The Calendar in Your Cup!

Coffee isn’t seasonal the way fruit at the supermarket is. It’s seasonal like wine – slow, agricultural, invisible if you’re not looking. Yes.

Right now, bags of fresh Ethiopian coffee are showing up on shelves. That means the cherries were picked in January or February, dried for weeks on raised beds, rested in parchment for a few months, and only just made it through shipping and customs.

If you’re drinking a Kenyan in December – it’s old. A Rwandan in August – just landed. A Colombian in April – probably from the southern region, picked last harvest.

You don’t need to memorize the calendar. Just know this: every origin peaks at its own time. And brewing in sync with that rhythm – that’s when coffee really sings.

Not just a good cup. A right now cup.

Y.