# SEY Discord Browser Archive - 2026-07-09 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) ## seylance2897 - `2026-07-09 17:21` `#1513307859658477568` Yeah, this coffee looks very mottled IMO - `2026-07-09 17:25` `#1513307859658477568` theres a ton here that I missed responding to haha... But, I'll say something maybe controvertial ha... I don't believe you need a 75k machine to roast coffee very, very well. I regularly roast coffee on a Link that I feel is perfectly acceptable and very good. nearly eveything is the quality of the green coffee your starting with and knowing how to use the roaster you have...But, with an exceptional green coffee you should be able to make that taste very good with just about anything - `2026-07-09 20:19` `#what-are-you-brewing` oh yo, are you here? - `2026-07-09 20:20` `#what-are-you-brewing` i was in the back... production cupping - `2026-07-09 20:20` `#what-are-you-brewing` thanks for dropping it off.. excited to taste it - `2026-07-09 20:21` `#1513307859658477568` Sweet marias / coffee shrub is a really good outlet for pretty amazing green coffee for home / small scale roasters - `2026-07-09 21:24` `#1513307859658477568` honestly not my area of expertise! i exisit in commercial grade roasters/ sample roasters... for sample roasters Roest is by far the best option out there.. but they are quite expensive... links are are the cheapest sample roasters that still do quite a good job.. But, I don't honestly know much about home / hobby roasters [Back to index](#index) ## lancehedrick _No messages captured._ ## opp4004 - `2026-07-09 00:18` `#origins-and-producers` It’s kind of an unusual cup. Very tea-forward, with subtle dried fruit notes - `2026-07-09 00:22` `#origins-and-producers` I’ve had El Socorro too, and it was a really interesting cup. I remember getting notes of green tea, plum, and vanilla ice cream—something along those lines, haha. I wonder if it’s still like that these days - `2026-07-09 01:11` `#what-are-you-brewing` I’ve got a mountain of coffees waiting to be reviewed… Where should I even start? 🫩 Attachments: - [IMG_1494.jpg](https://cdn.discordapp.com/attachments/1483078064119222384/1524553497490620556/IMG_1494.jpg?ex=6a557096&is=6a541f16&hm=21415b744eea2d6d1f964c8a97f663e628e220675128c64cc0842d99f59dfd4c&) (image/jpeg 2160x2880) - `2026-07-09 01:28` `#origins-and-producers` I remember Takesi's Java feeling almost like a Typica. That said, I don't think Seven Seeds' roast was particularly good back when I had it. Their roasting seems much better these days, though - `2026-07-09 01:32` `#origins-and-producers` Haha, no... I'd just been burned by Seven Seeds, so buying it never even crossed my mind - `2026-07-09 01:32` `#origins-and-producers` Honestly, I think I actually preferred the Red Catuai - `2026-07-09 01:39` `#what-are-you-brewing` Today's coffee was from El Mirador, a farm in Acevedo, Colombia, owned by Isaias Leon. The name El Mirador is incredibly common—there are farms with the same name not only in Colombia, but also in places like Guatemala and Peru. That's why it's always important to mention the producer's name as well, just to make it clear which farm you're talking about. This lot is a Pink Bourbon processed as a Honey. It opens with a rich, cherry syrup-like sweetness, followed by a rustic wildflower floral character. As it cools, it develops a concentrated, almost overripe lychee-like fruitiness. The finish is particularly interesting, with an oregano-like herbal note that lingers on the palate. The flavor separation isn't especially pronounced, but out of all the Acevedo samples I've received, this is easily the most memorable one. - `2026-07-09 01:52` `#current-menu` Siti and El Silencio definitely caught my eye... especially El Silencio. Fermented underwater for six days? Seriously? - `2026-07-09 01:54` `#current-menu` Oh, nvm. I just checked—I’ve had it twice before, and both times it was processed the same way, haha. It's a pretty interesting coffee - `2026-07-09 01:56` `#current-menu` But I just can't stop thinking about Siti. So... Doug, do you mind if I do the hype for you? 