2026-08-24 to 2026-08-30

Week of 2026-08-24

0 daily files

Summary

seylance2897

Harmufo / Halo: Clarified that Harmufo is a separation from the highest-elevation coffee delivered to Halo, and that SEY made the lot with Snap.
Kukipata / Inkawasi, Cusco: Said SEY released multiple coffees from Kukipata and asked which specific lot was being discussed.
Alejandrina Maytan SL9: Said the season's final SL9 is in the August subscription, with subscribers getting it first; an online release is also likely.
Peru new harvest: Had just assembled SEY's first sample package of new-harvest Peruvian coffees and expected to taste them within roughly two weeks.
Peru buying trip: Planned to return to Peru around October, when more of the highest-elevation lots should be ready, and hinted at additional Peru projects still too uncertain to announce.
Frozen inventory: Reassured people that Alejandrina's coffee was coming out of freezer storage rather than being unavailable.
Single-tree experiments: Tasted several experimental single-tree lots and singled out a red honey made from Dwight Aguilar's genetics as particularly inspiring.
Tiny experimental lot: Said that honey had not yet been released; the lot is extremely small, so SEY was still deciding how best to sell it, though roasting it on the Loring is feasible.
Kenyan variety mystery: Said he personally believes an unidentified Kenyan variety is SL34, but considers that unresolved and intends to investigate further during a Kenya trip in the fall.
Ethiopian varieties: Admitted he did not know the conventional names behind some numbered Ethiopian varieties and recommended Tim Hill's book on Ethiopian coffee varieties as a strong reference.

lancehedrick

TueSEY / ThurSEY Brew-Alongs: Hosted or participated in the recurring Tuesday and Thursday brew-along sessions during the week.
Cupping-order bias: Warned that tasting African coffees before Latin American coffees can make the latter present as bell pepper or otherwise savory due to sensory contrast.
Practical cupping advice: Strongly recommended cupping African and Latin American coffees separately, or at least brewing them apart, to reduce perceptual bias.
SEY cupping protocol: Said SEY deliberately divides cupping tables to account for this effect rather than treating every coffee as perceptually independent.
Albino Ibias anecdote: Recalled accidentally tasting an African coffee immediately before Albino Ibias's first harvest; Albino initially tasted like bell pepper, but later blind cupping on a correctly arranged table showed none of that character and it earned the highest score.
Interpretation of Latin coffees: Said the "savory after Ethiopia/Kenya" effect matches his experience with a large share of Latin American coffees when tasted in that sequence.
Opus 2 grind setting: Reported good results with his pourover style around setting 6 on an out-of-box calibrated Fellow Opus 2 and suggested 7-8 might also work depending on the brew.
Community cuppings: Expressed interest in doing more group cuppings, with sensory-bias control as a central part of the methodology.
Book hunt: Mentioned finding some copies of a sought-after book online and attempting to buy them, apparently without success.

