SEY Coffee

Carmen Montoya's Bella Vista sits at 2,000 meters in Urrao, Antioquia—a region she put on the map when she won the Cup of Excellence in 2014 with this then-unknown Chiroso variety. Hand-picked at peak ripeness, the coffee was floated to remove defects, de-pulped same-day, then fermented underwater for eight days before washing and drying on raised beds. The cup delivers distinctive stone fruit and citrus: plum, mulberry, and candied lemon—a profile that reflects both the variety's Ethiopian landrace genetics and Urrao's emerging reputation for exceptional coffee.

From Bona Zuria in Sidama's renowned coffee region, this 2,200 masl lot benefits from careful sourcing across five nearby communities and the precise hand-picking and processing protocols of the Demeka Becha washing station. The washed process includes underwater fermentation for 36 hours and 10–14 days of raised-bed drying, which builds clarity and complexity. Expect pineapple, Earl Grey tea, and jasmine—a profile that reflects Sidama's consistent strength in SEY's portfolio. Demeka's track record of exceptional coffees and Ethiopia's unmatched varietal biodiversity make this a compelling choice for those seeking nuanced, terroir-driven Ethiopian coffee.

Mate Matiwos's inaugural lot from Keramo, Sidama, grown at 2,300 masl on JARC 74158—a disease-resistant variety selected for productivity. Hand-picked and floated to remove defects, then de-pulped with intentional mucilage retention and dried on shaded beds, creating clean fermentation layers. The cup delivers berries, tropical fruit, and bergamot—a brisk, fruit-forward profile that rewards the care taken in processing. This is a first-year partnership with an emerging producer whose quality already stands out; the precision in harvest and drying shows serious commitment.

From Sike Bokasso in Guji's highest elevations (2,250–2,400 masl), this Ethiopian Landrace was hand-picked at peak ripeness and processed with precision: floated, held in-cherry for 12 hours, then double-fermented (dry for 12 hours, wet for 12 hours) before meticulous hand-washing and shade-drying. The result is a bright, fruit-forward cup with watermelon, peach, and lemongrass notes that showcase Guji's exceptional 2026 harvest. SEY's second year sourcing from Sike Bokasso reflects their commitment to traceable, high-altitude Ethiopian coffee and the labor-intensive separations that make single-community lots possible.

Susan Meneses grows Pink Bourbon at 1,730 masl in San Adolfo, Huila—a relatively new variety with Ethiopian Landrace genetics that's becoming a regional signature. Hand-picked at peak ripeness and floated to remove defects, the coffee undergoes a 48-hour dry fermentation after same-day de-pulping, building complexity before a careful wash and raised-bed dry. The cup delivers vivid hibiscus florality, blueberry sweetness, and tart finger lime notes—a standout lot that signals the depth still being discovered in Huila's producer landscape.

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.

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.