Finca San Pedro, The Jijóns & Francisco Vintimilla | Washed Mejorado from Ecuador

Grown at altitude on a unique microclimate in Loja, this lot from the Jijón X Vintimilla collaboration delivers a refined sip of dragonfruit, honeydew melon, and rose water. Crafted through a distinctive sequence of in-cherry oxidation, overnight dry fermentation, and slow raised-bed drying, it embodies clarity and elegance in every cup.

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.