# SEY Discord Browser Archive - 2026-06-18

## Index
- [seylance2897](#seylance2897)
- [lancehedrick](#lancehedrick)
- [opp4004](#opp4004)
- [dougssg](#dougssg)

## seylance2897

- `2026-06-18 01:21` `#origins-and-producers`
  very personal opinion... but this = fml

- `2026-06-18 01:24` `#origins-and-producers`
  She brought a lot from the plot la Esla to sey house. It was a mind bendingly good lot. She is concidering using it for BOP this year. if she choses a different lot Im hoping we'll be able to get that one.

- `2026-06-18 19:37` `#origins-and-producers`
  haha we went trapsing through sophia and nuguo every chery that tasted the best we put the seed in our pockets...then they planted them at the top of the farm at Soledad

- `2026-06-18 19:38` `#origins-and-producers`
  hopefully we'll be able to taste something in the next couple years!
  
  How long you think before you see a few cherries <@952039663680512030> ?

- `2026-06-18 19:39` `#origins-and-producers`
  i'll try and stay alive

- `2026-06-18 19:45` `#origins-and-producers`
  geralds honey lot comes off the beds today

- `2026-06-18 19:45` `#origins-and-producers`
  it will condition/rest for a week or so and then gerald and peter will cup it together

- `2026-06-18 23:53` `#origins-and-producers`
  Nope! i believe you can find his coffee roasted by other pretty amazing roasters though!

[Back to index](#index)

## lancehedrick

- `2026-06-18 12:31` `#Brew-Along`
  Carlos Saenz Brew

- `2026-06-18 12:44` `#Brew-Along`
  15g 225g pour 90C water 
  225g pour, 15 sec stir, plunger slightly in to stop drip
  at 1min (ish), slow press for a minute

- `2026-06-18 13:35` `#Brew-Along`
  Carlos Saenz Brew

- `2026-06-18 14:37` `#water`
  it *is* the same, just cannot get the resolution necessary for smaller portions with round tip pipettes

- `2026-06-18 14:37` `#water`
  if you do like a 5liter mixture, for example, it will get you same composition

- `2026-06-18 14:37` `#water`
  oh. didn't notice it was wrong. just read Nick's statement AFTER typing that. whoops

- `2026-06-18 16:52` `#what-are-you-brewing`
  it can be. some coffees just have intense black tea. I would say if astringency is involved, you are likely pushing the extraction too far.

- `2026-06-18 16:55` `#what-are-you-brewing`
  I would probably push it a bit. Just pour more aggressively on the big pour to stretch contact time a bit. I am skeptical of astringency causing the perception of dryness at such a quick brew time.

[Back to index](#index)

## opp4004

- `2026-06-18 01:44` `#origins-and-producers`
  Waved coffee

- `2026-06-18 01:54` `#what-are-you-brewing`
  Rwanda Humure is the coffee I'm currently drinking. Like Burundi, Rwanda often produces coffees that venture into flavor territories many people find polarizing. This coffee, however, feels quite different. If I had tasted it blind, I probably would have guessed a Yellow Caturra from Peru or perhaps a Tabi from Colombia rather than a Rwandan coffee.
  
  I'm getting apricot, cocoa aromatics, black tea, floral notes that remind me of Kenya, and a pleasant tannic structure that helps refresh the palate through the finish. Overall, I think this is an exceptional example of Rwandan coffee and one of the better ones I've had in quite some time.
  Attachments:
  - [IMG_1356.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1516954123390681118/IMG_1356.JPEG?ex=6a410b5e&is=6a3fb9de&hm=a41d01c6a8076f58c24d84fd565b8e00df74946d576bfdc372dbce15e6772f1e&) (image/jpeg 1536x2048)

- `2026-06-18 06:29` `#what-are-you-brewing`
  David Berrio is one of my favorite Chiroso producers. I'm also quite interested in coffee processing, and David's approach stands out from what is commonly seen among producers in Urrao. In that region, extended fermentations and double fermentations are fairly common, but David typically ferments his coffee in stainless steel tanks. According to SEY's recent description, he has also been using a method they refer to as "Cochadas." What caught my attention this year is how much brighter, more vibrant, and cleaner the coffee feels compared to previous harvests. It genuinely feels like his processing continues to evolve and improve year after year. 
  
  In the cup, I'm finding ripe pineapple, goldenberry, gooseberry-like bright fruit, and slightly softened tropical fruit notes. The finish is particularly impressive, with an Oroblanco-like citrus acidity and fruitiness that lingers beautifully. It's an incredibly enjoyable coffee—exactly the kind of profile I want to drink during the summer.
  Attachments:
  - [IMG_1357.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517023536559161344/IMG_1357.JPEG?ex=6a414c04&is=6a3ffa84&hm=66fa3dfd47ecaf79e900f7ba272372c71fd5078a42cd94fb26dd83620ae0f4e6&) (image/jpeg 1536x2048)

- `2026-06-18 13:34` `#Brew-Along`
  Haha, looks like the flavor-infusion plague has finally reached the rest of the world

- `2026-06-18 14:10` `#filter-focused`
  Coffea Circulor has been experimenting with processing methods in Ethiopia and Kenya for a long time, and personally, I don't think they're the type of company that would resort to artificial flavoring or anything along those lines

[Back to index](#index)

## dougssg

- `2026-06-18 03:54` `#current-menu`
  This week! We have another banger Ethiopia! Chelbessa time!

- `2026-06-18 03:55` `#current-menu`
  Classic watermelon and peach profile. Hyped for this one.

- `2026-06-18 03:56` `#current-menu`
  Also a new Peruvian Gesha from a producer named Georgina Puma.

- `2026-06-18 04:03` `#current-menu`
  It’s our first year working with her

- `2026-06-18 20:10` `#origins-and-producers`
  Well you’re definitely better at GROWING coffee than me!

[Back to index](#index)