SEY Coffee

Grown at 2,300 meters in Bombe's Sidama valleys, this Ethiopian Landrace represents coffees that consistently rank among the year's highest scorers. Hand-picked cherries undergo meticulous processing—floated for defect removal, de-pulped, density-separated to Grade 1, then fermented underwater for 48 hours and dried on raised beds for 10–14 days—building complexity and clarity. In the cup: watermelon, white florals, and raspberry. From small passive-organic gardens (0.1–0.2 hectares), this coffee embodies traditional cultivation and Ethiopia's remarkable coffee biodiversity, with SEY visiting the region this year to deepen producer relationships.

Anthony Kimani's Kibingo Estate coffee from Kirinyaga, Kenya, grows at 1,750 meters and represents the second consecutive vintage of exceptional quality from this award-winning producer. Hand-picked at peak ripeness and meticulously sorted, the lot undergoes a washed process with ~24 hours of fermentation, density sorting through channels, an overnight soak, and 15 days of drying on raised beds with continuous hand-sorting. The cup reveals dark fruit, rose hips, and bright lemon notes—a profile that reflects both the terroir and Anthony's unwavering attention to detail. This is coffee from a producer at the top of Kenya's specialty game, backed by SEY's direct relationship and commitment to quality partnership.

From Guintar in Anzá, Colombia, at 2,200 meters elevation, Daniel Caro Lopez's El Tambo farm specializes in Chiroso, a rare Ethiopian landrace variety now gaining recognition in Antioquia. Hand-picked and floated, then de-pulped same-day before a 6-day underwater fermentation and slow drying on raised beds. The cup is defined by yellow tropical fruit, tamarind, and floral notes—a clean, distinctive expression of a variety SEY has been actively building a buying program around because of its extraordinary quality potential.

This is the last harvest pass from Duber Mejia's El Diamante farm in Colombia, marking the end of a standout Chiroso season. Duber's earlier pickings earned recognition as among the year's best, and these final lots showcase the varietal's distinctive character. Expect tropical fruit, lychee, and Key lime on the palate—a bright, fruit-forward profile that rewards the farm's meticulous selective harvesting.

From Hambela Wamena in Ethiopia's Guji region at 2,350 masl, this lot from longtime producer Esayas Beriso combines high-elevation terroir with meticulous washed processing: 72-hour wet fermentation, channel washing, density-based grading, and two-hour soak before slow ten-day drying. The cup delivers peach rings, raspberry, and white tea—a bright, refined profile that justifies SEY's continued partnership and rare single-producer separation from the Guji Highlands.

Nginda Estate is a small family farm in Embu County on the slopes of Mt. Kenya, working with SEY for the first time. The lot was hand-picked at peak ripeness, floated, de-pulped same-day, and fermented for 36–48 hours before drying on raised beds. In the cup: red currant, rose hips, and hibiscus—a bright, floral profile. This field blend likely comprises traditional Kenyan SL varieties, though ongoing genetic research is reshaping our understanding of what's actually planted in Kenya.

From Chelbesa in Gedeb, Gedeo—Ethiopia's southernmost coffee-producing woreda with relatively young trees—this washed lot represents SEY's refined ability to isolate distinct microlots within the broader Gedeb region. Hand-picked fruit was floated, de-pulped, density-separated, and fermented underwater for 36 hours before drying on raised beds for 10–14 days, a process that emphasizes clarity and brightness. The cup delivers watermelon, peach rings, white florals, and citrus—a distinctive, fruit-forward profile that reflects Gedeb's emerging potential. This Ethiopian Landrace blend showcases why the region fascinates: young trees and careful processing unlock flavors that older coffee-growing areas have long monopolized.

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.