2026 Chorso Bule; Highest Elevation Project - Ethiopia
FROM THE BAG
BACK TO THE LAND.
Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.
- 01The name on the bag2026 Chorso Bule; Highest Elevation Project - Ethiopia
- 02The brand
- 03The roaster
- 04The varietyNot published
- 05The farm
- 06The farmer
- 07The regionEthiopia; exact subregion not published in the current feed
- 08The country
Chorso Bule is the named site for this SEY Highest Elevation Project release. SEY says it worked with SNAP to separate coffee grown above 2,450 meters; the current feed does not publish a release-specific processing protocol or variety.
Sey Coffee is a roaster that focuses on highlighting the unique characteristics of seasonal coffees through a light, clean roasting style.
A deliberately separated high-elevation project lot composed only of coffee grown above 2,450 meters, according to SEY.
WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?
SEY and SNAP separated coffee grown only above 2,450 meters.
No added fruit, flavoring or inoculant is disclosed.
A point elevation, variety and release-specific processing details are not published.
The project is defined by an elevation threshold, not a single farm elevation or an assumed processing method.
Ripe peach, melon and honeysuckle.
- · https://www.seycoffee.com/products/2026-chorso-bule-highest-elevation-project-ethiopia
In the database. Not tasted. Not scored.
This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.
Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.
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These coffees come from the same producer or farm, offered by other roasters. We never automatically declare two offerings the exact same coffee — a match requires lot, harvest and traceability details. Even a true same-lot pair can taste different: roast approach, freshness, rest and brewing all reshape the cup.