Jhon Saenz - Aromas De Aniz - SL9* Washed | Peru
£25.95
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Rest guidance
About SEY Coffee
Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.
Roaster notes
Peru — Jhon Saenz SL9* Washed
Tastes Like — 🍑 Ripe Peach • 🐉 Dragon Fruit • ⭐ Star Fruit • 🌸 Honeysuckle
DETAILS
- Producer: Jhon Saenz
- Farm: Aromas De Aniz
- Region: Inkawasi Valley, Amaybamba, Cusco, Peru
- Varietal: SL9* (genetically similar to SL09, colloquially "Gesha Inca")
- Process: Washed (32-hour dry fermentation)
- Altitude: 2300 masl
- Size: 250g
INTRO
This lot comes from extreme elevations on the slopes of Mount Chogesafra, in the shadow of an immense nature reserve. Jhon Saenz produces coffee in the Inkawasi Valley near Amaybamba, and his farm is one of the most stunning places SEY has ever seen coffee cultivated. This season his coffee stood out as exceptional.
THE PRODUCER
Jhon Saenz operates in the Inkawasi Valley near Amaybamba. Located on the slopes of Chogesafra Mountain beside an immense nature reserve, his farm sits at 2,300 metres above sea level—extreme elevation that creates ideal conditions for slow cherry maturation and complex flavour development. SEY has tasted his coffee for several years, and this season it stood out as exceptional.
THE PROCESS
This lot undergoes careful washed processing with extended dry fermentation:
- 🍒 Hand-Picked at Peak Ripeness — Selective harvesting
- 💧 Floated — Remove defects
- 🔪 De-Pulped — Same day as harvest
- 🔬 Dry Fermentation — 32 hours
- 🚿 Washed — Clean water rinse
- ☀️ Raised Bed Drying — Until optimal moisture content
The extended 32-hour dry fermentation develops complexity and fruit characteristics whilst maintaining clarity.
THE VARIETY
Whilst this variety's exact genetic fingerprint is not currently in the global database, its similarity to SL09 supports the use of SL9 as a provisional working name. Colloquially known as "Gesha Inca," this variety was genetically tested and found to closely resemble SL09—a rare cultivar belonging to the Ethiopian Legacy group. "SL" refers to single-tree selections made by Scott Agricultural Laboratories in the 1930s. Whilst SL28, SL34, and Mibirizi are widely grown SL selections, SL09—and by extension SL9—remains uncommon in cultivation today. Local names like "Gesha Inca" often reflect history and terroir as much as genetics, capturing a conversation between lineage, cultivation, and the way producers and communities have always understood their coffees.
THE CUP
Ripe peach, dragon fruit, star fruit, and honeysuckle combine in a cup that showcases extreme-altitude Peruvian terroir.
Flavour Notes
- 🍑 Ripe Peach
- 🐉 Dragon Fruit
- ⭐ Star Fruit
- 🌸 Honeysuckle
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.
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