Every great cup of coffee begins its journey long before it reaches your mug... rooted in soil, nurtured by climate, and brought to life by the rhythm of the harvest. Around the world, coffee harvest seasons shift with geography, altitude, and weather patterns, creating a year-round voyage of flavor and discovery. Here’s a look at when the magic happens in some of our favorite origins ...from the volcanic slopes of Indonesia to the highlands of Latin America.
Indonesia - May to October
On the lush island of Bali, coffee thrives in volcanic soil and misty mountain climates. The harvest typically begins in May and continues through October, coinciding with the dry season that follows months of tropical rain. These conditions are ideal for slow ripening and natural sweetness, producing beans with smooth body, chocolatey depth, and earthy undertones.
Explore Latitude Blue - Bali Blue
Honduras - November to April
In Honduras, the coffee harvest spans November through April, varying slightly with altitude. This Central American gem is known for vibrant, balanced coffees with notes of cocoa, honey, and tropical fruit. Many smallholder farms rely on traditional handpicking and careful processing ...proof that patience and precision pay off in every sip.
Explore Helm's-a-lee Honduras
Colombia - September to December (main); April to June (mitaca)
Colombia’s unique geography gives it two distinct harvests. The main harvest runs September through December, while a smaller secondary harvest, known as Mitaca, takes place from April to June. This dual rhythm allows for nearly year-round availability of fresh coffee, known for its juicy acidity, balanced sweetness, and hints of citrus, peach, or chocolate ...hallmarks of Colombian terroir.
Explore Coming About Colombia
Mexico - November to March
Coffee from Mexico is harvested between November and March, primarily in southern regions like Chiapas, Veracruz, and Oaxaca. High-elevation farms and cool mountain air yield coffees that are bright yet smooth, often with almond and caramel notes. The season aligns perfectly with winter back home ...making Mexican coffees a comforting companion for chilly mornings.
Explore Center the Main Mexico
Guatemala - December to April
Guatemala’s harvest takes place from December through April, a time when the highlands turn golden with ripe coffee cherries. Volcanic soils and varied microclimates create remarkable diversity ...ranging from chocolatey and full-bodied cups to fruit-forward, aromatic brews. Each region of Antigua, Huehuetenango, Cobán brings a distinctive signature, like the sails of different ships under the same wind.
Explore Skipper Marco Vento's Guatemala - Whiskey-Barrel Aged
Peru - May to September
In the Andean highlands of Peru, the harvest season runs from May to September. Cooler mountain temperatures and rich loam soil foster coffees that are clean, sweet, and gentle in character. Many Peruvian producers are smallholder farmers committed to organic practices, ensuring each batch reflects the harmony between land, altitude, and community.
Explore True Wind Peru and our decaf options
A Global Harvest, A Steady Course
From Bali’s volcanic peaks to Peru’s cloud-covered valleys, the global coffee harvest is a continuous journey ...one that ensures the freshest, most distinctive coffees reach your cup all year long. At Skipper’s Remedy®, we navigate these harvests like seasoned sailors, charting a course toward the finest specialty-grade beans the world has to offer.
So wherever you drop anchor this season, raise your mug to the growers and harvesters who make every brew an adventure. Explore The Tasting Voyage - 6 roast sampler
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