# SEY Discord Browser Archive - 2026-07-06

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

## seylance2897

- `2026-07-06 18:42` `#what-are-you-brewing`
  This is a good question... on the green buying side these are pretty well defined this won't be an exaustive list.. but it will cover alot 
  
  green quality 
  vegetal 
  nutty - not to be confused with cereal
  phenol
  age
  levels of processing / fermentation 
  bag taint 
  petrol 
  Harsh / rubber/ kinda hard to explain but what most robusta tastes like
  
  Roast 
  Varing levels of burnt 
  dryness - can be from over development can also come from extraction 
  Varing levels of cereal - not to be confused with nut 
  Grass / hay
  flat / baked - think of the top of a moutain just being cut or rounded off of the flavor profile
  scorched / tipped - similar in flavor to burnt 
  grass/ hay and burnt - when a coffee is both over and underveloped 
  
  please feel free to add to this if anyone can think of others

- `2026-07-06 18:43` `#1515118804202422343`
  chirosos can be so amazing... also i think harder profiles to find in other places/ varieties

- `2026-07-06 18:47` `#what-are-you-brewing`
  its like taking all the highs out and leaving only the mids

- `2026-07-06 18:47` `#what-are-you-brewing`
  baked gets thrown around alot inapproirately IMO

- `2026-07-06 18:54` `#what-are-you-brewing`
  oh definitely not hay is 100% in coffee

- `2026-07-06 21:56` `#what-are-you-brewing`
  i ended up really liking her coffee... as all over the place as it was

[Back to index](#index)

## lancehedrick

- `2026-07-06 14:45` `#Brew-Along`
  Soup with me (sung like drink with me from les mis)

- `2026-07-06 14:46` `#Brew-Along`

- `2026-07-06 15:23` `#Brew-Along`
  Soup with me (sung like drink with me from les mis)

[Back to index](#index)

## opp4004

- `2026-07-06 02:37` `#what-are-you-brewing`
  This one comes from Wilmer Alexis Grau in Intibucá, a producer that SEY featured years ago. The variety is Bourbon. This region also received direct support from Coffee Libre and its founder Pil Hoon Seu, and as a result, it has consistently performed well in the Cup of Excellence. This particular roast was done by a longtime friend of mine on a Bullet.
  
  It probably needed a bit more time to degas, as there was a noticeable oak-like note at the beginning. Other than that, though, it's an excellent coffee. Bright lemon acidity, a floral profile that blends honeysuckle-like herbs with delicate blossoms, a variety of tropical fruits, and a musky finish. Honduran coffee may not be quite what it used to be overall, but a handful of producers are making even better coffees than before. Wilmer Grau—and his mother—are definitely among them.
  Attachments:
  - [IMG_1477.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1523487957137232095/IMG_1477.JPEG?ex=6a5584ba&is=6a54333a&hm=9e6e3a3da8aefcfa9adc040c45bc50d0c9e325fdc66395752e3af1ae7e77de4f&) (image/jpeg 1536x2048)

- `2026-07-06 09:19` `#what-are-you-brewing`
  Regardless of the roast, I honestly think this year's Chorso Bule / Boneya Robe is so good that it completely overshadows a lot of other coffees. Maybe you guys just got a little too caught up in the whole "Danche is amazing!" hype 😂

[Back to index](#index)

## dougssg

_No messages captured._