This is Prolog’s fourth year sourcing from El Paraíso, and earlier this year Blazej had the chance to visit José and the team on the farm. Set in the hills of Cauca, the family hand-pick only the ripest cherries before processing them on their own micro wet mill on site.

José is always experimenting—both to push quality forward and to meet the expectations of his buyers. Most recently, he’s been trialling Geisha amongst his existing varietals to better understand how it thrives in his environment.

Prolog keeps coming back to this coffee for its exceptional sweetness and expressive aromatics.

Post-processing, the coffee is dried in a solar-powered structure custom-built for the farm. It uses three stacked tiers of raised beds under a transparent roof—shielding the coffee from harsh rays while still letting light in. The whole system is positioned to catch the crosswinds, allowing natural airflow to regulate temperature throughout the drying process.

Flavour Notes: Sweet Cherry, Candy, Vanilla

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.