# SEY Discord Browser Archive - 2026-07-14 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) - [naomi (car7iern)](#naomi-car7iern) ## seylance2897 - `2026-07-14 23:40` `#origins-and-producers` Honestly I haven't tasted much! I'll get some and give it whirl - `2026-07-14 23:42` `#origins-and-producers` Different lots and processes but same producer! - `2026-07-14 23:44` `#origins-and-producers` for sure. I didn't get a chance to taste that lot from CC so I'm curious! [Back to index](#index) ## lancehedrick - `2026-07-14 16:02` `#Brew-Along` brew chelbessa and chill - `2026-07-14 16:59` `#Brew-Along` brew chelbessa and chill [Back to index](#index) ## opp4004 - `2026-07-14 02:12` `#what-are-you-brewing` Right now I'm drinking a really interesting coffee. It placed 6th in Nicaragua's "Best of Maragos" competition. As far as I know, the competition was limited to varieties carrying the Mara genetics—Maracaturra, Maragogype, and I think Pacamara was eligible as well. This one is a natural-processed Maracaturra. The roast is extremely light—honestly, I think it's even lighter than Shoebox, at least in my experience. Whenever I drink Maracaturra, it reminds me of Ecuador's Mejorado. Those two varieties share a surprisingly similar flavor profile, and this coffee is no exception. I'm getting lilac-like florals, bright lemon, a rich stone-fruit sweetness that reminds me of apricot, slightly darker berry notes, and even a touch of lemongrass. There is a hint of fermentation, but it integrates nicely with the berry character, so I don't find it distracting at all. I heard that Nicaragua had an exceptional harvest last year, but this year is expected to be extremely poor. So I'm not sure we'll get to see coffees like this again anytime soon—but I really hope we do. Attachments: - [IMG_1510.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1526380753246617630/IMG_1510.JPEG?ex=6a5eb95a&is=6a5d67da&hm=4bc1970a1096c7271d01b878b13d988de19cdca0ef0e895f9d298d6e6b33ee25&) (image/jpeg 1536x2048) - `2026-07-14 04:23` `#what-are-you-brewing` I think one of the Shoebox fans mentioned recently that they've changed their roasting style - `2026-07-14 04:31` `#what-are-you-brewing` 😂😂😂😂 Seriously, this is hilarious - `2026-07-14 04:34` `#what-are-you-brewing` Anyone who drank SEY between 2020 and mid-2022 would probably say the opposite—that Shoebox was the one inspired by SEY. Seriously, what's going on? 😂 - `2026-07-14 04:35` `#what-are-you-brewing` Exactly. People seem to have forgotten the days when everyone was saying, "SEY is so underdeveloped," and practically screaming about it - `2026-07-14 04:40` `#what-are-you-brewing` In the end, whether it's UL or not isn't really the point. What matters is how well the roaster expresses what they're trying to achieve through the roast. The problem is that some people seem to reduce the whole discussion to, "UL = preserving absolutely everything in the green coffee" I just don't think it's that simple. That's probably why I still find myself on the front line of the "anti-UL" camp 😂 - `2026-07-14 04:45` `#what-are-you-brewing` There are definitely real advantages to roasting in an UL style. From that subtle acidity everyone talks about, to the tea-like experience that some people enjoy—those are all valid qualities. But I see those as the result of a roaster's personal taste, their curation, or simply what they're trying to express through the coffee. That's where preference comes in. What I struggle with is that some UL fans seem to value UL roasting primarily because they believe it "preserves everything in the green coffee" To me, there's a more fundamental question that should come first: Is the coffee actually delicious? Is it enjoyable to drink? That's the discussion I think should come before everything else - `2026-07-14 04:46` `#what-are-you-brewing` Ha... I guess I'm showing my "anti-UL tendencies" again today. 