Fellow's Take on Harmufo by SEY

For the first time ever, SEY has isolated a single-origin lot from Harmufo, Ethiopia, showcasing the floral character and sweetness of one of the country's highest-elevation coffee-growing regions.

Gedeb sits at the altitude ceiling of Yirgacheffe, with coffee growing at over 2,300 meters. The dramatic day-night temperature swings slow cherry development, building the florals, sweetness, and clarity that distinguish exceptional Ethiopian coffees.

For years, Harmufo's highest-elevation cherries were put into regional blends that were sold more broadly as Yirgacheffe. After years of working with exporting partner SNAP, SEY was finally able to separate them into a special lot of their own.

Lemon candy, ripe stone fruit, and honeydew.

🌎 Origin: Harmufo, Gedeb, Ethiopia

⚗️ Process: Washed

🔬 Variety: Ethiopian Landrace

⛰️ Elevation: 2,300–2,400 MASL

🔥 Roast: Light

Why we dialed it like this and other brew thoughts

Series 1 - SEY typically pulls longer ratio shots at lower bar of pressure overall, for a longer amount of time. For rested coffee, this allows for better flavor delineation and expression in the cup.

Pour Over and Aiden - Higher temperatures and ratios work well for SEY, pushing extraction after the four week rest period without overpowering even those beautifully developed yet delicate notes.

Espresso - Series 1 Settings

You can access this profile in the Fellow Drops folder of your Series 1! To edit the profile with the brew parameters or access it once it's no longer on your Series 1, use this Shot Profile Link.

How to Access:

Turn on your Series 1 espresso machine
Navigate to "Profiles" on the touchscreen
Scroll down and select "Fellow Drops"
Select "SEY Harmufo"
Follow the guided workflow to pull your shot
Enjoy!

Series 1 Profile Parameters:

Dose: 18g
Ratio: 1:3
Temp: 200°F
Declining temp: Off
Transition: Smooth

Preinfusion:

Off or On: On
Duration: 20 seconds
Pressure: 3 bars
Fill flow rate: 4.5 ml/s

Infusion 1:

Duration: 20 seconds (total pull time 30 - 35 seconds)
Pressure: 3 bars

Infusion 2:

Duration: 20 seconds (total pull time 30 - 35 seconds)
Pressure: 6 bars

Ramp Down:

Off or On: Off

Grind Guidance

Start in the middle of your espresso range on your grinder, and Series 1 will tell you to go finer or coarser after your shot pulls. It is expected that you might need to adjust based on your specific variables (i.e. location, climate, water mineral content, etc.). Small adjustments go a long way!

Tips

Adjust grind size if your shot pulls too fast (grind finer) or too slow (grind coarser)
Clean your Series 1 regularly for optimal performance

Pour Over

Stagg X / flat bottom drippers

Ingredients:

Coffee: 15.5g
Water: 270g at 212°F
Ratio: 1:17

Grind Settings:

Ode + SSP Burrs: 7.2 - 8.2
Ode Gen 2 Burrs: 6.2 - 7.2
Ode Gen 1 Burrs: 5.2 - 6.2
Opus: 7 - 8 (inner ring at 0)

Steps:

Grind coffee at medium-coarse setting
Rinse filter with 212°F water
Bloom: Pour to 55g water, wait 35-40 seconds
Continuous pour stages:
- Pour to 110g, swirl when water is 0.5” above grounds
- Pour to 165g, optional swirl for more extraction
- Pour to 220g, optional swirl for more extraction
- Final pour to 270g, swirl
Target brew time: 2:00 - 3:00 minutes

Aiden Brewer Settings

You can access this profile in the Fellow Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.

Single Serve

Settings: