# SEY Discord Browser Archive - 2026-06-27

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

## seylance2897

- `2026-06-27 17:12` `#origins-and-producers`
  Hey yeah, haha looks like most people kind of answered this for me. But, I'm personally looking to explore and kind of map coffee for profiles of place and variety. When it comes to fermentation and/or naturals... I usually draw the line when I feel the cup profile is more dominated by fermentation than place/variety. This 100% not saying that naturals are bad. But, it is extremely, extremely challenging / maybe kind of impossible to produce a natural where the cup profile isn't dominated by process/fermentation. We do do a lot of experiments trying to figure out how to produce natural processed coffees that I would define as 'clean' or tasting mostly of place/variety, but thus far, we've been mostly unsuccessful. It is remarkably hard. I will keep trying though!
  
  But this is a very personal stance on the subject. I'm sure there are other people here who would disagree!

- `2026-06-27 17:41` `#origins-and-producers`
  for sure, also, I / sey am very, very specific within the world of coffee. There are a ton of processing / expiriments happening in coffee that I'm just never going to be interested in hah... luckily there are a lot of amazing roasters out there that are bringing them to market

- `2026-06-27 18:07` `#origins-and-producers`
  haha wouldn't say this is arbitrary 😂 ...but yeah this is totally true

- `2026-06-27 18:14` `#origins-and-producers`
  we're really very specific around how we define 'fermentation/processing' in the cup.. that is actually very easy to carlibrate around with producers/ suppliers around the globe !

- `2026-06-27 18:20` `#origins-and-producers`
  oh its very very very much a niche.. ha just not an arbitrary one

- `2026-06-27 18:25` `#origins-and-producers`
  it could be a difference in the definition of arbitrary... not I'm not quite sure

- `2026-06-27 18:25` `#origins-and-producers`
  ha for sure

- `2026-06-27 18:49` `#current-menu`
  uhmmmmm let me look into this 😂

- `2026-06-27 18:53` `#origins-and-producers`
  Oh i think there is always more to unlock in coffee... haha I fully believe that each year we taste coffee that has never before been tasted. Coffee and our understanding of it continues to chnage so rapidly its crazy.

- `2026-06-27 19:00` `#current-menu`
  Ha yes, we definitely messed this one up! It's been fixed on the website. Unfortunately, the cards have all been printed. I'm so sorry we missed this one!

- `2026-06-27 19:23` `#origins-and-producers`
  Lost origin is certainly going to fall into the 'processed' side of that line IMO, but that is also more than just using yeast inoculations. The reason we work with Franz at lost origin is because he has a really impressive lab and also he is very interested in working with us on specific things to see what we can learn to then potentially take out into 'real world' situations. They are also very cool coffees, and I think the level of intensity of flavor and what we learn by making them and tasting them is really very good! He does produce alot of coffees that go so far over that line that i don't believe we're learning anything and they are just interesting ' what can we do with coffee' profiles, this are significantly less interesting and I'd probably never release them. 
  
  The natural process experiments we did with Tamiru last year are also very good examples of this.  -So what keeps this again from being arbitrary for me is that when/if we release something like a coffee from Lost Origin it is because of a very intentional/ non arbitrary reason / expiriment hoping to continue learning something very specific

- `2026-06-27 19:35` `#origins-and-producers`
  yeah this i totally agree with... what keeps it from being arbitrary is that every buyer should be good enough at tasting coffee / knowing what they themselves are looking for to define it quite specifically. It could and probably will be a different definition than mine, but it should be well defined... and not arbitrary. Without that level of specificity, I wouldn't really call that person a professional. If that makes sense.

- `2026-06-27 19:36` `#origins-and-producers`
  hah this I would 1000% take issue with this and would happily triangulate levels of fermentation in cups for this producer. Its one of the easiest things to taste in coffee IMO

- `2026-06-27 19:38` `#what-are-you-brewing`
  You're at prufrock??

- `2026-06-27 19:39` `#what-are-you-brewing`
  haha oh that makes sense

- `2026-06-27 19:41` `#what-are-you-brewing`
  yeah its a nice cafe for sure

- `2026-06-27 19:51` `#origins-and-producers`
  for sure, i'm using fermentation to actually mean fermentation not 'processing' I define these things quite differently

- `2026-06-27 19:53` `#origins-and-producers`
  oh no, i think there is still a ton of things we need to learn about varieties. also crosses are happening all the time. Also grafting is starting to happen.. for example we'll be tasting gesha grafted onto SL root stock on Kamavindi in the next year or two... just so many things that still can be explored in coffee

- `2026-06-27 19:57` `#origins-and-producers`
  Also, for example, Tim Hill and I both have very different levels of acceptable fermentation. But, i know exactly how he defines his and he knows exactly how i define mine. His preferences are just different from mine. Neither are arbitrary or right or wrong.

- `2026-06-27 19:58` `#origins-and-producers`
  yeah, exactly. unless its something like the expiriments with ALO or something where we have to purchase the coffee up front to try and learn something... and sometimes in those cases the experiment went so badly that we can't release the coffee haha

- `2026-06-27 20:34` `#origins-and-producers`
  nitrogen flushed naturals in kenya.. ha I don't think i have!

- `2026-06-27 20:35` `#1515118804202422343`
  hah nice!

- `2026-06-27 20:41` `#1515118804202422343`
  yeah for sure. out of 1-5 of fermentation in the cup.. I'd be at like 3 for Edid's coffee. but, there is also quite a bit of cup variance as well.

