This is always an exciting time of year for coffee professionals. New crops of coffees are all arriving in-house, we are tweaking roast profiles for new coffees, and we get to see some lovely flavors come into focus and balance. The arrival of these fresh coffees is especially welcome, since we have run out of our supply of many coffees, while other coffees are starting to approach the end of their lifespan.
It is easy to forget that coffee is a seasonal, agricultural product. Most farms harvest coffee only once a year, with a few farms yielding a smaller secondary harvest. Once picked and processed, green beans are allowed to rest until moisture content equalizes, then are shipped over to us. Upon arrival, fresh green coffees tend to showcase bright vibrant flavors, with a range of delicate aromatics.
Unfortunately, this is not a permanent state of being for the green coffee. As…
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