Here in Wisconsin, there’s little better than that first picking of strawberries and rhubarb in the early summer. Jam, pies, summer cocktails…different foods signal each season.
Coffee is the same way. On this side of the world, the harvest cycle starts with South America below the equator and is followed by Central Americans. In specific microclimates, the harvest moves up the mountain into higher elevation as the picking progresses.
As coffee roasters, we’re always in tune with what’s in season. Right now, fresh crop Central Americans are rolling into the roastery. This week we’re pleased to release this year’s Organic Guatemala Rio Azul & Organic Mexican Comon from our long term farmer partners.
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It’s that time of year again — the plants are lush and full of life, there are occasional tornado sirens in the distance, and the temperatures are close to peak for the region. All of this is to ...
La Roya affected coffee and Alex Stoffregen holding a La Roya resistant coffee plant. One of the most exceptional Mexican coffees we’ve tasted this harvest is from the Comon Yaj Noptic Cooperative...