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SEY Coffee

Sike Bokasso Washed Landrace | Ethiopia

£19.00

  • Lemongrass, Peach, Watermelon
Roast
Size
Roast Date

In-stock orders despatched Monday to Friday

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Guji
Varietal
Heirloom/Landrace
Process
Washed
Roast Level
Light
Producer
Sike Bokasso
Altitude
2250-2400 masl

What to expect

In the cup you can find

Lemongrass, Peach, Watermelon

Overall profile

Bright, crisp and sweet up front. A sweetness reminiscent of watermelon is followed by balmy lemongrass acidity.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
1/3
Adventurous
3/5

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.

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Roaster notes

Ethiopia — Sike Bokasso Ethiopian Landrace (Washed)

Tastes Like — 🍉 Watermelon • 🍑 Peach • 🌿 Lemongrass

DETAILS

  • Producer: Sike Bokasso Community (processed at Halo Hartume, via SNAP)
  • Region: Guji, Ethiopia
  • Varietal: Ethiopian Landrace
  • Process: Washed
  • Elevation: 2,250–2,400 masl
  • Harvest: January 2026
  • FOB Price: $13.21/kg | DDP: $16.54/kg

INTRO A second year working with coffee from Sike Bokasso — Guji has had an unbelievable year, and this coffee returns to the menu with real excitement. Watermelon and peach sweetness lead, with a lemongrass lift throughout. In the cup: watermelon, peach, and lemongrass.

THE PRODUCER This lot was separated from some of the highest elevations in Guji. Though technically grown just across the border in Guji, the Sike Bokasso community doesn't have its own washing station, so the coffee was processed and dried at the Halo Hartume site in neighbouring Gedeb — a precise, labour-intensive separation made possible through exporting partner SNAP.

Ethiopia is widely acknowledged as where coffee originated, with DNA testing confirming over 60 distinct varieties growing there — the most coffee biodiversity of any region in the world. Given the tradition of coffee production and the political structure of the Ethiopian coffee trade, single-variety lots remain virtually impossible to source, though this is changing slowly.

THE PROCESS Cherries are hand-picked at peak ripeness, floated, then held in-cherry for 12 hours in shade. After de-pulping and cleaning, the coffee dry-ferments in plastic barrels for 12 hours, followed by 12 hours of wet fermentation. It's meticulously hand-washed to remove mucilage only, then shade-dried until moisture content reaches roughly 10%.

The 12-hour shaded in-cherry rest combined with the split dry/wet fermentation is the defining step — it's what builds the watermelon and peach sweetness that define this cup, with lemongrass lifting the aromatics on top.

THE CUP Bright and refreshing — watermelon and peach sweetness up front, with a lemongrass lift running throughout. A precise, cross-border separation from one of Guji's most compelling communities.

Flavour Notes 🍉 Watermelon 🍑 Peach 🌿 Lemongrass

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Country of Origin

Ethiopia, Africa

In this coffee

Bright, crisp and sweet up front. A sweetness reminiscent of watermelon is followed by balmy lemongrass acidity.

  • Lemongrass
  • Peach
  • Watermelon

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Washed

In this coffee

Bright, crisp and sweet up front. A sweetness reminiscent of watermelon is followed by balmy lemongrass acidity.

  • Lemongrass
  • Peach
  • Watermelon

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Bright, crisp and sweet up front. A sweetness reminiscent of watermelon is followed by balmy lemongrass acidity.

  • Lemongrass
  • Peach
  • Watermelon

About this variety

This is a mixed or locally selected coffee population rather than one precisely identified variety. Expect the lot’s tasting notes to be more useful than a single variety stereotype.

Why this one is different
  • Ethiopia
  • Guji
  • 2250-2400 masl
  • Washed

In Ethiopia, local selection, replanting and farm history can shape a mixed population over many generations.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

Several plant types may be growing and harvested together, often reflecting a farm or region’s planting history.

Classification Mixed population

Technical lineage The individual plants are not fully separated or identified, so a single genetic lineage would be misleading.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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