Coffee is a seasonal crop shaped by climate, elevation, and region. Throughout the year, different origins come into harvest, each offering a distinct expression in the cup.
Seasonal Availability
At its absolute best — recently arrived, vibrant, and most expressive.
Newly harvested and full of character, just beginning to open up.
Still drinking beautifully with balanced, developed flavors.
Fresh crop coffees often show brighter aromatics, livelier structure, and a clearer expression of origin. As time passes, profiles can soften and become more mellow.
Following harvest seasons helps highlight coffees when they are especially vibrant, balanced, and true to their character.
Seasonal Focus
Fresh arrivals shift throughout the year. At different times, coffees from Central America, Africa, South America, and Asia Pacific step into focus with especially vibrant character.
This page offers a simple way to follow those rhythms and better understand when certain origins are typically at their freshest and most expressive.
A simplified look at when different coffee origins are typically harvested throughout the year.
South America
May to September
In the cup: Chocolate, nuts, smooth body, and low acidity
Brazil’s harvest season supports coffees known for comfort, sweetness, body, and chocolate-forward depth.
South America
Multiple harvest periods by region
In the cup: Berry, citrus, chocolate, and balanced sweetness
Colombia’s diverse geography creates more than one crop rhythm, helping produce expressive coffees through much of the year.
Central America
November to March
In the cup: Crisp sweetness, citrus brightness, and clean structure
Costa Rican coffees are often admired for clean structure, sweetness, and bright fruit character.
Central America
November to April
In the cup: Cocoa depth, gentle fruit, and balanced body
Guatemalan harvests often yield layered coffees with balance, depth, and a steady, elegant cup.
Central America
November to April
In the cup: Sweet caramel notes, mild fruit, and a rounded cup
Honduran coffees can be sweet, approachable, and versatile, with seasonal lots that shine beautifully.
Africa
October to January
In the cup: Floral aromatics, citrus, tea-like elegance, and vibrant fruit
Ethiopia’s harvest season is closely tied to some of the world’s most floral, tea-like, and fruit-forward coffees.
Africa
October to December
In the cup: Bright acidity, layered berry notes, and lively structure
Kenyan coffees are often vibrant and structured, celebrated for their lively acidity and layered fruit notes.
Asia Pacific
May to September
In the cup: Earthy depth, full body, and low-toned richness
Sumatran coffees bring a distinct seasonal presence, often showing earthy depth, body, and low-toned richness.
Central America
November to April
In the cup: Cocoa, gentle citrus, soft spice, and a balanced, smooth body
Nicaraguan coffees are known for their balance and approachability, often offering a smooth body with notes of cocoa, mild fruit, and subtle spice.
Harvest windows are approximate and can vary by region, elevation, and climate.
Fresh crop coffees often highlight brighter aromatics, livelier structure, and a more vivid expression of origin.
As coffees rest over time, they can become softer and more mellow, with deeper, rounded flavors. Both have their place, but seasonal coffees offer a chance to experience an origin closer to its peak expression.
From Origin to Roaster
After harvest, coffee is processed, milled, exported, and transported before it reaches the roaster. That means the freshest arrivals often appear months after the cherries are picked.
Our seasonal selections are guided by this rhythm, highlighting coffees when they arrive at their peak and offer a beautiful experience in the cup.
Coffee is harvested seasonally but available year-round through global sourcing, storage, and transport.
By the time coffee reaches the roaster, it may be months removed from harvest, which is why seasonal selections focus on arrival timing, not only picking dates.