In reality, these are usually the kinds of tools and technologies that only larger, better-capitalized farms can afford to implement - `2026-06-12 03:07` `#what-are-you-brewing` It's entirely possible that many of the excellent washed coffees we drink today are, at least in part, the result of practical limitations rather than a deliberate philosophical choice. That said, there are producers like Renjifo who genuinely prefer a more natural approach. He's the kind of person who pays attention to every detail, right down to the fertilizers he uses, and actively tries to maintain that philosophy throughout the entire production process - `2026-06-12 03:09` `#what-are-you-brewing` Ultimately, I think everything comes back to transparency. Whether consumers embrace these coffees or reject them is entirely their choice. The important thing is that they're given enough information to make an informed decision.What we want to avoid are situations where someone buys a highly regarded coffee, tastes it, and is completely blindsided because key processing details were never disclosed. In my view, that's one of the issues the industry is dealing with right now. - `2026-06-12 03:10` `#what-are-you-brewing` (That said, I actually like yeast-processed coffees, haha.) - `2026-06-12 03:13` `#what-are-you-brewing` Well, there are a number of reasons. In El Paraiso's case, I remember hearing an explanation along the lines that there had been some kind of accidental leak or contamination. If I recall correctly, it was something related to propylene glycol. It's sometimes discussed as a carrier or medium that can facilitate the transfer or retention of aromatic compounds. - `2026-06-12 03:14` `#what-are-you-brewing` The thing is, stories like these almost never make it into the market. That's what I would call a real lack of transparency, ha - `2026-06-12 03:16` `#what-are-you-brewing` At the very least, people should be given enough information to understand what they're actually drinking. I still think we're falling short of that in many cases - `2026-06-12 03:17` `#what-are-you-brewing` One of my friends has actually helped design processing protocols in Ethiopia, using yeast. I can't go into the exact details, but still... coffee processing is pretty fascinating - `2026-06-12 03:18` `#what-are-you-brewing` So I think it's really about trying different things and experimenting. Whether the result ends up tasting good or terrible, ha - `2026-06-12 03:19` `#what-are-you-brewing` I hope it’s not viewed too negatively - `2026-06-12 03:21` `#what-are-you-brewing` Some people even call yeast itself 'infused' haha... I guess this is partly what happens when organizations like the SCA don’t really step in to clarify things - `2026-06-12 03:22` `#what-are-you-brewing` That’s why I actually enjoy these kinds of discussions about processing - `2026-06-12 03:23` `#what-are-you-brewing` From what I've heard from people actually selling these kinds of “infused” coffees, they often sell better than what you'd typically consider specialty coffee fan favorites. So in the end, it really comes down to money - `2026-06-12 03:24` `#what-are-you-brewing` Money money money - `2026-06-12 06:17` `#what-are-you-brewing` I'm drinking Big Sur right now — a single-farm lot from Faysel Abdosh in Welabo, Guji. I think this was the first release from that project. Flavor-wise, it's got this dense stone-fruit sweetness, a pretty classic black tea character, honeysuckle florals, bright tangerine, and a touch of lemongrass. It feels very 'classic Ethiopian' overall. But what I find interesting is that this kind of profile isn't something I usually expect from Guji. It's a really solid coffee, but it’s slightly surprising to see this expression coming out of that region Attachments: - [IMG_1320.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1514845970704105472/IMG_1320.JPEG?ex=6a36bcff&is=6a356b7f&hm=1715d6d58569407268e8611e0bda6fd17e70ae2f2e2432f15d86a0479566227f&) (image/jpeg 1536x2048) - `2026-06-12 06:20` `#what-are-you-brewing` When I think of washed coffees from Guji, I usually expect something along the lines of lactic acidity, subtle oolong-like tea notes, tangerine, tropical fruit sweetness, or occasionally more punchy, high-toned fruit expressions like raspberry or fresh strawberry. - `2026-06-12 09:13` `#what-are-you-brewing` I've literally never heard that before - `2026-06-12 16:48` `#what-are-you-brewing` Arboleda? - `2026-06-12 16:50` `#what-are-you-brewing` There was a noticeable sense of fermentation in the cup… It reminded me of those older Ethiopian washed coffees that went through long fermentation times, or dry-fermentation - `2026-06-12 16:53` `#what-are-you-brewing` I think it may have been influenced by some of the early processing work that David Berrio was doing - `2026-06-12 17:00` `#what-are-you-brewing` I don’t actually know that for sure. It’s just a guess. Urrao is a very small place, and everyone more or less knows each other, so it’s not impossible that ideas and techniques spread around locally [Back to index](#index)