# SEY Discord Browser Archive - 2026-06-25

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

## seylance2897

- `2026-06-25 00:24` `#what-are-you-brewing`
  haha I also really love fermented foods... I'm just very particular about it in coffee ha

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## lancehedrick

_No messages captured._

## opp4004

- `2026-06-25 00:35` `#what-are-you-brewing`
  Well… looking at this conversation, I guess I’m drinking a natural today

- `2026-06-25 00:52` `#what-are-you-brewing`
  Come to think of it, I don't think I've had a SEY Ethiopian natural since then... Actually, maybe there was one more?
  Attachments:
  - [IMG_2496.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1519475327020306502/IMG_2496.JPEG?ex=6a42f72c&is=6a41a5ac&hm=222c88f21d989835d756a09d84e76a22248fea766dd1e2ce83755bff67d7b057&) (image/jpeg 4032x3024)

- `2026-06-25 00:54` `#what-are-you-brewing`
  Was the coffee they did with Tamiru a natural?

- `2026-06-25 01:00` `#what-are-you-brewing`
  That's why I always used to tell people, "If you see a natural, just buy it"

- `2026-06-25 01:41` `#what-are-you-brewing`
  Ready to making soup
  Attachments:
  - [IMG_1414.jpg](https://cdn.discordapp.com/attachments/1483078064119222384/1519487665139879976/IMG_1414.jpg?ex=6a4302aa&is=6a41b12a&hm=ffad33750bb4084650f112a21cc94d57c84a9683344892137e6966ff96183aba&) (image/jpeg 2160x2880)

- `2026-06-25 01:54` `#what-are-you-brewing`
  😂 I was actually planning to drink a natural this morning, but breakfast ended up being a bit too rich.So I started looking for something less heavy and thought, "Alright, let's go with this instead." This is Edid Medina, probably one of the subscriber-only coffees.
  
  The way this coffee develops is... kind of strange. Can I even call this an Ethiopian natural? The texture is incredibly milky. There's this combination of milky notes, lemongrass, blueberries, and even jackfruit (seriously, real jackfruit) that runs through the cup. I wouldn't normally expect this kind of character from an SL9, so it's caught me completely off guard. And somehow, in the middle of all this weirdness, that classic SL9 floral character is still there — a distinctly botanical, almost green-floral quality. So what exactly is this coffee?

- `2026-06-25 01:58` `#what-are-you-brewing`
  The more I think about it, the more it reminds me of Luis Salas. It's different, sure, but there's definitely a family resemblance. The processing feels very similar.

- `2026-06-25 01:59` `#what-are-you-brewing`
  The whole reason I brewed this coffee was because a friend sent me what can only be described as an emergency alert. 😂
  
  "Bro, this thing is ridiculously fermented."
  
  Naturally, I had to drop everything and brew it immediately. And honestly? It's kind of fascinating.

- `2026-06-25 01:59` `#what-are-you-brewing`
  Yeah, that's it. This tastes like those Indonesian Longberries I used to drink a long time ago.

- `2026-06-25 02:04` `#what-are-you-brewing`
  Have you ever had Makgeolli? If you ever come to Korea, you should try it. 😂 This coffee tastes surprisingly similar.

- `2026-06-25 02:05` `#what-are-you-brewing`
  It's a traditional Korean rice wine made from fermented rice

- `2026-06-25 02:06` `#what-are-you-brewing`
  Funny enough, MUJI in Korea actually sells alcohol. 😂They carry a few traditional Makgeollis there. You should try them sometime

- `2026-06-25 02:08` `#what-are-you-brewing`
  Anyway, this is a really unusual profile for an SL9. Not something I'd normally expect from the variety at all. Subscribers, give this one a try

- `2026-06-25 02:21` `#what-are-you-brewing`
  Edid Medina

- `2026-06-25 02:31` `#what-are-you-brewing`
  I think it probably needs another week or so. It's already quite good, but I have a feeling it'll be even better with a little more rest(6/10 roasted)

- `2026-06-25 03:33` `#current-menu`
  Me as a subscriber: No strategy, no planning, just vibes and RNG

- `2026-06-25 04:43` `#current-menu`
  Alo sourced

- `2026-06-25 04:44` `#current-menu`
  Bombe is pretty big

- `2026-06-25 04:44` `#current-menu`
  You know how it goes. Just buy more SL9

- `2026-06-25 04:47` `#current-menu`
  The area is genuinely huge, so it produces a massive amount of coffee

- `2026-06-25 04:58` `#current-menu`
  Ya-koo-ta-pa-ta

- `2026-06-25 04:59` `#current-menu`
  or Ya-kue-ta-pa-ta

- `2026-06-25 05:31` `#what-are-you-brewing`
  This is a Kenyan natural from Gatura. For the first time in a while, I ground it with the A2. Just look at the particle distribution — the value for money is honestly ridiculous. For reference, in Korea you can usually pick up an A2 for around $55–65. 😂
  
  The first thing that stands out is how much more aggressively the acidity comes through compared to the Flat Burr. This thing is really tart. It feels like biting directly into sour fruit. Mulberry, raspberry, orange, and rose notes are all there.That said, compared to the Flat Burr, it's noticeably lacking in sweetness.
  
