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: 1:18
Bloom: 60g water
1st Pour: 90g water
2nd Pour: 100g water
3rd Pour: 110g water
Total brew time: 4 min