# SEY Discord Browser Archive - 2026-06-21

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

## seylance2897

- `2026-06-21 16:45` `#1515118804202422343`
  thats a hella fun cupping

- `2026-06-21 16:46` `#1515118804202422343`
  what do you notice between the danche WH and Danche W?

- `2026-06-21 16:53` `#current-menu`
  this is a very cool cupping. It's fun to do tables with a lot of variance in profiles. It really shows how big a spectrum of flavors coffee can produce... especially on a table of only washed coffees.

- `2026-06-21 16:53` `#current-menu`
  also pretty fun to notice the level of fermentation that can take place in washed profiles

- `2026-06-21 17:03` `#current-menu`
  yeah 100% ... i'm finally starting to track temperatures in fermentation tanks across different places - urrao, huila, kenya, Ethiopia with dry fermentation - maybe you'll have noticed that over the years its almost impossible to get a more fermented washed profile from Ethiopia - This is because the vast majority of coffee in ethiopia is fermented underwater. 
  
  but yeah, I think Geralds coffee is a very good example of also how ripeness can effect it. Its exactly the same fermentation set up and time as his normal washed coffee.. but this tiny lot is riper cherry.. which is increased the level of fermentation/fruit in th cup

- `2026-06-21 17:04` `#current-menu`
  but, i'll use language a lot like 'this coffee tastes like it got hot' meaning the fermentation got hot and went to long adding fermentated flavors to the coffee even when washe d

- `2026-06-21 17:07` `#current-menu`
  its a fun thing to try and calibrate around 'levels of fermentation in the cup' we use a basic 1-5 scale that we're using to calibrate with our suppliers and producers around the world. 1 meaning ever so slightly fermented in the cup, 5 meaning tastes almost natural. We also calibrate around using words like candied to sticky, to pulpy to describe them

- `2026-06-21 17:09` `#current-menu`
  yeah for sure! her coffee was interesting though.. Her farm is really small, and her processing buckets are also really small... so we got quite a bit of variance in her coffee. Some cups were very, very clean and some were like pushing 3 to 4 on fermentation in the cup. Huge contrast if you tasted her coffee last year which was very, very clean white floral profile - this year wayy more fruit.

- `2026-06-21 17:09` `#current-menu`
  ha yes same, gerlads coffee honestly doesn't cup well for me.. its too much ha... but if i bring down the water temp, EY, and tds on a v60... it can be like properly mind blowing

- `2026-06-21 17:11` `#current-menu`
  underwater processing is interesting.. it can stablize profiles alot.. but, it also strips coffee of some of the stuff we want... it is a very effective solvant. 
  
  So, when we do expiriemtns of tasting the same coffee wet fermented or dry fermented the dry almost always has more complexity... but its also easier to f up ha

- `2026-06-21 17:15` `#current-menu`
  definitely more care and attention... naturals actually requre the least amount of care imo... they just get harvested and put out to dry... its nearly impossible to control the fermenation, as its in cherry... we've tried to make 'cleaner' naturals over the years... and its extremely, extremely hard. This is why IMO most naturals all kind of taste the same... 
  
  Once we get into dark rooms and dehumidifiers for naturals...this opens up a lot more questions... but, i've still haven't tasted properly clean naturals even using these methods... this is still a mystery we're trying to solve

- `2026-06-21 17:23` `#current-menu`
  Yup! most of them are in panama... we helped Kamavindi build one in Kenya... there are afew other producers who have them/ use them... Honestly, i can't say for certain they make coffee better... its still very much in the early stages of expirimenting with them... Usually the better lots do come from dark rooms in panama... but very hard to know if its the dark room or if better cherry/lots were selected to go into the dark room in the first place

- `2026-06-21 17:26` `#current-menu`
  for sure!. obviously not enough though ha

- `2026-06-21 17:27` `#current-menu`
  Franz does some very cool things with different levels of humidity...he has multiple rooms of humidity that he moves the coffee through... I should actually see if i can get him on here for a Q&A session

- `2026-06-21 17:27` `#current-menu`
  Franz - lost origin

- `2026-06-21 17:30` `#current-menu`
  jose did you meet franz when we were in Panama?

