# SEY Discord Browser Archive - 2026-06-28

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

## seylance2897

- `2026-06-28 15:27` `#origins-and-producers`
  Yeah the bombe we released is fermented. The sample that i sent with Jose is a zero fermentation lot and <@224084337807589376> is corrent. that is made with an eco-pulper

- `2026-06-28 15:29` `#1515118804202422343`
  Yeah totally! the problem for me here is that there isn't an actual uniform or agreed upon definition of these things. So everyones 'scales' mean something entirely different and is only meaingful within their own system. So, for instance, what could be pretty far down the fermentation line for me could be very clean for another roaster... It feels like this would just get very confusing very fast and everyone would have to learn what each roasters definition of 'funky' and 'clean' actually mean... ? 
  
  I don't know, i'd be curious to hear some thoughts

- `2026-06-28 15:38` `#origins-and-producers`
  other bombe sites like a bombe from Daye bensa or some other sites?

- `2026-06-28 16:46` `#1515118804202422343`
  yeah, i agree with all of this... when using these types of words/language to talk about coffees, or really anything, its really only meaningful if there is actual shared experiencial knowledge of the definition of the words. 'Clean' for me means clarity of terroir and variety.  meaning no fermentation or 'processing' in the cup profile. 
  
  I could definitely put a 1-5 scale on the card, but that would only be meaningful to the people on this Discord who are engaging in this conversation and are interested in calibrating with me specifically around what that scale means for me... I do use this language to communicate with a lot of producers/ suppliers so it does translate farther than just me... But, its certainly an intereting question.

- `2026-06-28 16:54` `#1515118804202422343`
  I do do this to some extent... If i use jam for example, that will mean slightly more fermentation in the cup than perfectly clean

- `2026-06-28 16:55` `#1515118804202422343`
  but this speaks a little more to <@224084337807589376> comments about fruit... Which i also do. For example, ripe fruit, unripe fruit, over ripe fruit, stewed fruit, perserved fruit etc

- `2026-06-28 17:17` `#1515118804202422343`
  yeah I think this is an important part of the conversation... I also think transparency is also necessary. It's the worst to buy something that you think is going to be something that it's not. So there is a tricky balance here.

- `2026-06-28 17:17` `#1515118804202422343`
  This is pretty similar to how i'd also define these words... its also quite calibrated with how i communicate to producers and suppilers

- `2026-06-28 17:30` `#what-are-you-brewing`
  This harvet of David's chiroso is.... really good...

- `2026-06-28 17:31` `#what-are-you-brewing`
  my personal high score of the chirosos from Urrao this year

- `2026-06-28 17:31` `#what-are-you-brewing`
  so far... we will be getting a few late deliveries

- `2026-06-28 17:32` `#what-are-you-brewing`
  outside of the Ethiopians... which kinda don't really count on cupping tables ha... David's chiroso was the highest scoring coffee on our multi roaster table this week

- `2026-06-28 17:33` `#what-are-you-brewing`
  not sure yet! we're still buying in Urrao and things are still being delivered but nothing has actually been sample milled and cupped yet. I'd expect to start seeing those samples like next week or the week after

- `2026-06-28 17:34` `#what-are-you-brewing`
  haha I'm sure hao yung or doug will hype something once they arrive 😂

- `2026-06-28 18:36` `#1515118804202422343`
  its definitely a very interesting conversation and I'm super interested in it. I obviously bring a very specific perspective (green buyer/ roaster) to the conversation and I'm really interested and curious to hear how others think about it... other buyers/roasters, enthusiasts, baristas etc...

- `2026-06-28 19:06` `#1515118804202422343`
  yeah for sure... it might make sense though in the roasters own system..we just don't know the system ha

- `2026-06-28 21:07` `#origins-and-producers`
  All washed coffee is fermented. Producers use fermentation to break down the muculage on the seeds once the cherry has been removed in the de-pulper

- `2026-06-28 21:08` `#origins-and-producers`
  The only washed coffees that aren't fermented are those using a very specific de-pulper called an eco-pulper. These can be calibrated to remove all the mucilage and then can go straight onto drying beds without fermentation

- `2026-06-28 21:09` `#origins-and-producers`
  Bombe is a region... a lot of exporters own processing sites in Bombe that buy cherry from the producers there. Daye bensa has a site in Bombe, Elto has a site in Bombe, Alo also has a site in Bombe

- `2026-06-28 21:10` `#origins-and-producers`
  This coffee comes from Alo's site in bombe. So the cherry / coffee is grown in bombe and is is processed by Alo

