SEY COFFEE
SEY - Yaye Arbegona | Ethiopia - Washed - Ethiopia Landrace
SEY - Yaye Arbegona | Ethiopia - Washed - Ethiopia Landrace
Origin: Ethiopia
Tasting Notes: Watermelon, Floral, Berries
Process: Hand-picked at peak ripeness. Floated to further remove defects. De-pulped. Grade 1 density separated. Fermented underwater for 36 hours. Dried on raised beds for 10–14 days.
Varieties: Ethiopia Landrace
Region: Arbegona, Sidama
Elevation: 2300 masl
Harvest: January 2026
Recommended Brew: Filter
Roast Date:
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SEY COFFEE is located in Brooklyn, United States
From SEY
Arbegona holds a very special place in our hearts, and each year we look forward to fall when we finally get to release these high-elevation lots from this remarkable region. In the cup we find watermelon, a lovely florality, and berries.
ABOUT YAYE ARBEGONA
This site from Arbegona has become one of our main projects in the region and consistently produces some of our highest-scoring lots of the year. Later this year, we will be traveling back to Ethiopia to visit Yaye and Arbegona, continuing to build on the work that has begun. These coffees yield some of the most articulate profiles we taste each year, and we look forward to sharing them each season.
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'.
