A review of Sey Coffee's Jose Arcadio Caro washed Colombia. Check out Sey Coffee: www.seycoffee.... Follow Coffee Reviews on Twitter (@reviews_coffee): re... Instagram: (@reviews_coffee) / reviews_coffee
This was my first Sey coffee and it was great. Didn’t remind me of orange fanta but I experience a nice citric brightness with a bit of mango aftertaste. It was enjoyable to drink from start to finish, it’s just plain delicious 😋
I was in Brooklyn a few days ago. SEY's coffee was quite good in shop. Had "pourover" (actually they use aeropress) and batch. Both had a similar profile - not many flavors but strong fruit notes that faded on some sips along with tea and I guess coffee notes. Quite well balanced and without the mushy edges to the flavors I get from aeropress. It was interesting to compair my home brews of their beans vs in shop. In shop, for me, was in some ways better because quite well balanced, even though less complex and less delicate.
That's a very interesting experience as I can't recall whether they were using a different brewer when we visited back in 2020. Their coffees were much more bright and expressive at the shop (which this was also around the time where they were focusing more on the brightness) so that might have changed since then. Passenger also brews with the aeropress and they say it's because there's more consistency and it's easier to train baristas. Sounds like you enjoyed your experience nonetheless
Glad you tried (and enjoyed!) this one! I must admit that I didn't get the chance to pick it up, as it's not that easy to get SEY in Canada these days. I did notice that it was grown at a different farm than the one I loved so much a couple of years ago, though. This one was from El Cedral in Urrao, Antigua, while the 2022 coffee was from La Cedra in Anza, Antiquia (about 100 km away). I don't know much about the producer, other than the fact his son grows coffee, too, but I have seen his name associated with a number of farms, so it's sort of a mystery to me. One major difference with the La Cedra coffee was that it was grown at 2,300 MASL. I found that coffee leaned more in a mango/peach direction. Really wish I could have tried this one to compare now.
That's a very interesting note on the two. Think that just gives additional credit to the producer if he was able to replicate such a positive experience with two different lots on two different years at two different farms. Masterful work. You weren't the only one that highlighted that coffee either, but he's certainly one to continue looking out for. (Ps: It's unfortunate that it's hard to get Sey in Canada these days)
Think it's one to keep an eye out for the future. Not sure if it's as good as the one others were raving about from years past, but it would be worth keeping an eye out for in future years
That's the same on this end. They hit a bit of popularity around the same time as mejorados but there wasn't either a game-changing coffee (like Pepe) or a consistent quality to their coffees. This was a great demonstration of how good they can be though
