# SEY Discord Browser Archive - 2026-07-19 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) - [naomi (car7iern)](#naomi-car7iern) ## seylance2897 - `2026-07-19 17:34` `#origins-and-producers` Danche is just slightly higher elevation than chelbesa. Danche is the sub kebele within chelbesa, same as Siti, and Kubi - all sub kebeles within Chelbesa - `2026-07-19 17:36` `#cupping` I scored Dwight red Gesha 89.5. It has excellent florality and articulation.. but it needs a little more intensity and structure to get into the 90s for me. that being said, its a stunning coffee.. i don't score very many coffees 89.5 - `2026-07-19 18:28` `#what-are-you-brewing` so cool to taste a single producer separation from the choros site ❤️ - `2026-07-19 18:30` `#what-are-you-brewing` yeah for sure, i find the acidity on that coffee to really crisp - `2026-07-19 18:40` `#cupping` Scoring is an ever-evolving conversation of calibration and re - defining But, where we're at loosely Colo, Pinks / chirosos - ceiling can be like 89+ with a few instances of 90 (a few wilson abla lots, Gildaro's pink 2 or 3 years ago, etc... , excellent versions of these varieties are 88+, floors, for us, would be like 87.5 Ecuador Mejorado / sidra - 88 - 89.5 - rarely do i hit anything into 90 (with the exception of tyoxy Panama Gesha - 92 - 95... If we bring in anything under 92 that would be a disapointment; anything over 95 is winning the BOP Peru - still mapping this - but cieling is obviously quite high... I'm guessing in the 92+ range at its best... but SL9s* are looking at like 88+ - 90 Ethiopia is 90-94 Kenya we're still working on the ceiling here for SL varities... but, here we're looking for 89- 90+... I'm guessing we'll see some SL's with our newer projects getting closer to the 91s maybe 92... but haven't tasted them yet. But, we work in the regions that we work in because of the cieling potential of the regions and the varities those regions are producing... We're constantly looking and exploring other places that have these kinds of potentials... We're also working on better genetics to places with potential .. i.e getting better varieties to Narino - `2026-07-19 18:41` `#origins-and-producers` haha Tim Hill has insane maps. .be hes made them himself.. I only have actual printed copies not digital copies... i might ask him for a digital - `2026-07-19 18:46` `#cupping` I mean all of this needs to be taken within a hugeeeee understanding of context... we are literally, no bull shit, talking about the highest quality coffees on the planet and searching out where the highest quality coffees are possibly being produced... we're talking about the .00001% of all coffee grown on the planet. An 86pt coffee is still .0001% of coffee grown on the planet and honestly is a miracle... 85 pt coffee is a miracle; it's exceptionally difficult to produce. So while it's easy to be like, " meh, it's only an 87.5... that is both true with our microcosm and both a full misunderstanding of the larger context of what that coffee is. - `2026-07-19 18:47` `#cupping` that coffee was insane... i scored it 90 even. tyoxy like 5 years ago or whatever was like a 92 for me - `2026-07-19 18:53` `#origins-and-producers` It can be quite complicated But, in Gedeb specifically, the coffee will be named after the Sub Kebele because that is the smallest region. So for example, Siti is the sub Kebele within the Kebele of Chelbesa, within woreda of Gedeb within the zone of Gedeo, within the larger district of Yirgacheffe - `2026-07-19 18:54` `#cupping` haha yeah... - `2026-07-19 18:55` `#cupping` we're just getting a lot from Pepe from Putu that he said is highest he has ever scored Putu.. so we'll see - `2026-07-19 18:56` `#cupping` i actually bought coffee from that farm before Pepe bought it... like nearly 10 years ago when it was just fransisco... that coffee was 89-90 easy... but then really fell hard until pepe started working with it - `2026-07-19 18:56` `#cupping` no pepe named it surya - `2026-07-19 18:56` `#cupping` Putuchio was its original name - `2026-07-19 18:58` `#cupping` but i don't believe hes selling anything under that name any more - `2026-07-19 18:58` `#cupping` originally he was going to name just the lots he sold to us surya - `2026-07-19 18:59` `#cupping` and san pedro - `2026-07-19 19:01` `#origins-and-producers` Danche, kubi, for example are other sub kebeles withint chelbesa - `2026-07-19 19:03` `#cupping` Also, need to note - these scores do not translate across all of specialty coffee haha... they are very much internal but also calibrated around our exporters, producers and other suppliers. For example, coffee quest, alo, kamavindi, osito, etc... are all calibrated to this scoring system..but that doesn't mean all roasters are also using it. The Panama scores are pretty calibrated within Panama and those producers, though... - `2026-07-19 19:05` `#cupping` i mean, that is one of my top coffees of all time... which also goes to say all scores are not weighted evenly for me... for