- `2026-06-27 21:56` `#filter-focused`
  <@839279408057024512> should be able to help you out here... he uses v60s a lot

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## lancehedrick

- `2026-06-27 22:38` `#filter-focused`
  Hit me with it. Whats up

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## opp4004

- `2026-06-27 01:37` `#what-are-you-brewing`
  The coffee I'm drinking right now comes from a producer named Aristobulo Rayo Mendez. It's a Gesha from Tolima, Colombia. Honestly, I can't even remember the last coffee I had from Tolima. If I had to guess, it was probably something from Mauricio Shattah. A Gesha from Tolima is not something I come across very often, so I was quite excited to try it.
  
  The cup is actually more straightforward than I expected. There's a bright lime-like acidity and aroma, accompanied by berry-like fruit notes. What really stands out, though, is a surprisingly soda-like character intertwined with a cotton-candy sweetness that seems to dominate the entire cup. There are some floral notes present as well, although I wish there were a bit more of them. Still, that soda-like aromatic quality is incredibly distinctive and makes the coffee feel quite unique.
  Attachments:
  - [IMG_1426.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1520211387450790078/IMG_1426.JPEG?ex=6a4301ae&is=6a41b02e&hm=b291cec0dc6f69b2076c835cbf361719210f60ed365a60ae14705c0bade27f53&) (image/jpeg 1536x2048)

- `2026-06-27 02:17` `#what-are-you-brewing`
  My friend roasted it! It's from a Korean roastery called RealBean

- `2026-06-27 02:31` `#origins-and-producers`
  Lance is probably the most famous natural hater in specialty coffee 😂

- `2026-06-27 02:32` `#origins-and-producers`
  The thing with Ethiopian naturals is that, aside from maybe one or two exceptional lots a year, you often end up with those slightly “turbid” profiles

- `2026-06-27 02:34` `#origins-and-producers`
  Hmm… maybe something like fruit peel notes, or a slightly heavy, almost dusty milkshake-like texture mixed with fermented fruit? Or even something reminiscent of an aged tea character.

- `2026-06-27 02:36` `#origins-and-producers`
  Truly clean examples — without that "turbid or ferment-driven" profile — probably show up only once or twice a year. 😂 They're very rare and hard to source. You might occasionally see them from Sookoo or Sheka, and historically from Gesha Village, although even there things have evolved quite a bit

- `2026-06-27 02:37` `#origins-and-producers`
  Even naturals from very famous producers sometimes get described as “wow, this is like a washed coffee!”, but most of them still carry that fermented fruit peel character. And for some people, that can come across as quite off-putting or even unpleasant.

- `2026-06-27 02:39` `#origins-and-producers`
  In that sense, eco-pulped white honeys or honey-processed coffees can actually come out cleaner than naturals. Even something like Danche can show that.
  
  Lately, it feels like controlled fermentation in water-based processing might actually have some advantages, so I can see natural-process avoidance becoming more common — unless a completely new method comes along

- `2026-06-27 02:40` `#origins-and-producers`
  That said, naturals from places like Nicaragua — my personal favorite — are a totally different story. 😂 It really is complicated

- `2026-06-27 02:55` `#origins-and-producers`
  This is a bit of a personal theory, but since we were talking about water — I’ve noticed something interesting. Coffees coming from humid regions — places where drying coffee is naturally difficult — often seem to produce exceptional results.
  
  For example, certain areas in Honduras, like Finca Santa Lucia or parts of Cielito Lindo, are reportedly extremely humid, with constant fog. I’ve heard they used to produce amazing coffees like that, although with climate change, those profiles are probably harder to find now. Later on, we started hearing about other “foggy” regions producing outstanding coffees as well — Panama’s Longboard comes to mind.
  
  In that sense, Ethiopia feels like almost the opposite environment, which might make it even harder to consistently produce truly great natural coffees there. Maybe that’s why we’re seeing so many experiments with water-based processing methods — underwater fermentation, river flow somethings, and so on.

- `2026-06-27 03:00` `#origins-and-producers`
  That’s true. However, humid environments can mean lower average fermentation temperatures, especially during nighttime, which might actually contribute to more favorable outcomes.
  
  In contrast, dry environments are ideal for drying but can lead to higher fermentation temperatures, which, as we saw in the early days of anaerobic fermentation, often results in more overtly fermented flavor profiles

- `2026-06-27 03:01` `#origins-and-producers`
  There are even processing methods where they only dry the cherries at night. 😂

- `2026-06-27 03:02` `#origins-and-producers`
  Of course, it can vary by region and variety. That’s what makes coffee even more difficult

- `2026-06-27 03:03` `#origins-and-producers`
  That’s why collecting data is extremely important — especially for green coffee importers or producers making investment decisions. Sometimes it takes several years, but at least looking at the current results from Ethiopian coffees, it feels like some answers are starting to emerge

- `2026-06-27 04:36` `#origins-and-producers`
  I usually think those famous naturals are delicious too, my favorite is Sookoo’s Laayyoo

- `2026-06-27 05:38` `#what-are-you-brewing`
  The coffee I'm drinking right now is Servio Botina. I ground it using the A2 — and the grinder was literally screaming. 😂 I recently changed my filter, and the extraction has become more stable, so I felt like I could finally start using the A2 properly and have been dialing it in.
  
  The cup is extremely sour — in a good way. I’m getting hibiscus tea, dried berries, oolong, kiwi-like fruitiness, and tropical fruit candy notes. The A2’s performance is honestly impressive — the separation of aromatics is really clean.

- `2026-06-27 14:39` `#what-are-you-brewing`
  I've heard same

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## dougssg

_No messages captured._