Nick Breheny, Director of Coffee
Growing up in the Midwest, I’ve come to know the seasons not just by the calendar but by the way they feel. Each season has its own rhythm. Summer pulls me outside, where I spend long days grilling, canoeing, and hiking. But come winter, you’ll find me curled up on the couch, a record spinning, a book in hand, wrapped in at least two thick blankets.
Coffee follows a similar rhythm, shifting with the seasons. Summer belongs to Ethiopian coffees, bright with citrus and delicate florals. Fall brings back the comforting, chocolatey depth of Guatemalan coffees. Winter holds the richness and vibrant complexity of Colombian coffees, their bright acidity illuminating even the darkest days.
But spring has always been harder to define. It’s a season caught between stillness and movement, when the earth is slowly waking but not yet fully alive. For many roasters, it’s a time of transition, when we’re still working with coffees harvested the previous summer, waiting for the fresh arrivals from Ethiopia, Kenya, and Uganda. In just a few weeks, as the ice melts and the days stretch longer, we’ll welcome the first fresh arrivals of the year.
Let’s take a moment to appreciate what’s hitting the roastery this spring—a nod to the beautiful regions that produce the coffees that carry us through this in-between season.
Kayanza, Burundi
Though harvested last summer, Burundi coffees often arrive in late winter, and I can’t think of a better coffee to encapsulate the shift from winter to spring. These coffees retain the deep, red-clay soil terroir of their origin, carrying subtle earth tones that remind me of the much-needed spring rains and the way the early morning air smells after a storm. Nemba, for example, is exceedingly bright, with a brisk, lemon-and-currant acidity that gives way to a rewarding sweetness in the finish. At their best, these coffees feel transformative—alive with vibrancy, yet perfectly suited to the damp and cool days of early spring.
Nariño, Colombia
Thanks to the diversity of growing regions, we’re lucky to have fresh Colombian coffees year-round. In particular, coffees from the southernmost areas—like Buesaco in Nariño—tend to arrive in January and February, offering fresh, fruit-forward profiles just as winter begins to thaw. The Finca Toldopamba Natural is citrusy and jammy, layered with lush, fruit-driven notes, while Yerbabuena (available on March 27) leans into the tart, intense citrus character that defines many Nariño coffees. These selections bring a welcome brightness and liveliness to the day, a reminder that spring’s energy is on its way.
Cusco, Peru
While many of our early Peruvian selections arrive in winter, the highest-altitude coffees from Cusco don’t land until late February—just in time for the first warmth of spring. This year’s Gesha-Inka selections (available on April 3) showcase elegant florality and a stunning range of fruit notes, from juicy apple and nectarine to zesty citrus, plump berries, and even tropical tones. These coffees are among my favorites of the year, each one revealing a different facet of Cusco’s breathtaking growing landscapes. Their elegance and complexity rival even our best Ethiopian coffees, making them the perfect companion for the quiet, contemplative moments of early spring.
As spring brings new life to the earth, I hope coffee can serve as a conduit between experiences—between our own daily lives and those of the people who grow, harvest, and prepare this coffee for us. It’s a beverage that comforts and uplifts, but it also carries stories, perspectives, unseen and unrecognized labor.
For me, spring has always been a season of reflection and activation—a transition from the stillness of winter into the movement of summer. And while coffee pairs well with any season, it has a way of grounding us in the present while simultaneously connecting us to something larger. It anchors us, initiates us into deeper experience, and offers a broader, more genuine perspective on what it means to share in the labor and beauty of human life.
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