- `2026-06-28 21:11` `#origins-and-producers`
  Alo viliage is the coffee that is grown in Alo and and produced by Alo's site in Alo.. hah its a little confusing because tamiu named Alo his company after the town he grew up in that is also called Alo

- `2026-06-28 21:12` `#origins-and-producers`
  they have the same processing equipment as the Alo site

- `2026-06-28 21:13` `#origins-and-producers`
  tamriu also produces eco-pulper coffee from Bombe and the Alo site

- `2026-06-28 21:14` `#1515118804202422343`
  haha dragon fruit is pretty tough to get really good ones... Also i use that mostly as a discriptor for more 'watery/ delicate tropical profiles' as opposed to very big loud tropical profiles like passion fruit or pineapple

- `2026-06-28 21:15` `#origins-and-producers`
  yeah that lot was pretty wierd ha.. it as an expiriment of holding the coffee after it had an initial dry on it

- `2026-06-28 21:16` `#origins-and-producers`
  honestly, i thought that was one of the best ethiopians of the year last year...it was just a realyly small lot

- `2026-06-28 21:16` `#origins-and-producers`
  but i thought it out cupped the white honey.. which was also an insane coffee

- `2026-06-28 21:16` `#origins-and-producers`
  yeah same

- `2026-06-28 21:18` `#origins-and-producers`
  CTI is still an absolute mess. RPM ( a differnet warehouse) aquaired CTI and changed the operating system... Jackie ( who handles most of the releases from CTI) also went on vacation for like 10 days.. when she got back everything was a total and absolute mess.

- `2026-06-28 21:18` `#origins-and-producers`
  we use to get 24 hour releases from CTI. i have an release that is now almost 14 days old and still haven't even heard confirmation that it has been recieved

- `2026-06-28 21:19` `#1515118804202422343`
  yeah.. its like not quite like melon.. its more tropical than that... but its not as punchy as other tropical fruits like mango/ passion fruit... etc

- `2026-06-28 21:21` `#1515118804202422343`
  ah yeah, kinda like that ha

- `2026-06-28 21:21` `#1515118804202422343`
  haha i need to do better at tasting notes... ideally I'm able to communicate things in a way where people know what they are going to get

- `2026-06-28 21:24` `#current-menu`
  whoa, this actually happened

- `2026-06-28 21:25` `#current-menu`
  which coffee did you actually buy?

- `2026-06-28 21:25` `#origins-and-producers`
  oh no, its a complete mess

- `2026-06-28 21:25` `#origins-and-producers`
  if it doesn't get sorted out soon we may just end up not having coffee to roast one of these weeks

- `2026-06-28 21:26` `#current-menu`
  oh man, thats the absolute worst... I'm so sorry for that

- `2026-06-28 21:27` `#current-menu`
  The aruzi has been sold out for quite awhile... but when i get in monday morning I'll see if i can find some to send you

- `2026-06-28 21:27` `#current-menu`
  that should never happen

- `2026-06-28 21:27` `#current-menu`
  I'll also blame it on the youtuber

- `2026-06-28 21:28` `#current-menu`
  ohh maybe it happened there

- `2026-06-28 21:28` `#current-menu`
  what have we done 😂

- `2026-06-28 21:29` `#origins-and-producers`
  i do.. but not enough.. 
  
  But, if in a week or two you see that we only have 4 Perus we're roasting.. ha you'll know what happened

- `2026-06-28 21:29` `#current-menu`
  yeah, that coffee has been gone for awhile

- `2026-06-28 21:30` `#current-menu`
  haha you shouldn't have to open the box😂

- `2026-06-28 21:32` `#1515118804202422343`
  I think this is super important... I think as roasters/ currators... we have a responisbility to help people know what they are getting when they buy something

- `2026-06-28 21:32` `#1515118804202422343`
  but, it is a very challenging thing to do without as <@224084337807589376> put it... influencing the actual experience tooo much

- `2026-06-28 21:33` `#current-menu`
  ha that is definitely some poor UX

- `2026-06-28 21:34` `#current-menu`
  also when we ship the coffee to cafes.. sometimes the cards fall out in the shipping.. so the cafe have to put the cards back in... they should obviously check to make sure its accurate.. but i can certainly see it happening

- `2026-06-28 21:34` `#current-menu`
  maybe we just make my life easier and we get rid of the cards 😂

