From Bean to Spring: Following Coffee's Journey from Winter Harvest to Your Cup
While we bundle up against the winter chill in Kansas City, coffee farmers in various parts of the world are in the midst of their harvest season. This natural rhythm of coffee production creates an fascinating journey that brings exceptional beans from warm, distant climates to your morning cup.
Winter Coffee Harvests: A Global Map
During our winter months, several key coffee-growing regions are at their peak harvest:
Ethiopia (November - February)
The birthplace of coffee offers unique, floral-noted beans during this season. Ethiopian winter harvests, particularly from the Yirgacheffe region, produce coffees with distinctive jasmine and citrus characteristics. The cool, dry weather during harvest helps develop these complex flavors.
Colombia (December - March)
The main harvest in many Colombian regions occurs during our winter months. These beans often feature caramel sweetness with hints of red fruit, developed through careful cultivation at high altitudes during the country's dry season.
Kenya (December - March)
Known for bright, wine-like acidity and black currant notes, Kenyan coffees reach their peak during our winter. The country's unique double fermentation process during processing contributes to these distinctive characteristics.
The Journey Begins: From Harvest to Processing
The path from cherry to bean is intricate and time-sensitive:
Selective Picking Farmers hand-pick only the ripest coffee cherries, often making multiple passes through the same plants over several weeks. This selective harvesting ensures optimal flavor development.
Processing Decisions Different regions favor different processing methods:
Washed Process: Common in Colombia and Kenya, creating clean, bright flavors
Natural Process: Traditional in Ethiopia, developing fruit-forward, wine-like notes
Honey Process: Creating a sweet middle ground between washed and natural
Time and Temperature: The Waiting Game
After processing, coffee beans begin their journey across oceans and continents. This transit time is crucial - beans need to rest after processing to develop their full flavor potential. During this period:
Moisture content stabilizes
Flavor compounds mature
Aromatics develop complexity
Arrival and Roasting
When these winter-harvested beans reach local roasters, typically in early spring, they're at their peak potential. Skilled roasters then:
Assess each bean's characteristics
Develop custom roast profiles
Monitor temperature and time precisely
Cool beans quickly to lock in flavor
The Final Steps: From Roaster to Cup
The journey culminates in careful brewing that honors these beans' long journey:
Proper grinding just before brewing
Water temperature control
Precise brewing ratios
Careful timing
Appreciating the Journey
Understanding coffee's journey helps us appreciate each cup more deeply. These winter harvests, arriving in spring, remind us that coffee is:
A seasonal agricultural product
The result of careful farming practices
A global collaboration
A testament to traditional methods
Tasting the Difference
When sampling coffees from winter harvests, notice:
Bright, clean flavors from Colombian washed coffees
Floral, tea-like notes in Ethiopian naturals
Wine-like acidity in Kenyan beans
Complex sweetness developed during the journey
Looking Forward
As we sip our morning coffee, we're participating in a global cycle that connects us to farmers, processors, importers, and roasters worldwide. Each cup tells a story of careful cultivation, precise timing, and dedicated craftsmanship.
The next time you visit Second Best Coffee, ask about our current offerings from these winter harvest regions. You might just discover a new favorite that tells the story of its journey in every sip.
Remember, great coffee is worth the wait, and understanding its journey makes each cup even more special.