# SEY Discord Browser Archive - 2026-06-13 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) ## seylance2897 - `2026-06-13 01:45` `#1515118804202422343` I personally don't know anyone in coffee buying lands that use SCA protocals - `2026-06-13 01:47` `#1515118804202422343` my experience is that scoring coffees is only effective within a tightly calibrated group. IMO this doesn't really exisit at scale. It might actually exist more within commodity coffee... but I have very little/zero experience there. [Back to index](#index) ## lancehedrick - `2026-06-13 00:01` `#current-menu` I do understand there are two main ways of understanding light vs dark. One is a taste reaction (brown vs not brown, for example). Another is the objective lightness or darkness of the ground sample. The former is good and is noted in our blind cuppings, but carries little to no weight as we all perceive flavor differently. The latter helps place us in a spectrum that has proven to be pretty consistent overall. - `2026-06-13 00:02` `#current-menu` Yeah I would not say we are where XLiii lives, for example. Some of our stuff touches some of their's but their baseline is def lighter. - `2026-06-13 00:02` `#current-menu` I still say we are on the upper end of "extralight" if I were to categorize while we dip our toes in with some coffees in UL on the lower end (like danche WH) - `2026-06-13 00:02` `#current-menu` 100% - `2026-06-13 00:03` `#current-menu` I have helped actually a handful improve protocol and it changed their results drastically. - `2026-06-13 00:03` `#current-menu` Some that read darker than others began to read lighter haha. - `2026-06-13 00:04` `#current-menu` The most important things are grinding everytime super finely. Ensuring the surface is super flat and matte. Taking a couple readings to ensure no deviations beyond roughly 0.5. Then, next time you read, keep a couple samples from last time to read again and ensure you are at same exact grind size. - `2026-06-13 00:04` `#current-menu` The self calibration even if not touching the grinder is important AF - `2026-06-13 00:05` `#current-menu` Even with nice grinders. There can be a smidge of drift when grinding so finely. - `2026-06-13 00:05` `#current-menu` Overall The coarser you go, the more variance The less consistent the top layer is, the more variance - `2026-06-13 00:06` `#current-menu` Of course. Color is for lightness and darkness. It is not seen by us and hopefully others as a way to legitimize a roast approach - `2026-06-13 00:06` `#current-menu` Not sure i have met a roaster that focuses only on color tbh - `2026-06-13 00:07` `#current-menu` That would be wild. Haha Understanding it is a tool to know limits is what is important. - `2026-06-13 00:08` `#current-menu` Also, should be noted that the only sensory data we do have with regards to this is that end color has the closest correlation to enjoyment by a consumer..meaning, the *likelihood* is higher drinking a 140 coffee regardless of how it got there if you tend to enjoy 140s over a 130. Not a guarantee but the tasting data suggests a strong correlation. - `2026-06-13 00:08` `#current-menu` Not that this means color is more important but that it *is* a helpful metric - `2026-06-13 00:10` `#current-menu` Hahaha heard. I am in this convo and origins tab. And a text thread. - `2026-06-13 00:10` `#current-menu` Just responding to things out of context as that is what discord is yeah? Haha - `2026-06-13 00:13` `#current-menu` Would need to heavily edit the notes since they have other roasters in there lol - `2026-06-13 00:13` `#current-menu` But I dont personally mind popping my blind tastings somewhere - `2026-06-13 00:20` `#current-menu` Ugh fine. I'll ask forgiveness later rather than permission now. - `2026-06-13 00:21` `#1515118804202422343` <@189881407399657472> get us started - `2026-06-13 00:22` `#1515118804202422343` Lololol - `2026-06-13 00:22` `#1515118804202422343` I just had my lab built (meaning ikea crap installed) Cupping about to go crazy - `2026-06-13 00:22` `#1515118804202422343` Attachments: - [IMG-20260612-WA0004.jpg](https://cdn.discordapp.com/attachments/1515118804202422343/1515119152468066334/IMG-20260612-WA0004.jpg?ex=6a3669eb&is=6a35186b&hm=591fc02473f781557a9bb76aa7c8ac13c41505f8792631f7a8a3a19852aaa001&) (image/jpeg 2048x1536) - `2026-06-13 00:22` `#1515118804202422343` So many bowls can fit on that table. - `2026-06-13 00:23` `#1515118804202422343` This is the way - `2026-06-13 00:23` `#1515118804202422343` Or, have someone send you the coffees only labeled with a letter and number, set up and cup. - `2026-06-13 00:23` `#1515118804202422343` This is how I cup everytime i get coffees from SEY hahaha - `2026-06-13 00:23` `#1515118804202422343` Idek what our coffees taste like prior nor the other roasters in the set - `2026-06-13 00:24` `#current-menu` Lololol allowed - `2026-06-13 00:24` `#1515118804202422343` It is super fun. And helpful. Love