SEY COFFEE
SEY - Siki Bokasso | Ethiopia - Washed - Ethiopia Landrace
SEY - Siki Bokasso | Ethiopia - Washed - Ethiopia Landrace
Origin: Ethiopia
Tasting Notes: Watermelon, Peach, Lemongrass
Process: Hand-picked at peak ripeness. Floated. Held in-cherry for 12 hours in shade. De-pulped and cleaned. Dry-fermented in plastic barrels for 12 hours. Wet-fermented for an additional 12 hours. Meticulously hand-washed to remove mucilage only. Shade-dried until moisture content reaches ~10%.
Varieties: Ethiopia Landrace
Region: Guji
Elevation: 2250 - 2400 masl
Harvest: January 2026
Recommended Brew: Filter
Roast Date:
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SEY COFFEE is located in Brooklyn, United States
From SEY
This is our second year working with coffee from Sike Bokasso. Guji has had an unbelievable year, and we are thrilled to welcome this coffee back to the menu. In the cup we find watermelon, peach, and lemongrass.
ABOUT SIKE BOKASSO
This lot was separated for us from some of the highest elevations in Guji. Though technically grown just across the border in Guji, the Sike Bokasso community does not have its own washing station, and as a result the coffee was processed and dried at the Halo Hartume site in neighboring Gedeb. We are grateful to Tim Hill and our exporting partners at SNAP for making this precise and labor-intensive separation possible.
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'.