😂 The Maracaturra I drank today was UL as well! - `2026-07-14 05:32` `#what-are-you-brewing` UL isn't automatically better. Different coffees have different characteristics—some things are worth highlighting, while other aspects might need to be toned down or balanced - `2026-07-14 05:34` `#what-are-you-brewing` Anyway... it's been so hot today that I also tried Soup + Ice, but I think I need to tweak it a bit more. Maybe I need to apply more pressure? The coffee tastes good overall, but the acidity is standing out a little too much - `2026-07-14 06:25` `#current-menu` 🇺🇸✈️🇰🇷 Attachments: - [IMG_1512.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1526444547360555128/IMG_1512.jpg?ex=6a5e4c04&is=6a5cfa84&hm=0170925bb97a37c35a84f6e3ab1456d36aad548db632ac10b61eb76a884c60f2&) (image/jpeg 2160x2880) - `2026-07-14 06:32` `#current-menu` …And I still haven’t finished all the subscription coffees Attachments: - [IMG_1513.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1526446290391793704/IMG_1513.jpg?ex=6a5e4da3&is=6a5cfc23&hm=0308acb4e4c83a87544d6c46839d250296e43347850e81d4952a1aac5168562d&) (image/jpeg 2160x2880) - `2026-07-14 11:11` `#what-are-you-brewing` Wilson Alba definitely had that Kenya-like aromatic profile - `2026-07-14 16:08` `#Brew-Along` I guess I'll have to start stealing some Sophia from my friends too - `2026-07-14 16:18` `#Brew-Along` Don't expect naturals from SEY! - `2026-07-14 16:19` `#Brew-Along` A natural from SEY is basically a once-a-year ceremony - `2026-07-14 16:21` `#Brew-Along` Although... Lance did say they worked with a lot more coffees this year, so maybe we'll see a few more naturals - `2026-07-14 16:24` `#Brew-Along` I really love William Ortiz's coffees. I've heard the Aji is excellent too, but I haven't had a chance to try it yet - `2026-07-14 16:27` `#Brew-Along` I guess I need to go steal some Chelbesa - `2026-07-14 16:28` `#Brew-Along` Lance isn't really a fan of El Salvador - `2026-07-14 16:28` `#Brew-Along` El Salvador has been through a really difficult journey, and on top of that, the El Salvador offerings in the US haven't been that great either. Most of the better coffees have gone to Europe instead. - `2026-07-14 16:30` `#Brew-Along` Of course, I like El Salvador too, but honestly, you can count the number of truly great farms from that country on one hand. And when you think about the whole world competing for those coffees... yeah, it's a really tough situation. - `2026-07-14 16:31` `#Brew-Along` Rather than putting that much effort into El Salvador, I think focusing on Colombia is a much more realistic approach - `2026-07-14 16:37` `#Brew-Along` ZERO CRACK coffees are definitely interesting... But if roasters keep trying to do that, they're going to pull all their hair out - `2026-07-14 16:39` `#Brew-Along` Oh no - `2026-07-14 16:43` `#Brew-Along` David Berrio's processing is the best in Urrao. It's the kind of work that transforms herbal notes into fruit - `2026-07-14 16:44` `#Brew-Along` To do something like that, you'd have to turn it into charcoal first - `2026-07-14 16:46` `#Brew-Along` Eucalyptus - `2026-07-14 16:49` `#Brew-Along` In my mind, chiroso has three possible profiles: herbal, cedar-like, or absolutely incredible fruitiness with a gesha-like character. Hopefully we get lucky - `2026-07-14 16:56` `#Brew-Along` Currant, especially red currant - `2026-07-14 16:58` `#Brew-Along` It's hard to find that profile at SEY... You usually see it more often in what people call "factory coffees" from Kenya, or in Kenyas from Tim Wendelboe or Coffee Collective - `2026-07-14 17:01` `#origins-and-producers` Hmm... Chorso, maybe it's because I haven't tried Chelbesa yet, but so far it's been the best Ethiopian coffee I've had this year - `2026-07-14 17:02` `#origins-and-producers` Of course, I'm talking about washed coffees only. 