# SEY Discord Browser Archive - 2026-06-16 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) ## seylance2897 - `2026-06-16 00:03` `#current-menu` 2022 - `2026-06-16 22:38` `#origins-and-producers` We released Alejandro's gesha ealier in the winter! - `2026-06-16 22:38` `#origins-and-producers` the next harvest is currently under way... so we should be seeing samples of this harvest more like august/sept - `2026-06-16 22:42` `#1513307859658477568` haha this is facinating... honestly can say i've nver tried microwaving coffee before roasting. But, now i'm curious. ha. we're finding we can push ligher based on a number of variables... mainly water and density.. but again, we don't have enough data to say anything conclusively. we're roasting significantly faster... from like 8 - 8:30 roasts down to roasters closer to 7 or under... so significantly more energy with significantly less time in/post crack. But, we really can't figure out how to get coffees into the 140+ difluid color track range without cereal, with a handful of exceptions [Back to index](#index) ## lancehedrick - `2026-06-16 18:00` `#Brew-Along` brewing dwight yellow - `2026-06-16 19:04` `#Brew-Along` brewing dwight yellow [Back to index](#index) ## opp4004 - `2026-06-16 00:01` `#current-menu` I think it was 2023 - `2026-06-16 00:07` `#current-menu` Haha, was it really that long ago? I think I also had a natural from Johan & Nyström around that time, and it was excellent. What stood out was how delicate it was. It lacked that cognac-like character that often shows up in Burundi and Rwanda naturals, which made it feel remarkably refined - `2026-06-16 00:08` `#current-menu` I think they’re doing things like low-oxygen natural processing.. - `2026-06-16 00:19` `#current-menu` Whoa, Top 5 time? - `2026-06-16 00:24` `#current-menu` 1. Gachiku Estate — Big Sur 2. Albino — SEY 3. Miraflores Cold Honey — Big Sur 4. Esayas Bariso Modified — Doan 5. Juan Zapata — SEY - `2026-06-16 00:26` `#current-menu` Yeah, that’s pretty much my idea of what a beautiful chiroso should taste like - `2026-06-16 00:49` `#what-are-you-brewing` Now i drinking : Esayas Bariso Single Farm, Buku Sayisa, Modified Washed, UL Version This coffee was roasted by someone from <@393710626385559554>. From what I understand, it's an ultra-light roast inspired by the various roasting discussions and experiments shared here. As for the cup, I think it could probably benefit from a higher brewing temperature than what I'm currently using, but it's quite enjoyable nonetheless. I'm getting an oolong-like tea character, lemon water, bergamot aromatics, and a touch of lychee. As the cup cools, the bergamot becomes increasingly pronounced, which is probably my favorite aspect of the coffee. Overall, it's a very pleasant and well-executed cup. Attachments: - [IMG_1345.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1516213037642682498/IMG_1345.JPEG?ex=6a40fc2e&is=6a3faaae&hm=8bc39217911bd466abd68e8fa45d8ee6da868644304c0e17eed3a543f5bef9bb&) (image/jpeg 1536x2048) - `2026-06-16 00:59` `#current-menu` SEY only, my top 5 would be: 1. Albino 2. Juan Zapata 3. Bukeye 4. Wilbert Almanza 5. William Ortiz Chiroso - `2026-06-16 01:19` `#current-menu` Yes, bella rosa - `2026-06-16 01:20` `#current-menu` Haha, I don't have Genezard... I wonder if my friend has a sample lying around somewhere - `2026-06-16 01:21` `#current-menu` If my friend bought it for retail, I'll just "borrow" some from him. Ha - `2026-06-16 01:29` `#current-menu` Gaharo - `2026-06-16 01:30` `#current-menu` Gaharo is always exceptional - `2026-06-16 01:42` `#current-menu` Haha, I don't remember everything, but when a coffee is truly memorable, I can recognize it just from the name - `2026-06-16 01:42` `#current-menu` Like.. El Pino from Maria Lunid - `2026-06-16 01:44` `#current-menu` I've been seriously