Fresh crop coffees

Not that things are “back to normal” per se but cafes, bars and restaurants are inching towards some trace of it. One by one people are back from hytte or holiday and the post-summer-pace will soon pick up- like it or not! The timing couldn’t be better to start amping up our coffee selection with some new, fresh crop coffees.

While discussing coffee or any produce for that matter,

“freshness” is often a key point of interest.

Unlike many farmed commodities which can be consumed virtually as they are off the shelf, coffee beans go through a few processes before being served in a cup. For an ample coffee experience many of us look for freshly brewed coffee for less bitterness, freshly roasted coffee for less stale or flatness, and maybe some even go as far as seeking out “fresh crop” coffees. This term at its simplest indicates the earliest arrival from a specific country or region after the harvesting, processing, milling and selling of a coffee lot. 

Coffee is grown around the world in regions near the equator predominantly from Central and South America, East Africa and Southeast Asia. Depending on many factors like microclimate and elevation to name a few, harvest times vary significantly from country to country and even region to region within some countries. It can take anywhere between one to three months for coffee to move from the country of origin to the final destination. 

Most coffee is moved in shipping containers across multiple borders or on boats and can sometimes spend some time waiting at ports. This way we have an algorithm of a typical harvest season plus a few months until arrival of the freshly harvested coffee at its destination.

These months in particular are quite exciting ones in coffee because

many of us receive “fresh crop” coffees from Ethiopia, Kenya, Guatemala,

Costa Rica and Huila Colombia to name a few. 

This seasonal context of coffee harvest times most likely goes unnoticed by most coffee drinkers and with understandable reason because the coffees we deal with undergo special packaging and shipping conditions to ensure quality long term. To generalise, some coffees even have a longer shelf life or maybe even become more complex after a few additional months post harvest. 

This coming week we want to focus on our Ethiopian coffees, they are tasting beautiful! The first will be a juicy and clean Yirgacheffe coffee.



Quality Control

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