This is SEY’s highest-scoring Kenyan selection of the year—and the winner of Kenya’s Taste of Harvest competition. Expect blackberry, plum, starfruit, and rose in the cup.

Hand-picked at peak ripeness, meticulously sorted, de-pulped and fermented for 24 hours. Floated through channels to separate by density, soaked overnight in fresh water, and dried on raised beds for 15 days with constant turning and hand-sorting.

This is SEY’s first year working with Anthony Kimani—and what a start. Introduced through Peter Mbature, whose sourcing expertise in Kenya is second to none, this coffee immediately stood out as one of the finest Kenyan profiles SEY has tasted in years. Shortly after, it claimed 1st place at Kenya’s national Taste of Harvest competition.

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.