This topic might be esoteric for some, but considering that 83% of Americans drink coffee, I’m sure this article will appeal to a vast majority of people. Have you ever pondered on the idea of coffee being seasonal just as tomatoes, blueberries, or squash? Well, I certainly have, and I’m sure we have all become lost in the aromas and caffeinated joys of the coffee bean to forget that they are actually the seeds of a fruit. Blossoms grow on the bushes’ branches after a rainy season, and once the blossom has matured a cherry grows. Nine months later the cherry will be ripe, and make its way through a process of sorting, shipping, roasting, and brewing.
One would think that the idea of seasonal coffee isn’t all too controversial, but on the contrary, it is for the small circle of wholesalers and roasters and specialty coffee shops. Although coffee is an agricultural product, it is not as easy to access as your typical fruits and vegetables. Coffee cherries must be methodically processed, dried per specific heat instructions, milled, sorted, and finally shipped. It can take two to three months before a specialty coffee shop sees the in-season coffee bean.
A good rule of thumb for knowing when you should drink what is that more northern growing regions, such as Central America, come into season in mid-spring. Until autumn, you can select the northern growing seeds. Southerly coffees (Papua New Guinea and South America) have a great taste from mid-autumn to spring. In places that lie on the equator, such as Colombia and Kenya, there are multiple harvest seasons. Here is a link to a world map of seasonality for coffee bean harvests.
Although seasonality plays a part in acquiring the tastes of certain coffee drinkers, the bigger picture is how regional coffee shops are competing with the big boys like Starbucks. Coffee is the world’s second most traded commodity—oil will always be the first. Thus, it only makes sense that a plethora of coffee shops are springing up around the world! Even though Starbucks and Dunkin’ Donuts are national leaders, smaller shops such as PJ’s Coffee of New Orleans are making waves with over 70 locations in the Gulf Coast. PJ’s is competing with the coffee giants by placing quality over quantity, having a niche reputation, becoming familiar with customers, and expanding your locations in non-traditional sectors such as airports, casinos, military bases, hotels, etc.
No matter the time of day, I’m always up for a cup of Joe.
