# SEY Discord Browser Archive - 2026-07-01

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

## seylance2897

- `2026-07-01 16:36` `#origins-and-producers`
  this does work... but its too much work for what i need ha. 
  
  I will use a vacuum chamber if i have to very, very quickly make a buying decision like same day as roasting... but this is very rare ha

- `2026-07-01 16:37` `#origins-and-producers`
  most of the time I wrote cards and descriptions fom PSS sample cuppings. Sometimes I'll do it off arrival sample cuppings if I have tim e

- `2026-07-01 20:36` `#origins-and-producers`
  It was shipped from Ecuador and arrived I believe in Iowa and DHL fully lost those bags. We still have no idea what happened to them

- `2026-07-01 21:05` `#origins-and-producers`
  yeah it was truly the worst. an absolute nightmare

- `2026-07-01 22:22` `#origins-and-producers`
  yeah its really sad. Victor produced some of my favorite coffees from ecuador this year

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## lancehedrick

- `2026-07-01 17:10` `#what-are-you-brewing`
  In like an hour or two or so. My family is in town visiting from US

- `2026-07-01 21:39` `#Brew-Along`
  quick brewski

- `2026-07-01 22:08` `#Brew-Along`
  quick brewski

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## opp4004

- `2026-07-01 01:21` `#what-are-you-brewing`
  6/10

- `2026-07-01 01:48` `#what-are-you-brewing`
  Juan's coffees are something I end up drinking every year. Last year, I remember thinking, "I don't think this could get any better." Turns out I was wrong. 😂 I'd love to hear Lance's thoughts on it, but... I think he's buried under a mountain of samples right now

- `2026-07-01 01:53` `#what-are-you-brewing`
  Then again... I'm probably not in a position to say that. I've got a mountain of coffees waiting to be reviewed myself

- `2026-07-01 02:06` `#what-are-you-brewing`
  Coffee I'm drinking right now: a coffee from Bahia, Brazil, produced at Tropical Bahia Farm. Personally, I think Bahia has the potential to become a worthy successor to Espírito Santo. I first became interested in the region through Melbourne Coffee Merchants, whose Bahia offerings often highlighted floral characteristics, so my expectations were quite high. The variety is Arara, processed as a Slow Dry Natural. I'm also keeping a close eye on Arara as a variety—it continues to show a lot of promise.
  
  The cup opens with a nougat-like sweetness alongside the kind of pleasant hazelnut character that great Brazilian coffees can deliver. Layers of mulberry, raisin, and passion fruit weave through the cup, adding a lively fruitiness. What really stands out, though, is an intense rose character—specifically the deep, earthy style of rose that I like to call ground rose. It begins to dominate from the mid-palate onward and only becomes more expressive as the coffee cools.
  Attachments:
  - [IMG_1448.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1521668244258291762/IMG_1448.JPEG?ex=6a4c42fc&is=6a4af17c&hm=256c405ae46317ba586bcfe04752fcc1f1f6b8ba134a12e0dca2ee97628a5510&) (image/jpeg 1536x2048)

- `2026-07-01 06:26` `#what-are-you-brewing`
  Wilson Alba, End of season. Having just finished El Porvenir, it doesn't have quite the same emotional impact, but this is still an outstanding Pink Bourbon. In fact, if someone asked me, "What does Pink Bourbon actually taste like?" I'd probably point to Wilson Alba before anything else.
  
  The cup opens with the fragrant aroma and texture of Chinese green tea, followed by a berry compote-like sweetness. There's also a jasmine character that reminds me of candied jasmine blossoms, accompanied by subtle botanicals such as lemongrass and lemon balm. And, of course, the hibiscus note that has become something of Wilson Alba's signature is immediately recognizable. The second harvest was more refined and delicate, but this final harvest is much more direct and expressive in its flavor profile.
  Attachments:
  - [IMG_1451.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1521733835027513447/IMG_1451.JPEG?ex=6a4bd752&is=6a4a85d2&hm=f01393b3411f3a4b14f1bf279d1839e470a1c5f52599a2d3d0d46779c4fa128f&) (image/jpeg 1536x2048)

- `2026-07-01 12:31` `#what-are-you-brewing`
  Yeah, exactly. The berry notes were incredibly rich and jammy, compote-like

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## dougssg

- `2026-07-01 00:34` `#current-menu`
  I’m gonna pre hype the hype

- `2026-07-01 00:34` `#current-menu`
  Cuz we got two bangers from my favorite origin coming!

- `2026-07-01 02:24` `#current-menu`
  Not Kamavinidi

- `2026-07-01 02:24` `#current-menu`
  but fire Kenyan!

- `2026-07-01 03:41` `#current-menu`
  Even your dad says Africa is king!  <@952039663680512030>

- `2026-07-01 03:42` `#current-menu`
  Also I see how you’re using extraction chilling balls to make your brews drinkable.

- `2026-07-01 04:26` `#current-menu`
  Doesn’t <@1504523316864749676> not even let you brew drinks on bar when you’re at the cafe?

- `2026-07-01 19:18` `#current-menu`
  This is true

- `2026-07-01 19:19` `#current-menu`
  I’m QUITE sure last time you were in NYC one of us got brewing lessons from the other, and it wasn’t me getting schooled!

- `2026-07-01 23:59` `#current-menu`
  Anthony coffee indeed!

- `2026-07-01 23:59` `#current-menu`
  Not ignoring you will get back to you on this asap.

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