😂 Whenever a new washing station pops up in Chelbesa, the coffees tend to be phenomenal. It was the same when Danche first worked. If Siti has modern processing facilities as well, I have a feeling it's going to be seriously good - `2026-07-09 01:59` `#current-menu` If my theory is right, Siti might actually be even better than Chelbesa or Danche. Maybe? Haha. - `2026-07-09 01:59` `#current-menu` My theory: new facilities = really good coffee - `2026-07-09 02:01` `#current-menu` It's basically the same style of processing they've been doing at Danche - `2026-07-09 02:03` `#current-menu` The safest choice is probably SL9, I guess. This might be the cheapest year to buy it, too, ha. Apparently China has been buying up a huge amount of SL9! - `2026-07-09 02:19` `#current-menu` I mean, that's true, but honestly I don't think we need to worry too much about African coffees, haha. From what I can tell, the types of coffees China is buying up are pretty specific, and fortunately they don't seem to overlap much with what SEY is looking for—at least for now. SL9, however, is definitely being bought up aggressively in China. They’re also buying a lot of co-ferments, so I guess we'll just have to wait and see how things develop! - `2026-07-09 02:20` `#current-menu` I still feel like China doesn't quite have the same ability as the US to identify and select truly exceptional green coffees yet. I got that impression when I tried a Captain George coffee last year - `2026-07-09 02:21` `#current-menu` For example, I feel the same way about Big Sur's coffees. They’re genuinely good—really good, actually—but they still feel like they’re a step below the US scene and a step above Europe, at least for now. That said, the speed of their development is honestly a little intimidating. - `2026-07-09 02:22` `#current-menu` Anyway, haha, just buy SL9 and Siti, guys! That's the important part. 😂😂😂 - `2026-07-09 02:23` `#current-menu` Sidra is really great too, but there are actually quite a few people who don't like that distinctive eucalyptus note that Sidra often has. LH, for example, isn't a big fan of it, so I don't recommend it too aggressively. Personally, I love it though. - `2026-07-09 02:24` `#current-menu` The quality of coffee from the Dota family is so consistently high that I’m sure it’ll be delicious. Especially for someone who has never experienced Sidra before, it could be a really memorable coffee—just like Lugmapata was back in the day - `2026-07-09 02:36` `#origins-and-producers` Interesting. It could be because of the different roasting styles, haha. I've only had El Socorro java once myself, so this is really intriguing - `2026-07-09 02:37` `#origins-and-producers` While you're at it, pick up El Morito too, bro. That's a truly unique coffee - `2026-07-09 02:39` `#origins-and-producers` I'm actually famous for being a Guatemala gesha hater, you know? Seriously. But Morito is different. Really different. - `2026-07-09 02:40` `#origins-and-producers` I genuinely think the Jalapa region in Guatemala is the future of Guatemalan specialty coffee. I mean it - `2026-07-09 02:44` `#origins-and-producers` El Morito and El Pinal from Jalapa are truly unique. I honestly don't know how else to describe them, ha.. I really hope everyone gets a chance to try them - `2026-07-09 02:50` `#origins-and-producers` Well, Guatemala CoE always feels like it follows a pretty predictable pattern. I think it's still interesting when producers like Reforma or Rosma are at the top, though - `2026-07-09 02:54` `#origins-and-producers` Haha, just buy the Morito Gesha! - `2026-07-09 03:15` `#current-menu` - `2026-07-09 04:02` `#current-menu` Triple Ferment sounds pretty wild, but in reality it tastes just like the great Ethiopian coffees from back in the day, hah - `2026-07-09 04:06` `#current-menu` Yeah, I bought it and tried it right when it was released. I liked it so much that I was hyping it up for quite a while - `2026-07-09 04:06` `#current-menu` Haha, every time you say the subscriber-only coffees are delicious, watching the coffee fanatics here scream makes me want to subscribe for real. Seriously - `2026-07-09 04:08` `#current-menu` Actually, think about what "subscriber-only" really means. The person curating it is basically saying, "You guys absolutely need to try this one" and including it for subscribers. That kind of selection has more value than people might expect. (Of course, that's the optimistic interpretation, ha. Subscriptions don't always guarantee great coffees) - `2026-07-09 04:09` `#current-menu` I wonder if Big Sur bought all of Faysel Abdosh's coffees... Maybe something will come out if we wait. It looks like they experimented with a few different things at Testi, kind of like SNAP did - `2026-07-09 04:11` `#current-menu` Oh, this is that new release, right? The Three Stages Slow Dry one - `2026-07-09 04:12` `#current-menu` I do like slow dry, but it can sometimes have a slightly fermented character. I think I'll take some time to think about it