SEY COFFEE
SEY - Edid Medina | Peru - Washed - SL9
SEY - Edid Medina | Peru - Washed - SL9
Origin: Peru
Tasting Notes: Strawberry Preserves, Softer Acidity
Process: Hand-picked at peak ripeness. Floated to further remove defects. Held in-cherry overnight. De-pulped. Dry-fermented for 36 hours. Washed. Dried on raised beds until moisture content reaches 10.5%.
Varieties: SL9
Region: Amaybamba, Cusco
Elevation: 2241 masl
Harvest: November 2025
Recommended Brew: Filter
Roast Date:
Couldn't load pickup availability
SEY COFFEE is located in Brooklyn, United States
From SEY
This is our first year working with Edid Medina, an extremely dedicated producer and a leader within the San Fernando Cooperative. In the cup we find a fruit-forward profile of strawberry preserves, excellent sweetness, and softer acidity.
ABOUT EDID MEDINA
This is our first year purchasing a lot from Edid Medina, though we have known her for a few years. She is a key member of the San Fernando Cooperative and a leader in this community. Her role within the cooperative has given her a unique understanding of both the market and coffee production. Her coffee will only continue to improve.
ABOUT SL9
*While this variety’s exact genetic fingerprint is not currently in the global database, its similarity to SL09 supports the use of SL9 as a provisional working name. For now, we refer to it as SL9, as it contains no Gesha in its genetic composition. However, we are continuing conversations with geneticists, as well as with communities in the Inkawasi Valley, about how this variety should be referred to and represented going forward.
Colloquially known as “Gesha Inca,” we had this variety genetically tested last year and found that it closely resembles SL09—a rare cultivar belonging to the Ethiopian Legacy group. “SL” refers to single-tree selections made by Scott Agricultural Laboratories in the 1930s. While SL28, SL34, and Mibirizi are the most widely grown SL selections, SL09—and by extension SL9—remains uncommon in cultivation today. Local names like “Gesha Inca” often reflect history and terroir as much as genetics—capturing a conversation between lineage, cultivation, and the way producers and communities have always understood their coffees.
