# SEY Discord Browser Archive - 2026-06-29

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

## seylance2897

- `2026-06-29 00:19` `#origins-and-producers`
  definitely different farm

- `2026-06-29 15:50` `#origins-and-producers`
  Ha this is a lovely way of saying these ideas. I very much look forward to participating in the conversation; it will definitely be a pleasure. Thanks for sharing 🙏

- `2026-06-29 18:25` `#origins-and-producers`
  this is correct!

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## lancehedrick

_No messages captured._

## opp4004

- `2026-06-29 01:15` `#current-menu`
  If someone invited Scott, we might actually get to see a three-way debate between me, Feran, and Scott. 😂

- `2026-06-29 01:18` `#current-menu`
  We could talk about so many things…  How about we start with my beloved Gildardo Lopez? 🤣

- `2026-06-29 01:35` `#current-menu`
  Well… I genuinely think his passion and his brewing skills are outstanding. But as a green buyer or coffee roaster, though… well. 😅 I think you know what I’m trying to say

- `2026-06-29 01:45` `#current-menu`
  https://christopherferan.com/2024/06/14/cupping-is-a-game-of-chance/

- `2026-06-29 01:51` `#current-menu`
  That's how I see it, at least. I still think Scott should have roasted and sold that coffee himself if he truly wanted to stand behind it and show respect for the specialty side of things. I followed that whole situation pretty much in real time, and in the end, I think Feran handled it well.

- `2026-06-29 01:52` `#current-menu`
  Ah, whatever. Just take a look at my rarest Pokemon card before you go

- `2026-06-29 01:52` `#current-menu`
  Attachments:
  - [IMG_1435.JPEG](https://cdn.discordapp.com/attachments/1486021596815822848/1520940042133045358/IMG_1435.JPEG?ex=6a4c3fcb&is=6a4aee4b&hm=0a771922db4346400343ae1177ec172e5cc98fea7ae65f668d13bd64e838ac0a&) (image/jpeg 1536x2048)

- `2026-06-29 01:55` `#current-menu`
  Old sey, 2019

- `2026-06-29 01:56` `#current-menu`
  I still remember how that coffee tasted. Blackberry, white currant, a remarkably transparent cup at first, followed by this soft, white, expanding texture that gradually filled the palate. There was also a delicate floral note lingering in the background.

- `2026-06-29 01:59` `#current-menu`
  Well... I guess that's just how incredibly high his standards are. Personally, though, I think that level of variation is completely within the range of what can happen during roasting.
  
  But... well... if he ever ends up here one day, make sure to bring a large bucket of popcorn 🍿

- `2026-06-29 02:03` `#current-menu`
  I think you can already see how this is going to end 😂

- `2026-06-29 02:04` `#current-menu`
  You know what... I'm just gonna go drink some coffee instead. See you in what-are-you-brewing

- `2026-06-29 02:12` `#what-are-you-brewing`
  Finca Tamana is a farm that I once mostly associated with Tim Wendelboe, but these days it can be found from multiple roasters as well—SEY has also featured it before. It’s a farm I remember enjoying quite a bit, though I stopped encountering it after I moved away from Tim W’s coffees. Recently, however, a friend sent me a coffee gift, and this was included among them.
  
  One of the roasters is Fritz, a well-known Korean roastery that I personally enjoy as well (though they can be a bit on the roasted side). They’re also very skilled with green coffee, especially Costa Rican lots. I’ve had the VC variety twice from Tim Wendelboe before—initially it was quite good, but the last experience was honestly not great. I suspect there may be some intrinsic defects in the VC variety that weren’t fully resolved in that roast. So I was curious when I saw it again in this package… and luckily, this time it turned out well.
  
  Whether this is Finca Tamana returning to form, or Fritz simply doing a better job, I can’t say. But the cup is definitely enjoyable. I get lime-like acidity, fig-like fruitiness, and a strong vanilla ice cream character—one of my favorite notes in coffee. There’s also a slight mocha-like finish that rounds it out nicely. I think this is a well-executed roast that manages to transform some of the VC variety’s potential defects into something closer to a mocha-like sweetness. That said, keep in mind that Fritz tends to roast on the more developed side, so it may not be for everyone.
  Attachments:
  - [IMG_1436.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1520945108462342154/IMG_1436.JPEG?ex=6a4c4483&is=6a4af303&hm=7b159373e022034951147f594d7a4ee070034881d9d5070b8fc4223ead359700&) (image/jpeg 1536x2048)

- `2026-06-29 02:16` `#what-are-you-brewing`
  And then every once in a while… you still run into a VC that tastes completely wild. That’s why you really have to choose carefully

- `2026-06-29 02:21` `#what-are-you-brewing`
  Good question! It usually refers to dried fig

- `2026-06-29 02:25` `#what-are-you-brewing`
  I think it’s a bit disconnected from the way Kenyan coffees present themselves. 😂 If I ever describe fig in a Kenyan context, I usually mean a good kind of fig—something sweet, clean, and enjoyable.
  
  But in general, the word “fig” can sometimes carry a slightly negative or heavy connotation depending on how it’s used. So when a coffee is really good, I’d rather break it down into more specific notes instead of just saying fig. For example, if it’s a melon-like fig character, I might describe it as melon, vanilla, maybe rhubarb or redcurrant instead.

- `2026-06-29 02:27` `#what-are-you-brewing`
  For me, fig as a flavor descriptor usually carries a slightly rough mouthfeel. That’s why it can come across as a bit negative in some contexts, even though there are definitely excellent examples of it. So when I use the term, I’m usually not thinking of it as a particularly “positive” note.

- `2026-06-29 05:57` `#what-are-you-brewing`
  This is a scam… it’s Gesha, not Pink Bourbon taste
  Attachments:
  - [IMG_1439.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1521001705762721873/IMG_1439.JPEG?ex=6a4bd079&is=6a4a7ef9&hm=59e098886311d2e445ccad04b6e6fbd5fb7bd9a0cbd82225f1b5370c3462cfa2&) (image/jpeg 1536x2048)

- `2026-06-29 06:08` `#what-are-you-brewing`
  I had originally prepared myself to give a long, slightly arrogant speech about Pink Bourbon—its history, its “godfather,” all of that—but after tasting this cup, I honestly just lost the motivation. I was genuinely speechless.
  
  From the very start, it opens with unmistakable “real jasmine” florals, honeysuckle-like sweetness, lemongrass, and a sugarcane character that immediately screams classic Gesha. It’s almost absurd. After that, it transitions into something that could remind you of Pink Bourbon—playful tropical fruits—but then the cup shifts again. In the finish, that initial floral character suddenly reappears and lingers for an extremely long time on the palate.
  
  Juan’s coffees always manage to surprise me like this. Looking at the processing, you can tell a lot of care went into it, and I think the cup really reflects that effort

- `2026-06-29 06:08` `#what-are-you-brewing`
  I just ground that on A2—no issues at all

- `2026-06-29 06:10` `#what-are-you-brewing`
  Big Sur was fine as well. It just sounds like it’s screaming a little 🤣

- `2026-06-29 06:12` `#what-are-you-brewing`
  Anyway, this PB actually reminds me of the Gesha from Alasitas in Bolivia. As it cools down, the tropical fruit character starts to feel like a kind of lemon sorbet. 😂 This is basically a scam

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## dougssg

_No messages captured._