Eduar Moriones García – El Recreó, Huila, Colombia

Varietal: Pink Bourbon
Region: El Recreó, El Pital, Huila
Altitude: 1,950 MASL
Harvest: August 2025
Process: Washed – Hand-picked at peak ripeness, floated to remove defects, held in cherry for 24 hours, de-pulped, dry-fermented in parchment for 48 hours, then washed and dried on raised beds for 20–25 days.

About Eduar Moriones García

This is our first year tasting and purchasing coffee from Eduar Moriones García, and we couldn’t be more excited to share his work. Discovering a new producer—especially in a region as storied as Huila—is always a special moment. Each new relationship adds another dimension to our understanding of this dynamic region and its remarkable diversity of flavour.

Eduar’s attention to detail throughout harvest and processing is evident in the cup. His method combines a short cherry rest with extended dry fermentation, producing exceptional structure and balance. The result is a coffee that feels both familiar and new: clean, vibrant, and deeply expressive of its origin.

Huila continues to surprise us, even after years of exploration. Producers like Eduar remind us that coffee is an endless journey of discovery, and we’re honoured to feature his coffee for the first time on our menu.

Tastes Like: 🍓 Ripe Red Fruit · 🍋 Lemon Zest · ⚖️ Structured

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.