example, a 90 pt kenyan coffee, for me would be a better coffee than a 92 pt ethiopian coffee... simply because 92pt ethiopian coffee more availbale than a 90pt kenyan coffee... which is properly hard. - `2026-07-19 19:12` `#origins-and-producers` not in this case, in this case Danche is its own site... But, what your describing is common - `2026-07-19 19:12` `#cupping` always gotta ask the hard questions - `2026-07-19 19:13` `#cupping` Both Rwanda and. Burundi have the biggest qualitycles of anywhere we work. meaning from season to seaon they have the biggest quality swings... some years the highest scoring coffees are like 86.5/87 and sometimes they can get as high as 89... - `2026-07-19 19:14` `#cupping` But they are also two of the poorest countries we work in... we really don't know what those cielings are with proper investment and better infrustructure - `2026-07-19 19:15` `#cupping` yeah, I cup a lot of coffees from Tanzania and other countires. IMO Rwanda and Burundi have the highest potential for quality... DRC also is quite high but so hard to work in - `2026-07-19 19:15` `#cupping` definitely trying... honestly Evan at passanger has done incredible work in Burundi - `2026-07-19 19:16` `#cupping` he has built a whole new composting program that supplies entire hills with compost.. its pretty incredible... - `2026-07-19 19:18` `#cupping` just that could see a significant tick up in quality - `2026-07-19 19:37` `#cupping` i think th Q is actually quite usless for this level of coffee IMO For me scores do translate across origins - the one thing to note here is that I do not believe in cupping / tasting latin coffees after Ethiopian coffees. scores do translate across the origins but Ethiopian coffees makes latin coffees taste vegetal in ways they aren't actually vegetal.. so i never taste latin coffees after Ethiopians - `2026-07-19 19:38` `#cupping` The best way to learn is to cup coffee and score coffees with people and talk about why they are being scored that way... if you buy coffee than try and calibrate with suppliers and importers... you just have to make sure they aren't trying to sell you something ha - `2026-07-19 19:40` `#cupping` but what i think makes sey kind of unique is that we release soooo many coffees that if you were to taste and score every coffee that we rlease in a year... you'd be honestly very good at it ha - `2026-07-19 19:41` `#cupping` I think that we might actually start doing monthy cuppings of all the subscription coffees...so that would be a good way to at least calibrate with how we score and evaluate coffees - `2026-07-19 19:42` `#cupping` yeah, getting access to that kind of education in this industry can be remarkabley challenging - `2026-07-19 19:42` `#cupping` yup - `2026-07-19 19:44` `#cupping` For us, we're looking for objective ways of talking about coffees... for example, if my roaster gives me 3 words and a cup score, I know exactly what that coffee tastes like... we keep personal preferences aside when scoring/ evaluating coffees - `2026-07-19 19:46` `#cupping` i find its also a better way to be open minded.. profiles i use to not love i know really love because i understand how special they actually are... in some cases i like them more thn the obvious profiles at this point - `2026-07-19 20:49` `#cupping` i have not! - `2026-07-19 20:49` `#cupping` thinking of doing them on discord! [Back to index](#index) ## lancehedrick _No messages captured._ ## opp4004 - `2026-07-19 01:35` `#what-are-you-brewing` Haha, we have pretty similar preferences. I also really enjoy the complexity you can squeeze out of a coffee before it’s fully rested. That said, after resting, the cup is usually much more consistent and balanced - `2026-07-19 01:51` `#what-are-you-brewing` <@908458585728630836> My friend dropped off a bunch of Korean coffee at the pop-up today. It's Doan coffee roasted by <@393710626385559554> if you're interested, stop by and give it a try—or at least grab some to cupping - `2026-07-19 02:09` `#what-are-you-brewing` Anyway, the coffee I'm drinking right now is a Peruvian Gesha from Alto Mirador in Cajamarca. If I remember correctly, Alto Mirador won 1st place at the Cup of Excellence in either 2024 or 2025. Since then, some of my friends have been sourcing coffee from them consistently, and I honestly think they're producing some of the best coffee in Cajamarca. The cup is dominated by a deep bergamot note, osmanthus-like florals, and an oolong tea character. In the middle of the cup, more delicate aromas begin to emerge—honeysuckle, pomelo, and a gentle hint of lime. That said, it's roasted in a more "Korean style," so the finish is quite short. That's the one aspect that keeps it from being a perfect match for my personal preferences. - `2026-07-19 02:38` `#what-are-you-brewing` That's just the taste of washed China, accept it 🫩 - `2026-07-19 02:40` `#what-are-you-brewing` China does support its coffee industry at the national level, but to be honest, aside from the naturals, a lot of the coffees end up tasting... interesting. 