Raspberries, fresh citrus, and the sweetness of floral honey—this Colombian coffee from SEY is built on a combination of bold fruit notes and a subtler honey undertone. Lot El Oregon comes from the Santa María area and marks SEY’s first year of collaboration with producer Luz Stella Rivera. The roaster selected it from among the samples it received this year, and it was among those with the highest ratings. The result is a clean and lively profile where the juiciness of raspberries and citrus meets the sweet notes of floral honey.
Behind this coffee is Luz Stella Rivera from the Santa María area in Colombia’s Huila region. The coffee trees grow at an elevation of 1,750 meters above sea level, and this lot was harvested in July 2026. SEY currently knows very little about the producer herself, as this is their first season working together, and the coffee was sourced through export partners in Huila. Another interesting aspect is the Pink Bourbon variety, which is grown primarily in Huila and the surrounding area.
The coffee was processed using the washed method. The cherries were hand-harvested at optimal ripeness and then underwent flotation, which helps remove lower-quality fruits. They were then left whole in the cherry for 24 hours, followed by pulp removal and a 48-hour dry fermentation. After washing, the beans were dried on raised beds until their moisture content dropped to 10.5%. The washed process typically enhances the clarity of the cup and the distinctness of individual flavor notes, allowing the fruitiness and fresh acidity of this coffee to stand out more prominently.
- Producer: Luz Stella Rivera
- Elevation: 1,750 m above sea level
- Harvest: July 2026