SEY Coffee

Chorso Bule represents SEY and SNAP's inaugural Highest Elevation Project: only cherry harvested above 2,450 meters from this Gedeb site in Ethiopia. The washed process emphasizes clarity—hand-picked at peak ripeness, floated for defect removal, held in-cherry for 24 hours, then de-pulped and density-separated before dual fermentation (24-hour dry, 12-hour wet) and 10–14 days on raised beds. In the cup: ripe peach, melon, and honeysuckle—delicate and refined. This marks the start of a multi-year initiative to isolate and elevate microlot production with SNAP, making it a coffee built on intentional sourcing and partnership.

Daniel Caro Lopez's final harvest of 2026 from El Tambo in Güíntar, Anzá (2,200 masl) showcases the Chiroso variety at its peak. Hand-picked and floated berries were de-pulped same-day, then fermented underwater for six days before drying on raised beds—a deliberate process that emphasizes clarity and complexity. The cup delivers lychee, oolong, and mango notes with the refined character Chiroso is known for. This Ethiopian Landrace varietal is newly cultivated in Antioquia and represents SEY's multi-year investment in a distinct regional project; this lot confirms why they've committed to developing Chiroso from these high-altitude farms.

Guiliar Pérez Cuéllar's second exceptional harvest from Santa María, Huila, Colombia, grown at 1,850 masl. Hand-picked Pink Bourbon cherries are floated, held in-cherry for 24 hours, then dry-fermented for 48 hours after de-pulping before washing and drying on raised beds to 10.5% moisture. The cup delivers bright acidity with lemonade, hibiscus, and mulberry—a compelling expression of this relatively rare Ethiopian Landrace variety now thriving in Huila's terroir.

Nicolas Medina's El Girasol farm in La Florida, Huila, sits at 2,020 meters and has become a showcase for Pink Bourbon's potential—a relatively new Ethiopian Landrace variety thriving in Colombian high altitude. Hand-picked at peak ripeness, the coffee is floated for cleanliness, held in-cherry for 24 hours, then dry-fermented for 36 hours after de-pulping before a traditional wash and raised-bed drying. The cup delivers striking intensity: ripe blackberry, hibiscus florals, and bright lime zest in a profile that ranks among SEY's most dynamic Huila expressions. This is coffee from a farm historically managed by Abelardo Medina—one of the roastery's highest-scoring producers—now continued by his father with undiminished quality and ambition.

Tuke Yute's first release through SEY showcases the Keramo region of Bensa at 2,200 masl, where this producer manages 10 hectares and sources cherry from thirty neighboring farmers. The coffee was hand-picked at peak ripeness, de-pulped quickly with intentional mucilage retention, then dried on shaded beds with that mucilage intact for three days—a technique that builds the honey process's signature sweetness and body. In the cup: strawberry jam, lychee, and rose create a distinctly fruit-forward profile. The 74158 varietal, a JARC selection bred for yield and disease resistance, performs beautifully here, and this inaugural purchase signals SEY's confidence in Tuke Yute's quality trajectory.

Yana Milena Quintero grows Pink Bourbon at 1,900 masl in Santa María, Huila—a new producer collaboration for SEY. Hand-picked fruit is floated for cleanliness, held in-cherry for 24 hours, then de-pulped and dry-fermented for another 24 hours before washing and 15-day bed drying. The cup delivers rose hips, tangerine, and mulberry, showcasing Pink Bourbon's trademark acidity and fruit complexity. This is a first-time offering from an exceptional grower worth discovering.

From Arbegona in Sidama at 2,300 masl, this Ethiopian Landrace represents SEY's flagship regional project and reliably ranks among their highest-scoring lots each year. The washed process—hand-picked at peak ripeness, floated, de-pulped, density-sorted, and fermented underwater for 36 hours before 10–14 days of raised-bed drying—yields an articulate, clean cup. Expect watermelon, florality, and berry notes. This is the coffee that brings SEY back to Ethiopia season after season.

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.