SEASONALITY AND FRESHNESS OF GREEN COFFEE
It is easy to forget that coffee is a fresh, seasonal product, as it comes from far away and undergoes a raft of processes between the time the cherries are picked and the time the bags of green coffee arrive at the roasting house. However, seasonality and freshness are key factors when it comes to fully appreciating specialty coffees.
A seasonal product
Coffee is harvested either once or twice a year (one main harvest, followed by a second smaller one), depending on whether it is grown in the tropical or subtropical zone. The duration of the harvesting varies depending on the country, but it never stretches over the entire year. Hence, coffee, like any other agricultural product, is a “seasonal product.” To get a better idea of the coffee seasons and help you make your choices, it is worth referring to a calendar of harvests in the various producing countries (see the calendar of harvests opposite).
NO VINTAGES
With coffees, in contrast to wines, there is no such thing as a quality vintage. But just as chefs cook with seasonal products, specialty coffee roasters also work with “coffees in season.”
A matter of freshness
The freshness of the green coffee beans determines the length of time during which their sensory qualities are at their best. This period lasts several months, or a year in some cases. It is possible to prolong the life of the green bean by freezing it in a sealed vacuum bag. The downsides of this are the additional cost, and the fact that defrosted green beans age more quickly.
“Past crop” and “old crop”
“Past crop” refers to coffee beans from a past harvest. At this stage in their life cycle, the green beans are starting to decline in quality, and the coffee is likely to lose its flavor qualities. The lipids contained in the bean break down and oxidize, the moisture level (about 11 percent) varies and may fall, or even rise, if the coffee is stored under poor conditions. The coffee then develops a more noticeable woody flavor, its acidity declines, and it emits an odor resembling burlap sacks. In this case one can refer to the coffee as having an “old crop” flavor profile. The green coffee from a harvest may become “old crop” if the drying, storage in the country of origin, transport, or storage after roasting is performed in poor conditions.
Calendar of harvests
There are one or two harvest periods a year, depending on the producer country. Information about coffee cultivation in each country can be found from here onward.
