Just like many other fruits and seeds, coffee is best consumed fresh after it has been harvested and processed. A coffee that sits for just a year before roasting will have typically faded in both body and flavor compared to the same coffee fresh from origin.

In this blog, we’ll dive into harvest timeframes and how we ensure our coffees taste fresh year-round.

Harvest Timeframes:

Coffee harvesting follows a seasonal pattern that generally moves from north to south throughout the year. Countries in the Northern Hemisphere such as Mexico, Guatemala, and Ethiopia typically begin harvesting between November and March. As the seasons shift, harvesting progresses southward to countries like Brazil, Peru, and Indonesia, where the harvest often occurs from April through September.

Once the coffee cherries are picked, they go through various processing methods such as washed, natural, or honey processing which can take several days to weeks depending on the climate and technique. After processing, the beans are dried, milled, sorted, and packed for export. It can then take several weeks to a few months for freshly harvested coffee to arrive in the United States, ready to be roasted and enjoyed.

How We Keep Our Coffees Fresh:

Freshness windows vary from coffee to coffee, depending on factors like variety, processing method, and storage conditions. Some coffees begin to lose their peak flavor just a couple of months after harvest, while others can remain vibrant and flavorful for over a year. We take all of this into account when selecting the coffees we choose to offer.

Coffees in our Limited Series lineup tend to be more experimental in terms of variety, processing, and fermentation. These coffees are at their best in the first few months after importing, and they come and go throughout the year based on availability and quality.

Most of our single-origin offerings are available year-round. We make this possible by selecting coffees that retain their flavor longer, planning for seasonal shifts, and contracting our coffees well in advance.

To keep our blend offerings both fresh and consistent, we regularly cup and evaluate the component coffees. By carefully selecting new lots that match the established flavor profile, we’re able to maintain a consistent taste experience even as the specific coffees can rotate with the seasons.

Conclusion:

From sourcing and selecting to roasting and tasting, every step is focused on delivering the best possible flavor in every cup. By understanding harvest cycles and being intentional with how we manage our coffee offerings, we ensure that what ends up in your cup is always vibrant, balanced, and true to its origin.

Written by - Lucio Chrestay

lucio@oneillcoffee.com