opp4004

William Ortiz Chiroso: Found the coffee increasingly expressive with rest, especially its tea-like side: Chinese green tea, peach, lemongrass, bergamot, florals, lemon, and blackberry.
August subscription roast development: Suspected the August subscription coffees were slightly more developed than June and July. Yabitu and Kamwangi seemed similar to prior releases, while some Latin American coffees showed what he described as a heat-scorched character.
Albino: Found sharp, piercing acidity reminiscent of Catuai, plus melon, tropical fruit, and some lactic character; floral notes were much weaker than before. The coffee improved substantially as it cooled.
Abraham's Mejo: Initially perceived woodiness, low intensity, and baking spice, but cooling revealed powdery florals, honeysuckle, wildflower-honey aroma, ripe persimmon, lychee, baking spice, and black tea. He thought this roast might simply need more rest.
Kama Gesha: On a second brew found bergamot, citron-oil-like citrus, jasmine, lychee, heavily roasted sencha, eucalyptus-like botanicals, and mocha. He viewed it as highly unusual and compared aspects of it to Catturon and specialty coffees from Papua New Guinea or Zambia.
Rwanda / Gesha: Noted that Rwanda officially permits only bourbon varieties for export and said he would love to see SEY roast something like a Shyira Gesha.
Tolima / Gaitania: Expressed strong enthusiasm for Colombian coffees from Gaitania and Tolima, including Astrid Medina's area, and speculated a Tolima peaberry could outperform Huila. He lamented that Tolima coffees have become less common despite consistently good experiences.
Demeka Becha: Repeatedly urged others to buy Demeka Becha, calling it a coffee he had loved years earlier; said previous attempts by both a friend and SEY to buy it had failed because of problems involving Emily's company.
Uraga preference: Said Uraga is his favorite part of Guji - even above Hambella - and cited Yabitu, Jebril's coffees, Layo Teraga, Laayyoo, and Raro as examples he likes.
Magna Maldonado Padilla Gesha: Compared a shared sample to Esmeralda's Leon, describing a classic, elegant Panama-Gesha-like profile with magnolia florals, Asian pear, lime acidity, and a later high-quality raw-pu-erh-like tea character.
Sidra genetics: Thought Colombian and Ecuadorian Sidra taste meaningfully different and suggested genetic testing would be interesting.
Cold Ethiopian naturals: Likes both Basha and Gonjobe but said cold-served Ethiopian naturals are not his preference, despite being generally tolerant of funky coffee; Basha's Badigalo natural struck him as strongly fermented, though he was unsure whether it was anaerobic.
Gachiku from the freezer: Revisited Gachiku on a difficult day and found mild fermentation acceptable alongside hibiscus, peach, lemon, ripe plum, oolong, and a Malbec-like impression.
Kenyan comparison day: Described Malaki as an archetypal "classic Kenyan" with grapefruit, berries, blackcurrant, and hibiscus; Eaagads AA as more "classic European Kenyan," emphasizing rhubarb, brown sugar, blackcurrant, gooseberry, and Amarena cherry; and Kamwangi as dried strawberry, cranberry, creamy sweetness, sparkling texture, and a slight mango note.
Filter parameters: Gave terse brewing guidance suggesting very fine grinding around 0.85-0.95 and water around 85-87C; an earlier temperature answer was 85-95C, so the exact intended range may have depended on context.
Apollon's Gold / Walnut Roasters: Recalled Walnut Roasters publicly characterizing itself as an "Apollon's Gold" roaster, prompting Apollon's Gold's owner to clarify that no such relationship existed.

dougssg

Very little captured activity this week: Only two substantive lines were captured for dougssg.
Advent calendar: Said SEY probably would not make a conventional advent calendar like those commonly offered by other roasters.
P3000 possibilities: Added that the P3000 should enable some more interesting or unconventional opportunities, without specifying what format those might take.
Coffee discussion: One message in the brewing channel consisted only of tagging another user, so it does not reveal a standalone stance or tasting observation.

naomi (car7iern)

Very little captured activity this week: Only a few messages were captured for naomi.
NYC tap-water mineral level: Reported a measured value around 2.5 mg/L, specifically 2.41 mg/L on the last test, and said this was standard for NYC tap water based on information she found.
Felix Morocho: Mentioned brewing or serving Felix Morocho's second harvest.
Kamavindi Lot 1: Indicated that Kamavindi Lot 1 had still been available right at opening, implying it disappeared or rotated off shortly afterward.

