This
table represents approximate coffee harvest seasons. Note
that the agricultural crop can be either a month or so ahead
or behind, due to the wind, rain, sun, etc. Some coffee growing
estates in Hawaii can have more than one harvest in a year.
This is generally a function of geography and micro-climates
particular to a certain farm.
Often
times (but not always) earlier arrivals are lower grown varieties
and can have a "too green" taste due to lack of
time in reposo. Green coffee is best if left to "rest"
for a month or two in its parchment after being dried. Out
of economic necessity (and desire to maximize profit), coffee
growers may hasten the processing times to start getting the
coffee to market. There are times when "early crops"
are more desirable than later arrivals, such as some Indian
coffees we recently received from the Mysore (mi-zoree) region.
One can never tell for sure until the coffee has been properly
cupped.
The actual
arrival of coffees typically occurs 1-2 months after the harvest
has ended |
