Seasonality in Coffee

Like any fruit, coffee is seasonal. 

Each origin we work with has its own harvest window, shaped by altitude, rainfall and climate. Flowering leads to cherry development, and months later, picking. The timing of that cycle has a direct impact on how the coffee will taste. 

Once harvested, the cherries are processed and dried, then rested to stabilise. Only after that can the coffee be cupped, selected and prepared for export. Add shipping and warehousing into the mix, and different origins reach us at different points in the year. 

We build our menu around those arrivals. 

Rather than holding the same coffees year round, we rotate as harvests rotate. New lots replace old ones. Origins come into season, then move on again. 

For our single origin offering, that shift is clear. 

For blends, its more subtle. The profile of the coffee stays consistent, but components change behind the scenes as harvests roll forward. 

Seasonality isn't about constant change for its own sake. It's about timing and releasing coffees when they're tasting their best.