Expanded view of SEY Coffee - Sike Bokasso Washed Landrace | Ethiopia
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Sike Bokasso Washed Landrace | Ethiopia
£19.00
- Lemongrass, Peach, Watermelon
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.
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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