# SEY Discord Browser Archive - 2026-07-16 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) - [naomi (car7iern)](#naomi-car7iern) ## seylance2897 - `2026-07-16 00:26` `#origins-and-producers` Kamavindi, like most farms, produces a pretty wide variety of 'qualities'. then you get into lot intentionality, Kamavindi for example, produces a main lot a main SL* lot and then also smaller, more specific lots. This all gets very confusing and generally made even more confusing depending on how any givin roaster might market the coffee. - `2026-07-16 00:27` `#origins-and-producers` The SL varieties are something of a mess at the moment and the subject to on going mystery. Most SL28 in kenya is actually coming back genetically as K7. Its a mystery as to why. - `2026-07-16 00:29` `#origins-and-producers` as for the flavor profiles. It is only extremely recently that SL 34 has been tried to be separted out from SL28 to taste. Personally, last year was the first time I tasted SL34 by itself. So, its pretty early on to try and make any kind of statments as to their differences in the cup. Even getting SL separated from the Hybrids has been exceptionally difficult and last year was our first real sucess in doing so - `2026-07-16 00:31` `#origins-and-producers` I'll add that over the years any coffeee marketed as 'sl34 and sl28' almost without question had at least some batian or ruiru or both in it as well - `2026-07-16 00:33` `#origins-and-producers` i mean, they have a good idea based on the seeds that they planted, also mophology is pretty effective to a degree.. But, unless something has been genetically tested, its pretty tough to know for sure whats actually being grown. since we started testing a lot more, we've discovered that way more cross-pollination was happening than we originally thought - `2026-07-16 01:00` `#origins-and-producers` coffee will definitely continue to change alot... haha assuming climate change and low prices doesn't completel destroy it - `2026-07-16 01:00` `#origins-and-producers` for sure, its all quite complicated with a lot of history... for example, in Colombia, the fenderation would only really allow farmers to plant a couple varieties. this is starting to change but its been very regulated for a long time - `2026-07-16 01:09` `#origins-and-producers` ehaha this has also been my experince [Back to index](#index) ## lancehedrick - `2026-07-16 14:49` `#Brew-Along` william ortiz for life - `2026-07-16 15:53` `#Brew-Along` william ortiz for life [Back to index](#index) ## opp4004 - `2026-07-16 02:24` `#origins-and-producers` Here’s a little consolation… There are genuine SL28s outside of Africa that came through Scott Laboratories, you know? They’re not that great either. 😂 - `2026-07-16 03:21` `#origins-and-producers` Honestly, I think K7 is the secret behind the flavor… At least, that’s my theory. 😂😂😂 - `2026-07-16 04:28` `#current-menu` Buku is so goooooooood - `2026-07-16 04:32` `#current-menu` I’ve still got the UL version of Buku Sayisa… Maybe I’ll brew it today. 😂 - `2026-07-16 05:03` `#current-menu` The Buku Sayisa I had was definitely a bit different. It actually felt more... classic? Like drinking an old-school Yirgacheffe. You know, that combination of intense bergamot, Chinese tea-like flavors, and peach. Anyway, it was a really memorable coffee. - `2026-07-16 05:09` `#origins-and-producers` Maybe someday. If I remember correctly, I once came across a coffee made from K7 separated out on its own. It wasn't from Africa, though—I think it was from Guatemala. - `2026-07-16 05:11` `#origins-and-producers` Or it might actually be easier in places like Uganda, the DRC, or Zambia. That said, whether it's realistically possible is another question, since it would require financial support, infrastructure, and farmer education. - `2026-07-16 05:12` `#origins-and-producers` I think I mentioned Kapsokisio before. At Tim Wendelboe, they say it tastes different because it contains K7. Personally... I'm not so sure. 😂 - `2026-07-16 05:33` `#origins-and-producers` I'm sure there are quite a few places that have planted K7 on its own. Places like Coffea Diversa in Costa Rica, where coffee is grown almost like a research collection, Floripondio in Bolivia, or probably somewhere in China as well. The question is whether that really means anything, since it's no longer Kenyan K7. I'm not sure how much significance that has. - `2026-07-16 05:41` `#what-are-you-brewing` Syrina is quite an interesting variety. China has been growing and experimenting with all kinds of coffees, but the best one I've had from there was Syrina. The next best was probably SL34, if I remember correctly. The terroir itself feels somewhat similar to Nicaragua, so I actually think it could be a good place to grow varieties with Mara-thing genetics. By the way, Syrina is probably known as Brazil's IAPAR 59, though I think more recently it's also been referred to as IPR 107 - `2026-07-16 05:54` `#origins-and-producers` I'm thinking the same thing, honestly. I'm just doing it to support the people in the coffee industry. 😂😂😂 - `2026-07-16 05:54` `#origins-and-producers` The best life is being able to wake up and just think, "Hmm... what coffee should I drink today?" 