Cross-thread takeaways

Peru was the main forward-looking origin story: seylance2897 was already sampling new-harvest Perus, expected near-term tastings, planned an October buying trip for higher-elevation lots, and hinted at unannounced projects; opp4004 was simultaneously watching Kukipata releases and deciding what to buy.
Rest and temperature repeatedly changed evaluations: opp4004 found Albino and Abraham's Mejo substantially better as they cooled and suspected some August coffees needed more rest, reinforcing that early hot-cup impressions were not necessarily stable.
Sensory context can masquerade as roast or green-coffee defects: lancehedrick's warning about African coffees making subsequent Latin coffees taste savory is directly relevant to opp4004's complaints about scorched, woody, or reduced-floral impressions in some Latin American subscription coffees.
The week favored origin-specific, variety-specific discussion over generic tasting: SL9, Chiroso, Gesha, Sidra, Mejo, possible SL34, Ethiopian numbered varieties, Tolima, Uraga, Gaitania, Rwanda, and multiple Kenyan profiles were all discussed concretely.
Experimental and tiny lots remain a release-format problem: seylance2897 praised single-tree experimentation but emphasized that extremely small lots may require unconventional release decisions; dougssg's comment about the P3000 enabling new formats points in the same direction.
Kenya drew both sensory and botanical attention: seylance2897 was trying to resolve a suspected SL34 identification, while opp4004 compared Malaki, Eaagads, and Kamwangi as distinct expressions of what "classic Kenyan" can mean across markets.
Brewing advice skewed toward fine grinds and relatively low temperatures: lancehedrick suggested Opus 2 settings around 6-8 for his pourover style, while opp4004 later cited roughly 0.85-0.95 and 85-87C in another grinder/brewer context; the missing surrounding questions make direct conversion between those settings impossible.

Full weekly Markdown preview

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2026-08-24 to 2026-08-30

seylance2897

2026-08-26

6:52 PM #origins-and-producers: yo! Harmufo is a separation from the highest elevation that delivers to Halo and yeah we made this lot with Snap
10:00 PM #current-menu: Hey! we released a lot of coffees from Kukipata which is in Inkawasi, Cusco. Do you know which coffee you're referring to specifically?
10:02 PM #current-menu: The very last SL9 of the season is in Subs this month - Alejandrina Maytan
10:02 PM #current-menu: All good!
10:02 PM #current-menu: no, it will also probably get released online as well
10:02 PM #current-menu: but subs will get it first
10:03 PM #current-menu: I literally just put together our first sample package of new harvest Perus... so, exciting time of year
10:03 PM #current-menu: also FYI Alejandrina's coffee is coming out of the freezer incase anyone is stressed about it ha
10:04 PM #current-menu: hopefully tasting these in the next 2 weeks... my actual buying trip to peru will be closer in october when more of the highest elevation lots are ready
10:06 PM #current-menu: but i've got some very exciting stuff going on in peru right now... can't wait to tell everyone about it... but gonna have to wait until I know its all real and quality is where i expect it to be
10:06 PM #current-menu: it is!
10:16 PM #current-menu: IMO i have the funnest job in the world ha
11:38 PM #current-menu: ha yes! tasted a bunch of <@952039663680512030> single tree experiments that were really cool!
11:38 PM #current-menu: I'll let him tell more... but his honey from Dwight Aguilar's genetics was really inspiring
11:43 PM #current-menu: red
11:45 PM #current-menu: we haven't released it yet and I try to keep my personal opinions close until people get to try coffees but I'm sure Jose will chat about it ha!
11:45 PM #current-menu: its a super small lot thought so we're tryign to figure out the best way to release it
11:55 PM #current-menu: we can do it on the loring

2026-08-27

3:00 PM #origins-and-producers: I personally believe it to be SL34 but it still something of a mystery that I'm working on solving when i go back to kenya in this fall
7:01 PM #origins-and-producers: haha honestly i have no idea what tha actual names are for those varieties. in my world they are always talked about in # form. I can check with tim about the names, he'll know... also for those interested Tim Hills book on Ethiopian coffee varieties is very good

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lancehedrick

2026-08-25

6:18 PM #Brew-Along: TueSEY Brew
6:19 PM #Brew-Along: [attachment only]
7:01 PM #Brew-Along: TueSEY Brew

2026-08-26

12:35 AM #cupping: Did you cup africa then ecuador? This is a known issue where if you do Africans first, a LA coffee can have bell pepper or other savory tastes to it. We actually divide our cupping tables to account for this known issue in sensory perception.
12:35 AM #cupping: Highly recommend cupping separately or brewing apart from those.
12:36 AM #cupping: What you describe is exactly what it is like to drink 80% of LA coffees, in my experience, after eth/kenya

Would be curious if you had other LA coffees rn you could toss in an LA only cuppint!
12:36 AM #cupping: Regardless, stoked to see you cupping!
12:39 AM #cupping: I'm hoping to do some cupping with peeps here in the future. But yeah- a big thing we practice is always separating due to bias that can crop up.
Actually, my first time cupping with SEY Lance, there was an African coffee accidentally in the line up with LA. Tasted it, loved it. Next cup tasted bell peppers.
Turned out to be Albino Ibias first harvest ha!
Still my favorite coffee of the year.
Cupped blindly later and the table was proper and it got highest score. No hint of bell. It was marvelous.

