# SEY Discord Browser Archive - 2026-07-26 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) - [naomi (car7iern)](#naomi-car7iern) ## seylance2897 - `2026-07-26 00:00` `#what-are-you-brewing` i'd say we have a solid 5 years... maybe? - `2026-07-26 00:02` `#what-are-you-brewing` hahahahaha - `2026-07-26 00:02` `#what-are-you-brewing` I can say i agree the coffees have been trending too light.. I'm just trying to shed some light on the why. We will definitely be moving things back - `2026-07-26 00:03` `#what-are-you-brewing` trust me, I've moved coffee far enough that I'm more than comfortable telling you i know more about coffee than you and I will, at the end of the day, be doing it my way... and will fully allow you to catch up at your own pace šŸ˜‚ šŸ˜‚ - `2026-07-26 00:05` `#what-are-you-brewing` i'm also extremely grateful for all i've learned from everyone here as well. Its an honor to share in a community of people who love coffees this much - `2026-07-26 00:05` `#what-are-you-brewing` but, please keep the feedback on roast development coming - `2026-07-26 00:06` `#what-are-you-brewing` we'll be looking at it super closely over the next month or so as we move some things back.. I'll be curious what ya'll notice - `2026-07-26 00:07` `#what-are-you-brewing` hahaha never thought i'd see the day where SEY coal turned into SEY cereal - `2026-07-26 00:07` `#what-are-you-brewing` haah sorry, thats just language we use inthe roastery.. pull it back means more development, push it means lets to lighter - `2026-07-26 00:08` `#what-are-you-brewing` ha this is ultimately the goal... - `2026-07-26 00:10` `#what-are-you-brewing` if you taste these next to each other, you'll probably notice that our chelbesa has more articulation and clarity. and prodigal's has more acidity - `2026-07-26 00:11` `#what-are-you-brewing` true but i'm interested in this as a calibration practice with everyone here... as an expiriemt as much as anything else... its really cool to me - `2026-07-26 00:13` `#what-are-you-brewing` also, my entire world revolves around green quality conversations... and, at the end of the day, i'm curiosu if there is ever a world in which roasting is just a necessary part, and not a dominate piece of the conversation.. then we can move more conversation and therefore value to the producers and the actually coffee itself - `2026-07-26 00:15` `#what-are-you-brewing` yup, i don't think we're there yet.. but i do think we are clsoer than ever - `2026-07-26 00:17` `#what-are-you-brewing` haha well... its taken me a really long time to finally feel like I have things I can share... I'm not someone to say things just to in a year find out I was fully wrong - `2026-07-26 00:18` `#what-are-you-brewing` its also why i'm interested in sharing what i have learned... there are no short cuts.. no one can steal what I've learned... I can give you access to everything and it will still take 10,000 hours of actually practicing to get good enough to do anything meaningful with it - `2026-07-26 00:19` `#what-are-you-brewing` i'm just trying to help give access to information that has been very, very guarded - `2026-07-26 00:19` `#what-are-you-brewing` oh for sure - `2026-07-26 00:19` `#what-are-you-brewing` hah yes this - `2026-07-26 00:21` `#what-are-you-brewing` haha tbh, sey is doing quite well... i feel very privilaged to have learned what i have learned and to be able to do what i love and get paid for it... thats all thanks to everyone here and around the world that supports that. I'm more than happy to give baack in any way i can - `2026-07-26 00:22` `#what-are-you-brewing` just given my position in this industry, i get access to things most people just don't get access to - `2026-07-26 00:23` `#what-are-you-brewing` green quality will come... a lot of it is knowing where to look but also building something actually meaningful that quality will be able to improve upon... its very hard to just randomly come across and 88pt washed coffee (outside