# SEY Discord Browser Archive - 2026-06-30 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) ## seylance2897 - `2026-06-30 16:24` `#origins-and-producers` yup! we've already done a work shop with her and given her a temperature gage to use in her fermentation. I personally thought it was really cool / interesting to see how her coffee changed from the first year we bought her coffee - sparkling clean white florals, to this year where the fruit became obviously more forward in the cup. Honestly, i think somewhere right in the middle is going to be really, really, good. we'll see if she can do it! - `2026-06-30 20:25` `#origins-and-producers` 🫣 Attachments: - [IMG_6042.HEIC](https://cdn.discordapp.com/attachments/1483078447734456415/1521582519374315550/IMG_6042.HEIC?ex=6a4bf326&is=6a4aa1a6&hm=e318a4fb037f08de44a80891242bf8d9875d3d8365f0442f4f64ad474f4b5a35&) (image/heic) - `2026-06-30 20:27` `#origins-and-producers` ha my pictures never work 😂 - `2026-06-30 20:27` `#origins-and-producers` haha thanks haha - `2026-06-30 20:28` `#origins-and-producers` i'm good at coffee... bad at computers - `2026-06-30 20:28` `#origins-and-producers` literally roasting right now - `2026-06-30 20:28` `#origins-and-producers` physical looks good though - `2026-06-30 20:29` `#origins-and-producers` Attachments: - [Screenshot_2026-06-30_at_2.29.36_PM.png](https://cdn.discordapp.com/attachments/1483078447734456415/1521583528872116306/Screenshot_2026-06-30_at_2.29.36_PM.png?ex=6a4bf416&is=6a4aa296&hm=33d28a3fccb33a941b3db421a039e326b857202154dd6464194d932c53fb3184&) (image/png 476x394) - `2026-06-30 20:30` `#origins-and-producers` this is what i'll be sample roasting - `2026-06-30 20:31` `#origins-and-producers` and a new estate Malaki. Mother / daughter producers - `2026-06-30 20:33` `#origins-and-producers` nah i cup straight out of the roaster... i just shake each ground sample for like 5 minutes - `2026-06-30 20:34` `#origins-and-producers` but i'll cup for the next 3 days before I'll score it - `2026-06-30 20:55` `#origins-and-producers` haha we shall see - `2026-06-30 20:56` `#origins-and-producers` i do what the cupping tables tell me to do - `2026-06-30 21:03` `#origins-and-producers` and i have now underdeveloped Kamavindi Sl34 DRD like 4 times in a row 🤦 maybe discord and sample roasting at the same time isn't the best of ideas - `2026-06-30 22:33` `#origins-and-producers` WL is directly related to how much moisture you're starting with. So if i have 9.5% moisture content I'm looking for 9.5 WL in my samples... if its only 8% its going to be underdeveloped IMO - `2026-06-30 22:34` `#origins-and-producers` All of these samples are between 9.3 and 9.9% moisture content.. whcih from Kenya is perfect IMO - `2026-06-30 22:34` `#origins-and-producers` i don't want them in the 10s unless i'm flying them... and 8s is too low - `2026-06-30 22:35` `#origins-and-producers` yeah.... usually where burundi's have to be dried to given the transit times.. something we talk alot about - `2026-06-30 22:35` `#origins-and-producers` but also moisture isn't everything - `2026-06-30 22:35` `#origins-and-producers` i've tasted plenty of isnane coffees in the 8s - `2026-06-30 22:35` `#origins-and-producers` but it is also something ha - `2026-06-30 22:39` `#origins-and-producers` i have, I do think there is something there... we talk about flying small lots of exceptional burundi's each year at closer to 10.5%... logistics are just so hard from there - `2026-06-30 22:39` `#origins-and-producers` so hard - `2026-06-30 22:40` `#origins-and-producers` rwanda would be a little easier honestly - `2026-06-30 22:42` `#origins-and-producers` yup for sure - `2026-06-30 22:42` `#origins-and-producers` they are in peak late harvest as we speak - `2026-06-30 22:43` `#origins-and-producers` actually tale end ha... [Back to index](#index) ## lancehedrick _No messages captured._ ## opp4004 - `2026-06-30 00:35` `#what-are-you-brewing` Well, everyone experiences coffee differently. 😂 Ironically, I’ve rarely come across what I’d personally describe as syrupy - `2026-06-30 01:20` `#what-are-you-brewing` Coffee I'm drinking right now: 4 Llamas, Catuai, Lactic Washed, from Bolivia. Although it's labeled as a Lactic Washed, the processing is actually far more experimental than the name suggests. The whole cherries are fermented under pressure in sealed tanks, and the process also incorporates coffee juice, selected yeast, and a saline solution. It's an incredibly labor-intensive approach. The cup itself is fairly restrained. I'm getting a silky texture with notes of plum, orange, cacao, and a slightly rugged herbal character. It also reminds me a bit of Tipco fruit juice from Thailand. Considering how elaborate the processing is, I expected something much more expressive, but it's still a pleasant and well-balanced cup. Attachments: - [IMG_1443.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1521294281506160850/IMG_1443.JPEG?ex=6a4c3834&is=6a4ae6b4&hm=280d94ec9f4edd7538b3612175878656bbf27a45583d4e29ef4428557217fc67&) (image/jpeg 1536x2048) - `2026-06-30 06:49` `#what-are-you-brewing` Hadena Mature, from the highlands of Gedeb, Ethiopia, processed at the Harobedame washing station. This coffee was produced using a modified washed process, the same style that SEY has been featuring recently. So far, I have to say the quality of this year's modified washed coffees has been outstanding, and this one is no exception. The cup opens with watermelon, a cotton candy-like sweetness, and a delicate soda-like aroma. The peach character is remarkably direct and unmistakable, and the finish transitions into a beautiful honeysuckle-like floral note that lingers on the palate. Attachments: - [IMG_1445.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1521377153973882920/IMG_1445.JPEG?ex=6a4bdca3&is=6a4a8b23&hm=c8c94a051d07eb0425ab1bb8fb1bada1b272c1f7981968956436ef4556274601&) (image/jpeg 1536x2048) - `2026-06-30 08:15` `#what-are-you-brewing` If I remember correctly, it's added during the underwater fermentation after the cherries have been depulped, in order to maintain a specific lactic concentration [Back to index](#index) ## dougssg - `2026-06-30 18:37` `#what-are-you-brewing` So much Brezi trial and error for me. If you're an iced coffee drinker its really cool thing to own. A/Bing vs OXO cold brew methods this week. - `2026-06-30 18:38` `#what-are-you-brewing` Iced Coffee will always be more novelty than daily driver but its really nice to have good options. 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