Anyway, little anecdote for ya haha

2026-08-27

2:18 PM #filter-focused: i had good success doing my style of pourover at 6 on out of box calibrated opus 2
2:18 PM #filter-focused: maybe 7 to 8 would work well?
3:20 PM #Brew-Along: ThurSEY brews
4:38 PM #Brew-Along: ThurSEY brews

2026-08-28

1:12 PM #origins-and-producers: i found some copies online. sorta. tried buying them all. nothing happened lol

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opp4004

2026-08-24

5:47 AM #what-are-you-brewing: William Ortiz’s Chiroso. The flavors have opened up quite a bit, and interestingly, as they’ve opened up, the tea-like character seems to come through even more. I’m getting something like Chinese green tea, along with peach, lemongrass, bergamot, florals, lemon, and blackberry. It’s a really lively coffee
5:57 AM #what-are-you-brewing: Probably so

2026-08-26

1:39 AM #what-are-you-brewing: Has everyone tried the August subscription coffees yet? Do you notice anything different compared to June and July? I feel like this month’s subscription coffees are slightly more developed than the previous ones. I’m curious what everyone else thinks
1:49 AM #what-are-you-brewing: Yabitu and Kamwangi seem pretty similar to the previous ones, but the Latin coffees have a bit of a “scorched by heat” kind of character to them
2:03 AM #what-are-you-brewing: Anyway, I’m most curious about what you guys think lol. I’ve brewed the Albino for now
2:05 AM #what-are-you-brewing: My Albino still has that kind of sharp, piercing acidity. It’s the sort of acidity I usually get from catuai, but aside from that, it’s actually a pretty good coffee. I’m getting melon, tropical fruit, and a bit of a lactic character too. The floral notes are much weaker than before, almost nonexistent, which is a little disappointing
2:10 AM #what-are-you-brewing: It does get better as it cools down, though… So today I’m going to readjust and brew all the coffees that disappointed me this time around, and see how they turn out
2:11 AM #what-are-you-brewing: Abraham, and Kama gesha
2:32 AM #what-are-you-brewing: Abraham’s Mejo.. This coffee also has a slightly woody character, though it seems less pronounced than the Albino. It’s a little lacking in intensity, and I’m also getting a hint of baking spice. It’s not really what I’d expect from a Mejo, but the quality itself doesn’t seem bad
2:38 AM #what-are-you-brewing: Anyway, like the Albino, it gets quite a bit better as it cools down. There’s a powdery floral character that reminds me of Putushio Mejo—some honeysuckle, a sweet wildflower-honey-like aroma, ripe persimmon, and lychee, hint of baking spice. Toward the finish, I’m getting a pretty nice black tea character
2:44 AM #what-are-you-brewing: It’s much better than the one I had before. This roast might need a little more time than the previous one
2:44 AM #what-are-you-brewing: Or maybe my setup was just acting up lol
4:00 AM #current-menu: Siti is so good
6:01 AM #what-are-you-brewing: My second cup of Kama gesha. I’m starting to get some more unique flavors now. It’s like a burst of citrus—bergamot and something like citron oil—along with jasmine, lychee, the aroma of heavily roasted sencha, a slightly eucalyptus-like botanical character, and mocha.