of Ethiopia) - `2026-07-26 00:24` `#what-are-you-brewing` ha yup... coffee and the supply chain really is A LOT of relationship building and communication - `2026-07-26 00:25` `#what-are-you-brewing` ha yes, this is potentially going to change everything - `2026-07-26 00:26` `#what-are-you-brewing` ha we'll see... pretty supply constrained at this point... there is sooooo much I'm working on.. mostly with varities .... so we'lll see if any of that actually pans out - `2026-07-26 00:27` `#what-are-you-brewing` we did a pretty crazy deep dive on varieties - `2026-07-26 00:28` `#what-are-you-brewing` yeah, there are over 40 varities that I've never tasted that seem to have insane cup quality.. but were never grown for some reason or another... so we'll be exploring all of these this year - `2026-07-26 00:29` `#what-are-you-brewing` So many.. i'll start talking more about this soon - `2026-07-26 00:29` `#what-are-you-brewing` currently in theory, they are all planted at CAITE - `2026-07-26 00:30` `#what-are-you-brewing` these never went into production for a wide range of reasons - non-uniform ripening, stature too tall, not resistant to some diseases, etc, etc, etc, - `2026-07-26 00:31` `#what-are-you-brewing` here is a random Ethiopian variety for example 16 ET-59 Bonga Forest Landrace Piercing Phosphoric & Elderflower Low-yield canopy channels massive nutrient energy into a tiny crop, creating a blindingly bright phosphoric and white currant profile. - `2026-07-26 00:32` `#what-are-you-brewing` never was cultivated because yyields were too low - `2026-07-26 00:32` `#what-are-you-brewing` this is a question haha - `2026-07-26 00:33` `#what-are-you-brewing` not hybrids at all... all selections wild varieties - `2026-07-26 00:33` `#what-are-you-brewing` i have a list of over 40 of these I have to explore haha - `2026-07-26 00:34` `#what-are-you-brewing` lots of different SLs as well - `2026-07-26 00:35` `#what-are-you-brewing` i'm definitely assuming as mcuh... but literally haven't tasted any of them nor do i know anyone who has tasted any of them... just catalogued for years and years ago - `2026-07-26 00:36` `#current-menu` they will both definitely be in the cafe to try and to buy a box! - `2026-07-26 00:38` `#what-are-you-brewing` gotta taste them, find test plots. to plant them in.. lots of work ahead ha - `2026-07-26 00:39` `#what-are-you-brewing` ha yes - `2026-07-26 00:39` `#what-are-you-brewing` but i plan on still being here in 10 years... not sure about the rest of you... but if we start now we'll be drinking and talking about them - `2026-07-26 00:40` `#what-are-you-brewing` yes there is a genetic data base that things get figerprinted from... then when a new sample comes in they match that genetic code against the data base of fingerprints - `2026-07-26 00:41` `#what-are-you-brewing` RD2 has a better on IMO - `2026-07-26 00:42` `#what-are-you-brewing` https://rd2vision.com/the-arabica-coffee-cultivars-network/ - `2026-07-26 00:42` `#what-are-you-brewing` Time for dinner here on the east cost... much love to everyone here ā¤ļø - `2026-07-26 17:10` `#what-are-you-brewing` thats such beautiful color - `2026-07-26 17:37` `#what-are-you-brewing` Bombe from ALO is a monster of a coffee ha - `2026-07-26 17:46` `#what-are-you-brewing` ha thanks! always a work in progress - coffee is a journey and i'm here for the ride - `2026-07-26 17:50` `#what-are-you-brewing` we're definitely ligher than we were back in 2021-22, pretty significantly actually - `2026-07-26 17:57` `#what-are-you-brewing` No no, the goal is to get increasingly more specific. Some coffees can go lighter than others, and the goal is to never miss, so collect enough information to know exactly where a coffee should be developed - `2026-07-26 18:22` `#what-are-you-brewing` Layo produced one of my favorite coffees 10 years ago - `2026-07-26 18:23` `#what-are-you-brewing` yeah, when it hits, it hits real hard ha - `2026-07-26 18:24` `#what-are-you-brewing` can go straight