SEY Coffee
Brooklyn, New York
SEY is a contemporary micro-roastery proudly based in Brooklyn, New York. We are in pursuit of delivering a selection of the finest, most dynamic, and complex coffees we can by developing, supporting, and progressing relationships throughout the supply chain.
Yabitu Koba – Guji, Ethiopia
This coffee comes to us under the careful eye of the Yabitu Koba manager and coffee legend Feku Jebril, and is grown at some of the highest coffee growing elevations in the world. Coffees from this region of Uraga are relatively new, and have only really existed in their own right for around ten years. Before that, they were trucked across the border, blended, and sold as Yirgacheffe. Luckily for us, these unique coffees are now being processed and sold separately, and have become some of our favorite flavor profiles from Ethiopia.
Origin: Uraga, Guji, Ethiopia
Producer: Ugo Begne
Elevation: 2,160 – 2,310 masl
Process: Washed; Harvested at peak ripeness. Floated to remove defects. Depulped. Grade 1 density separated. Wet fermented for 36-48 hours. Dried on raised beds for 10-14 days.
Varietals: Ethiopian Landrace & JARC Selections
Tasting Notes: watermelon, hibiscus, jasmine; This is an exquisite representation of the region of Uraga, extremely high up in the Guji highlands. It is a complex cup, layered with ripe watermelon, singing acidity, and jasmine-like florals.
Brewing Recipe
In: 16g Dose
Out: 44g Yield
Time: 30 Seconds
Pressure: 6 Bar
Pre-Infusion: No Pre-infusion
Temperature: 200F
TDS: 7.9
Coffee Tools: 22.75% Extraction
Manual Calculation: 21.75% Extraction
A quick note before you enjoy your espresso….
As roasted coffee needs to naturally de-gas, lighter roasts need longer rest periods. During this time, acids and sugars tend to balance and the overall experience becomes much more integrated. Our coffees will continue integrating and peak 3 to 4 weeks off roast, with often great results for weeks afterwards.
Learn more about SEY by visiting their website.
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