La Casita – Urrao, Colombia
David Berrio

This is Sey’s second harvest from David Berrio’s garden, La Casita. His small-scale approach continues to impress. This lot is more refined than the first—offering cleaner fruit, lifted structure, and a sharper articulation of acidity. In the cup: tropical fruit leads with vibrant clarity.

La Casita is the most remote site Sey works with in Urrao. At just 1.5 hectares, it feels more like a garden than a farm—tucked into high elevation terrain and yielding some of the most expressive Chiroso lots tasted each season. Access to Urrao remains challenging, though this year Sey reached it by way of an avocado transport flight. There’s hope to return soon and share more from the remarkable producers behind these coffees.

Flavour Notes: Pineapple, red berries, star fruit

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.