Lot
Esayas Beriso — Buku Sayisa – Etiopía
From the public page of seycoffee.com, read on September 1, 2026 · View the original page
Saved copy of that page (September 3, 2026) · View on the Internet Archive
Record contributed by Thomas Anderson
Lot data
- Country
- Ethiopia
- Harvest
- 2026
- Species
- Arabica
- Varieties
- Ethiopian landrace
- Process
- Washed
- Process detail
- Hand-picked at peak ripeness. Hand-sorted. De-pulped. Wet-fermented for up to 72 hours, washed in channels and graded by density. Soaked for two hours post-fermentation. Dried in two-centimeter layers for ten days, then hand-sorted.
- Fermentation
- 72 h
- Altitude
- 2,350 m
Where it comes from
Coffees from this lot
Cuppings
SEY (roaster) · cupped on their own roast
peach rings, raspberry, white tea
Each cupping is signed by whoever made it, on the product it names. Where there are several, they are shown one by one and never averaged.