It’s definitely a very unique flavor profile. How should I put it… it almost makes me wonder if this is what gesha might taste like when it’s grown in a region where specialty coffee hasn’t really been produced much before
6:04 AM #what-are-you-brewing: It also has something that reminds me of Catturon, and I get the feeling of drinking specialty coffee from Papua New Guinea or Zambia. It’s a really unique experience
12:51 PM #origins-and-producers: “Officially,” in Rwanda, only bourbon varieties are allowed to be exported, so personally, I dream of seeing something like Shyira gesha roasted by Sey

2026-08-27

2:02 AM #current-menu: Would I drive the hype train instead
2:05 AM #current-menu: Let’s just see what actually gets released
2:08 AM #current-menu: Then I guess there’s only one thing I can : buy the Kukipata coffee
2:13 AM #current-menu: https://www.thecoffeequest.com/finca-los-guayabos-gaitania-colombia/
2:14 AM #current-menu: I like Gaitania. Astrid Medina’s farm is there too… I think some really good coffee can be grown there
2:16 AM #current-menu: I haven’t tried a pb from Tolima, but I think it could be even better than Huila
2:21 AM #current-menu: I used to see Tolima coffees pretty often, but they suddenly disappeared at some point. I’d love to see them come back again. I’ve never had a bad experience with coffees from Tolima—not even the unusual ones, like Mauricio Shattah or even El Vergel(Bayter's)
2:21 AM #current-menu: oh wait DEMEKA BECHA
2:24 AM #current-menu: Demeka Becha is a coffee I really loved. Should I add it on, or just hope they send it as part of a future subscription 🫠
2:35 AM #current-menu: Yes
2:35 AM #current-menu: Must
2:42 AM #current-menu: Demeka Becha was so good that even my friend wanted to import it, but unfortunately, Emily’s company kept running into issues, so neither my friend nor Sey was able to buy it. I definitely have to try it this time
2:42 AM #current-menu: It’s probably been about three or four years
2:43 AM #current-menu: Ha
2:44 AM #current-menu: I like Carmen Montoya’s coffee too. If you guys like Chiroso from Urrao… she’s basically the “godmother of Chiroso” seriously
2:49 AM #current-menu: It does seem like a pretty interesting processing method
2:50 AM #current-menu: The processing itself is different, but I think the overall approach is pretty similar to Faysel Abdosh’s
3:24 AM #current-menu: Buy the Demeka Becha. That’s all 🫡
3:25 AM #current-menu: Raro is also cool
3:25 AM #current-menu: I love uraga
3:27 AM #current-menu: Yabitu(and Jebril's), Layo Teraga, Laayyoo, Raro, etc... They’re all coffees from Uraga, and I like coffee from Uraga the most in Guji. Even more than Hambella
3:27 AM #current-menu: but first, buy the DEMEKA
6:00 AM #what-are-you-brewing: I got to try a coffee from Magna Maldonado Padilla through a share. If I tasted this blind, I’d probably call it Esmeralda’s Leon, seriously. It’s surprisingly classic and elegant—exactly the kind of flavor profile I’d expect from a Panama Gesha. I’m getting magnolia-like florals, Asian pear-like fruitiness, lime-like acidity, and, toward the middle and later stages, a tea-like character that really surprises me, almost like high-quality raw pu-erh. It’s a truly remarkable coffee
4:30 PM #Brew-Along: I feel like Colombian Sidra and Ecuadorian Sidra taste somewhat different… It would be pretty interesting to do genetic testing on them

2026-08-28

1:17 AM #what-are-you-brewing: This month’s subscription looks better than the last one
1:24 AM #what-are-you-brewing: 😂
1:24 AM #what-are-you-brewing: Magic word
1:25 AM #what-are-you-brewing: Simillar to Gachiku
2:29 AM #current-menu: Looks familiar
2:32 AM #current-menu: Oh dear
2:33 AM #current-menu: I like both Basha and Gonjobe. But cold + natural coffees from Ethiopia really aren’t my thing. For what it’s worth, I’m usually pretty comfortable with funky coffees too
2:33 AM #current-menu: For reference, I just had Basha’s Badigalo natural. It has quite a fermented character to it, but as for whether it’s anaerobic…
6:01 AM #origins-and-producers: I’ve seen the old “Ethiopian Forest Coffee” map before… It really feels like looking at the Milky Way
8:28 AM #what-are-you-brewing: Today was a really tough day, and I wanted to drink something special… so I pulled the Gachiku out of the freezer. I’m getting a bit of a fermented character, but it’s fine. I’m getting hibiscus, peach, lemon, ripe plum, oolong, and even something reminiscent of Malbec wine