😂 Naturals might be a completely different story though - `2026-07-14 17:04` `#origins-and-producers` I mean, I've had so much Chelbesa already... I honestly wasn't even expecting it this year. 😂 Apparently the same lot is available in Korea though, so I'm thinking of going over and "stealing" some - `2026-07-14 17:06` `#origins-and-producers` But if Sophia is only 7kg, that seems like a lot less than the old Ngaratua Gesha. The competition for it is going to be insane - `2026-07-14 17:06` `#origins-and-producers` I saw they have Duromina at Blanchard's - `2026-07-14 17:07` `#origins-and-producers` Duromina is the one that got me seriously into specialty coffee. You absolutely have to try it. Seriously - `2026-07-14 17:07` `#origins-and-producers` https://blanchardscoffee.com/collections/single-origin/products/duromina-3 - `2026-07-14 17:08` `#origins-and-producers` I feel like Blanchard's never became as well-known as it deserves in the US, considering the quality of their coffee. Or am I wrong? - `2026-07-14 17:08` `#origins-and-producers` (Though maybe saying this on the SEYcord is a little awkward... 😂) - `2026-07-14 17:14` `#current-menu` Instead, you guys are going to end up receiving Ethiopian duplicates - `2026-07-14 17:15` `#current-menu` The ones labeled "Finca Sophia" - `2026-07-14 17:26` `#origins-and-producers` You’re right… Duromina has changed a lot. I could even feel the drop in quality when SEY was using it. - `2026-07-14 17:54` `#current-menu` The most expensive coffee I’ve ever had was one where the green coffee cost over $1,000 per kilo… But compared to prices these days, that feels like nothing. 😂 - `2026-07-14 19:19` `#what-are-you-brewing` Edid - Woah, Juan - Wow, Boneya - Whaaat? - `2026-07-14 19:23` `#what-are-you-brewing` Since SEY’s Ethiopians seem to be roasted even lighter than before, try raising your water temperature or grinding a little finer than usual [Back to index](#index) ## dougssg - `2026-07-14 17:09` `#current-menu` Gonna start an early hype train - `2026-07-14 17:09` `#current-menu` In case anyone didn’t see, Finca Sophia auction was yesterday and we did a thing. - `2026-07-14 17:09` `#current-menu` Attachments: - [IMG_8536.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1526606685483962388/IMG_8536.jpg?ex=6a5e3a44&is=6a5ce8c4&hm=34fc7ad47bec6aa9908157bbda2af35c5b4320b98322581e2838e774f78d24af&) (image/jpeg 1179x1319) - `2026-07-14 17:10` `#current-menu` We are? - `2026-07-14 17:12` `#current-menu` That’s not for today - `2026-07-14 17:12` `#current-menu` It’s an eaaaaarly hype train lol - `2026-07-14 17:12` `#current-menu` I have no info about it otherwise to share. When where who what why no idea. - `2026-07-14 17:16` `#current-menu` We’re gonna roast this one on a trusty popcorn roaster - `2026-07-14 17:21` `#current-menu` We’re buying a smaller roaster in all seriousness. - `2026-07-14 17:22` `#current-menu` That’s a 7kg lot - `2026-07-14 17:23` `#current-menu` This is our first time participating in an auction from Panama and I’m in shock that we won the #1 lot. Incredible. - `2026-07-14 17:41` `#current-menu` I did stay awake until 4 am to make this happen so I expect you to buy like 2kg - `2026-07-14 20:05` `#current-menu` $600 I’ll make you low ey long soup on it - `2026-07-14 20:06` `#current-menu` https://www.seycoffee.com/products/2025-jose-gallardo-nuguo-lot-850nws-panama - `2026-07-14 20:06` `#current-menu` This - `2026-07-14 20:52` `#current-menu` That’s iced! - `2026-07-14 21:03` `#current-menu` So in a random twist of fate, David Pohl from Finca Sophia and I are both in LA. I’m gonna see if I can get him to do a quick live with me here when I see him shortly! [Back to index](#index) ## naomi (car7iern) _No messages captured._