Coffee Seasonality
Reiko Piekarski, Director of Coffee Programs | Fortuna Enterprises, LLC
Take a quick cruise through the coffee aisle in any grocery store. It is hard to overlook the selection of what seems like an endless supply of caffeine. In contrast, just passing through the local farmer’s market one can observe the showcase of fresh in-season produce on full display. Seasonality is not a term immediately associated with the daily morning brew. Those in tune with these mostly predictable and recurring cycles understand the distinct characteristics of peak season. The taste of freshness and enjoyment comes with much anticipation during certain times with produce, and coffee
should be no exception. Just like the ripening tomatoes on the summer vines, coffee cherries also have certain times when they are ready for harvest and processing. These periods of peak freshness vary based on country of origin, weather, and a whole list of other contributing factors.
Location, Location, Location
Depending on where the country of origin lies within the “Bean Belt”, the area between the Tropics of Cancer and Capricorn, harvest periods can be more or less opposite of each other. Generally, coffee cherries in the Northern Hemisphere are picked between late-winter to late-spring whereas the Southern Hemisphere ramps up in the late-summer to early-winter. For countries located on or near the Equator, there may be fly crops, mitacas or “mid crops” along with the main harvest, or extended harvest periods where there are multiple cycles overlapping each other. Colombia is a unique example
where the topography allows for different harvest times depending on the regions and varying elevations. Take a look at any map out there to compare the different harvest periods based on the location of coffee production countries. It is very important to note these projections are subject to change depending on variables like varietals, rainfall, climate change, elevation, micro-climates, processing methods, and more.
Freshness
As soon as the coffee fruit is picked, the race to maintain the freshness of the harvest kicks off. Processing and drying of the coffee is crucial as it keeps the crop from spoiling during transport. The argument to be made here is at this point the coffee is too fresh and the brew would present underdeveloped qualities. This crucial step in processing coffee is a 30 - 60 day reposo or resting period. The green coffee is allowed to age out the under-ripe characteristics before being bagged, loaded, and shipped. Depending on geography, economic climates, politics, and weather, months may lapse before the green coffee makes landfall in the States. The moment the coffee arrives on the mainland is when optimal freshness, at least on this end, can be experienced. By the time coffee has finally arrived at the local roaster, months have passed since the cherries were plucked from the branches. Needless to say, optimal freshness in the coffee sector is a complicated and constantly moving target. The best strategy is to maintain transparency in communicating the information in an effort to make more informed decisions when buying green or roasted coffee. Paying attention to both coffee harvest and arrival time estimates will develop a better coffee projection.
Storage
Whether it is green coffee in a warehouse or roasted coffee in the cabinet at home, storage environments will impact the quality and flavor of the final brew. Just like any product, exposure to oxygen and subsequent oxidation of the crop contributes to loss of freshness. In green coffee’s case, the complexity loses out to the dull, baggy, and woody characteristics because of the dropping moisture content. Green coffee, which has been sitting around between 6-12 months since harvest, will naturally degrade. The highlighted flavor profiles, signature to the origin, will be lost and translate into a woody and paper-like brew. Freshly roasted coffee should be stored in an airtight container away from heat and sunlight. Roasted whole beans will maintain freshness for a month before flavor qualities diminish. If the coffee is ground then the time frame is shortened to 2 weeks. Don’t be fooled to think storing coffee in the freezer would extend the freshness window though. Roasted coffee is porous which invites moisture into the bean from the surrounding freezer environment. This exposure will also diminish the flavor significantly and introduce foreign notes to the beans.
Availability
Timing is always tricky with so many moving parts and variables at play. So how do we manage the expectations of our customers, who have developed an attachment to a coffee, when it is no longer available, at least till the new croplands? Coffee availability is one of the main potential pitfalls when it comes to consistency in service for customers. It is important to remember most coffee-growing regions have only one harvest annually making for limited quantities. Most coffees retain their core characteristics from year to year, but realistically it is unlikely that they will be identical. Availability is at the mercy of uncontrollable variables within the entire coffee production line and it is important to be transparent in communicating that information to customers. Embrace the new harvests by nurturing the excitement that is exploring and enjoying new coffees. There is something special in experiencing an “aha” moment when tasting anything in season and at peak deliciousness.
There is a lot of information to absorb when it comes to coffee seasonality. We know all too well good things must come to an end eventually. We learn to accept and move on until the next opportunity presents itself. Develop anticipation for the new experiences yet to come by getting to know the local roaster and finding out what is new in the lineup. Don’t be afraid to try something new and discover the other options. Sometimes there are coffees that are more suited for hotter months and others that are better for sweater weather. There is no right or wrong way to enjoy coffee so take the time to find something which fits the needs at the moment.
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Still curious? Here are some additional resources to continue discovering more about the world of coffee.
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Fortuna Enterprises - 20 Years of Seed to Success!
Established in 2000, Fortuna Enterprises is the consummate leader in providing complete and comprehensive solutions for all of your coffee shop needs. Located in Greensboro, NC, Fortuna excels in unparalleled customer service by offering specialty roasted small-batch coffee, a fully stocked warehouse, imports, design, equipment repair, consulting, barista training, and more!
We are compelled to be the unsurpassed authority for all coffee shop requirements. We use this drive to continue our extensive research in carefully selecting only the highest quality coffees, equipment, syrups and other coffee shop necessities. Our products have a proven record of premium industry performance and unmatched reliability. We buy large quantities from our suppliers so we are in turn able to negotiate extremely competitive pricing for our customers.
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