2026-08-29

3:00 PM #filter-focused: 85 - 95

2026-08-30

2:21 AM #what-are-you-brewing: I tried the Malaki my friend sent me. If someone asked me what a “classic Kenyan” tastes like, I’d recommend a coffee like this. It has an incredibly intense fruity character that’s clean and precise, with everything falling into place really neatly. Grapefruit, berries, blackcurrant, and hibiscus—the flavors are simple and focused, but they hit your palate with remarkable intensity
2:47 AM #what-are-you-brewing: The second coffee is an AA from Eaagads Estate. I decided I’m only drinking Kenyan coffee today. It’s similar to Malaki, but also quite different. If Malaki represents what I think of as a “classic Kenyan coffee in the US” then Eaagads feels more like a “classic Kenyan coffee in Europe". How should I put it… it has a profile where the rhubarb-like character stands out a little more, and it seems like Europeans have always been fond of Kenyan coffees with that rhubarb character.

The flavors are similar to Malaki in some ways, but definitely different (though I’d say the quality is about the same). I’m getting a brown-sugar-like sweetness from the roast, along with blackcurrant and rhubarb, and fruitiness reminiscent of gooseberry and Amarena cherry
5:45 AM #what-are-you-brewing: The third Kenyan is Kamwangi. It has the kind of flavors I really like. I’m getting dried strawberry and cranberry, with a creamy texture and sweetness, a sparkling texture, and even a very slight mango-like. It’s almost like eating a strawberry cream-flavored Chupa Chups
2:07 PM #what-are-you-brewing: I remember Walnut Roasters used to go around calling themselves an “Apollon’s Gold” roaster, so the owner of Apollon’s Gold had to go around clarifying that “that never happened”
2:14 PM #what-are-you-brewing: AG originally didn’t sell coffee in Japan at all.. I imagine a lot must have changed once they started selling in Japan
3:29 PM #what-are-you-brewing: AG saw that and posted a clarification on their IG story lol
5:15 PM #filter-focused: 0.8.5-0.9.5, very fine 🙂‍↕️
5:29 PM #filter-focused: 85-87 degree 🙂‍↕️

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dougssg

2026-08-30

10:21 PM #what-are-you-brewing: <@522586445131677719>
10:22 PM #current-menu: I don’t think we’d ever do an advent calendar as we what most people do, but the p3000 should open up some fun opportunities for us.

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naomi (car7iern)

2026-08-26

4:14 PM #water: Around 2.5 mg/L (2.41 last tested) which is standard for NYC tap water (according to Google)

2026-08-27

10:20 PM #what-are-you-brewing: Felix Morocho 2nd harvest!
10:20 PM #what-are-you-brewing: Unless you came right at open when we still had Kamavindi Lot 1 on

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-------------------

GPT-5.6 Thinking Summary

seylance2897

Harmufo / Halo: Clarified that Harmufo is a separation from the highest-elevation coffee delivered to Halo, and that SEY made the lot with Snap.
Kukipata / Inkawasi, Cusco: Said SEY released multiple coffees from Kukipata and asked which specific lot was being discussed.
Alejandrina Maytan SL9: Said the season's final SL9 is in the August subscription, with subscribers getting it first; an online release is also likely.
Peru new harvest: Had just assembled SEY's first sample package of new-harvest Peruvian coffees and expected to taste them within roughly two weeks.
Peru buying trip: Planned to return to Peru around October, when more of the highest-elevation lots should be ready, and hinted at additional Peru projects still too uncertain to announce.
Frozen inventory: Reassured people that Alejandrina's coffee was coming out of freezer storage rather than being unavailable.
Single-tree experiments: Tasted several experimental single-tree lots and singled out a red honey made from Dwight Aguilar's genetics as particularly inspiring.
Tiny experimental lot: Said that honey had not yet been released; the lot is extremely small, so SEY was still deciding how best to sell it, though roasting it on the Loring is feasible.
Kenyan variety mystery: Said he personally believes an unidentified Kenyan variety is SL34, but considers that unresolved and intends to investigate further during a Kenya trip in the fall.
Ethiopian varieties: Admitted he did not know the conventional names behind some numbered Ethiopian varieties and recommended Tim Hill's book on Ethiopian coffee varieties as a strong reference.