before buying, haha - `2026-07-09 04:13` `#current-menu` I'm actually debating whether to buy two Kenyan washed coffees right now: Gatura and Kangurumai. I think Peter was the one who recommended those green coffees - `2026-07-09 04:16` `#current-menu` Anthony Kimani... I guess I'll just have to pray that it comes with next month's subscription 🤣 - `2026-07-09 04:19` `#current-menu` https://www.seycoffee.com/collections/coffee/products/2026-rolando-ramirez-el-mirador-peru - `2026-07-09 04:19` `#current-menu` Haha, this one has been switched to Gesha now - `2026-07-09 05:39` `#current-menu` Well, once you subscribe and actually taste the coffees, all those questions tend to disappear. So... welcome to the endless rabbit hole of SEY coffee hype - `2026-07-09 05:45` `#what-are-you-brewing` Since I had a Colombian coffee this morning (well... morning by my standards 😂), I found myself craving an African coffee for lunch. I was thinking about brewing Ibonia, but then I remembered I still had some Rukira roasted by a friend, so I went with that instead. I first fell in love with this coffee years ago through Heart, and this roast is a bit more developed than the one I remember—it's incredibly sweet. I'm getting rich date-like sweetness, blackcurrant, wildflower-like florals, high-cacao dark chocolate, and a grapey aroma lingering in the finish. - `2026-07-09 06:25` `#what-are-you-brewing` The cedar-like note in chiroso is just part of its destiny... You just have to embrace it 🤣 - `2026-07-09 16:35` `#1513307859658477568` How to roast like SEY: Step 1: Buy a Loring. That’s where the first wall is. 😂 - `2026-07-09 16:38` `#what-are-you-brewing` Carlos Saenz… I don’t have any, so I’ve been asking around and trying my best to track some down. 😂 - `2026-07-09 16:42` `#what-are-you-brewing` - `2026-07-09 16:43` `#what-are-you-brewing` 🍷 - `2026-07-09 16:46` `#1513307859658477568` Yeah, seriously. If you want to get anywhere close to SEY’s style, you really need to be roasting on fluid bed types - `2026-07-09 16:48` `#1513307859658477568` My recommendation would be the Neotec sample roaster. - `2026-07-09 16:50` `#what-are-you-brewing` I think your usual brewing style should work just fine. It didn’t strike me as a particularly difficult coffee to brew—the intensity was really impressive - `2026-07-09 16:52` `#1513307859658477568` One of the roasters whose coffees I rate very highly consistently produces results that remind me of SEY or Big Sur. He uses a roasting machine based on the Neotec fluid-bed design - `2026-07-09 16:53` `#1513307859658477568` Haha, it’s only in Korea! They don’t even sell it. 😂 - `2026-07-09 16:56` `#1513307859658477568` So many roasters have asked, “How do you roast like SEY?” They’ve tried to replicate it, and Lance even shared his roast curves, but no one has truly managed to reproduce the results. Find your own path instead! - `2026-07-09 16:59` `#1513307859658477568` Exactly. The finer details did seem very delicate, but I don’t think they’re impossible to replicate. The real challenge is recreating the environment that makes SEY possible: exceptional green coffee, a talented team, constant cupping and sample roasting, and people who are always out there searching for the next great coffee. That’s the hard part. 😂 - `2026-07-09 17:14` `#1513307859658477568` SEY gets first pick of some incredibly well-selected green coffees through their secret cartel. Grab your pitchforks! It’s time to start the SEY piñata party. 😂 - `2026-07-09 17:15` `#1513307859658477568` Let’s go raid their freezer - `2026-07-09 17:19` `#what-are-you-brewing` Arashiiiiii - `2026-07-09 17:22` `#1513307859658477568` Oh no, the boss is here. Time to run. 😂 - `2026-07-09 17:41` `#what-are-you-brewing` Abel Salinas’ coffees are truly incredible. I first tried one through Counter Culture, and I still can’t forget those distinctive ginger-flower-like florals and lemonade-like flavors. I really should try it again this year… [Back to index](#index) ## dougssg - `2026-07-09 02:26` `#current-menu` All the PLAY event info is finally out! - `2026-07-09 02:26` `#current-menu` I’ll add it to announcements after these coffees sit for a day - `2026-07-09 02:33` `#current-menu` Janesh look at your DM - `2026-07-09 02:33` `#current-menu` Thomas what grinder do you use - `2026-07-09 15:33` `#what-are-you-brewing` Made an end of bag blend of Dwight Red and Dwight Yellow. Long souped it. Really delicious. Super super tropical. - `2026-07-09 16:47` `#current-menu` I’d follow up there. What’s the question? [Back to index](#index)