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.

From Neguesse Debela's Danche washing station in Gedeb, Gedeo at 2,200 masl, this Ethiopian Landrace was hand-picked at peak ripeness and processed with precision: floated, held in-cherry for 12 hours, then subjected to dual fermentation (12 hours dry, 12 hours wet) before meticulous hand-washing and shade-drying. The cup delivers bright, stone-fruit aromatics—bergamot, watermelon, and peach—reflecting both the site's terroir and the careful fermentation work. This is SEY's second selection from Danche this season, marking continued excellence from a partnership rooted in quality refinement.

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.

Kedida Gubata is a new high-elevation microlot from Kochere, Ethiopia (2,275–2,500 masl), sourced through SNAP from specific farms near the Worka washing station. This is the roaster's second year with the lot, now processed as a white honey—hand-picked cherries floated and de-pulped, then dried on raised beds for 10–14 days after density separation. In the cup: honeydew, peach, and coffee blossom. A meaningful step forward in Ethiopian lot traceability and single-origin farming practice.

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 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.