# SEY Discord Browser Archive - 2026-06-19 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) ## seylance2897 - `2026-06-19 03:54` `#origins-and-producers` reading.... - `2026-06-19 04:10` `#origins-and-producers` well this is facinating ... and actually might align closer with tim's initial ideas - `2026-06-19 16:43` `#current-menu` relatively complicated story... All the coffees from Acevdeo were actually a project built by fair field trading/alejandro renjifo. fair field and the acevedo project kind of got completely dropped in covid. This kind of happened at the exact same time as Pinks and chirosos were really starting to come up. objectively, if your tasting a field blend from acevedo on the same table as some of the better pinks and chirosos.. those field blends just get crushed. So after Covid when i went back down to Colombia, fair field was no longer doing that project in acevdeo and those coffees just wern't able to stand up to the other varieties being grown in Huila and Urrao. All that being what it is, we didn't have a real good way of exporting those coffees from Acevdeo, and the quality just couldn't compete. I' concidering trying to find a really, really solid field blend from Acevdeo to roast.. just so everyone can actually see where these coffees land when being compared to these other varieties. The quality ceiling is just significantly higher - `2026-06-19 16:47` `#current-menu` same thing... Astrid did plant gesha.. but she got a really, really bad bag of seeds. Its honestly tragic.. but her gesha is heavily crossed with catimor - `2026-06-19 16:48` `#current-menu` I did cup JAS's caturra and castillo separation, I want to say 2 years ago... they are very good for what those varieties can be... but again, they just can't be on the same tables as these other varieties. I believe Alejandro is selling JAS's coffee to a roaster in Japan currently - `2026-06-19 16:51` `#current-menu` yeah, definintely, also some personal complications haha.. honestly kinda a mess - `2026-06-19 16:51` `#current-menu` Alejandro's coffee can still be very, very good though - `2026-06-19 16:55` `#current-menu` 100% Alejandro is the og.. colombian coffee wouldn't be where it is today without him. - `2026-06-19 17:05` `#origins-and-producers` now i really want to taste the actuall sl9 selection in kenya - `2026-06-19 17:10` `#Brew-Along` is thi v60 vs v60? - `2026-06-19 17:10` `#Brew-Along` what coffee are you brewing - `2026-06-19 17:10` `#Brew-Along` good lord - `2026-06-19 17:10` `#Brew-Along` i thought ya'll were professionals - `2026-06-19 17:15` `#Brew-Along` haha make a new stage good lord - `2026-06-19 17:18` `#Brew-Along` doug the director of hype and shit talking - `2026-06-19 17:20` `#origins-and-producers` The sidra from Soledad is very good! definitely very variety forward.. so if you like sidra's its very good if you don't hah then you probably won't - `2026-06-19 17:21` `#Brew-Along` jose! - `2026-06-19 17:21` `#Brew-Along` they are brewing sidra wave - `2026-06-19 17:26` `#Brew-Along` what are the actual recipes? - `2026-06-19 17:29` `#Brew-Along` this particular wave lot is remarkably clean - `2026-06-19 17:30` `#Brew-Along` that was beautifully said jose - `2026-06-19 17:35` `#Brew-Along` bye jose! ❤️ - `2026-06-19 17:42` `#Brew-Along` William's chiroso is Huila - it has a pretty different profile than Urrao chirosos - `2026-06-19 17:43` `#Brew-Along` urrao profiles have more of the yellow tropical profile - `2026-06-19 17:44` `#Brew-Along` huila has a very different climate than urrao - `2026-06-19 17:45` `#Brew-Along` when and where? - `2026-06-19 17:47` `#Brew-Along` you're insne - `2026-06-19 17:47` `#Brew-Along` metic is always better for everything - `2026-06-19 17:48` `#Brew-Along` please no one listen to doug - `2026-06-19 17:48` `#Brew-Along` doug does not speak for sey - `2026-06-19 17:49` `#Brew-Along` doug is old - `2026-06-19 17:50` `#Brew-Along` are you talkig shit about my ek? - `2026-06-19 17:50` `#Brew-Along` haha - `2026-06-19 17:52` `#Brew-Along` haha oh andrew haha - `2026-06-19 17:53` `#Brew-Along` hi andrew! - `2026-06-19 17:54` `#Brew-Along` how is David's coffee different than Williams - `2026-06-19 17:58` `#Brew-Along` the fermentation got hot with the Aji - `2026-06-19 18:00` `#Brew-Along` whats on the actual box? - `2026-06-19 18:01` `#Brew-Along` that is cool - `2026-06-19 18:07` `#origins-and-producers` love that cupping table - `2026-06-19 18:14` `#Brew-Along` once i yelled to someone setting up a cupping to - `2026-06-19 18:14` `#Brew-Along` 'separete the