# SEY Discord Browser Archive - 2026-06-23 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) ## seylance2897 - `2026-06-23 22:59` `#what-are-you-brewing` passing along all the love the Gerald! [Back to index](#index) ## lancehedrick - `2026-06-23 18:13` `#Brew-Along` yummy brews - `2026-06-23 18:54` `#Brew-Along` yummy brews [Back to index](#index) ## opp4004 - `2026-06-23 01:42` `#what-are-you-brewing` Before brewing this coffee, I searched Discord to see what other people had said about Tres de Mayo. Nothing. Absolutely nothing. Not a single mention. 😂 And honestly, that's one of the reasons I spend so much time writing reviews. I'm often curious about how other people experienced a coffee—what they tasted, what stood out to them, what emotions it evoked. Sometimes those impressions simply don't exist anywhere, and moments like this remind me why I keep documenting my own experiences, whether a coffee is extraordinary or not. Someone has to leave a trail behind. 😂 Anyway, Tres de Mayo seems to be a subscriber-exclusive release. It's a coffee from San Ignacio, Peru. Historically, coffees from Cajamarca haven't been the region I've paid the most attention to, but in recent years I've noticed more and more exciting producers being discovered there. The region feels far more interesting today than it did a few years ago. The variety is Caturra, which has quietly become one of the rarest sights in specialty coffee. At this point, I'm not even sure how many truly pure Caturra lots still exist in the world. In a way, this coffee feels like a small gift reserved for subscribers. As for the cup itself—it's wonderfully lemon & lemon verbena. It opens with vibrant lemon acidity, followed by a sweetness reminiscent of panela. Wildflower-like florals drift through the middle of the cup, accompanied by bing cherry fruit. In the finish, subtle hints of cacao and lemongrass emerge, while the bright, sparkling acidity keeps the entire experience lively and refreshing. Attachments: - [IMG_1386.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1518763229717725385/IMG_1386.JPEG?ex=6a4302fb&is=6a41b17b&hm=efa3f60b6cb0257bb19951ed9409ba2821d5da20082c61b2ee0e095c96113b59&) (image/jpeg 1536x2048) - `2026-06-23 01:42` `#what-are-you-brewing` I've always preferred Yellow Caturra, but this coffee inevitably brings back memories of the great high-elevation Caturras that once came out of Nariño. Does anyone still remember those coffees? Coffees from producers like Teresa Riasco Erazo and Nidia Adriana Morales Lopez completely changed my perception of what Caturra could be. Those coffees set an extraordinarily high benchmark. This coffee may not quite reach those heights, but that's hardly a criticism. It's still a genuinely delicious cup—bright, expressive, and immensely enjoyable. More than anything, it feels like the perfect coffee to start the day with. - `2026-06-23 01:48` `#what-are-you-brewing` Tbh, after drinking so many caturras over the years, I started to dismiss the variety a little. But my perspective has changed quite a bit over the last few years. It turns out caturra was never the problem—I had just been drinking the wrong ones - `2026-06-23 02:00` `#what-are-you-brewing` Wow, that's a wonderful memory - `2026-06-23 04:51` `#filter-focused` 2000+ Attachments: - [IMG_1387.jpg](https://cdn.discordapp.com/attachments/1483078208264994927/1518810668151869522/IMG_1387.jpg?ex=6a428669&is=6a4134e9&hm=8882d866eac9e198d2b94ffbd0f507f1088b15dbcca314c05ca873c1d24f3c7d&) (image/jpeg 2160x2880) - `2026-06-23 06:14` `#what-are-you-brewing` The coffee I'm drinking today comes from Karumandi Factory in Kenya. It's an AA lot, and somewhat unusually, the varieties listed are only SL28 and Ruiru 11. The factory is part of Baragwi FCS, which also includes Guama, a factory known for producing some excellent coffees. This is my first time tasting a coffee from Karumandi, however. In Korea, we often describe a Kenyan coffee with grapefruit and dark chocolate characteristics as "classic Kenya," and this coffee fits that description almost perfectly. The cup opens with delicate florals before a wave of grapefruit fills the palate. Molasses-like sweetness and berry fruit dominate the early and middle stages of the cup. As it progresses, black tea notes begin to emerge, eventually leading into a finish marked by dark chocolate. Tbh, I'm not particularly fond of molasses-like flavors, and in my personal view it's not a characteristic I want to find in a Kenyan coffee. Because of that, I can't give this coffee the highest praise. Even so, it's still a very enjoyable cup. Attachments: - [IMG_1389.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1518831667349819462/IMG_1389.JPEG?ex=6a4299f8&is=6a414878&hm=b89189d9c419ee30427db3ef4f3934fc51d5687d3c14eafd4555b7235bd630b9&) (image/jpeg 1536x2048) - `2026-06-23 08:48` `#filter-focused` Yeah 😂 [Back to index](#index) ## dougssg - `2026-06-23 00:26` `#current-menu` Anyone who ordered Chelbessa 🔥🔥🔥🔥🔥 - `2026-06-23 00:26` `#current-menu` 630 PM with <@1504523316864749676> <@1017897299105550437> <@522586445131677719> Attachments: - [IMG_9387.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1518744083395383336/IMG_9387.jpg?ex=6a42f126&is=6a419fa6&hm=8c2194928f611ef3c3dbc8fd5ebc8de25a2ef62cab6dcb481fac91523fd04d46&) (image/jpeg 2160x2880) - `2026-06-23 00:27` `#current-menu` Chelbessa and ??? And ??? - `2026-06-23 00:29` `#current-menu` Ok I can say the mystery coffees - `2026-06-23 00:29` `#current-menu` Kamavindi Gesha and an Esmeralda Honey. - `2026-06-23 00:34` `#current-menu` Chelbessa is fire - `2026-06-23 14:35` `#current-menu` Anyone know any Austin cafes - `2026-06-23 21:17` `#current-menu` It’s for a friend not me unfortunately [Back to index](#index)