guessing the coffee. - `2026-06-13 00:24` `#1515118804202422343` Tho most of my time is on critiquing. It is like a diff approach to tasting altogether. Brain works differently lol - `2026-06-13 00:25` `#1515118804202422343` Instead of what is calling me in this cup, it is what could be better/what is shit - `2026-06-13 00:25` `#1515118804202422343` Bit more negative but tryna ensure tasty treats for the peeps. - `2026-06-13 17:42` `#current-menu` To wrap up the color chat- we are not trying to be UL. We are trying to roast in a way that we believe represents the coffee as purely as possible. Whatever color that comes out to, great. Are we trending lighter and see the benefits of lighter roasting? Absolutely. But the discourse here is less to see who can roast the lightest (which is quite simple- 20% load and yeet) but what we are actively doing in a transparent way for you all that follow along with us. Our goal first and foremost is to purvey the best green in every region we touch. Secondarily, it is to showcase said green without f*cking it up. The way we are doing that has been evolving as we have been tasting and experimenting. The idea here is to give you all a better understanding as to decisions made and potential shifts within presentation. And, of course, to read the discourse. Considering the profound effect psychology has on cup interpretation and enjoyment, we feel sharing the narrative could help those who enjoy the coffees we release would benefit from the knowledge, a peak thru our window. Tldr- not trying to be UL, not trying to be lightest, not trying to compete- trying to present the wonderful green we purchase as well as we can to what we perceive as the most rigid cup quality standards. (As I assume most roasters attempt!) - `2026-06-13 17:43` `#1515118804202422343` - `2026-06-13 17:57` `#current-menu` With the green we have coming in, hopefully the fire continues to build! - `2026-06-13 18:18` `#current-menu` Yep. Which is why i keep trying to bring up and emphasize our priority is being a purveyor of green, sourcing the best from every region we visit. And I do firmly believe we do that. - `2026-06-13 18:19` `#current-menu` In fact, I asked to work *for* SEY. They did not approach me lol I wanted to be a part of what I saw as the most exciting green buying program in the world, what with all the jars other Lance has his fingers in. It is absolutely flooring to be here. - `2026-06-13 18:19` `#current-menu` Zero question there. - `2026-06-13 18:23` `#current-menu` Some even higher farms we have not touched. 2400m+. Will be super interesting - `2026-06-13 18:25` `#current-menu` All the exact reasons I reached out and told Lance and Graham I wanted (read- needed) to work with them haha - `2026-06-13 18:39` `#current-menu` Sorry! Haha loadsssss Lance recently posted about kenya arrivals - `2026-06-13 18:41` `#current-menu` Raining tasty - `2026-06-13 21:15` `#filter-focused` 1min or more bloom for fresh coffees always a good play [Back to index](#index) ## opp4004 - `2026-06-13 00:05` `#origins-and-producers` It feels like the direction of Copa de Oro has changed a bit over the years… But it still seems to be one of those competitions where you can reliably find and access great coffees. - `2026-06-13 00:07` `#origins-and-producers` I’ve mentioned this a few times in my reviews, but at the moment, I think the Pink Bourbons coming out of Palestina are some of the most impressive coffees around. I’m especially excited for El Porvenir, which is coming in one of my subscription - `2026-06-13 00:25` `#origins-and-producers` I bought some coffees back in the Copa de Occidente days too! But the producer who took first place back then seems to have completely disappeared. I never see or hear anything about them anymore - `2026-06-13 00:26` `#origins-and-producers` Jose Fredy Rodriguez - `2026-06-13 00:29` `#origins-and-producers` No, that’s not him. He’s from La Plata - `2026-06-13 00:42` `#origins-and-producers` If we’re talking about coffee “magic,” China is probably leading the world right now - `2026-06-13 00:44` `#origins-and-producers` They say yeast was used, but with some of these coffees, I suspect there may have been aroma-carrying compounds involved as well—possibly something like propylene glycol - `2026-06-13 00:47` `#origins-and-producers` There was a specific compound associated with that peach-like aroma, but I’ve forgotten what it was, haha. The whole El Paraiso “Peach” controversy was actually a pretty big issue in Korea. As I remember it, the conclusion many people reached was that the coffee had been contaminated by leaked propylene glycol (PG). The testing also reportedly showed that certain aroma compounds were present at concentrations far higher than what would normally be found in coffee—if I remember correctly, some people were saying levels were over a thousand times higher than usual - `2026-06-13 00:49` `#origins-and-producers` This