into specialty coffee for about eight years now. But if we're talking about brewing coffee at home in general, it's probably been closer to ten years - `2026-06-16 01:45` `#current-menu` Oh, I'd never do that. I mean, if I really wanted the opportunity, I could just tell my friends, "Move over, let me try it" 🤣 - `2026-06-16 01:46` `#current-menu` I'm not really interested in competitions. To me, they mostly feel like a green coffee game - `2026-06-16 01:46` `#current-menu` There's no way I'm sourcing better green coffee than Lance, so I'll pass - `2026-06-16 01:47` `#current-menu` Cup Tasters is based on the triangle test, but honestly, it doesn't look that interesting to me. I'd much rather just sit around and talk about coffee - `2026-06-16 01:48` `#current-menu` Being #1 on the leaderboard sounds more fun than competing - `2026-06-16 03:01` `#current-menu` Ah, my bad—I actually have had Genezard Perez. The aloe-like character was definitely unusual and interesting, but it wasn't really my thing. Part of the reason is that I keep comparing coffees in that style to last year's Eudis & Isidro Orosco, which I still consider the benchmark - `2026-06-16 03:02` `#current-menu` See? I don't remember everything 👀 - `2026-06-16 03:03` `#current-menu` I've got enough for about four brews, so stay tuned for future reviews. Maybe I'll even brew it today... - `2026-06-16 03:04` `#current-menu` My card deck Attachments: - [image.png](https://cdn.discordapp.com/attachments/1486021596815822848/1516247163271647312/image.png?ex=6a411bf6&is=6a3fca76&hm=a8011ff4f1914fad727470bbdee62e9638d8310e07255e0dc29c84e2e1ffeb96&) (image/png 3024x4032) - `2026-06-16 03:07` `#current-menu` Notes? What about - `2026-06-16 03:09` `#current-menu` Ah I do keep notes—just on my blog - `2026-06-16 03:09` `#current-menu` Haha, when I can't remember, I just look it up too 🤣 - `2026-06-16 05:39` `#what-are-you-brewing` I'm finally starting to work my way through my February subscription. (Though I still have four coffees left... sigh. 😂) Whenever SEY releases a producer I've never heard of before, I tend to get excited rather than worried. It reminds me of the period when they seemed to be releasing nothing but Pink Bourbons. 'Oh, another Pink Bourbon? Again?' Then I'd taste it and think, 'Wow, that's good'. Then another one would come out. 'Another Pink Bourbon?' And somehow it would be delicious again, that cycle just kept repeating. I was a little concerned about William Ortiz, mainly because it's a coffee from Pitalito. But those concerns turned out to be completely unfounded. Tbh, when I think of Pitalito, I don't think of bad coffee—I think of a handful of producers known for some rather aggressive processing styles. As for the cup itself: pink grapefruit, lemonade, soft florals, and tropical fruit candy. I do think it's starting to fade a little now. After more than four months off roast, some of the vibrancy seems to be slipping away. Attachments: - [IMG_1347.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1516286141194829914/IMG_1347.JPEG?ex=6a414043&is=6a3feec3&hm=25b53b4cef79fe6d4edeb165cd72a46d11d34f5cba8d091405906b3932a7e32d&) (image/jpeg 1536x2048) - `2026-06-16 23:10` `#current-menu` Haha, it’s all in Korean. It’s basically just a personal archive. I’m surprised you were able to dig that up - `2026-06-16 23:12` `#current-menu` Fritz… they get some fantastic coffees, but the roasting reminds me a bit of Little Wolf [Back to index](#index) ## dougssg - `2026-06-16 20:02` `#origins-and-producers` Hopefully everyone comes and hangs with Pepe and <@952039663680512030> and me at our event at PLAY in July! All 3 of us will be brewing - `2026-06-16 20:08` `#origins-and-producers` Flyer soon! Dates will be July 17th and July 18th - `2026-06-16 22:41` `#origins-and-producers` Congrats! [Back to index](#index)