- `2026-06-28 21:36` `#current-menu`
  haha i know, everyone loves them... its crazy how many people send me pictures of all the cards theyve collected over the years... thats actually how i met hao yung.. he has cupped and saved like every card we've ever released... But they are so hard to write for how many coffees we release 😂

- `2026-06-28 21:36` `#current-menu`
  haha also mango.. he has so many

- `2026-06-28 21:37` `#current-menu`
  we decide what coffees we're going to release on tuesday... I have to write the cards and get them to print by wednesdays noon and then they get delivered in time for monday the first roast day of the week

- `2026-06-28 21:38` `#current-menu`
  it can get very challenging when we're releasing up to 4+ coffees in a week... 2 a week is okay ha

- `2026-06-28 21:40` `#current-menu`
  haha oh they absolutely hate me

- `2026-06-28 21:41` `#current-menu`
  globally known as the needy little coffee princess who also hates naturals ha

- `2026-06-28 21:42` `#current-menu`
  well... if he didn't start buying processed/fermented coffees once he started his own roasting company...

- `2026-06-28 21:43` `#current-menu`
  haha this is 100% a joke... I really respect alot of what hes done for the industry over the years

- `2026-06-28 21:43` `#current-menu`
  i just couldn't resist

- `2026-06-28 21:44` `#current-menu`
  please don't take that out of context and put it out into the internet

- `2026-06-28 21:44` `#current-menu`
  haha

- `2026-06-28 21:45` `#current-menu`
  hahaha

- `2026-06-28 21:45` `#current-menu`
  scott is fine and will be fine, hes more famous than all of us ha

- `2026-06-28 21:46` `#current-menu`
  He did however make my life quite miserable for afew years with all his hate on loring talk

- `2026-06-28 21:46` `#current-menu`
  ha so much hate

- `2026-06-28 21:48` `#current-menu`
  haha i'd pay money to watch that with bowl of popcorn

- `2026-06-28 21:50` `#current-menu`
  I've really tried hard to learn from people over the years... and one thing i've learned is to never say anything difinitively in coffee.... It always changes and our understanding always changes.. so unless you're willing to apologize all the time and admit you got something wrong... its just best to converse within the context of this is the best we know at this moment and we're all doing out best to continue learning as we go

- `2026-06-28 21:52` `#current-menu`
  lets learn and grow together... I really don't think there is a need to be like it's impossible to roast good coffee on an X roaster... what is that going to do to all the people who have that roaster. I think its best to just try and talk about how twe can do the best we can with the tools we have and keep it positive

- `2026-06-28 21:54` `#current-menu`
  i've tasted amazing cofee roasted literally on a popcorn popper

- `2026-06-28 22:01` `#current-menu`
  i'm on the train back to new york and amtrak's internet is so bad i can't stream the world cup match and I am upset

- `2026-06-28 22:43` `#origins-and-producers`
  https://www.instagram.com/reel/DaDlqkWRZIo/

- `2026-06-28 22:44` `#origins-and-producers`
  I think an interesting and worth while part of the co-ferment conversation

- `2026-06-28 22:45` `#1515118804202422343`
  nah that would be like 3.5 for me... probably pretty rare that i'd actually release a 4. but, it could happen. Digna last year from LO might have been a 4

- `2026-06-28 22:45` `#current-menu`
  ha what kind of discount? 😂

- `2026-06-28 22:46` `#origins-and-producers`
  yeah, really unsprising to me

- `2026-06-28 22:50` `#current-menu`
  we're looking into one... but they are properly expensive ha

- `2026-06-28 22:57` `#origins-and-producers`
  people would argue that its better that value gets captured at the production of the coffee not at the roasting

- `2026-06-28 22:57` `#origins-and-producers`
  assuming you can charge more for flavored coffee

- `2026-06-28 22:58` `#origins-and-producers`
  100%

- `2026-06-28 23:09` `#origins-and-producers`
  oh for sure.. the lack of transparency effects all producers

- `2026-06-28 23:10` `#origins-and-producers`
  pepe is very vocal about this ha

- `2026-06-28 23:21` `#origins-and-producers`
  oh really? why are they saying it isn't valid?