is - `2026-06-13 00:51` `#origins-and-producers` It’s still difficult to talk about publicly. There are a lot of behind-the-scenes stories that never made it into the open, and one importer in particular (not Coffee Libre) took a massive hit from the whole situation - `2026-06-13 00:53` `#origins-and-producers` Nowadays, pretty much everyone knows about it. But honestly, Paraiso 92 were an even bigger concern, ha - `2026-06-13 01:01` `#origins-and-producers` Ironically, after that whole episode, El Paraiso doubled down and kept pushing forward. They ended up producing legendary coffees like Letty and remained highly visible in the market. Paraiso 92 seemed to go the other way and became much more conservative - `2026-06-13 01:09` `#origins-and-producers` Now that I've had some coffee, I remember, ha Gamma-decalactone was the compound I was thinking of. It's often associated with peach-like aromas in coffee. As far as I understand, there were claims that El Paraiso used certain precursor essences in an effort to increase the concentration of gamma-decalactone. Propylene glycol (PG) was reportedly mentioned as one of the substances involved. - `2026-06-13 01:09` `#origins-and-producers` Since then, El Paraiso has claimed that they use precursor essences in their bioreactors to enhance or amplify specific aromatic compounds during fermentation. Believe it or not—that's the explanation they've given. - `2026-06-13 01:10` `#origins-and-producers` (To be clear, I'm a fan of some of El Paraiso's coffees myself. Letty in particular was absolutely fantastic for me) - `2026-06-13 01:13` `#what-are-you-brewing` I'm still drinking Aruzi. The more I drink it, the more it reminds me of that Santander coffee from El Roble that SEY released a few years ago—HR59... or was it HR61? I can't remember exactly. There's this combination of green grape, a faint musky aromatic quality, delicate florals, a touch of blackberry, and some tropical fruit notes that keeps bringing that coffee back to mind - `2026-06-13 01:46` `#origins-and-producers` After the El Paraiso debate, people from Korea actually went all the way to the farm to investigate it firsthand. In the end, though, there were still plenty of trade secrets, and nobody got the complete picture. These days, they seem a lot more aggressive and confident about it. The attitude feels more like, "Yeah, there are proprietary techniques involved. So what? If the coffee tastes great, that's what matters." Personally, I do think PG is part of the process there, but that's based on what I've seen and heard over the years rather than any direct confirmation from me - `2026-06-13 01:46` `#origins-and-producers` And despite all of that, I genuinely love Letty, ha - `2026-06-13 01:47` `#origins-and-producers` And now there's the Hachi project. I haven't tasted it myself, so I don't have much to say about it. From what I've heard, though, the general reaction seems to be more "it's fine" than "it's amazing." - `2026-06-13 01:47` `#origins-and-producers` I don't think it's quite that simple. PG is actually used quite broadly in a variety of applications, and some of the so-called "essences" they're talking about are things like coffee flower extracts. - `2026-06-13 01:49` `#origins-and-producers` Of course, it's always possible that someone, somewhere, could use substances that people would consider undesirable. But honestly, coffee already comes with plenty of variables and potential concerns of its own, so I don't think that's the issue I worry about most. That said, allergies are a completely different matter. If a coffee is co-fermented with something like peanut butter, for example, then people with peanut allergies should absolutely be informed and take appropriate precautions - `2026-06-13 01:51` `#origins-and-producers` Mango can be an allergen for some people, and the same is true for various stone fruit. For individuals with severe food allergies, co-fermented coffees may warrant extra caution, especially when the ingredients used during processing are not clearly disclosed - `2026-06-13 01:52` `#origins-and-producers` Haha, China got there first - `2026-06-13 01:53` `#origins-and-producers` They have a peanut butter catimor - `2026-06-13 01:56` `#origins-and-producers` This is probably getting into slightly questionable territory, but a Korean green coffee importer once interviewed a producer who had previously worked with Diego Bermudez, and they apparently learned quite a few behind-the-scenes details. From what I remember, though, none of it sounded particularly damning. In fact, the importer eventually started working with Diego again afterward, which probably tells you something. The general message seemed to be: "We're secretive, sure, but we're not doing anything malicious." And that was more or less the end of it - `2026-06-13 02:27` `#origins-and-producers` Haha, I once had a thermal shock Aji, and it tasted like someone mixed chili paste