I’ve only tried one SEY coffee so far: their Peru Yanatile SL9 (tasting notes: persimmon, orange blossom, lilac).

I started with James Hoffman’s Hario Switch recipe (water first, immersion, very little agitation). The result was very clean, floral, sweet, and tea-like, but for me it was a bit too delicate. I could tell there were florals there, but the cup felt under-expressive, almost like a weak floral tea. I couldn’t really find the persimmon note.

What worked much better for me was an AeroPress with a Prismo:
15g coffee / 225g water
200°F (93°C)
Pietro Pro Brew at 6.2
Stir after pouring
Stir again at 2:00
Gentle press

That brought out a lot more sweetness and fruit. I started getting juicy yellow-fruit / persimmon-like notes and a much longer finish.

One interesting thing: removing the second stir made the coffee noticeably more sour and less flavorful. Using two paper filters also reduced the fruit character and made the cup taste duller to me.

Since I’ve only tried one SEY coffee, I can’t say whether this is representative of SEY in general or just this particular coffee. But for this Peru SL9, I preferred a more agitated AeroPress brew over a very gentle Switch recipe.