# SEY Discord Browser Archive - 2026-07-22

## Index
- [seylance2897](#seylance2897)
- [lancehedrick](#lancehedrick)
- [opp4004](#opp4004)
- [dougssg](#dougssg)
- [naomi (car7iern)](#naomi-car7iern)

## seylance2897

- `2026-07-22 00:05` `#cupping`
  hah i think i've tasted like 5 coffees or less from there... so can't comment. But, i assume if they were cupping out 88+ I would know

- `2026-07-22 00:16` `#cupping`
  are you working with green coffee in brazil?

- `2026-07-22 00:17` `#cupping`
  where do you find the best washed coffees coming from there?

- `2026-07-22 00:17` `#cupping`
  ha this conversation has fully moved out of the cupping channel and into the origin channel

- `2026-07-22 00:32` `#origins-and-producers`
  thats amazing

- `2026-07-22 00:41` `#origins-and-producers`
  Honestly I've tasted very few! I have heard from a few people that they can be very good. I just haven't tasted them yet

- `2026-07-22 00:42` `#origins-and-producers`
  thomas from motors has told me he tasted one that was very good

- `2026-07-22 01:08` `#origins-and-producers`
  that coffee did have a little nut in it. but that was also before we had a color sorter. That coffee would have been a point better without the quakers

- `2026-07-22 01:11` `#origins-and-producers`
  we re roast them darker and donate them to shelters and things

- `2026-07-22 01:15` `#origins-and-producers`
  ha I haven't but i believe doug tried it while he was in LA

- `2026-07-22 01:16` `#origins-and-producers`
  windrush circa 12 years ago was dougs favorite coffee of life

- `2026-07-22 01:20` `#origins-and-producers`
  kiambu traditionally has produced my highest scoring coffees with the excpetion of Gerald, Kamavindi, Mamuto, and Guchienda. 
  
  but, Kiambu is very complicated, they are mainly dominated by extremely massive estates steeped in English colonialism.. and now because its so close to Nairobi the land is becoming extremely expensive making coffee farming really not viable

- `2026-07-22 01:21` `#origins-and-producers`
  we will be releasing a coffee this year from a small farm in Kiambu that i am very excited about though

- `2026-07-22 01:34` `#origins-and-producers`
  i don't buy coffees from the west of kenya

- `2026-07-22 20:08` `#origins-and-producers`
  it is!

- `2026-07-22 20:09` `#origins-and-producers`
  We haven't we're really focusing on investing in coffees from Central Kenya. When good they are among my personal favorite profiles in all of coffee!

- `2026-07-22 20:10` `#cupping`
  can't speak to the roasting... but the zero fermented alo lot is very good

- `2026-07-22 20:13` `#cupping`
  its eco pulped and calibrated to remove all mucilage and put on to drying beds immediately after pulping.. would be like honey if any mucilage was left on.. but its all removed

- `2026-07-22 20:14` `#cupping`
  its exceptional.. we'll be releasing a number of very small DRD zero fermentation lots soon

[Back to index](#index)

## lancehedrick

- `2026-07-22 15:15` `#equipment`
  love this set up. just need to Jake G mod the micra and chefs kiss haha

- `2026-07-22 16:49` `#Brew-Along`
  Let's brew

- `2026-07-22 17:44` `#Brew-Along`
  Let's brew

[Back to index](#index)

## opp4004

- `2026-07-22 00:18` `#cupping`
  lol

- `2026-07-22 00:22` `#origins-and-producers`
  What's even more interesting is that, among the Ethiopian landrace samples they tested, there was one that showed a genetic profile very similar to the Mario sample. T2722 x JARC 74 hybrid, so I asked him about it, and I'm still waiting for his reply. I have a feeling this might be the key to figuring it all out.

- `2026-07-22 00:32` `#origins-and-producers`
  Let's continue the Brazil discussion we started on the cupping channel. 😂 It even looks like Joselino Meneguete does his own roasting now

- `2026-07-22 00:40` `#origins-and-producers`
  Haha, I’m actually a fan of fermented Brazilian coffees, so I don’t mind them at all. 😂 Lately I’ve been exploring arara. It does have that characteristic hazelnut profile, but I’ve been pleasantly surprised by how good it is

- `2026-07-22 00:43` `#origins-and-producers`
  That said, the fermented coffees coming from MG are a bit… hard to explain. They taste good, but I don’t really get the feeling that they’re progressing or evolving, and that’s the part I find a little disappointing. Now that I think about it, the Paraiso variety was actually quite impressive as well

- `2026-07-22 00:45` `#origins-and-producers`
  Ha, guess what? I’ve already got a Chinese coffee that was processed with 'double anaerobic fermentation' sitting on the way. 😂 I might be the one in SEYcord who drinks the most crazy fermented coffees

- `2026-07-22 00:49` `#origins-and-producers`
  You know what? Alex actually told me about a variety called Dere 132. I got so curious that I started digging into it, and eventually discovered Lizuk Estate in China. The fact that they cultivate it themselves and even roast it themselves using IMF was really interesting to me — plus, they’re part of one of China’s ethnic minority communities — so I had to try it.

