Floral, juicy, and with a subtle citrusy freshness—that’s this Ethiopian coffee from the Brooklyn-based roastery SEY. In the cup, melon, peach, and lemongrass come together, giving the coffee a light, sweet, and very clean flavor. The melon provides a juicy and refreshing base, the peach adds a softer, fruity sweetness, and the lemongrass brightens the entire profile with a subtle herbal citrus note. SEY notes that this year has been an exceptional one for Guji, which is beautifully reflected in the cup through its clarity, elegance, and vibrant fruitiness.
The coffee comes from Ethiopia’s Guji region and is a lot from the Sike Bokasso community. Coffee trees here grow at an elevation of 2 ,250–2,400 meters above sea level, which allows the cherries to ripen more slowly and develop a more complex aroma profile. Although the coffee technically originates from Guji, the Sike Bokasso community does not have its own washing station; therefore, this lot was processed and dried at Halo Hartume in neighboring Gedeb.
The beans were processed using the washed method. The cherries are hand-picked at ideal ripeness, then floated and left to rest whole in the shade for 12 hours. They are then hulled, cleaned, and dry-fermented for 12 hours in plastic barrels. This is followed by another 12 hours of wet fermentation, careful hand-washing to remove the pulp, and slow drying in the shade until the moisture content reaches around 10%. Thanks to this precise process, a clean and elegant filter coffee emerges with flavors of melon, peach, and lemongrass.
- Community: Sike Bokasso
- Processing Station: Halo Hartume
- Elevation: 2,250–2,400 m above sea level
- Harvest: January 2026