SEY has worked with José Martinez for many years, but this is the first time bringing in his Gesha—a beautiful expression of the variety in southern Huila. The profile is elegant and precise: nectarine, white florals, and apricot.

Cherries are hand-picked at peak ripeness, floated to remove defects, and de-pulped on the same day. A 30-hour dry fermentation follows. Drying takes place on raised beds.

José’s commitment to quality continues to stand out. His Pink Bourbon is a perennial highlight at SEY—structured, clean, and consistently among the best lots roasted each season. Working with José remains both a privilege and a pleasure.

 

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.