😂 - `2026-07-16 06:21` `#what-are-you-brewing` I'm drinking the UL version of Buku Sayisa that's currently available at SEY. It was roasted by <@393710626385559554> , who I’ve been quietly following here. It has very soft, yellow-toned florals, bergamot, a tea-like character reminiscent of high-altitude Taiwanese oolong, and flavors like muscovado sugar. It's incredibly subtle, smooth, and gentle. - `2026-07-16 13:15` `#filter-focused` Hmm... if I compare old Tim Wendelboe to old SEY, I remember Tim being the lighter of the two. 😂 I think the first time I had Tim was around 2019, or somewhere around then, and I distinctly remember that pretty much every coffee was roasted very light - `2026-07-16 13:17` `#filter-focused` And I still end up drinking Tim's coffees at least once a year. Tbh i think the reason his coffees can feel a bit "heavier" has more to do with the quality of the green coffee than with the roasting itself - `2026-07-16 13:17` `#filter-focused` The quality of the green coffee he was working with used to fluctuate quite a bit. I've heard it's become much more consistent in recent years, though. - `2026-07-16 13:22` `#filter-focused` El Puente's Gesha seems to become sweeter, richer, and woodier with each passing year. I don't think it's a roasting issue. For reference, I've been drinking El Puente Gesha every year through Tim Wendelboe or Counter Culture Coffee - `2026-07-16 13:23` `#filter-focused` I think it would be a pretty easy problem to solve if Tim simply roasted coffees from different farms. 😂 But changing long-held convictions isn't easy - `2026-07-16 13:26` `#filter-focused` I think it's probably part of his philosophy of what specialty coffee should be... But as a consumer, it's honestly hard to see that as a positive. The farms he's been buying from have been on a downward trend in terms of cup quality—Kenya and Ethiopia being the obvious exceptions - `2026-07-16 13:28` `#filter-focused` Take El Puente and Caballero, for example. There's no doubt Caballero gave Tim preferential access for years. But these days, Caballero has been focusing on other farms instead, and the quality from those two new farms is, in my opinion, significantly better than what they're producing at El Puente. Even Coffee Collective seems to be making an effort to move in a new direction. I just wonder when Tim will do the same. - `2026-07-16 13:32` `#filter-focused` I felt exactly the same when I first had coffees from El Puente—or farms right around that area. They were incredible. But honestly, these days I find even the Gesha to be too rich or too heavy. That's been my impression every single year. If I had to pick one variety from El Puente today, it would probably be the SL28 - `2026-07-16 13:37` `#filter-focused` I actually prefer heart over Tim. 😂 heart has always been an outstanding roastery, but I think they spent a little too long searching for the right roasting setup. Now that they've switched to a Loring, though, I'm really looking forward to seeing where they go from here - `2026-07-16 13:38` `#filter-focused` heart has always had a knack for finding coffees that make you wonder, "Where on earth did they find this?"—especially when it comes to Peru, Kenya and Ethiopia. That was always one of the things I liked most about them - `2026-07-16 15:17` `#Brew-Along` Ozik looks like a mortar shell. Customs is going to confiscate it - `2026-07-16 15:24` `#origins-and-producers` Maybe it's Anibal Pineda? If it was the one that appeared at the CoE, it probably passed genetic testing and was officially recorded in the CoE database - `2026-07-16 15:27` `#origins-and-producers` I've never seen Maura before. 😂 - `2026-07-16 15:31` `#Brew-Along` I'm going to try Georgina tomorrow - `2026-07-16 15:34` `#Brew-Along` Region, and washing station - `2026-07-16 15:40` `#Brew-Along` Yeah, another Lance actually said that. 😂 There are a lot of reasons behind it, though. - `2026-07-16 15:45` `#Brew-Along` Maybe SEY should organize your cupping scores and share them somewhere? Everyone seems really curious about them 🤣 - `2026-07-16 15:49` `#Brew-Along` I usually just look at a score and think, "Oh, that's interesting" and move on. My own palate matters more to me anyway😂 - `2026-07-16 15:50` `#Brew-Along` I gave Edid an 86.5, the texture just wasn't great. Chorso Bule, on the other hand, got a 91 from me because the texture was excellent. That's really all there is to it - `2026-07-16 23:09` `#equipment` I usually buy from Taobao. Can you use it? - `2026-07-16 23:16` `#equipment` I think you’re probably better off just getting the AeroPress one - `2026-07-16 23:31` `#what-are-you-brewing` I told ya 😎 [Back to index](#index) ## dougssg - `2026-07-16 05:25` `#current-menu` I don’t think it will be that expensive. - `2026-07-16 05:25` `#current-menu` To this - `2026-07-16 05:27` `#current-menu` I’ve been running around in LA so I have been hype absent - `2026-07-16 05:27` `#current-menu` HOWEVER - `2026-07-16 05:28` `#current-menu` Ndwiga is a SLAMMING Kenyan. - `2026-07-16 05:28` `#current-menu` One of the highlights of when I cupped our Kenyan lots this year. - `2026-07-16 05:28` `#current-menu` Absoluuuuuutely hype train worthy. - `2026-07-16 05:28` `#current-menu` $500 for what quantity? - `2026-07-16 17:23` `#current-menu` I think only Orange would have it in advance of today’s event. - `2026-07-16 17:42` `#current-menu` Just buy it Saturday so Pepe and Jose can sign the box! [Back to index](#index) ## naomi (car7iern) _No messages captured._