Coffees in Season

Coffee is a seasonal crop just like peaches on the Western slope of Colorado.

This means that coffee farmers work the farm most of the year to achieve one harvest. We love coffee’s cycle of seasonality. Because harvest seasons vary by region, throughout the year we get to fall in love with new flavors from different corners of the globe.

The Central and South American harvest seasons are a perfect example of this. As the Central American coffees are beginning to fade in quality, new South American crops begin to arrive and replace them. As the South American coffees begin to fade, the much anticipated new Central American crops begin to arrive. Half of the year we are in love with the Mexican Chiapas and as we are running out of it, the new Peru shows up and reminds us of how that fresh Mexican tasted six or seven months ago. This is why our coffee offerings change constantly throughout the year and why we do not offer most coffees twelve months out of the year: seasonality is one of the spices of life.

Green (un-roasted) coffee beans have a shelf life of about six months. After this point they noticeably lose their body and flavor. The shelf life of a green coffee can be extended by transferring the green beans from the burlap sacks into a hermetic bag or container. We do this with select coffees we need to stock all year long.