Ernedis Rodríguez – El Paraíso, Colombia | Washed Caturra

This season, Ernedis separated two Caturra lots - both distinct, both exceptional. After cupping, Sey kept them apart. This lot is bright and layered, with notes of red fruit, yellow plum, and Key lime.

Process:

Ripe cherries are hand-picked and floated to remove defects. Fermented in-cherry for 24 hours, then de-pulped and dry-fermented for 36 hours. Dried slowly in parabolic dryers for 18–25 days.

Ernedis has been refining his approach for over a decade. With each harvest, his focus on quality deepens - investing in infrastructure, expanding his team, and fine-tuning every stage of production. The result is a coffee that reflects both his precision and his progress.

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.