- `2026-06-28 23:22` `#origins-and-producers`
  true but pedro is, himself a producer with his own farm

- `2026-06-28 23:26` `#origins-and-producers`
  Interesting, so you can't use NIR to find something specific

- `2026-06-28 23:27` `#origins-and-producers`
  as for the co-ferment / infused part.. Isn't he explicitly saying these are not 'infused' coffees and they are being marketed as 'co-fermented' coffees

- `2026-06-28 23:29` `#origins-and-producers`
  he said like halfway through that the term infused was being fully used incorreclty and that they started marketing them as co-ferments.. not because of the incorrect use of infused but because of the marketability of the word... or at least that was my read

- `2026-06-28 23:31` `#origins-and-producers`
  it think ultimately his point is that while they can't definitively say that these are synthetically flavored coffees the use of glycol strongly suggests that that is the cause for these coffees being marketed as 'co-ferments'

- `2026-06-28 23:32` `#origins-and-producers`
  but its interesting that you're saying its not a good way of actually proving glycol was used

- `2026-06-28 23:33` `#origins-and-producers`
  yeah this could totally be true

- `2026-06-28 23:33` `#origins-and-producers`
  I mean, or at least, junk science that he believes isn't junk science haha... i know pedro well enouhg to know that he at least believes it was done properly

- `2026-06-28 23:33` `#origins-and-producers`
  word

- `2026-06-28 23:34` `#origins-and-producers`
  speaking of which... did you get that sample from tim?

- `2026-06-28 23:34` `#origins-and-producers`
  the chiroso from el jardin

- `2026-06-28 23:34` `#origins-and-producers`
  (*#&(@*&$(@#*&$(@*#$@#($*@#$e

- `2026-06-28 23:34` `#origins-and-producers`
  i will yell at him tomorrow

- `2026-06-28 23:35` `#origins-and-producers`
  i'll let him have his sunday afternoon in peace ha

- `2026-06-28 23:36` `#origins-and-producers`
  actually i did end up buying that lot.. so it might just get here before I can get tim to send it.. in which case i'll just send it

- `2026-06-28 23:37` `#origins-and-producers`
  also kenyan lots should be deliverd on monday... i'll keep you posted

- `2026-06-28 23:37` `#origins-and-producers`
  what a nightmare

[Back to index](#index)

## lancehedrick

- `2026-06-28 20:20` `#filter-focused`
  Comps mean literally nothing lol

- `2026-06-28 20:20` `#filter-focused`
  Hot take

- `2026-06-28 20:20` `#filter-focused`
  They are using crazy processed coffees and very frequently free gear and need to construct a narrative

- `2026-06-28 20:20` `#filter-focused`
  What is your current approach tho

- `2026-06-28 20:22` `#filter-focused`
  100%

[Back to index](#index)

## opp4004

- `2026-06-28 01:03` `#origins-and-producers`
  Maguta! It’s probably at fermentation level 99. 😂

- `2026-06-28 01:06` `#origins-and-producers`
  Does the Bombe page mention “Zero Fermentation”?

- `2026-06-28 01:15` `#origins-and-producers`
  If it were truly zero fermentation, I’d expect them to mention the Penagos pulper, since that’s one of the key components of the process.

- `2026-06-28 01:20` `#origins-and-producers`
  It might be considered a special process in Central and South America, but I think it's actually quite common in Ethiopia. It's basically the traditional washed process used in Jimma

- `2026-06-28 01:22` `#origins-and-producers`
  And I doubt they'd leave out any mention of the Penagos or Eco-pulper. It'd probably be more important to check whether it's on the offer list Lance posted before

- `2026-06-28 01:26` `#origins-and-producers`
  I'm not entirely sure, so Lance would probably have to confirm it. From what I know, zero-fermentation processing generally relies on an Eco-pulper to remove the fruit as quickly as possible. It's possible they just didn't mention it this time, but the previous Jimma lots all explicitly referenced a Penagos or Eco-pulper

- `2026-06-28 01:44` `#what-are-you-brewing`
  Currently in the cup: Reynaldo Luque. This coffee came from the same person who sent me the Red Gesha, along with a few other coffees. Since this was the oldest roast of the bunch, I decided to start with it.
  
  It unfolds quite differently from Lucio's coffee. Compared to Lucio's lot, this one has slightly less separation between the flavors. My first impression is that it tastes like coffee from younger trees, although it could just as easily be a processing-related characteristic—I can't say for sure. Either way, it's still a very enjoyable cup.
  
  The profile opens with a rich, lychee-honey sweetness and a layered, complex acidity. There's a subtle hint of lemongrass woven into the cup, alongside a floral character that reminds me of honeysuckle. That's probably why people call it Inca Gesha. 😂 Lucio's coffee, on the other hand, feels more classically Gesha-like. From the mid-palate onward, I get a fruitiness reminiscent of perfectly ripe dragon fruit, before the finish fades into elegant orange blossom florals.
  Attachments:
  - [IMG_1430.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1520575691647619112/IMG_1430.JPEG?ex=6a430377&is=6a41b1f7&hm=aec055ee5ec76e037f88c63b5d17010eebcab874b71e51ca2f0c5c3322256d11&) (image/jpeg 1536x2048)

- `2026-06-28 03:41` `#what-are-you-brewing`
  By "separation," I mean how clearly the individual flavors are defined.
  
