# SEY Discord Browser Archive - 2026-07-23

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

## seylance2897

- `2026-07-23 15:08` `#1513307859658477568`
  seriously?

- `2026-07-23 23:50` `#current-menu`
  haha i buy them all! i love them all equally for different reasons

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## lancehedrick

- `2026-07-23 11:26` `#current-menu`
  Yes i will

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## opp4004

- `2026-07-23 02:07` `#current-menu`
  Basha 💓

- `2026-07-23 02:10` `#current-menu`
  I’ve seen a few of Basha’s farms before, and they seriously look like coffee plantations on a massive scale

- `2026-07-23 02:14` `#current-menu`
  Kamavindi?

- `2026-07-23 02:16` `#current-menu`
  Imagine if Kamavindi decided to separate the Mocha and release it as its own lot… And what if they’re planning to do that next year…?

- `2026-07-23 02:17` `#current-menu`
  No botanic sidra

- `2026-07-23 02:18` `#current-menu`
  It’s definitely something different. 😂 I just haven’t tasted it enough to describe it

- `2026-07-23 02:19` `#current-menu`
  That used to be the common belief, but I think it’s been identified as Ethiopian

- `2026-07-23 02:32` `#current-menu`
  It's probably just a typo

- `2026-07-23 02:47` `#what-are-you-brewing`
  My first coffee of the day is a coffee from the DRC—it's been a while. It's called Asili and comes from the Ngoma region... and honestly, that's about all the information I have. 😂 Kind of a funny situation. That said, it feels like a noticeable step up in quality compared to the DRC coffee I had from SEY before. It actually makes me wonder whether DRC could end up overtaking Burundi and Rwanda in terms of quality.
  
  The cup is absolutely beautiful, with lemon and black tea intertwined in a really elegant way, followed by aromas of cardamom and nutmeg. It also has that saffron-like note that I love in great African coffees, with lingering florals in the finish. Not a bad way to start the morning (it's morning over here, by the way).

- `2026-07-23 03:00` `#current-menu`
  My sixth subscription slot is ready

- `2026-07-23 05:46` `#what-are-you-brewing`
  A friend of mine kept telling me how good Llaqta Pata was, so I finally brewed it today. He was absolutely right—it's fantastic. Whereas Albino had a more fermented character, this coffee feels much lighter and more transparent. Honestly, I'd put it up against an Esmeralda Gesha without hesitation. It opens with wisteria-like florals and an elegant tea-like quality that reminds me of oolong, but it also brings to mind the Moscato d'Asti note I found in Georgina Puma. From the mid-palate onward, the coffee evolves again. Layers of honeysuckle and apple blossom florals unfold together, before finishing with bright lemon fruit, accompanied by a subtle botanical note reminiscent of lemon balm. One of the most fascinating aspects is the acidity. A gentle lactic acidity slowly builds from underneath the tongue and gradually spreads across the palate in layers, filling the mouth in a remarkably elegant way.
  
  I much prefer Gilber's Llaqta Pata over Albino's coffee. It feels considerably more refined.

- `2026-07-23 05:47` `#what-are-you-brewing`
  If I had to put a score on it, I'd honestly rate it around 92–93. I really mean it.

- `2026-07-23 08:44` `#what-are-you-brewing`
  It was roasted on July 7

- `2026-07-23 08:45` `#what-are-you-brewing`
  I usually find that most coffees are good to go after about two weeks anyway

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## dougssg

_No messages captured._

## naomi (car7iern)

_No messages captured._