candy peach.. we have a candy here in the states called peach rings and it can really remind me of that - `2026-07-26 18:26` `#what-are-you-brewing` yeah, you can also get this profile in chelbesa... Layo 10 years ago is tough to compare cause its just memory haha - `2026-07-26 18:28` `#what-are-you-brewing` Blueberry it pretty tough to find in Ethiopian coffee... but defintiely in washed ethiopinas - `2026-07-26 18:29` `#what-are-you-brewing` yup, this is all things coffee - `2026-07-26 18:32` `#what-are-you-brewing` ha also probably not from SEY... I personally always hated those big blueberry naturals from harar - `2026-07-26 18:34` `#what-are-you-brewing` similar to some of the best kenyans over the years? or different kinda blackberry - `2026-07-26 18:37` `#what-are-you-brewing` hahah you and me both - `2026-07-26 18:38` `#what-are-you-brewing` we have one extremely small natural gesha from Estella - `2026-07-26 18:38` `#what-are-you-brewing` same - `2026-07-26 18:38` `#what-are-you-brewing` some of the SL9's from Peru this year pushed levels of fruit that could almost be considered on the cleaner side of naturals - `2026-07-26 18:39` `#what-are-you-brewing` Ha its very small and very expensive šŸ˜‚ - `2026-07-26 18:39` `#what-are-you-brewing` yeah exactly - `2026-07-26 18:40` `#what-are-you-brewing` yeah that coffee can be very, very good - `2026-07-26 18:42` `#what-are-you-brewing` we will definitely do some honeys and potentially a natural with her next year. next year we're already planning for the natural experiment with sophia - `2026-07-26 18:42` `#what-are-you-brewing` there just wasn't any volume to do an expiriments with this yaer - `2026-07-26 18:43` `#what-are-you-brewing` yeah they have been some of my personal favorite coffees - `2026-07-26 18:46` `#what-are-you-brewing` oh most top lots in Panama are dried in dark rooms at this point - `2026-07-26 18:47` `#what-are-you-brewing` its hard to know what they are actually adding because its very hard to actually AB test. Also, most of the best coffees are just going into dark rooms so it makes sense they are going to to be the top lots [Back to index](#index) ## lancehedrick - `2026-07-26 11:01` `#filter-focused` You get stalling? I have to stall my alpha with t90s. Interesting. Only two culprits One could be you are being somehow too aggressive setting the filter by pushing it down the hole and disallowijg the chutes to do their job or pouring with too much turbulence causing excessive fines to clog up the filter - `2026-07-26 11:09` `#filter-focused` What grind size are you currently at - `2026-07-26 11:15` `#filter-focused` Hmm that is weird. Cannot imagine it is the pour/fines. Can you send a Pic of the inside of your dripper once filter is set? - `2026-07-26 17:51` `#what-are-you-brewing` To be sure, we have done loads of cuppings even of same coffee, slightly diff roasts. The goal was always to push to extreme and back off to where we want. I would say we are close and are in kind of a finalizing state. The issue comes in with all the diff varieties, elevations, starting moisture content, etc. Figuring out ranges for them all has been a multi month endeavor but we are close! And stoked on how they are tasting. The goal is to remove roast as part of the convo and focusing on green. Hence the insane data collection, mongo cuppings with multiple coffees and roasters, and messing with parameters in roasting. - `2026-07-26 17:56` `#what-are-you-brewing` No - `2026-07-26 17:56` `#what-are-you-brewing` Not necessarily. - `2026-07-26 17:57` `#what-are-you-brewing` Some like pepe sidra will get a touch more. I noted that as under. A couple others maybe a tickle more. But overall there are areas we are stoked on and others we will tweak in one way or another. - `2026-07-26 17:57` `#what-are-you-brewing` Never a wholesale switch [Back to index](#index) ## opp4004 - `2026-07-26 02:47` `#what-are-you-brewing` Iā€™m actually a fan of current roast profile - `2026-07-26 