THE CUP

Fresh and tropical. Honeydew, papaya, and lime shine in a cup that’s juicy, bright, and dynamic, with the kind of expressive character that defines Arbegona at its best.

THE ORIGIN

• Region: Arbegona, Sidama, Ethiopia

• Site: Elora

• Process: Fermented Honey

• Harvest: 2025

THE PROCESS

Cherries are hand-picked at peak ripeness, floated, and de-pulped with mucilage intentionally left intact. After 24 hours of fermentation, the parchment is dried in a single layer in the shade for five days, then sun-dried to ~11% moisture. The result is a layered cup with tropical sweetness and sparkling acidity.

WHY SEY LOVE IT

This is the final release from SEY's new project with the Elora site, and it’s a fitting finale. As the only fermented honey lot, it highlights just how versatile and exciting Arbegona coffees can be - and why this region remains one of SEY's favourites year after year.

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.