Historically, coffee harvests have followed predictable seasonal patterns tied to the local climate. But the climate crisis is disrupting these rhythms, shifting harvest and arrival timelines in ways that show no sign of settling soon.
We wanted to share what we’re seeing this season. But first: A quick explanation of how harvest timing works.
The Coffee Harvest Cycle Is Weather Dependent
Coffee trees typically flower once a year, triggered by the rainy season. Before that, a dry season is needed to stress the plant — a condition that signals to the plant that it’s time to reproduce. When the rains arrive, buds form and — if the weather behaves — turn into flowers. These then open, are pollinated and give way to fruit: the coffee cherry.
The cherries ripen slowly over six to nine months, nourished by periodic rain. Adequate moisture (along with hot, sunny days) are essential not only for cherry development but for maintaining plant health, resistance to pests and disease, and the promise of harvests for years to come.
But increasingly, the rains may come late, be too strong or simply not stop — all of which can prevent flowering or knock flowers from the tree before the fruit sets.
What’s Fresh Now
Historically, harvests In Central and South America generally run from October to February and we receive fresh-crop coffees between February and April. In East Africa, harvests typically occur between October and January, with coffee reaching us between February and May. These cyclical patterns, which have been true for generations, are no longer reliable.
Right now, we’re seeing Centrals continue to trickle in, as well as a delayed arrival of coffees from East Africa. (Challenges to shipping routes may play a part, too.) Still, Quality Control Manager Ed Kaufmann shares, “I can confidently say that what might seem like late-harvest pre-shipment samples — likely due to delays in harvest by a couple months — are cupping like peak-harvest coffees. They’re really nice!”
Arriving Now
- Colombia Bomba de Fruta: Strawberry, raspberry, pineapple, hard candy.
- Guatemala ASPROGUATE Fairtrade Organic: Green apple, grilled pineapple, tamarind.
- Honduras NKG Bloom Gea Organic: Golden raisin, almond, date.
- Honduras Ana Suyapa Muñoz SHG EP: Chocolate, hazelnut, lime, clementine.
- Mexico NKG Bloom Siltepec El Jaguar: Cacao, almond, lemon-lime.
- Tanzania Iloma Natural: Plum, honey, lilac, juniper.
Currently Afloat
- Costa Rica Honey Natural: Raspberry, ginger, vanilla cookie, honey.
- Guatemala Maya Ixil Organic: Sticky buns, orange, fig, pink lady apple.
- Honduras Los Colibríes Yellow Catuai Honey: Almond, peach, ripe papaya, toffee.
- Honduras Los Colibríes Pacas: Nectarine, maple, blackberry, apricot, baked apple.
- Ethiopia Misty Valley Yirgacheffe G1 Natural: Lilac, blueberry pie, peach, creamy.
Securing Coffee’s Future Together
While shifting seasonality affects roasters and importers, its most serious consequences fall on producers, who now face ever-increasing unpredictability and risk.
InterAmerican Coffee is committed to supporting coffee-growing communities through industry partnerships such as World Coffee Research and Food 4 Farmers, and through NKG Bloom, Neumann Kaffee Gruppe’s initiative that equips coffee producers with the resources they need to make coffee farming a sustainable and profitable livelihood.
We hope you’ll join us in working toward a more stable and resilient future for coffee. •