02:51` `#what-are-you-brewing` I guess it's time for a long palate calibration session with SEY drinkers - `2026-07-26 02:56` `#what-are-you-brewing` I'm drinking something pretty interesting right now: a natural Laurina roasted by MOMOS. The coffee comes from El Turpial in NariƱo, a farm some of you might recognize. Last year I had another fascinating coffee from the same farmā€”a Gesha grown at 2,700 meters. Technically it was a grafted tree with a Caturra rootstock and a Gesha scion, and it was a really enjoyable experience. (Using a different rootstock is actually quite common in places where Gesha doesn't perform particularly well. For example, Santa Lucia in Honduras has used Robusta rootstock) This time it's Laurina, although I do wish it were washed instead of natural. Then again, when I try to imagine what a washed Laurina would taste like, I end up thinking the natural process might actually be the better choice. This is only my third experience with Laurinaā€”the previous two were from CGLE and Daterra. Flavor-wise, it's a very "boozy" Colombian natural. There's that familiar cognac-and-rum character alongside dried raspberryā€”pretty classic for a Colombian natural. But from the mid-palate onward, it starts to distinguish itself. There's a eucalyptus-like botanical quality, bright Valencia orange acidity, and the finish gradually shifts into something that reminds me of a Malbec. It really makes me think Laurina has some genuine strengths as a natural process Attachments: - [IMG_1582.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1530740586561409206/IMG_1582.JPEG?ex=6a67fe43&is=6a66acc3&hm=5842ed31ddf7f1e13579b13052f437d94296a8fcd5ec43355da3c13f8da9c158&) (image/jpeg 1536x2048) - `2026-07-26 03:35` `#what-are-you-brewing` I think there have definitely been some changes since they adjusted their roast profile last year. But because I brew with the ORB and usually push extraction fairly hard, I honestly don't relate to a lot of the complaints people have been mentioning. Danche H is a good example. A lot of people seemed to struggle with both the extraction and the flavor, whereas I really enjoyed it. From the roastery's perspective, though, I think it makes perfect sense to aim for a roast profile that's easier to extract and more forgiving, so a broader range of people can get good results instead of only those brewing under very specific conditions. - `2026-07-26 03:38` `#what-are-you-brewing` More than that, though, seeing the discussion above about acidity got me thinking. Acidity is such a difficult topic to talk about because everyone seems to mean something slightly different by it. Honestly, I think it'd be worth setting aside some time and making acidity the sole topic of discussion over a single coffee. Among subscribers, I mean. A survey could work, or even a long-form discussion. It's such a broad aspect of coffee that I think the only way to really understand each other is to have lots of conversations about it. - `2026-07-26 09:34` `#what-are-you-brewing` I don't mean that in a negative way, though. I just think the Peruvian Geshas they brought in this time have a pretty wide range of profiles, and some of them aren't the easiest coffees to understand. Dwight's Gesha, for example, leans heavily toward flavors that people can easily misinterpretā€”especially all those tea-like characteristics. I think someone who mainly enjoys fruit-forward cups could easily come away with the wrong impression. On the other hand, I actually find Luis Salas's Gesha a bit challenging because the fermentation character is a little too pronounced for my taste. - `2026-07-26 09:38` `#what-are-you-brewing` Georgina's Gesha is probably the most balanced of the three. That said, it has a distinctly wine-like texture. I personally think of it as Moscato d'Asti, although a friend of mine who's much more knowledgeable about wine insisted it reminded him of Pinot Grigio - `2026-07-26 09:38` `#what-are-you-brewing` I also feel like Dwight may have