As the leaves fall and the days grow shorter we are reminded of the seasons. The brilliant colors of the tomatoes at the farmers market give way to the plethora of winter squash and the return of pie pumpkins signal the end of bell peppers.

Coffee follows a similar path. The piles of Central American coffees are beginning to dwindle and we are cherishing the final weeks of our coffees from Panama, Costa Rica and Nicaragua while we eagerly await our new crops from Peru, Bolivia and Brazil.

There was a time, not too long ago, our roasters would struggle to find a late season replacement for a particular origin. Thinking it was more important to have a coffee from a country, often times the replacement was faded and tired. Rather than holding on to a memory we have moved forward to incorporate a seasonal approach to our offerings. We believe this will allow our customers to explore coffees during their peak of quality.

Blends are year round and draw on seasonal coffees. As an old coffee moves out we source a suitable replacement and seamlessly integrate the new crop. Our role as roasters is to maintain a flavor profile with blends, whereas our role with an origin coffee is to highlight the intrinsic flavors from each varietal and geographic element.