Samuel & Mario Muriel - Los Cedros - SL9* - Washed | Peru
£23.95
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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
Peru — Samuel & Mario Muriel Los Cedros SL9 (Washed)*
Tastes Like — 🌴 Tropical • 🌸 Floral • 🍯 Very Sweet
DETAILS
- Producer: Samuel & Mario Muriel
- Farm: Los Cedros
- Region: Inkawasi, Cusco, Peru
- Varietal: SL9*
- Process: Washed
- Altitude: 2080 MASL
- Harvest: December 2025
- Size: 250g
INTRO
This release continues our exploration of the Inkawasi Valley and the SL9* variety. Samuel and Mario are inspired second-generation coffee producers with an exceptionally beautiful and steep farm at excellent elevation with remarkable biodiversity. In the cup we find a structured profile with tropical, floral, and very sweet character.
THE PRODUCER
Los Cedros is a stunning farm high in the mountains on an exceptionally steep slope. It is surrounded by cedar trees that provide abundant organic matter and shade. Samuel and Mario are second-generation coffee producers who have worked extremely hard to enter the specialty coffee market, and it is an honour to work with their coffees.
The farm's exceptional elevation and remarkable biodiversity create ideal conditions for growing the rare SL9* variety, demonstrating the brothers' commitment to quality and their dedication to building upon their family's coffee legacy.
ABOUT SL9*
Colloquially known as "Gesha Inca," we had this variety genetically tested last year and found that it closely resembles SL09—a rare cultivar belonging to the Ethiopian Legacy group. "SL" refers to single-tree selections made by Scott Agricultural Laboratories in the 1930s. Whilst SL28, SL34, and Mibirizi are the most widely grown SL selections, SL09—and by extension SL9*—remains uncommon in cultivation today.
Local names like "Gesha Inca" often reflect history and terroir as much as genetics—capturing a conversation between lineage, cultivation, and the way producers and communities have always understood their coffees. Whilst this variety's exact genetic fingerprint is not currently in the global database, its similarity to SL09 supports the use of SL9* as a provisional working name. It contains no Gesha in its genetic composition.
THE PROCESS
The Washed process at Los Cedros involves:
- 🍒 Hand-Picking — Careful selection at peak ripeness
- 🌊 Floating — Removal of defects
- 🔧 De-Pulping — Same-day processing after harvest
- ⏱️ Dry Fermentation — 32 hours
- 🚿 Washing — Thorough washing in clean water
- ☀️ Raised-Bed Drying — Careful drying on raised beds
This meticulous processing creates structured profiles characteristic of the SL9* variety.
THE CUP
Continuing our exploration of the Inkawasi Valley and the rare SL9* variety. Tropical, floral, and very sweet with structured character from an exceptionally beautiful steep farm surrounded by cedar trees. Second-generation producers who have worked extremely hard to enter the specialty coffee market.
Flavour Notes
- 🌴 Tropical
- 🌸 Floral
- 🍯 Very Sweet
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.
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