SEY Coffee

From the remote Amaybamba valley in Cusco at 2,000 masl, this coffee showcases the SL9* variety—a genetically rare cultivar closely related to Ethiopian SL09 and locally known as "Geisha Inca." Hand-picked at peak ripeness, floated for defect removal, de-pulped same-day, wet-fermented for 32 hours, washed, then dried on raised beds to 10.5% moisture. The cup expresses mango, jasmine, and lychee—a compelling expression of both terroir and this uncommon varietal that's only now entering wider cultivation. SEY's second year in Amaybamba and first purchasing from Carlos Saenz signals serious discovery in an extraordinarily difficult-to-access region.

From Chorso Bule, a new site in the prestigious Gedeb region at 2,450 meters—some of Ethiopia's highest elevations—this Ethiopian Landrace offers peach tea, melon, and jasmine in the cup. The washed process involves careful hand-selection, flotation, a 24-hour in-cherry hold, and dual fermentation (dry for 24 hours, then wet for 12 without submersion) before 10–14 days on raised beds. The result is a clean, expressive cup that showcases Gedeb's distinctive character. SEY's first vintage from this site, sourced through trusted partners at SNAP.

This is a long-standing partnership coffee from Neguesse Debela's Danche washing station in Gedeb, Gedeo at 2,200 masl. The processing—hand-picking at peak ripeness, floating for defect removal, grade 1 density separation, and 36 hours of underwater fermentation followed by 10–14 days on raised beds—was developed collaboratively with SEY's supply partners to highlight the Ethiopian Landrace's clearest expression. In the cup: watermelon, apricot, and florality. A refined, intentional selection from a producer actively experimenting to elevate quality.

David Berrio’s small garden produced the first Chiroso we truly fell in love with, and he continues to produce some of the highest-scoring Chiroso selections each year. This second harvest pass comes from the peak of the main harvest and is remarkably complex. In the cup we find a wildly tropical profile with ripe stone fruit and yellow florality.

Over the last few years, Dwight has become one of the leading coffee producers in Peru, with multiple top placements in the Cup of Excellence. In this Red Gesha separation we find a floral-forward profile of jasmine, lychee, and honeydew.

Juan Jiménez farms this Pink Bourbon at 1,700 meters in Santa Barbara, Palestina, within Huila's renowned coffee region. The lot is hand-picked at peak ripeness, floated, held overnight in-cherry, then de-pulped and dry-fermented for 48 hours before mechanical drying—a process that builds complexity and clarity. In the cup: bright citrus with apple blossom and lychee notes. Jiménez is a Copa de Oro finalist with a track record of producing some of southern Huila's finest Pink Bourbons.

This is Wilson Alba's final harvest pass of the season from Sierra Morena in Las Mercedes, Palestina, Huila—a farm that consistently produces some of southern Huila's finest Pink Bourbon. Hand-picked at peak ripeness, the coffee is floated, de-pulped, then dry-fermented for 24 hours before drying on raised beds for 30 days to 10.3% moisture. In the cup: berry compote, lemon zest, and hibiscus—flavors that reflect Alba's meticulous approach to this relatively new Ethiopian Landrace variety.

From San Agustín in Huila, Colombia (1,600–1,800 masl), this decaffeinated lot combines Caturra, V. Colombia, and Castillo—a field blend of the region's three most common varieties. Hand-picked and floated to remove defects, the coffee is depulped, dry-fermented for 24 hours, and dried on shaded raised beds for 30 days before decaffeination via ethyl acetate (sugarcane-derived, processed locally at Descafecol in Manizales). The cup delivers a balanced sweetness with notes of orange marmalade, dark chocolate, and strawberry—a rare decaf that doesn't sacrifice character for the removal of caffeine.