SEY COFFEE
SEY - Chorso Bule HIGHEST ELEVATION PROJECT | Ethiopia - Washed - Ethiopia Landrace
SEY - Chorso Bule HIGHEST ELEVATION PROJECT | Ethiopia - Washed - Ethiopia Landrace
Origin: Ethiopia
Tasting Notes: Ripe Peach, Melon, Honeysuckle
Process: Hand-picked at peak ripeness. Floated to further remove defects. Held in-cherry for 24 hours. De-pulped. Grade 1 density separated. Dry-fermented for 24 hours. Wet-fermented, but not submerged, for an additional 12 hours. Dried on raised beds for 10–14 days.
Varieties: Ethiopia Landrace
Region: Gedeb
Elevation: 2450 masl
Harvest: January 2026
Recommended Brew: Filter
Roast Date:
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SEY COFFEE is located in Brooklyn, United States
From SEY
Together with our friends at SNAP, we made this separation by requesting only the cherry grown above 2,450 meters. SNAP is calling this the Highest Elevation Project, and we are deeply grateful to everyone who brought it together. In the cup we find ripe peach, melon, and honeysuckle.
ABOUT CHORSO BULE
We have been working with SNAP for many years, and each year we ask ourselves the same question: how can we produce and release better coffee? This year, we began looking at specific sites and separating only the cherry delivered from the highest-elevation plants. Chorso Bule was the first site SNAP recommended for this approach. We hope this marks the beginning of a longer project.
ABOUT ETHIOPIAN LANDRACE
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent a significant part of the country’s economy. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
