Sike Bokossa, Washed Landrace

This is SEY’s first year working with coffee from the Sike Bokossa site. This selection marks the first time coffee from this community has been separated and exported as an individual lot. In the cup: watermelon, peach, and lemongrass.

Hand-picked at peak ripeness. Floated to remove defects. De-pulped. Grade 1 density selected. Fermented underwater for 36 hours. Dried on raised beds for 10–14 days.

This lot was separated specifically for SEY, sourced from some of the highest elevations in Guji. Although grown just across the border in Guji, the Sike Bokossa community does not yet have a dedicated washing station. Processing and drying were carried out at the Halo Hartume site in neighbouring Gedeb. 

Flavour Notes: Watermelon, Peach, Lemongrass

What is the roast recency?

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.