africans' - `2026-06-19 18:14` `#Brew-Along` it was bad - `2026-06-19 18:17` `#Brew-Along` yes - `2026-06-19 18:18` `#Brew-Along` the difluid? - `2026-06-19 18:18` `#Brew-Along` haha oh that.. no no that - `2026-06-19 18:18` `#Brew-Along` yeah its on the sample roaster - `2026-06-19 18:19` `#Brew-Along` merckx for life - `2026-06-19 18:20` `#Brew-Along` sure - `2026-06-19 18:20` `#Brew-Along` wifi will be questionable - `2026-06-19 18:21` `#Brew-Along` ha its not a single speed.. doug is not accruate - `2026-06-19 18:21` `#Brew-Along` its working - `2026-06-19 18:22` `#Brew-Along` kamavindi gesha is in there - `2026-06-19 18:23` `#Brew-Along` floor to cieling freezer - `2026-06-19 18:23` `#Brew-Along` will hold about 300 bags of coffee - `2026-06-19 18:23` `#Brew-Along` 70kg in a bag - `2026-06-19 18:23` `#Brew-Along` = lance will finally be able to sleep - `2026-06-19 19:13` `#origins-and-producers` haven't had the coffee but she is a lovely producer that is apart of esnaider's exporting project Monkabba - `2026-06-19 19:13` `#1515118804202422343` looks hella fun - `2026-06-19 19:20` `#1515118804202422343` danche mod washed is mostly dry then slightly damp honey is wet - `2026-06-19 19:21` `#origins-and-producers` ha we have a few more... but we're starting to run low - `2026-06-19 19:21` `#origins-and-producers` this was our entire year in peru Attachments: - [Screenshot_2026-06-19_at_1.21.47_PM.png](https://cdn.discordapp.com/attachments/1483078447734456415/1517580218490163200/Screenshot_2026-06-19_at_1.21.47_PM.png?ex=6a415837&is=6a4006b7&hm=5dbd1a5e3ca0d5776498dff72ec49c71de483c704c52afb5fc306779d8b529b7&) (image/png 480x1226) [Back to index](#index) ## lancehedrick - `2026-06-19 14:32` `#what-are-you-brewing` The stuff legends are made of - `2026-06-19 15:50` `#origins-and-producers` With F1, best practice is cloning the first generation instead of allowing pollination and offspring. - `2026-06-19 15:50` `#origins-and-producers` Not meant to be bred [Back to index](#index) ## opp4004 - `2026-06-19 01:09` `#what-are-you-brewing` This is Danche WH, though not roasted by SEY. It's the same green coffee that SEY offered and that SNAP also sold, but this particular roast was done by an amateur roaster. Through a series of fortunate events, I ended up getting a chance to try it myself. It's a very enjoyable cup. I'm getting white tea-like aromatics, delicate peach, subtle tropical fruit notes, a watermelon-like sweetness, and an incredibly refined bergamot character that slowly emerges in the finish. The overall intensity feels slightly muted, likely due to the roast, but the separation between aromas and flavors is excellent. Even with the lower intensity, the cup remains remarkably articulate and easy to read. Attachments: - [IMG_1359.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517305237004746832/IMG_1359.JPEG?ex=6a4100de&is=6a3faf5e&hm=cc0b3c9e49f889216206609b0872a3275020385ddacdc8cd0f10af5ae7b8f176&) (image/jpeg 1536x2048) - `2026-06-19 02:02` `#current-menu` I absolutely loved the Finca Danny era. Back then, I was constantly telling people, "SEY is amazing, you should really subscribe." As a result, I ended up answering the question "Isn't this underdeveloped?" more times than I can count - `2026-06-19 02:02` `#current-menu` One thing I noticed was that SEY seemed to roast Colombian field blends particularly lightly. It always gave me the impression that they genuinely have a soft spot for Colombian coffee - `2026-06-19 02:13` `#current-menu` Lance would probably have a better perspective on this than I do, but I suspect part of it is that the overall quality coming out of Acevedo isn't quite what it used to be. There are exceptions, of course—places like Villa Betulia still stand out—but overall that's been my impression - `2026-06-19 02:15` `#current-menu` If I remember correctly, the last Acevedo coffee SEY worked with was La Luna Papayo, though I could be wrong. SEY was also one of the roasters that really helped bring attention to Chiroso and Pink Bourbon in the first place. I think it's a combination of several factors rather than any single reason - `2026-06-19 02:17` `#current-menu` It feels like they've been focusing more on places like La Plata, San Agustín, Urrao, and Palestina instead. At least that's my impression - `2026-06-19 02:33` `#current-menu` I also think Osito has been offering stronger green coffees overall than FFT lately (Sorry, Renjifo 😂) - `2026-06-19 03:58` `#origins-and-producers` Haha, was it actually related to Bourbon? - `2026-06-19 04:16` `#origins-and-producers` Well, I suppose need a bit more data before drawing any conclusions. I still can't help but think of Elefante, though - `2026-06-19 04:16` `#what-are-you-brewing` RED GESHA - `2026-06-19 05:43` `#what-are-you-brewing` Now that we've learned a lot more about the origins of SL9, I decided to brew an SL9 coffee to celebrate. I always suspected it might be related to the Bourbon family, but I never imagined that would actually turn out to be true. 