Jair Arles Galindez, Pink Bourbon

SEY looks forward to tasting coffee from Jair each year. His Pink Bourbon consistently delivers a loud, dynamic, and expressive profile.

Hand-picked at peak ripeness. Floated to remove defects. Held in-cherry for 24 hours. De-pulped. Dry-fermented for 35 hours. Dried on raised beds for 30 days.

This is only SEY’s second year working with Jair Arles Galindez, but his coffee made an immediate impression. Pink Bourbons from southern Huila continue to stand out with some of the most expressive profiles in coffee - Jair’s lot is no exception. As SEY deepens its work in this region, more nuanced variations are emerging, shaped by the rich and diverse terroirs of Huila. Thanks to producers like Jair, the future of this project is exceptionally bright.

Flavour Notes: Pomegranate, Meyer Lemon, Hibiscus 

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.