- `2026-06-21 17:31` `#current-menu`
  did you go to lost origin? its on top of a brewery ha

- `2026-06-21 17:32` `#current-menu`
  next time

- `2026-06-21 17:34` `#current-menu`
  i brewed your tyoxy circa 2023 this morning ❤️

- `2026-06-21 18:06` `#what-are-you-brewing`
  ha obviously biased because i bought the coffee... But, i really, really like those profiles from Ecuador... can't get them really anywhere else

- `2026-06-21 18:08` `#what-are-you-brewing`
  haha thats hilarious

- `2026-06-21 18:18` `#current-menu`
  i mean its hella good... was in the freezer

- `2026-06-21 18:19` `#1515118804202422343`
  for real

- `2026-06-21 18:21` `#current-menu`
  no no, roasted

- `2026-06-21 18:51` `#1515118804202422343`
  lemme know what you discover wth rehydration

- `2026-06-21 19:03` `#1515118804202422343`
  if you need any green coffee to run hydration experiments lemme know

- `2026-06-21 19:11` `#1515118804202422343`
  ya'll in ATL? i go there all the time. we should cup together

- `2026-06-21 19:12` `#1515118804202422343`
  amazing

- `2026-06-21 19:22` `#what-are-you-brewing`
  duber's coffee is legit

[Back to index](#index)

## lancehedrick

- `2026-06-21 20:08` `#current-menu`
  Where is this in settings lol

- `2026-06-21 20:16` `#current-menu`
  Done

- `2026-06-21 20:16` `#current-menu`
  Highest level is selected. Need that phone number..bye bye bots

[Back to index](#index)

## opp4004

- `2026-06-21 01:45` `#what-are-you-brewing`
  Duber yesterday, Chorso Bule today…

- `2026-06-21 01:46` `#what-are-you-brewing`
  The demons of hype

- `2026-06-21 01:48` `#what-are-you-brewing`
  🫩

- `2026-06-21 02:01` `#what-are-you-brewing`
  I'm ready
  Attachments:
  - [IMG_1372.jpg](https://cdn.discordapp.com/attachments/1483078064119222384/1518043073245089957/IMG_1372.jpg?ex=6a410d08&is=6a3fbb88&hm=dd2e8c52c3f6ce335213e8d6abe99ef44e950070798b5143f2a94e9c0c4a1f87&) (image/jpeg 2160x2880)

- `2026-06-21 02:08` `#what-are-you-brewing`
  The aroma from the ground coffee is already something else. Orange blossom, jasmine... If this had been on a cupping table, it would've sold out before anyone even poured water on it. I'm willing to bet on that.

- `2026-06-21 02:15` `#what-are-you-brewing`
  Well, I don't have any kids, so I'll just go to a playground and tell the kids, "This year's Ethiopian coffees are some legendary shit."

- `2026-06-21 02:22` `#what-are-you-brewing`
  So, I can't directly compare it to Dwight's Red Gesha yet—I still don't have it on hand. (Although I did manage to "borrow" a bag from a friend, so I'll be tasting it soon. 😂) That said, this coffee definitely feels different from most Ethiopian coffees I've had.
  
  Whenever I talk about truly great coffees, I always end up talking about tea, and this coffee reminds me of the very best Taiwanese oolongs I've ever tasted. It opens with a beautifully ripe starfruit-like fruitiness, followed by an elegant jasmine character—not "coffee jasmine," but genuine jasmine. As the cup cools, notes of magnolia begin to emerge as well. The most fascinating aspect, however, is the peach(and orange).
  
  At first, I only noticed a subtle peach note lingering at the tip of my nose. My initial reaction was something like, "Well, they listed peach on the notes, and I suppose it's there." But as the coffee cooled and I continued drinking, the peach became increasingly prominent, expanding from the retronasal aroma all the way across the soft palate. Eventually it felt as though the coffee had split itself into two distinct experiences. Below, across the palate, I found Taiwanese oolong and ripe starfruit. Above, throughout the retronasal experience, everything was saturated with peach. Coffees that can simultaneously present two such distinct yet coherent flavor experiences are extraordinarily rare. The last time I encountered something similar was with coffees like Rumudamo from the old Cup of Excellence.

