THE CUP

Delicate and fruit-driven. Peach tea, hibiscus, apricot, and lime come together in a cup that’s floral, layered, and refreshing — a striking expression of Arbegona’s terroir.

THE ORIGIN

• Region: Arbegona, Sidama, Ethiopia

• Site: Elora

• Process: Honey (mucilage-intact)

• Harvest: 2025

THE PROCESS
Cherries are hand-picked at peak ripeness, floated to remove defects, and de-pulped with mucilage intentionally left intact. Drying begins in the shade for five days in a single layer before moving into the sun, where the coffee is carefully finished to ~11% moisture. The result is clarity and fruit depth with a refined floral finish.

WHY SEY LOVE IT
This marks the start of SEY's exciting new collaboration with Elora, a site in one of Ethiopia’s most celebrated growing regions. It’s also our first honey-processed lot from Arbegona, and it sets the tone beautifully - sweet, floral, and full of potential.

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.