Details & Tasting Notes

Origin: Santa María, Huila, Colombia
Producer: Miller Sarmiento
Varietal: Sidra & Pink Bourbon
Process: Washed
Altitude: 1,952 MASL
Harvest: August 2025

Tastes like: 🍓 Strawberry Jam • 🍋 Lemon Zest • 🍯 Panela

Intro

LOTE TRES is a rare and thoughtful expression of two standout varieties—Sidra and Pink Bourbon—combined into a single washed lot. These cultivars are almost always separated due to their distinct identities, but in this case, the small size of each harvest created a unique opportunity. Rather than forcing separation, this lot embraces harmony, resulting in a cup that feels cohesive, vibrant, and unexpectedly complete.

The Producer

Miller Sarmiento is a new producer relationship for us this season, and discoveries like this are what keep sourcing endlessly exciting. While many of our coffees come from long-standing partnerships, a small number each year emerge from entirely new connections—often revealing surprising quality and character. Miller’s work in Santa María reflects a careful, intentional approach to farming and processing, and this lot immediately stood out on the cupping table.

The Process

Cherries are hand-picked at peak ripeness, then floated to remove defects. After an overnight rest in cherry, the coffee is depulped and dry-fermented for 36 hours, allowing acidity and sweetness to develop without overpowering the cup. The coffee is then fully washed and dried on raised beds until it reaches a stable moisture content of 10.5%, preserving clarity and balance.

In the Cup

The cup opens with a lush sweetness reminiscent of strawberry jam, rich but never heavy. Bright lemon zest acidity cuts through, bringing lift and energy, while panela rounds everything out with a warm, caramelized sugar finish. The washed process keeps the profile clean and articulate, allowing both Sidra’s structure and Pink Bourbon’s sweetness to shine—an elegant, expressive coffee that feels both playful and precise.

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.