lancehedrick

TueSEY / ThurSEY Brew-Alongs: Hosted or participated in the recurring Tuesday and Thursday brew-along sessions during the week.
Cupping-order bias: Warned that tasting African coffees before Latin American coffees can make the latter present as bell pepper or otherwise savory due to sensory contrast.
Practical cupping advice: Strongly recommended cupping African and Latin American coffees separately, or at least brewing them apart, to reduce perceptual bias.
SEY cupping protocol: Said SEY deliberately divides cupping tables to account for this effect rather than treating every coffee as perceptually independent.
Albino Ibias anecdote: Recalled accidentally tasting an African coffee immediately before Albino Ibias's first harvest; Albino initially tasted like bell pepper, but later blind cupping on a correctly arranged table showed none of that character and it earned the highest score.
Interpretation of Latin coffees: Said the "savory after Ethiopia/Kenya" effect matches his experience with a large share of Latin American coffees when tasted in that sequence.
Opus 2 grind setting: Reported good results with his pourover style around setting 6 on an out-of-box calibrated Fellow Opus 2 and suggested 7-8 might also work depending on the brew.
Community cuppings: Expressed interest in doing more group cuppings, with sensory-bias control as a central part of the methodology.
Book hunt: Mentioned finding some copies of a sought-after book online and attempting to buy them, apparently without success.

opp4004

William Ortiz Chiroso: Found the coffee increasingly expressive with rest, especially its tea-like side: Chinese green tea, peach, lemongrass, bergamot, florals, lemon, and blackberry.
August subscription roast development: Suspected the August subscription coffees were slightly more developed than June and July. Yabitu and Kamwangi seemed similar to prior releases, while some Latin American coffees showed what he described as a heat-scorched character.
Albino: Found sharp, piercing acidity reminiscent of Catuai, plus melon, tropical fruit, and some lactic character; floral notes were much weaker than before. The coffee improved substantially as it cooled.
Abraham's Mejo: Initially perceived woodiness, low intensity, and baking spice, but cooling revealed powdery florals, honeysuckle, wildflower-honey aroma, ripe persimmon, lychee, baking spice, and black tea. He thought this roast might simply need more rest.
Kama Gesha: On a second brew found bergamot, citron-oil-like citrus, jasmine, lychee, heavily roasted sencha, eucalyptus-like botanicals, and mocha. He viewed it as highly unusual and compared aspects of it to Catturon and specialty coffees from Papua New Guinea or Zambia.
Rwanda / Gesha: Noted that Rwanda officially permits only bourbon varieties for export and said he would love to see SEY roast something like a Shyira Gesha.
Tolima / Gaitania: Expressed strong enthusiasm for Colombian coffees from Gaitania and Tolima, including Astrid Medina's area, and speculated a Tolima peaberry could outperform Huila. He lamented that Tolima coffees have become less common despite consistently good experiences.
Demeka Becha: Repeatedly urged others to buy Demeka Becha, calling it a coffee he had loved years earlier; said previous attempts by both a friend and SEY to buy it had failed because of problems involving Emily's company.
Uraga preference: Said Uraga is his favorite part of Guji - even above Hambella - and cited Yabitu, Jebril's coffees, Layo Teraga, Laayyoo, and Raro as examples he likes.
Magna Maldonado Padilla Gesha: Compared a shared sample to Esmeralda's Leon, describing a classic, elegant Panama-Gesha-like profile with magnolia florals, Asian pear, lime acidity, and a later high-quality raw-pu-erh-like tea character.
Sidra genetics: Thought Colombian and Ecuadorian Sidra taste meaningfully different and suggested genetic testing would be interesting.
Cold Ethiopian naturals: Likes both Basha and Gonjobe but said cold-served Ethiopian naturals are not his preference, despite being generally tolerant of funky coffee; Basha's Badigalo natural struck him as strongly fermented, though he was unsure whether it was anaerobic.
Gachiku from the freezer: Revisited Gachiku on a difficult day and found mild fermentation acceptable alongside hibiscus, peach, lemon, ripe plum, oolong, and a Malbec-like impression.
Kenyan comparison day: Described Malaki as an archetypal "classic Kenyan" with grapefruit, berries, blackcurrant, and hibiscus; Eaagads AA as more "classic European Kenyan," emphasizing rhubarb, brown sugar, blackcurrant, gooseberry, and Amarena cherry; and Kamwangi as dried strawberry, cranberry, creamy sweetness, sparkling texture, and a slight mango note.
Filter parameters: Gave terse brewing guidance suggesting very fine grinding around 0.85-0.95 and water around 85-87C; an earlier temperature answer was 85-95C, so the exact intended range may have depended on context.
Apollon's Gold / Walnut Roasters: Recalled Walnut Roasters publicly characterizing itself as an "Apollon's Gold" roaster, prompting Apollon's Gold's owner to clarify that no such relationship existed.