- `2026-06-21 02:28` `#what-are-you-brewing`
  Honestly, I wasn't expecting it to be this good

- `2026-06-21 02:42` `#what-are-you-brewing`
  I like Yemen coffee. Whether it’s natural or anaerobic, it has this incredibly perfume-like character. It’s not something I drink often, but I find myself craving it once or twice a year.

- `2026-06-21 02:45` `#what-are-you-brewing`
  Qima? We call them alchemists. 😂

- `2026-06-21 02:47` `#what-are-you-brewing`
  Qima coffees are... not an easy thing to understand, very processed

- `2026-06-21 02:47` `#what-are-you-brewing`
  I have nothing but respect for their passion, but...

- `2026-06-21 02:54` `#what-are-you-brewing`
  Though it does seem like this month’s subscription roast is a little lighter than the previous one

- `2026-06-21 04:47` `#what-are-you-brewing`
  Dogo Sodu was one of my favorite coffees last year... Modified? I can't resist.

- `2026-06-21 06:32` `#what-are-you-brewing`
  Tanzania – Acacia Hills Gesha AA
  
  This is one of those coffees that somehow finds its way into my cup every year through various channels. Acacia Hills releases different screen sizes, including AA, AB, and PB, and this is actually my first time trying the AA selection. The version I enjoyed most in the past was the AB.
  
  The cup opens with an Asian pear-like sweetness, followed by delicate floral notes reminiscent of lily and orange blossom. There's also a white tea-like character running through the cup, along with tropical fruit notes that remind me of mangosteen. That said, I'm not sure whether it's a characteristic of the AA screen size, but the florals don't explode with the same brightness I remember from previous lots. They're still present, just somewhat more restrained and integrated into the cup.
  
  As for Tanzanian coffee in general—not just Acacia Hills—I've tasted enough coffees from the country to believe that there's genuine potential there. The problem is that the pace of development feels frustratingly slow. For now, unless it's coming from one of the established names—producers such as Acacia Hills or Finagro Estate—I would probably approach with a bit of caution. The ceiling is clearly there, but consistency and broader regional development still seem to be lagging behind.
  Attachments:
  - [IMG_1378.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1518111415787978772/IMG_1378.JPEG?ex=6a414cae&is=6a3ffb2e&hm=9f794f4ead91b670d914eb7a2581510041eac63a788164eb4115ea606643b892&) (image/jpeg 1536x2048)

- `2026-06-21 06:53` `#what-are-you-brewing`
  Coffee County is weird. Every time I get excited about a coffee, the roasting disappoints me a little. But whenever I buy a bag without expecting much, it ends up being surprisingly enjoyable.

- `2026-06-21 06:56` `#what-are-you-brewing`
  Exactly. The greens so good

- `2026-06-21 06:59` `#what-are-you-brewing`
  One of the most confusing Coffee County experiences I've had was with an Edgardo Tinoco Pacamara, the coffee that won 1st place at the Honduras Cup of Excellence. I was expecting something extraordinary, but the cup never really came together for me. Ironically, the Rwanda that arrived in the same package completely stole the show.

- `2026-06-21 06:59` `#what-are-you-brewing`
  For me, Weekenders is the most consistent roaster, and their roasting is consistently excellent

- `2026-06-21 06:59` `#what-are-you-brewing`
  Largest

- `2026-06-21 07:03` `#what-are-you-brewing`
  Edgardo Tinoco has made its way to Korea before, and honestly, the reactions were pretty mixed. It's a perfectly fine coffee if you drink it without any context. But when you're told it's the #1 Honduras CoE coffee, it suddenly feels a lot less impressive.

- `2026-06-21 07:03` `#what-are-you-brewing`
  To be fair, when it comes to Rwanda and Ethiopia, Coffee County is genuinely world-class

- `2026-06-21 07:06` `#what-are-you-brewing`
  In my experience, it's actually the Kent, Bourbon, and SL28 lots that have stayed with me more than the Gesha

- `2026-06-21 07:09` `#what-are-you-brewing`
  Anyway, if we're talking about Japanese roasters, I'd recommend Coffee County over Leaves every time. The quality of their green coffee is just incredible.

