SEY Coffee

2026 William Ortiz; La Cabaña, End Of Season - Colombia

William Ortiz's third and final harvest pass of Chiroso from Pitalito, Huila closes SEY's first year working with his coffees. Grown at 1,700 meters and hand-picked at peak ripeness, the beans were floated to remove defects, held in-cherry overnight, then dry-fermented for 36 hours before washing and drying on raised beds. The cup delivers a softer yet complex tropical profile with melon and lime—hallmarks of this rare Ethiopian Landrace variety that's only recently begun spreading through Colombia's Antioquia region. Chiroso's exceptional cup quality makes each lot from William Ortiz worth seeking out.