SEY Coffee

2026 Lisbeth Quispe; Yanacocha - Peru

SEY Coffee's first selection from Sandia Valley in Puno, Peru, sourced from Lisbeth Quispe at 1,950 masl. The coffee is hand-picked at peak ripeness, held in-cherry for 24 hours, floated, de-pulped, then dry-fermented for 36 hours before drying on raised beds for 20 days. The cup delivers apricot, lychee, and Pink Lady apple—a distinctive fruit-forward profile from an exceptionally challenging, remote valley that has historically produced some of Peru's finest coffees. The SL9 varietal (genetically similar to the rare Ethiopian Legacy SL09) adds intrigue to an already rare and worthwhile selection.