Sey flew out to San Francisco with five of their recent microlots from Colombia for us to try. We did a cupping together and selected a washed Caturra coffee produced by Astrid Medina from Tolima, Colombia. Watch Lance Schnorenberg, co-founder of Sey coffee, teach us the best brewing techniques to get the best out of this coffee.

Brew Recipe for Astrid Medina:

Water: 210F
Ratio:
Bloom: 60g water
1st Pour: 90g water
2nd Pour: 100g water
3rd Pour: 110g water
Total brew time: 4 min

Note that Lance uses a finer grind, higher ratio, and higher water temperature than most standard brew recipes. This is because this coffee is such high quality that it’s extremely lightly roasted to preserve its inherent qualities. Special settings are required to extract the delicious delicate nuances of such a high-quality bean!