SEY Coffee

2026 Guiliar Pérez Cuéllar; La Granja - Colombia

Guiliar Pérez Cuéllar's first coffee for SEY, grown at 1,850 masl in Santa Maria, Huila, showcases the region's emerging potential. Pink Bourbon—a rare Ethiopian Landrace variety now thriving in Huila—is hand-picked, floated for cleanliness, held in-cherry for 24 hours, then dry-fermented for 48 hours before washing and drying on raised beds. The result is bright and floral: lemonade acidity, fresh blueberry, and delicate florality that speaks to both the variety's character and careful processing. A coffee that demonstrates Cuéllar's commitment to specialty after years of farm work finally purchasing his own land.