dougssg

Very little captured activity this week: Only two substantive lines were captured for dougssg.
Advent calendar: Said SEY probably would not make a conventional advent calendar like those commonly offered by other roasters.
P3000 possibilities: Added that the P3000 should enable some more interesting or unconventional opportunities, without specifying what format those might take.
Coffee discussion: One message in the brewing channel consisted only of tagging another user, so it does not reveal a standalone stance or tasting observation.

naomi (car7iern)

Very little captured activity this week: Only a few messages were captured for naomi.
NYC tap-water mineral level: Reported a measured value around 2.5 mg/L, specifically 2.41 mg/L on the last test, and said this was standard for NYC tap water based on information she found.
Felix Morocho: Mentioned brewing or serving Felix Morocho's second harvest.
Kamavindi Lot 1: Indicated that Kamavindi Lot 1 had still been available right at opening, implying it disappeared or rotated off shortly afterward.

Cross-thread takeaways

Peru was the main forward-looking origin story: seylance2897 was already sampling new-harvest Perus, expected near-term tastings, planned an October buying trip for higher-elevation lots, and hinted at unannounced projects; opp4004 was simultaneously watching Kukipata releases and deciding what to buy.
Rest and temperature repeatedly changed evaluations: opp4004 found Albino and Abraham's Mejo substantially better as they cooled and suspected some August coffees needed more rest, reinforcing that early hot-cup impressions were not necessarily stable.
Sensory context can masquerade as roast or green-coffee defects: lancehedrick's warning about African coffees making subsequent Latin coffees taste savory is directly relevant to opp4004's complaints about scorched, woody, or reduced-floral impressions in some Latin American subscription coffees.
The week favored origin-specific, variety-specific discussion over generic tasting: SL9, Chiroso, Gesha, Sidra, Mejo, possible SL34, Ethiopian numbered varieties, Tolima, Uraga, Gaitania, Rwanda, and multiple Kenyan profiles were all discussed concretely.
Experimental and tiny lots remain a release-format problem: seylance2897 praised single-tree experimentation but emphasized that extremely small lots may require unconventional release decisions; dougssg's comment about the P3000 enabling new formats points in the same direction.
Kenya drew both sensory and botanical attention: seylance2897 was trying to resolve a suspected SL34 identification, while opp4004 compared Malaki, Eaagads, and Kamwangi as distinct expressions of what "classic Kenyan" can mean across markets.
Brewing advice skewed toward fine grinds and relatively low temperatures: lancehedrick suggested Opus 2 settings around 6-8 for his pourover style, while opp4004 later cited roughly 0.85-0.95 and 85-87C in another grinder/brewer context; the missing surrounding questions make direct conversion between those settings impossible.

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