- `2026-06-21 07:11` `#what-are-you-brewing`
  Well... Acacia Hills is more expensive than SL9, so I have a feeling Lance will probably end up buying even more SL9 instead

- `2026-06-21 07:34` `#what-are-you-brewing`
  Duber stands out because it's one of the most delicate expressions of Chiroso I've come across. The florals are remarkably well-defined and distinct, which gives the coffee an unusual sense of elegance

- `2026-06-21 07:35` `#what-are-you-brewing`
  In Korean, I'd usually describe it as "flowers blooming through the cup"

[Back to index](#index)

## dougssg

- `2026-06-21 01:26` `#what-are-you-brewing`
  Ethiopia season 2026 is going to be the legendary shit you tell your kids about.

- `2026-06-21 02:18` `#current-menu`
  It’s a great idea but there’s so many coffees to released it’ll end up difficult to be contained

- `2026-06-21 02:46` `#current-menu`
  How do you know if a thread exists on a coffee?

- `2026-06-21 04:43` `#current-menu`
  This is kind of where I land. I feel like discord already has a ton of places where discussions happen, it’s kind of hard to keep track. 300 new threads a year just makes it kind of chaos.

- `2026-06-21 04:47` `#current-menu`
  I also am old and maybe wrong though if you guys want to give it a try and think it will improve this discord we should be open to it.

- `2026-06-21 05:04` `#current-menu`
  Yea good suggestion <@959793568908738590> <@309108681465659394> but let’s hold off and maybe readdress in a few months.

- `2026-06-21 18:58` `#what-are-you-brewing`
  <@1106959163541696632> that’s you I followed on IG right lol

- `2026-06-21 19:57` `#current-menu`
  Done

- `2026-06-21 19:59` `#what-are-you-brewing`
  Brewing a bunch with <@929785307237326878> <@273166009102499842> <@1247094272965083200>. Dwight Red is showing out.
  Attachments:
  - [1000157937.jpg](https://cdn.discordapp.com/attachments/1483078064119222384/1518314407027933415/1000157937.jpg?ex=6a40b83b&is=6a3f66bb&hm=08efd37b54614681c42597ca1a8964c99e31e5aacf0e123a05189056208e6751&) (image/jpeg 1153x2048)

- `2026-06-21 19:59` `#what-are-you-brewing`
  Insane florals.

- `2026-06-21 20:26` `#what-are-you-brewing`
  Brewed yellow right after. Definitely prefer red but they’re both stunning.

- `2026-06-21 20:28` `#current-menu`
  <@189881407399657472> bots small releases so he can buy the entire lot

- `2026-06-21 20:37` `#current-menu`
  Btw the crew is discussing some really fun discord related things. Don’t want to say too much but we’re all really happy with the community we’re building here and have some great ideas on how to continue fostering it.

- `2026-06-21 20:43` `#current-menu`
  Much cooler than that

- `2026-06-21 20:44` `#filter-focused`
  OXO Cold brew. 40 g coffee super coarse. Cool water filled to line. Let it drip through then push down when there’s like 1/10th of the water left. 1.98 tds. 6.1% ey. Dilute down to 1.35.

- `2026-06-21 20:45` `#filter-focused`
  The absolute least efficient brew you could imagine.

- `2026-06-21 20:45` `#filter-focused`
  Could push it harder but damn so fucking good lol

- `2026-06-21 20:46` `#filter-focused`
  No I should do that

- `2026-06-21 20:46` `#filter-focused`
  <@209459636061863936> brezi time!

- `2026-06-21 20:47` `#filter-focused`
  We tried it against a flash chilled v60

- `2026-06-21 20:47` `#filter-focused`
  All preferred the rapid brewer

- `2026-06-21 20:49` `#filter-focused`
  We do massive flash chilled ice coffee. We have the biggest fetco they make, batch brew it and flash chill it into kegs.

- `2026-06-21 20:50` `#current-menu`
  Auctioning off <@189881407399657472> and <@1106959163541696632> freezer selections

- `2026-06-21 21:05` `#filter-focused`
  Def interested in the Brezi.

[Back to index](#index)