  Sometimes you can tell there's a lot going on in the cup—a broad range of flavors—but they're blended together to the point where it's difficult to identify each one clearly. That's what I mean when I say a coffee has lower flavor separation

- `2026-06-28 03:41` `#what-are-you-brewing`
  Of course, there are coffees that are beautifully integrated while still having excellent flavor separation. Those tend to be the expensive ones 😂

- `2026-06-28 09:02` `#what-are-you-brewing`
  https://youtu.be/V1EptbzKOkA

- `2026-06-28 09:03` `#what-are-you-brewing`
  This video will probably help

- `2026-06-28 15:45` `#1515118804202422343`
  Having tasted all kinds of heavily processed coffees, looking at September's classification makes me think... funky and clean aren't really opposites. That's just my opinion, though 😂 Of course, I understand what they're trying to convey, but it doesn't really resonate with me. I think it would make more sense to simply distinguish between traditional and experimental processing.

- `2026-06-28 15:50` `#1515118804202422343`
  The term "clean" is another one I struggle with. I used to use it quite often in my reviews, but the more I thought about how to explain it to other people, the more I felt it was better not to use it at all. Instead, I find it much easier to describe things like how ripe the fruit tastes or the level of fermentation.
  
  The problem is that everyone seems to define clean differently. Some people call a coffee clean simply because it has a very short, empty finish. Others use it to describe coffees with excellent flavor separation, while saying more complex, layered coffees are less clean. It's a surprisingly difficult term to define consistently, and honestly... it starts arguments more often than you'd expect. 😂
  
  Anyway, that's all from me!

- `2026-06-28 16:00` `#1515118804202422343`
  I use the word "clean" to describe a cup where there's nothing getting in the way of the aromas. People whose palates are fairly well calibrated with mine usually understand what I mean. 😂
  
  For example, I might be referring to an overly dominant brown sugar sweetness, a fermented sugarcane-like sweetness, or any other character that masks or interferes with the coffee's aromatic expression. It also shouldn't leave a coating or distracting texture on the palate. The problem is that there are just too many things to explain every time I use the word clean. So I've basically made a personal rule to avoid using it whenever possible.

- `2026-06-28 17:02` `#1515118804202422343`
  Of course, experimental coffees can be incredibly clean too. I’ve had plenty that were.
  
  The reason I’d rather classify coffees as traditional or experimental is simply because there are people who know they don’t enjoy experimental processing

- `2026-06-28 17:10` `#1515118804202422343`
  If you asked me what I consider “funky,” I’d probably point to the early days of anaerobic fermentation. Some of those coffees were so heavily fermented that they could genuinely remind me of food waste. Which also means I rarely use the word funky for most coffees these days.
  
  If I describe a coffee as having soft fruit or slightly overripe fruit, I usually mean the fermentation character is fairly pronounced. On the other hand, when I say ripe fruit, I mean the fermentation feels well-balanced and integrated rather than excessive.

- `2026-06-28 17:12` `#1515118804202422343`
  That’s why I think sellers need to be a bit more careful with the language they use. This might sound a little strong, but the moment a seller starts telling consumers, “This is what this coffee is,” they’re also limiting how people are allowed to experience it.
  
  Providing information is important, of course. But when that information becomes overly subjective or overly prescriptive, I think it can end up creating more confusion than clarity.

- `2026-06-28 17:14` `#1515118804202422343`
  But i know plenty of consumers actually prefer that kind of guidance. It’s just my personal preference

- `2026-06-28 17:21` `#1515118804202422343`
  Maybe I’ve been influenced by you guys over the years… or maybe we just clicked from the beginning, which is why I’ve stayed subscribed for so long. 
  
  Either way, this is a really fun conversation. It’s surprisingly hard to have discussions like this anywhere else.

[Back to index](#index)

## dougssg

- `2026-06-28 17:10` `#filter-focused`
  What’s the deal with the hiflux filters?

- `2026-06-28 19:48` `#filter-focused`
  So many people just placed in brewers cup using them

- `2026-06-28 21:09` `#filter-focused`
  What’s the story?

[Back to index](#index)