Seasonality in Coffee

Our coffee menu is shaped months, sometimes years, in advance. Discover why and how we work with the seasons to ensure every coffee we share is released at its highest potential.

Like all fruit, coffee has a season. Each origin we source from has a different, defined harvest period shaped by altitude, rainfall patterns, and climate. Freshness in speciality coffee begins the moment the tree begins to flower, which in turn determines cherry development and harvest timing. Its peak flavour potential is tied directly to this window, and how well it aligns with the region’s wet–dry seasons.

Once harvested, cherries undergo processing and rest to stabilise moisture. Only when this stabilisation is complete can the coffee be evaluated and exported. With additional factors of shipping schedules and transit duration, coffees from different regions arrive at the roastery at different times throughout the year.

We plan our menu around these staggered arrivals to ensure each lot is released during its optimal vibrancy window. Even in ideal storage, green coffee degrades: acidity softens, aromatics flatten, sweetness declines. Rotating coffees ensures the menu reflects lots at their freshest, rather than forcing a fixed set of origins year‑round.

Seasonal sourcing means embracing change. When a new coffee enters our menu, it does so at the height of its flavour expression, offering a more authentic and technically optimised cup experience.