SEY has been working with Guchienda Estate for several years now. Each harvest reaffirms why this project remains so close to home—few Kenyan profiles come close. This year is no exception. Full credit to Edwin, Benson, and their mother, Esther. In the cup: ripe blackberry, hibiscus, and tree tomato.

Picked only at peak ripeness. Cherries are meticulously hand-sorted to remove defects. De-pulped, then fermented for approximately 24 hours. Washed through channels for density separation. Soaked overnight in clean water. Dried slowly on raised beds over 15 days, with continuous turning and further hand-sorting throughout.

This is a rare example of a single-estate project in Kenya—a country where coffee typically passes through larger cooperative systems with limited transparency. Working directly with Guchienda allows SEY to push for clarity: lot separation, soil health, and deeper accountability. The estate is run by brothers Edwin and Benson, alongside their mother, Esther.

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.