- `2026-07-22 00:50` `#origins-and-producers`
  Haha, seems like we’re into the same kind of thing. I’ve tried a Catimor P3/4 processed with double anaerobic fermentation before. But surprisingly, it wasn’t bad at all. 😂

- `2026-07-22 00:52` `#origins-and-producers`
  Maybe it’s because I’ve had some pretty extreme processed coffees before… Honestly, these days I’m not bothered by anaerobic fermentation at all. After trying Project Origin’s “Supernatural” Uraga a while back, I feel like my palate was completely… hardened

- `2026-07-22 00:59` `#origins-and-producers`
  Yeah, Fine Robusta is definitely one of the trends right now. Unfortunately, whenever I drink pure Robusta, my stomach gets really acidic

- `2026-07-22 01:04` `#origins-and-producers`
  I just saw the chat now. That Arara was good too, but the distinctive hazelnut aroma bothered me a little. 😂 Maybe it’s because I’m such a nut hater…

- `2026-07-22 01:10` `#origins-and-producers`
  Yeah, I think that was probably what happened. I later tried a sample from Right Side, and it definitely showed a much stronger Kenyan profile

- `2026-07-22 01:14` `#origins-and-producers`
  Have you tried the new Windrush yet? I think Intelligentsia carried the AA lot, and I’m actually getting the AB sample today

- `2026-07-22 01:18` `#origins-and-producers`
  Windrush is from Kiambu right? Lately, Kiambu has been my favorite

- `2026-07-22 01:26` `#origins-and-producers`
  How about Nandi

- `2026-07-22 01:26` `#origins-and-producers`
  I actually think Nandi and the neighboring regions are pretty interesting as well

- `2026-07-22 01:30` `#origins-and-producers`
  and Kericho

- `2026-07-22 04:49` `#origins-and-producers`
  Gesha, forming a Gesha “cluster”. However, 37% of samples had
  an unrelated genetic background; some were old East African
  varieties such as SL34, and some were Typica/Bourbon mix. Those were the results from comparing it against the 88 samples in the WCR database
  Attachments:
  - [Representation-and-genetic-conformity-evaluation-of-the-88-Gesha-samples-in-the.png](https://cdn.discordapp.com/attachments/1483078447734456415/1529319433879814205/Representation-and-genetic-conformity-evaluation-of-the-88-Gesha-samples-in-the.png?ex=6a676ff6&is=6a661e76&hm=baf4d3abd8b2a514f6a410992e28c3be190f2751a2716a5fa3eea05e33578d3c&) (image/webp 850x1165)

- `2026-07-22 04:50` `#origins-and-producers`
  Oh, the image got really compressed. I'll upload the original PDF instead

- `2026-07-22 04:50` `#origins-and-producers`
  https://scispace.com/pdf/authentication-of-coffea-arabica-varieties-through-dna-2nwstvc1zm.pdf

- `2026-07-22 06:10` `#what-are-you-brewing`
  I'm drinking Windrush AB right now. It was roasted just yesterday, so it's extremely fresh, which probably means I'm not getting the full picture yet. It's roasted on the UL profile, so there's a bit of an overall grainy character, but it's not distracting enough to affect drinkability. Interestingly, it actually tastes closer to an Ethiopian coffee than a Kenyan one. The bergamot, hibiscus, and berry notes remind me a lot of an Ethiopian washed coffee, while the white currant note is probably the only thing that really comes across as Kenyan.
  
  That said, either the green quality isn't particularly high—or it could simply be a roasting issue (I suspect it would be resolved by pushing the roast a bit further). There's a slight fermented note that reminds me of what you sometimes get from lower-quality Kenyan coffees.
  Attachments:
  - [IMG_1569.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1529339728732880968/IMG_1569.JPEG?ex=6a6782dd&is=6a66315d&hm=2e9c6e664e2d2ac3bc6a185d0315d437c543b88cf46685af0df3dbecea548c2d&) (image/jpeg 1536x2048)

- `2026-07-22 16:55` `#Brew-Along`
  Georgina gesha is just amazing

[Back to index](#index)

## dougssg

- `2026-07-22 14:54` `#current-menu`
  Every day is Kamavindi day if you buy 100 lbs and just drink it daily.

- `2026-07-22 14:55` `#current-menu`
  But can anyone really ask about Kamavindi day if they haven’t bought Ndwiga yet?

[Back to index](#index)

## naomi (car7iern)

_No messages captured._