been hyped up just a little too much. šŸ˜‚ - `2026-07-26 09:40` `#what-are-you-brewing` Of course, I'm only talking about the red. I'd definitely like to try the yellow - `2026-07-26 17:24` `#what-are-you-brewing` Alo has a more straightforward flavor - `2026-07-26 17:54` `#what-are-you-brewing` Thatā€™s pretty interesting. šŸ˜‚ I actually like the current roast profile, but I guess itā€™ll probably get a little darker from here? - `2026-07-26 17:57` `#what-are-you-brewing` Love ya - `2026-07-26 17:59` `#what-are-you-brewing` Iā€™m really impressed with this monthā€™s roast profileā€”especially Llaqta Pata. Itā€™s incredibly delicate - `2026-07-26 18:02` `#what-are-you-brewing` Go buy some Basha instead. šŸ˜‚ - `2026-07-26 18:06` `#what-are-you-brewing` Bashaā€™s quality is absolutely incredible - `2026-07-26 18:08` `#what-are-you-brewing` If you ever see a coffee from Gonjobe or Murago, just buy it. Those places are absolutely incredible. Especially Gonjobe - `2026-07-26 18:13` `#what-are-you-brewing` They may have entered the Chinese market first, but I think opportunities are still pretty evenly distributed. There are plenty of exciting regions that havenā€™t been featured yetā€”Bona Zuria being one of them - `2026-07-26 18:15` `#what-are-you-brewing` Mofa Forest was also China-exclusive last year, but thatā€™s not the case anymore - `2026-07-26 18:17` `#what-are-you-brewing` Anyway, Iā€™m waiting for SEY to release Demeka Becha. I think Iā€™ll finally use an addon code again after a long timeā€¦. - `2026-07-26 18:21` `#what-are-you-brewing` Duromina, Demeka Becha, and Layo Teraga ā€” remember these names šŸ’“ - `2026-07-26 18:23` `#what-are-you-brewing` I still canā€™t forget that intense peach and oolong profile from Layo - `2026-07-26 18:26` `#what-are-you-brewing` Ethiopian peach notes are always fascinating. The way peach develops in the cup can be absolutely magical depending on the coffee. A lot of people chase jasmine, but personally, peach is always my first love - `2026-07-26 18:28` `#what-are-you-brewing` Christopher Feran actually wrote about this really well on his blog. The old-school blueberry Ethiopian coffees were probably the result of defects, at least to some extent - `2026-07-26 18:31` `#what-are-you-brewing` I think around 2020, the exceptional natural processing coming out of Sidama really spread worldwide. Since then, itā€™s actually become much harder to find those classic blueberry notes in naturals. Honestly, you might have better luck looking for them in Geshas from other regions. šŸ˜‚ - `2026-07-26 18:33` `#what-are-you-brewing` Sometimes it honestly reminds me more of slightly overripe blackberries than anything else - `2026-07-26 18:37` `#what-are-you-brewing` I think the blackberry I was talking about is probably a more negative kind of note ā€” something a bit heavy, dull, and almost spoiled. Itā€™s quite different from the blackberry people talk about in Kenyan coffees - `2026-07-26 18:37` `#what-are-you-brewing` Blackberry in Kenyan coffees is the best. šŸ˜‚ After that, mango. Those two notes are what make a Kenyan coffee truly exceptional for me - `2026-07-26 18:40` `#what-are-you-brewing` This is actually why I started calling myself ā€œMango.ā€ It was heartā€™s roast of Nyawira AB from Embu ā€” an incredible coffee with unforgettable blackberry, mango, and butterscotch notes - `2026-07-26 18:46` `#what-are-you-brewing` Elida did [Back to index](#index) ## dougssg - `2026-07-26 04:42` `#current-menu` Tough call and I havenā€™t cupped Kamavindi off production roast. Iā€™d probably go Nginda though. - `2026-07-26 20:10` `#current-menu` All good! Weā€™ll be back soon - `2026-07-26 20:10` `#current-menu` Honestly Ethiopia is so incredible this year every week itā€™s amazing. [Back to index](#index) ## naomi (car7iern) - `2026-07-26 02:59` `#current-menu` Yeah we'll have them on the retail shelf in like 2 weeks. Probably won't hit filter/espresso until closer to a month off roast [Back to index](#index)