😂 Anyway, back to the coffee. This one comes from a farm called Bella Rosa—a beautiful name for a beautiful coffee. I've always had a soft spot for farms with "Rose" in their names: Bella Rosa, La Rosa, Santa Rosa, La Palma Rosa, and so on. The moment I saw the name, I expected something elegant and beautiful in the cup, and thankfully, it delivered. I'm finding lychee, jasmine, lemongrass, passion fruit-like acidity, white tea, rose florals, and even a hint of strawberry. It's beautiful. Attachments: - [IMG_1363.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517374318970011739/IMG_1363.JPEG?ex=6a414135&is=6a3fefb5&hm=6cb5ed6ef904729d4e0dced76660254412b6fe6bca61f7a5cddc37c230895e8d&) (image/jpeg 1536x2048) - `2026-06-19 13:50` `#what-are-you-brewing` Haha, I've already posted my recipe before... Tbh, I don't pay much attention to water. If a coffee tastes a little dull or muted, I might add a single drop of magnesium solution, but that's about it. - `2026-06-19 13:50` `#what-are-you-brewing` here - `2026-06-19 13:52` `#what-are-you-brewing` Believe it or not, I moved on from obsessing over pour-over techniques a long time ago. 😂 - `2026-06-19 13:55` `#what-are-you-brewing` For the past five years or so, I've brewed almost exclusively with non-bypass methods - `2026-06-19 13:55` `#what-are-you-brewing` (LH hates this) - `2026-06-19 13:58` `#what-are-you-brewing` Femobook A2 paired with a Mahlkonig X54 fitted with BG burrs - `2026-06-19 15:24` `#what-are-you-brewing` I genuinely think the A2 is one of the best value-for-money grinders ever made. Its flavor profile is obviously different from a flat burr grinder, but in terms of cup quality, I don't think it's outclassed by the A4Z, A68, or any of the other well-known conical grinders. - `2026-06-19 15:25` `#what-are-you-brewing` I've been seriously thinking about buying an A4Z recently. The only thing holding me back is the fear that I'll spend all that money and end up realizing it's not that different from my A2. 😂 A friend has an A68 at his shop, so I really should set aside some time and compare them properly. - `2026-06-19 15:26` `#what-are-you-brewing` The expensive options are unquestionably better when it comes to usability, workflow, and overall refinement. That said, if you already have a capable flat burr grinder and just want to explore the conical side of things, I'd recommend the A2 without hesitation. - `2026-06-19 15:45` `#what-are-you-brewing` The ODE/SSP setup is excellent, but whether it's better depends entirely on what you enjoy in the cup 🙂‍↕️ - `2026-06-19 16:33` `#origins-and-producers` This reminds me of VC - `2026-06-19 16:41` `#origins-and-producers` What’s going to happen first: me losing interest in coffee, or the SL9 mystery finally being solved? Honestly, I’d probably bet on the former 🤣 - `2026-06-19 16:46` `#current-menu` What about Tolima, then? Astrid Medina in particular? I absolutely loved her coffees. - `2026-06-19 16:48` `#current-menu` Oh my - `2026-06-19 16:50` `#current-menu` Yeah, Renjifo was interested in exporting to Asia, so I did introduce him to Typica. But, well… 😂 FFT seems to be doing pretty well in Japan already. - `2026-06-19 16:51` `#current-menu` Sounds like there was quite a complicated story behind it - `2026-06-19 16:53` `#current-menu` His convictions about coffee are pretty much impossible to bend. (You know exactly what I mean. 😂) And honestly, I think that comes through in the cup as well—in the best possible way - `2026-06-19 17:11` `#Brew-Along` I get alarms for LH’s streams, but not for this one 🤔 - `2026-06-19 17:21` `#Brew-Along` I like that - `2026-06-19 17:23` `#Brew-Along` Sidra wave? - `2026-06-19 17:39` `#Brew-Along` I’ve only had Sidra Wave once, but it tasted remarkably similar to a Mokka Natural - `2026-06-19 17:44` `#Brew-Along` Huila chirosos is so good - `2026-06-19 17:48` `#Brew-Along` 😒 - `2026-06-19 17:57` `#Brew-Along` Duber… I guess I’ll have to try it soon - `2026-06-19 18:15` `#Brew-Along` Lovely loring [Back to index](#index) ## dougssg - `2026-06-19 17:08` `#Brew-Along` V60 Brewing at Cafe. Doug vs Hao-yung [Back to index](#index)