Seasonal coffee – a good thing
Lots of us know that coffee is a seasonal product, which is part of its intoxicating appeal to so many people, and why it’s become one of those things that are really easy to get hooked on. There’s always more to taste, to drink, to cup, to discuss, to get excited by, and when you’ve exhausted one particular coffee, details of another one drop into your inbox, or a bag drops through your letterbox, and then into your cup, and the whole process begins over.
I’ve thinking more about this, because we just bagged up the last kilogram of my favourite coffee from 2015. The Colombian Aromas del Sur fully washed (we called it Sweet Beans are Made of This in our run of semi-amusing coffee song-name puns) was the favourite coffee we bought last year, and we’re now faced with a 5-7 month hiatus until it arrives again. When it first arrived here, the weather was glorious, the roastery door was always open, and now I’m sat in a chilly roastery, multiple layers on, and wondering what Neighbourhood will be like when the new crop from Aromas del Sur lands at the roastery in the late spring/early summer. It’ll certainly be a different place from the early days of the roastery in May/June of this year.
There’s also a guarantee that the coffee won’t be quite the same in the 2016 season as it was in 2015 – the Aromas del Sur farmers group are making great strides in how they grow and process coffee, so our hope is that it will be even better next year. Last year it oozed tropical fruit, combined with a rich raisiny sweetness, and was lip-smackingly crisp. It shone in espresso and filter brewing methods, and it wasn’t just us who loved it – it was probably our most favourably reviewed coffee by you fine folks who consumed it. We can remember the day we cupped it, and it blew us away at how good it was.
I remember thinking as we roasted the last batch of Sweet Beans just before Christmas, that I wished we’d bought more (it was imported by the excellent folks at Café Imports), but part of the joy of these coffees is that they are seasonal. Here for a while, making the most of their being amongst us, and then the promise of even better visits next time around. As much as I’ll want to drink it in the next few weeks and months, I can’t wait to see how the 2016 arrival shapes up. It also helps us to be better at what we do – striving to showcase the hard work of the farmers and present the coffees in their best way possible. Anyhow, we’re off to cup some new arrivals, and so the whole seasonal nature of specialty coffee begins again.