The exceptional quality of this lot is the result of two key elements: the Pacamara varietal and the meticulous care taken during production and processing. This particular lot underwent Red Honey processing—ripe cherries were pulped with the mucilage left intact, then laid out in thin layers on raised beds. For the first 72 hours, the coffee remains undisturbed, then carefully turned to ensure even drying over 15–20 days, until optimal moisture is reached.

The result is a clean, well-balanced cup with structured sweetness and layered fruit character.

Prolog previously released the Black Honey version of Diego’s Pacamara, which leaned towards syrupy, dark grape notes. In contrast, this Red Honey lot is lighter-bodied, more floral and tropical, with a gently herbal edge. It’s a small lot—and unlikely to be around for long.

Flavour Notes: Dark Grapes, Winey, Tropical

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.