  That comes with both advantages and disadvantages. On the positive side, the acidity really shines. On the downside, you lose some of that lush, fruit-forward character that makes a coffee feel like a basket of ripe fruit. That's a little disappointing. Maybe the A68 would solve that? 😂
  Attachments:
  - [IMG_1419.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1519545631759274095/IMG_1419.JPEG?ex=6a428fe6&is=6a413e66&hm=c77bdda1f7ceea280994c8064a6333aa77cf79359aceb15ce0f8427b68b9aecd&) (image/jpeg 1536x2048)

- `2026-06-25 05:34` `#current-menu`
  They're money-sucking monsters

- `2026-06-25 05:41` `#what-are-you-brewing`
  $55? Yeah, that's an instant buy 😎

- `2026-06-25 06:27` `#what-are-you-brewing`
  Hard for me to compare. I don't own a ZP6 😂

- `2026-06-25 06:30` `#what-are-you-brewing`
  But grind speed is slower and more consistent, which I personally see as a positive

- `2026-06-25 06:31` `#what-are-you-brewing`
  And this is purely one of my personal superstitions, but... 😂 I've always felt that, when it comes to conicals, smaller burrs tend to perform better

- `2026-06-25 06:32` `#what-are-you-brewing`
  My guess is that if you're going to make a larger burr work well, it probably needs a geometry more like the ZP6 than the classic Comandante-style burr

- `2026-06-25 06:34` `#what-are-you-brewing`
  My personal theory is that the larger the burr and the narrower the grinding chamber, the more likely you are to run into defects caused by regrinding. And I don't think this is limited to conicals, either. The same logic applies to flats. That's one of the reasons I find the ZP6 burr geometry so appealing. It's a very sharp, aggressive design that grinds quickly and evacuates grounds efficiently.

- `2026-06-25 07:06` `#what-are-you-brewing`
  Believe it or not, SSP used to be my neighbor. 😂

- `2026-06-25 11:38` `#current-menu`
  https://www.seycoffee.com/collections/coffee/products/2026-luis-mildred-montoya-la-arboleda-colombia

- `2026-06-25 11:40` `#current-menu`
  It appears to be a coffee from the Montoya family. I've enjoyed Carmen's coffees in the past, but over time I found the cedar-like character becoming more and more pronounced, to the point where it's no longer really my preference.
  
  Luis & Mildred's coffees, on the other hand, are processed using David Berrio's "Cochadas" process, which makes me think this one has a lot of potential. Honestly, my expectations are pretty high. If there's a family that could be considered the godparents of Chiroso, it's probably the Montoyas. And now we're talking about an even more advanced processing approach? Yeah, I'm genuinely excited about this one. 😂

- `2026-06-25 12:41` `#current-menu`
  (Currently imagining a world where this shows up in the subscription box)

- `2026-06-25 23:48` `#current-menu`
  https://www.seycoffee.com/products/difluid-r2

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## dougssg

- `2026-06-25 01:09` `#current-menu`
  Great guess

- `2026-06-25 17:53` `#current-menu`
  Any of you guys at Kaizen this am for a coffee meet up?
  Attachments:
  - [IMG_3397.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1519732274281582632/IMG_3397.jpg?ex=6a4294f9&is=6a414379&hm=b0e37dad8b386faf654aeea2ede6f60e181872805b61cd882bc6b139acfce01a&) (image/jpeg 2160x2880)

- `2026-06-25 22:28` `#current-menu`
  That guy Phillip I introduced you to took that photo haha

- `2026-06-25 22:29` `#current-menu`
  Anyone from California who doesn’t come to the event to hang with <@952039663680512030> plus Pepe plus me loses the right to see my hype posts. I will find a way for discord to make that happen.

- `2026-06-25 22:55` `#current-menu`
  Attachments:
  - [IMG_9403.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1519808183374446622/IMG_9403.jpg?ex=6a42dbab&is=6a418a2b&hm=c647ba8fde2b935bb569e4925ce325b310d863adf93e30b1ce2b52ac83927d58&) (image/jpeg 2160x2880)

- `2026-06-25 22:55` `#current-menu`
  He just was randomly there hahahah

- `2026-06-25 22:55` `#current-menu`
  Honey Esmeralda and 3 Alo lots.

- `2026-06-25 23:29` `#current-menu`
  That one was the Esmeralda honey.

- `2026-06-25 23:29` `#current-menu`
  Really pretty

- `2026-06-25 23:30` `#current-menu`
  The Alos are all incredible

- `2026-06-25 23:30` `#current-menu`
  Maybe the hybrid washed was my favorite of the 3

- `2026-06-25 23:34` `#current-menu`
  Everyone knows we sell Difluid refractometers right? For subscribers it’s an incredible deal.

- `2026-06-25 23:48` `#current-menu`
  Are you a subscriber?

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