into a milkshake… - `2026-06-13 02:31` `#origins-and-producers` Haha, I’ll just stick to SEY’s Colombias. Lance can taste the experimental stuff first and spit it out on behalf of the rest of us - `2026-06-13 04:45` `#current-menu` Assuming the coffee is free of roasting defects, I think the reality is that we're mostly talking about differences in taste rather than differences in quality. As disappointing as that may sound, a lot of it comes down to personal preference. All we can really do is trust that the roasteries we enjoy will continue to source excellent coffees.. - `2026-06-13 04:47` `#current-menu` The UL coffees I have are significantly lighter than anything I've had from SEY. To get a proper extraction, I have to push the brewing temperature all the way up to 97°C in my setup, whereas I'm currently brewing the SEY coffee at around 85°C. At least in my environment, that's what it takes. Sometimes I feel like UL takes things a bit too far. Their roasts can be incredibly extreme. - `2026-06-13 04:49` `#current-menu` One thing I often hear from friends is that UL coffees are at their best only when you have a very controlled water recipe. To be fair, I don't think they're wrong. You can often make these coffees come alive just by pushing the magnesium a bit higher. The issue is that most brewing environments aren't set up that way, which makes these coffees far less forgiving than they might appear. - `2026-06-13 05:03` `#current-menu` One recent example would be duck-rabbit's Ethiopia. I actually thought it was a very well-roasted UL coffee. The aromatics were expressive, the coffee was vibrant, and there were no obvious roasting mistakes. But I still found it a bit rough. There was a certain coarseness to the cup that I didn't particularly enjoy. It made me wonder whether I would have preferred it if the roast had gone just a little further, even at the cost of losing some of the aromatics. That's the eternal dilemma for roasters, isn't it? Do you preserve the aroma, or do you sacrifice a bit of it for greater refinement and sweetness? A lot of UL roasters choose preservation. The upside is incredible transparency and aromatic intensity. The downside is that you can sometimes end up with cereal, grain, or slightly green-tasting notes that not everyone enjoys. - `2026-06-13 05:04` `#current-menu` Good luck, roasters 👍 - `2026-06-13 05:05` `#current-menu` See? Even when it comes to UL, people's opinions are all over the place ha - `2026-06-13 05:06` `#current-menu` I think the coffee I had was Idido. It was roasted extremely light—significantly lighter than anything I've had from SEY - `2026-06-13 05:09` `#current-menu` Even if SEY roasted more lighter and Lance somehow unlocked the secrets of the universe, people still don't think it would taste like UL. Ha - `2026-06-13 05:11` `#current-menu` I think there might be a certain "UL character" that a lot of people recognize, and I'm not convinced it has much to do with how light the coffee is roasted - `2026-06-13 05:15` `#current-menu` Don't worry, I actually enjoy these kinds of discussions, haha. In the end, it's all fine as long as we can just say, "Ah, it's a just of personal preference," and move on - `2026-06-13 06:57` `#what-are-you-brewing` This coffee was harvested from a place called “Bowicha” and processed at Harobedame. It’s a natural coffee from Gedeb, grown at an extremely high altitude of around 2,515m. Despite the impressive background, the cup itself is surprisingly classic in profile. I get notes of strawberry, blackberry, a subtle Chinese black tea character, a hint of lychee and tropical fruit, finishing with dark chocolate. I’ve had both the natural and washed lots from Harobedame, and I actually prefer the washed Attachments: - [IMG_1328.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1515218487956475904/IMG_1328.JPEG?ex=6a36c66e&is=6a3574ee&hm=aee1cae3fdad20f107cfcef87af8be516912d4eaaaf30e6649c2dd03214054a2&) (image/jpeg 1536x2048) - `2026-06-13 07:03` `#what-are-you-brewing` And a fresh delivery just arrived—two coffees gifted by a friend: one from Luis Salas, and the other Finca Tamana from Fritz. I do like VC varieties in general, but I’ve never really been a big fan of VC from Finca Tamana… so I’m honestly very curious to see how this one turns out, ha......... Attachments: - [IMG_1329.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1515219985704947722/IMG_1329.JPEG?ex=6a36c7d4&is=6a357654&hm=16fd0eb3a52de1cdc67dc22e3c4f0a1a6f5cf6f5e67fc55f000a96b35321e375&) (image/jpeg 1536x2048) - `2026-06-13 08:15` `#origins-and-producers` India is actually pretty interesting. The infrastructure in some areas is quite advanced—arguably even more than China in certain aspects. And they’re producing a wide range of experimental coffees - `2026-06-13 13:36` `#origins-and-producers` I've heard of flowers, botanical extracts, and similar materials being used during processing [Back to index](#index)