😂 So I don't usually recommend them. Then again, it's also kind of hard to recommend coffees that were "river-fermented and then thermal-shocked," if you know what I mean - `2026-07-19 02:41` `#what-are-you-brewing` The only washed coffee from China that I've genuinely enjoyed was MiYi's Purple Caturra—although it's now been identified as a type of Catimor—processed using the K72 method - `2026-07-19 02:45` `#what-are-you-brewing` I haven't tried Oma myself, but a friend of mine said their coffees tend to taste a bit grassy. So... I'll probably keep passing on them - `2026-07-19 02:47` `#what-are-you-brewing` I had no idea what that was supposed to mean, so I looked it up—and it's actually a pretty interesting variety. I'll have to do a bit more reading and try it - `2026-07-19 02:50` `#what-are-you-brewing` Yeah, I looked into it, and it seems like it's a natural mutation discovered in Pu'er - `2026-07-19 02:50` `#what-are-you-brewing` If I tell my "tea master" that it's a variety discovered in Pu'er, Yunnan, Dehong, he'll probably get furious. 😂 Thanks for the interesting news though. I'll definitely try to find some and taste it myself. - `2026-07-19 03:00` `#what-are-you-brewing` Hopefully my "tea master" can help track it down. From what I can tell, Dere 132 is probably a natural mutation of Typica, and the Typica parent might be Pluma Hidalgo. Anyway, it's a really fascinating variety. I'm actually going to try to buy some now. - `2026-07-19 03:48` `#origins-and-producers` <@122865974138503170> introduced me to a variety called Dere 132, and I just bought two bags of it. It's grown at Lizuk Estate in China, and the coffee was roasted there in-house using an IMF roaster. The "double anaerobic fermentation" part sounds a little scary, but hey, I'm not going to die from drinking coffee, right? 😂 According to my friend(tea master), Dere 132 is a natural mutation of MEXICO-9, and the MEXICO-9 sample itself is considered to be Typica. A Chinese natural mutation of Typica... I'm really looking forward to trying this one. - `2026-07-19 04:13` `#origins-and-producers` Looking through various Chinese documents, the characteristics described are: "Arabica type, yellow cherries, narrow leaves, small cherries, small trees, low-altitude potential, and jasmine with nutty-chocolate aromas." If the original sample from Mexico is involved, it could possibly be Icatu. Honestly, the varieties that come to mind are several of Brazil's yellow-cherry coffees. It's definitely a fascinating variety, but I think the taste itself will have to impress me before it really captures my interest. 😂 - `2026-07-19 06:10` `#what-are-you-brewing` I'm drinking a Bourbon from Antigua, Guatemala right now. It's from a farm called Paso Ganado, produced by a farmer named Francisco Hernández. I don't usually enjoy experiencing Central American coffees roasted in an ultra-light style, but the person who roasted this one created a profile that reminds me of the old Nordic style—especially something like Lippe's roasting. It honestly brought back a lot of memories. The coffee is actually quite good. It has a Toblerone-like chocolate aroma as the base, with delicate apple-like fruitiness and a refreshing Chardonnay-like brightness. There are also herbal notes and sweetness reminiscent of homemade cola woven throughout. Personally, I think I might have enjoyed it with just a little more development in the roast, but that's purely a matter of taste. It's been a long time since I felt that same emotion I had when I first encountered Nordic coffee years ago. It feels strangely nostalgic and a little melancholic. - `2026-07-19 09:39` `#origins-and-producers` Danche is an additional site within Chelbesa. It's probably easiest to think of it as a branch or satellite site of Chelbesa - `2026-07-19 09:45` `#origins-and-producers` That's why Danche and Chelbesa taste quite similar, while still having their own distinct character. I tend to prefer Chelbesa a little more - `2026-07-19 13:38` `#what-are-you-brewing` I think there definitely is a tendency toward that. It's a long discussion, but the mainstream approach among roasters seems to be aiming for a cup where the front of the palate is explosive, while the finish drops off empty—that's what many of them consider a "clean cup" - `2026-07-19 13:40` `#what-are-you-brewing` My friend's coffee might be making its way to the U.S. soon. 😂 Apparently they dropped off a lot of coffee at PLAY yesterday, so if everything goes well... who knows - `2026-07-19 16:48` `#what-are-you-brewing` Aery has been roasting in a very UL style lately. And I’m really sorry to say this… but I honestly don’t think the coffees taste very good 🫩 - `2026-07-19 16:52` `#what-are-you-brewing` Hmm… the naturals are actually pretty good. The washed coffees, on the other hand, come across as bordering on underdeveloped, at least to my palate [Back to index](#index) ## dougssg _No messages captured._ ## naomi (car7iern) _No messages captured._